I'm used to brewing cider, which is pH sensitive. Wine can be to a certain degree depending on all the types of acids, and I know beer can be since they sell beer pH strips. I've been having a hard finding out about mead. The two books I've been reading is Wild Wines and Meads and The Complete Meadmaker. WW&M always puts in citrus juice, and Meadmaker doesn't. There is something decided to pH in two parts of the second book, but it seems to indicate that it flexes, and all in all, I'm really confused.