Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > pH management
Reply
 
LinkBack Thread Tools
Old 05-02-2012, 01:06 AM   #1
Blanchy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Union, Maine
Posts: 77
Default pH management

I'm two days into fermentation, and my LHBS doesn't have any calcium carbonate. Is there anything else I can use to keep the pH from dropping too low?

__________________
Blanchy is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 01:44 AM   #2
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 31 Times on 29 Posts
Likes Given: 6

Default

Baking soda will buffer acid......have no idea how much to use

__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
roadymi is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 06:20 AM   #3
tweake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: NewZealand
Posts: 263
Liked 4 Times on 4 Posts

Default

degass. swirl shake it etc. get the co2 out of it.

__________________
tweake is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 11:14 AM   #4
TheBrewingMedic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 649
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by tweake View Post
degass. swirl shake it etc. get the co2 out of it.
I'd go this route first myself. Have you tested the pH to see if you need to even worry about low pH yet? How is your fermentation moving along? If it aint stuck no reason to try to unstuck it yet.
__________________
TheBrewingMedic is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 11:58 AM   #5
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,805
Liked 77 Times on 68 Posts
Likes Given: 21

Default

Quote:
Originally Posted by TheBrewingMedic View Post
I'd go this route first myself. Have you tested the pH to see if you need to even worry about low pH yet? How is your fermentation moving along? If it aint stuck no reason to try to unstuck it yet.
Yeah, most mead doesn't need correction. The best ways to avoid problems with pH are to avoid acid additions until later in the process, and to degas.
__________________
Packaged: A bunch of random stuff...*and* American Pale Mosaic SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Hopefully being refilled next week!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 12:29 PM   #6
TheBrewingMedic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 649
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Wonder if it's another case of "the guy at the LHBS said I should...."

__________________
TheBrewingMedic is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 03:06 PM   #7
completelyuncorked
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Hortonville, WI
Posts: 28
Default

Quote:
Originally Posted by TheBrewingMedic
Wonder if it's another case of "the guy at the LHBS said I should...."
this statement makes me chuckle because the guy at my lhbs said don't believe everything you read online when it comes to home brewing...lol luckily I just go there for supplies not advice
__________________
completelyuncorked is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2012, 07:22 PM   #8
cheier
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Cochrane, AB
Posts: 171
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by completelyuncorked View Post
this statement makes me chuckle because the guy at my lhbs said don't believe everything you read online when it comes to home brewing...lol luckily I just go there for supplies not advice
Haha! Too true. I had the same response when I was asking about how to raise my pH. First question had to do with my recipe (though I didn't know why that was relevant to my question), then he went and bashed the internet for bad advise, then proceeded to tell me to use an acid blend (to raise pH?).

Anyways, I ended up writing a whole article on the experience, and hopefully try and make something educational out of it.

http://www.chrisheier.com/homebrew/k...-with-acidity/
__________________
cheier is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2012, 12:28 AM   #9
Blanchy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Union, Maine
Posts: 77
Default

I've been swirling it regularly to let off a bit of CO2- no signs of stressed out yeasties, so I've decided I'm not going to worry about it too much.

__________________
Blanchy is offline
 
Reply With Quote Quick reply to this message
Old 05-03-2012, 02:59 AM   #10
regulatedhobbyist
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Loveland, Colorado
Posts: 136
Likes Given: 1

Default

So what if you add too much calc carb? Add lemon/lime juice if you don't have acid blend?

__________________
regulatedhobbyist is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools