Originally Posted by berk2027
I all I've made a gallon of raspberry mead it's been fermenting well for the last few days but today It wasn't I checked the PH and was about 1.5 so very acidic I've added 7g of precipitated chalk do u think that this will help
It'll help but you need to double check your numbers as 1.5 pH is stronger than battery acid......
The chalk works but if over used can leave a dusty/powdery taste......hence potassium carbonate is a better option.
Raspberry is a bit of a bugger though because once its fermented, raspberry can taste very strong and acidic. Pure raspberry batches can often need to be back sweetened or even have some more fruit in secondary after stabilising, to give it a more cordial like note.....