alromy

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So, let me tell what I've done and I look forward to your feedback.

I have five gallons of mead already fermented to dry (10lbs of Tupelo honey). It's been sitting in a carboy for about nine weeks now. From the beginning of fermentation the yeast never really took off the way I expected. I was only getting one bubble every three to five seconds through my airlock. Having used the proper amounts of yeast nutrients and energizer, I still felt this wasn't active enough. The only other thing I could think of that might be an issue was the PH level of the water I used. So, at about the two week point, based on somebody's recommendation, I added (and I'm embarrassed to say this) Ph 4.00 Calibration Solution to my mead. Having never messed with water chemistry before I was hesitant to do this, but I trusted the advice I was getting and I did it anyways. Hesitant as I was, I only added about a tenth of an ounce. It was shortly after doing so I learned this solution is for calibrating Ph meters…I’m still kicking myself!

My questions are:

Did this solution ruin my mead?
Is it poisonous to consume?

Having never made mead before I'm don't know what mead tastes like in the early stages of its life. I'm not sure if I can taste the solution, but knowing it's there kinda makes me think I can.

Should I just pour it out and start over, or is it worth continuing? I had planned to let this batch condition of a year before drinking.

This issue it the only thing keeping me from bottling.

Thanks in advance for advise and feedback.

Al

fatbloke

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Well to establish whether or not it's ruined, you'd have to find out what's actually in the calibration solution.

10lbs of honey in 5 gallons will pretty much guarantee that you end up with a mead that's as dry as a buzzards arse. 3lb per gallon (US) is about the minimum for most recipes, as wine yeasts generally can "do" about 12% ABV without blinking.

So if you can find out what's actually in the solution, that will tell you whether it's Ok to bottle or whether it gets consigned to the nearest drain.....

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alromy

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Fatbloke, you're correct, sir...it is indeed very dry. A dry mead is my goal, however, I intend to sweeten it up a little bit by adding additional honey prior to bottling; if what I have is worthwhile saving.

I appreciate your feedback. I've sent an email to the company that produces the solution, as the bottle has no information on it at all. No warnings labels on the bottle leaves me some hope that I may not have contaminated my mead beyond repair.

brewtus_

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Does the solution smell like vinegar at all? A pH 4 buffer can be made with acetic acid and sodium acetate.

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cshamilton

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If the calibration solution says Potassium Hydrogen phthalate (most common pH 4 calibrant) you will want to dump. It is probably dilute enough for any health concerns to be minimal, but no sense risking it.

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alromy

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I don't know what this solution consists of yet. It has a medicinal smell to it.

Here's a picture of the bottle.

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huesmann

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FTR, I don't think I've ever gotten a ferment any faster than about 4 seconds between bubbles, so I don't know why you think your ferment never took off.

alromy

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Huesmann...I primarily brew beer and my experience there is I can't keep count of the bubbles during the first couple days of fermentation. I know now that three bubbles per second is good for mead! Live and learn! Unfortunately, this appears to have become and expensive lesson.