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z987k

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as to your K2CO3 addition, have you ever considered using KOH instead. It's a lot more effective at lowering the pH. Done in staggered additions with the rest of the nutrients, it keeps the pH down, and still adds potassium. We got a mead to ferment out from 1.150 to 1.006 in 6 days like this. It was still cloudy, but not fusel hot or anything.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

hightest

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Yes, KOH is a viable option, but I tend not to suggest it to the general public because of its potential caustic nature.

Although I realize only a 10% solution would be needed, it is typically not as available as the K2CO3 & KHCO3. As such, the stock solution would have to be prepared from a more concentrated form of KOH - therein lies my concern, and the reason why I do not promote its use.

However, I am interested in understanding the basis for your comment that KOH is "more effective at lowering the pH". If you'd like, I'd like to pursue the subject in a new forum topic rather than in this one.

z987k

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Well, in smaller amounts. It's a strong base. That's all I'm saying.

Although I would like to know more about the malolactic fermentation... perhaps I'll start another thread on that.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

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As I "wandered around" the HBT site today, I noticed the "Top PROSTS" section on the main page. As I read the topics listed there, it ocurred to me that viritually every one of them was a beer related topic...

I wondered why no mead forum topic was listed. Is there no mead topic worthy of such recognition? Then I notice our Mead FAQ topic has over 3,000 views, a single 5-star rating, and yet it appears no one has pressed the "PROST THIS THREAD" button.

Considering the positive comments made in various topics and via PM, it would seem, our forum would have top-billing on the main page.

If you feel these FAQs have helped you, then show your support - PROST & Rate this thread... Be proud to be a mead brewer!!

EvilTOJ

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It's because BigKahuna usually hangs out here

Prosted!! This sticky's already given me a refresher for the meads that will be started this spring.

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There is a very fine line between "hobby" and "mental illness."

hightest

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A good start - well done to all!

hightest

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Recently I have been given what I consider to be an honor and a recognition of my mead expertise as my mead FAQs are now included as reference reading in the 2009 BJCP Mead Exam Study Guide.

I would like to thank both Oskaar (Pete Bakulic) and Gordon Strong for this privilege. Somehow I also feel wayneb may have also played a part...

Thank you all!

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hightest

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Posted Rev. 11 to the Mead Calculator spreadsheet. Revised it to include the capability for two types of juices (SG & volume data entry) and unlocked the Cider SG cell so that the actual SG (if known) may be used.

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popular123

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It was done that way intentionally - mostly for printed format control

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