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Thanks all; I hadnt been able to get potassium bicarbonate / PH testing strips until today... Suddenly this afternoon, it's bubbling away...

I uderstand potassium bicarbonate and baking soda are chemically similar; in a pinch, would it be okay to use baking soda to correct the ph in lieu of the potassium bicarbonate, or would the sodium ruin the flavor?

Oh, thefoaming lasted about 5 minutes. The fermentation def. stalled; I will have to tests the Ph.

So, I started a batch of sweet leomande mead; sugar, lemon juice, honey, and I pitched some US-05. After preliminary bubbling and foaming, theeast stopped. I'm worried there's too much citric acid, can I save my batch or is it shot? I tried potching more yeast - in case the oter packet was dd...

Have tried cold crashing and the mead is tasting better. Still harsh initially, but an excellent aftertaste. Going to rerack and let it age further.

I started brewing mead just over 6 months ago. One gallon lalvin ec-1118 (1 pack) 3 lbs mesquite honey Fermax yeast nutrient (1 tsp) It's a pretty basic recipe for my first attempt. Regularly aerated for the first couple of weeks, then racked into a carboy for about 6 months. It's still cloudy...