Hi all,
I just started up my first attempt at mead with proper yeast (Ken Schramm's Ginger Mead https://www.homebrewtalk.com/f30/what-gets-ready-fast-155685/index2.html) and it registered it between 3.5 and 4 on the pH scale.
My last attempt, which was the orange mead with bread yeast that is pretty famous, ended up with a stuck fermentation given that after 5 weeks it was only 5% abv and was (guessing stuck ferm since my chart doesn't go that low) probably about 2.5 pH.
Not sure why the pH is going down so low, I guess this honey I am using (cheap Sue Bee) has a low pH.
Is this range (3.5-4) healthy for the yeast (Red Star Premier Cuvee) and if not, what can I do to bring it up? Would some simple baking soda do the trick?
Thanks!
I just started up my first attempt at mead with proper yeast (Ken Schramm's Ginger Mead https://www.homebrewtalk.com/f30/what-gets-ready-fast-155685/index2.html) and it registered it between 3.5 and 4 on the pH scale.
My last attempt, which was the orange mead with bread yeast that is pretty famous, ended up with a stuck fermentation given that after 5 weeks it was only 5% abv and was (guessing stuck ferm since my chart doesn't go that low) probably about 2.5 pH.
Not sure why the pH is going down so low, I guess this honey I am using (cheap Sue Bee) has a low pH.
Is this range (3.5-4) healthy for the yeast (Red Star Premier Cuvee) and if not, what can I do to bring it up? Would some simple baking soda do the trick?
Thanks!