I made a mead last year on around the 20th of december, a one gal batch. It's done fermenting and I racked it off the yeast and onto some old vanilla beans I had laying around for a long time last week and it's really clear. I originally planned to use only 2 beans, but decided to put all three in since they were old.
The gravity is calculated to be 1.100 and the most recent reading was. . . debatable. I didn't want to grab a sample and test since it would take too much out of it. I'll try to get another reading and post it here soon.
I just tasted it today and only the faintest hint of vanilla. It is okay, tastes like the honey and no alcohol bite, but it's a bit too acidic for my taste.
What should I do? Should I add more honey? Or something else like to try and raise the pH?
The gravity is calculated to be 1.100 and the most recent reading was. . . debatable. I didn't want to grab a sample and test since it would take too much out of it. I'll try to get another reading and post it here soon.
I just tasted it today and only the faintest hint of vanilla. It is okay, tastes like the honey and no alcohol bite, but it's a bit too acidic for my taste.
What should I do? Should I add more honey? Or something else like to try and raise the pH?