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Old 12-21-2009, 05:09 AM   #1
Dec 2009
Pacific NW
Posts: 76

I'm used to brewing cider, which is pH sensitive. Wine can be to a certain degree depending on all the types of acids, and I know beer can be since they sell beer pH strips. I've been having a hard finding out about mead. The two books I've been reading is Wild Wines and Meads and The Complete Meadmaker. WW&M always puts in citrus juice, and Meadmaker doesn't. There is something decided to pH in two parts of the second book, but it seems to indicate that it flexes, and all in all, I'm really confused.

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Old 12-21-2009, 12:23 PM   #2
Oct 2008
Bridgeton, NJ
Posts: 434
Liked 19 Times on 7 Posts

Have you read the Mead FAQs? I'll bet you find pH discussed in more than one...
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