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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Orange blossom, coconut, serrano, thai basil, lemongrass, jasmine mead - crazy?
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Old 06-22-2011, 12:24 PM   #21
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I'm sensing a variety of hot pepper mead swaps a year from now!
I'd certainly be game for that. But I'd be getting the good end of the deal, I've only made 2 meads and the first one is only ~3.5 months old. I'll probably enter them in my club's mead-only competition in May next year, so I should know how well it stacks up.


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Old 06-24-2011, 05:46 PM   #22
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For mine I used an 11oz bag of unsweetened coconut flakes in just over a gallon of the base mead. I split four Serrano peppers lengthwise and soaked them for 3 days in vodka. I ended up adding about 2/3 of the tincture. Habanero is a good choice, since it's fairly neutral. The Serranos I used because I had them on hand from the farmer's market produce box we get every two weeks. They are a bit grassy and perhaps not the best choice, I'm going to try Habanero next time.

The base mead was California Orange Blossom honey, OG 1.096. Yeast was 71B-1122 at a pitch rate of 2g per gallon, rehydrated with GoFerm and pitched at 59 degrees. I fermented at 62 with SNA, oxygen at 0, 12 and 24 hours, and de-gassing 2x per day until I got to 1.040. I adjusted the pH to 3.4 during fermentation with potassium bicarbonate. Once I reached the target gravity of 1.004 I crash cooled, fined with Isinglass to drop out the yeast and filtered before racking onto the coconut to prevent re-fermentation. I stabilized with potassium sorbate and 50ppm of sulfites prior to bottling, and filtered again with a 1 micron filter at bottling. The finished pH was 3.8. Next time I will adjust the pH to 3.2 during fermentation, to leave a bit more acidity in the finished mead, and I'll consider adding a few grams of tartaric acid as well. It ended up a bit flabby so I feel I over-adjusted the pH a bit (the pH will rise slightly after the yeast drop out). I have not yet titrated to determine the TA but I plan to the next time I open a bottle.
Sacc, what are you adjusting the pH with? Also, what pH meter do you have?


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Old 06-24-2011, 06:20 PM   #23
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Sacc, what are you adjusting the pH with? Also, what pH meter do you have?
Did you miss this part:
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I adjusted the pH to 3.4 during fermentation with potassium bicarbonate.
Medsen covered some of this, including cream of tartar (the salt of tartaric acid), in your other thread humann but I'm still unclear on the difference (in use and the difference in results) between the potassium bitartrate and tartaric acid.
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Old 06-24-2011, 07:03 PM   #24
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Did you miss this part:


Medsen covered some of this, including cream of tartar (the salt of tartaric acid), in your other thread humann but I'm still unclear on the difference (in use and the difference in results) between the potassium bitartrate and tartaric acid.
whoops, I am trying to track down some of that
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Old 06-24-2011, 08:27 PM   #25
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Did you miss this part:


Medsen covered some of this, including cream of tartar (the salt of tartaric acid), in your other thread humann but I'm still unclear on the difference (in use and the difference in results) between the potassium bitartrate and tartaric acid.
my take on the difference was the potassium bicarbonate will provide the additional potassium needed to get the ppm up to optimal levels as well as stabilize the pH. cream of tartar will simple raise the pH. That was my take at least, I think there were some flavor impacts with cream of tartar too but not certain.


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