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@MightyMosin Hi, and thank you for your input. My idea was to try making a sweet and slightly sparkling mead. Do you think it’s possible to achieve a result like that? I was thinking of using a yeast with 10% tolerance (Safale S04) and then, after fermentation is finished, using a very small...

@Maylar @MightyMosin Thank you both for your responses. I think for my first meads I won’t make any acidity adjustments. As I continue experimenting and see what works better or worse, I will try adding acids in some samples to see how the taste changes. I’d like to take advantage of your...

Thank you for the information, so it is more likely that the pH will be too low rather than too high at the start of fermentation. Do you think that with a traditional mead made from acacia honey, the pH might risk being too low? At this point, should I test it at the start of fermentation or...

Good morning everyone. I am new to the forum and I am just now about to start making mead. However, I am struggling to find a clear answer on one issue: the pH. In a book I read, it talks about techniques to raise it (calcium carbonate), because the risk is that it may be too low. In some...