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I'm slowly adding lemon juice in increments of 3 - 4 ounces every 12 hours or so. I know that's opening my batch up to an infection since its Ph is way too high, but it seems like it's getting the flavor back to normal. I looked up how to neutralize potassium carbonate, and the literature...

The directions indicated 1/2 tsp per gallon to raise the ph by .1, so I thought I was way on the safe side. I tasted and tested it this morning. The taste is now way off--bitter almost overpowering the sweet. I tried some with lemon juice and it seemed to be closer to normal. The gravity...

I've been fermenting low ABV melomels for a while, and I finally decided to make a larger batch with slightly higher abv. This batch has been fermenting for 2 weeks now and I've been struggling with it to the point of ruin. My earlier 1 gallon batches fermented to bone dry in about a week, but...