Search results

I might invest in a pH meter, haven’t checked the pH since adding the acid but I only have test strips so it would just be an estimate anyway. The taste is slightly astringent and mildly tart/puckering, but not unpleasant. Before adding the acid blend, the palette was dominated by a cardboard...

Fermentation was complete about 2 weeks ago, and this was the second racking. Could there be any potential problems with this high acidity?

How much acid did you add? Was it a blend as well?

New mazer here brewing my first batch of mead. Yesterday I added an acid blend (North Mountain; 50% malic, 40% citric, and 10% tartaric) to my carboy. After experimenting with the flavor, I ended up adding 14.5 tsp to a carboy with approximately 5.5 gallons of mead. When checking on the carboy...