I expect I'll be receiving my pH meter today, and I expect it will be telling me that I should adjust the pH on many, if not all, of the meads I have currently in progress.
If using potassium bicarbonate, are there any particular rules of thumb as to how best to change the pH without shocking the yeast? For instance, no more than x amount of pH change within t amount of time? Can a pH change be done at any point in the fermentation process, or only at the beginning (or maybe not at all if it has already started)? I realize it would have been better to change the must pH *before* adding the yeast, but that train has already left. I have about 10 different small mead/cyser batches going in various stages, from just started (one of which is off to a slow start using Wyeast Sweat Mead yeast) to having been fermenting 3 weeks (vigorous at first and now going slowly, each batch using a different yeast strain to test drive the strain and compare results). The OG's were generally about 1.106.
If using potassium bicarbonate, are there any particular rules of thumb as to how best to change the pH without shocking the yeast? For instance, no more than x amount of pH change within t amount of time? Can a pH change be done at any point in the fermentation process, or only at the beginning (or maybe not at all if it has already started)? I realize it would have been better to change the must pH *before* adding the yeast, but that train has already left. I have about 10 different small mead/cyser batches going in various stages, from just started (one of which is off to a slow start using Wyeast Sweat Mead yeast) to having been fermenting 3 weeks (vigorous at first and now going slowly, each batch using a different yeast strain to test drive the strain and compare results). The OG's were generally about 1.106.
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