Charlie Papazian seems to be a fan of the acid blends in show meads, but Ken Schramm says in The Compleat Meadmaker to wait until fermentation has stopped before adding any, if at all.
I've got a handful of different show meads in primary right now. They all had relatively high pH... in the 4.5-4.8 range, so I'm thinking about what an acid blend could add.
I'm very tempted to go au naturale this time and then ad acid in future batches for a comparison. But I'd hate to miss out on something.
What are your thoughts? Dosage? Do you add to taste?
I've got a handful of different show meads in primary right now. They all had relatively high pH... in the 4.5-4.8 range, so I'm thinking about what an acid blend could add.
I'm very tempted to go au naturale this time and then ad acid in future batches for a comparison. But I'd hate to miss out on something.
What are your thoughts? Dosage? Do you add to taste?