Been making mead for years, and this is a first.
Background: Honey came from my wax cappings from beehives. Contained dead bees, etc etc. Nutrient rich, but also added yeast energizer.
Fermented in primary for 1 week siphoned off leaving solids behind.
Check on it 3 weeks later and taste: I taste no unfermented sugars, and it's VERY TART.
It's not the sour taste of vinegary/oxidation. It's something else. A very clean tartness.
PH test shows PH of 2.
Batch is otherwise fine. How do I raise the PH?
Background: Honey came from my wax cappings from beehives. Contained dead bees, etc etc. Nutrient rich, but also added yeast energizer.
Fermented in primary for 1 week siphoned off leaving solids behind.
Check on it 3 weeks later and taste: I taste no unfermented sugars, and it's VERY TART.
It's not the sour taste of vinegary/oxidation. It's something else. A very clean tartness.
PH test shows PH of 2.
Batch is otherwise fine. How do I raise the PH?