Newbie question about additives.

[Tigersage]

Hi everyone!

So I just started this fantastic hobby, literally 2 weeks ago. Some friends and I split a home brew starter kit and we took off from there. The first two batches we've started include 1 gal of JAOM recipe I've found here and 1 gal with a combination of pomegranate and blackberry juices.

Since then I've done a LOT more reading, and the ideas keep coming for recipes. However, I wanted to ask for opinions and clarification on some points on additives. Energizer and nutrient I think I have a grasp, but the following, not as much:

1) Campden tablets, are they necessary? I know this has to do more with wild yeasts and fresh fruit, but how bad is it if I don't use them? Is there an alternative?

2) Potassium bicarbonate vs calcium carbonate? Is one better than the other? I've read these are helpful in controlling the pH of your must. Do I need to add it up front or is this something you can add during the primary? I didn't check for pH in our first batches...

3) Pectic enzyme, when is the best time to use? Primary or after you rack it? Or is it more a function of, use it when your adding fruit? Speaking of fruit, slightly off topic, is it ok to remove the airlock and push down/mix up fruit in my primary during the beginning?

Hope I'm not asking too obvious questions. Feedback is much appreciated.

 

[loveofrose]

Welcome to the addiction..er, hobby. See my signature for multiple up to date mead guides.


Better brewing through science!

See my brewing site at www.denardbrewing.com

See my Current Mead Making Techniques article here:
https://www.homebrewtalk.com/current-mead-making-techniques.html

 

[Chris_The_Rogue]

Don't worry about asking questions on here. 99% of these guys are awesome and will answer your questions. The other 1% have had a little too much of their own product and are mean drunks.

1. If your making a show mead don't worry about it, but id defiantly use it if your using fruit, berries or spices. They help to kill off unwanted strains of bacteria or yeast that could change the flavor or ruin a batch. They also are supposed to help prevent oxidation of the final product. You can make mead without it, but an ounce of prevention is worth a pound of cure.
2. No clue, someone else will have to chime in on that one.
3. Pectin enzyme is to prevent fruit from making your final product cloudy/hazy. use this 12 hours before you pitch your yeast. Don't heat it up and don't add it with your campden tablets. I usually add campden tablets 24 hours before i pitch my yeast, and pectin enzyme 12 hours before i pitch my yeast.
3B. You can remove the air lock and push down the "fruit cap" Just make sure you sanitize what ever you use to push it down / mix it. I usually just give the carboy a swirl if its a smaller size.

If anyone disagrees with what ive said by all means jump in.

 

[Tigersage]

loveofrose: Thanks man. Lots of information to read. I like the website, and may have to try out a BOMM recipe now that I know what it is.

Chris The Rogue: Thanks for the feedback on the Campden tablets. My brother and sister-n-law visited and we mixed up a batch of strawberry/plum mead, buuuut I didn't have the tablets. If it goes wrong, I guess thankfully it's only one gallon. I may still cry though... I'll also probably need to rack this one a few times. I used pectic enzyme, but definitely did not use it 12 hours before pitching the yeast. Learnin' a lot here.