Good morning, fellow mazers. Firstly, I will apologize for the lengthy post.
Last night I made 3 separate meads from Bray Denard's website. The one that has me concerned is the Perfect T'ej BOMM, that came in @ a whopping 9 on my pH test strips! I followed the recipe exactly.
My question is, is there a way to fix this? Do I need an acid blend or some kind of acid?
The Perfect T'ej BOMM
1. Add 3.45 lbs of Orange Blossom honey to carboy (SG ~1.135).
2. Add 1.89 grams (0.4 tsp) Fermaid K, 3.15 grams (0.7 tsp) Fermaid O and 2.075 grams (1/4 tsp) K2CO3.
-Add 3.15 grams (0.7 tsp) Fermaid O again at 1.100 & 1.070.
3. Add 0.5 oz gesho. No boil.
4. Add water to 1/2 cup shy of gallon.
5. Add a smack pack of Wyeast 1388
SG was 1.141 for mine. Bray's was 1.135
pH for Poland Springs water is 7.2 .
Temperatures for both the starter and the must were 68°F.
Nutrients were measured on a gram scale. And the yeast was one smackpack of Wyeast 1388 made into a 2000 ml starter (1 tsp Goferm, 1/2 cup Orange Blossom honey, Poland Springs spring water to 2000ml) 3 days prior to pitch.
(So I had enough to do all three 1 gallons batches) That yeast is expensive!! Gotta maximize the booze I can make out of one envelope.

The other two Meads pH came in at 4 and 5, but, .....9 is just way too high.
I'm still new to this hobby, (1st batch 1 July 2020) but, I'm loving making my own, instead of buying it.
Thank you, in advance, for any help that anybody can give me. It will be greatly appreciated.
BTW, everything that comes into contact with the must is sanitized in starsan prior to starting, including the water jugs & yeast smackpack.
Last night I made 3 separate meads from Bray Denard's website. The one that has me concerned is the Perfect T'ej BOMM, that came in @ a whopping 9 on my pH test strips! I followed the recipe exactly.
My question is, is there a way to fix this? Do I need an acid blend or some kind of acid?
The Perfect T'ej BOMM
1. Add 3.45 lbs of Orange Blossom honey to carboy (SG ~1.135).
2. Add 1.89 grams (0.4 tsp) Fermaid K, 3.15 grams (0.7 tsp) Fermaid O and 2.075 grams (1/4 tsp) K2CO3.
-Add 3.15 grams (0.7 tsp) Fermaid O again at 1.100 & 1.070.
3. Add 0.5 oz gesho. No boil.
4. Add water to 1/2 cup shy of gallon.
5. Add a smack pack of Wyeast 1388
SG was 1.141 for mine. Bray's was 1.135
pH for Poland Springs water is 7.2 .
Temperatures for both the starter and the must were 68°F.
Nutrients were measured on a gram scale. And the yeast was one smackpack of Wyeast 1388 made into a 2000 ml starter (1 tsp Goferm, 1/2 cup Orange Blossom honey, Poland Springs spring water to 2000ml) 3 days prior to pitch.
(So I had enough to do all three 1 gallons batches) That yeast is expensive!! Gotta maximize the booze I can make out of one envelope.


The other two Meads pH came in at 4 and 5, but, .....9 is just way too high.
I'm still new to this hobby, (1st batch 1 July 2020) but, I'm loving making my own, instead of buying it.
Thank you, in advance, for any help that anybody can give me. It will be greatly appreciated.
BTW, everything that comes into contact with the must is sanitized in starsan prior to starting, including the water jugs & yeast smackpack.