Hi,
I made a pandan mead recently, it's been aging for 3 months now and after giving it a taste the acidity was at 3.30 which was way too low to my taste. I'm trying to raise it to something more acceptable, using CaCO3. I added 1/2 tsp ground CaCO3 to the 20L / 4.5 gallon (17.03 L) batch 10 days ago. The pH is now at 3.45, not yet what I want.
Here are the questions on my mind:
I made a pandan mead recently, it's been aging for 3 months now and after giving it a taste the acidity was at 3.30 which was way too low to my taste. I'm trying to raise it to something more acceptable, using CaCO3. I added 1/2 tsp ground CaCO3 to the 20L / 4.5 gallon (17.03 L) batch 10 days ago. The pH is now at 3.45, not yet what I want.
Here are the questions on my mind:
- What's the pH sweet-spot for your mead? (subjective, but interesting).
- Have you tried adjusting pH with CaCO[sub](3)[/sub] and with what degree of success?
- What ration of CaCO3 do you add to mead? pH scale isn't linear, so I'm being careful here adding any more.
- When do you know the CaCO3 reaction is complete? Say now I checked after about 10 days, but was it over 5 days ago or is there another 10 days to go before all CaCO3 reacted?