marvaden
Well-Known Member
I made a pineapple ginger mead with a whole pineapple and a significant amount of ginger (I don't have my notes with me for precise measurements) and used five pounds of honey for a 4.5 gallon batch. The yeast was icv-d47.
It took a couple months to no longer have noticeable diacetyl. It is a bit dry and acidic for my taste right now, so I was wondering if anyone has any input on the matter.
I was thinking that I could buy some malolactic bacteria or an acid blend. Does anyone have experience with either?
Cheers
It took a couple months to no longer have noticeable diacetyl. It is a bit dry and acidic for my taste right now, so I was wondering if anyone has any input on the matter.
I was thinking that I could buy some malolactic bacteria or an acid blend. Does anyone have experience with either?
Cheers