hotspurdotus
Well-Known Member
Hi folks,
I've made a few 1 gallon batches in the past, but recently decided to get more serious about making good mead. One of my new tools is an Oakton EcoTestr pH tester, recently calibrated.
I just a semi-sweet, no-heat mead batch yesterday.
15 lbs Tulip Poplar honey
3.5 gal RO water
2 tsp yeast nutrient
1 tsp energizer
1 tsp calcium chloride
2 packets Montrachet
My OG was 1.105 and my pH was 5.4
From what I've read, a pH of 5.4 seems high for mead fermentation. I expect pH to dip below 4 during fermentation; that seems like a long way to fall. One advantage is there's basically no bicarbonate in the water, so there's very little to buffer a pH change at this point.
Ken Schramm's book lists Tulip honey pH as relatively high (4.45), so I suppose it makes sense.
How important is initial pH in mead fermentataion? Is something I should be worried about?
I plan to take another pH test a few days into fermentation; should I just let it ride until then?
Thanks for any advice!
P.S. I love how easy no-heat mead is to make compared to beer. I acquired a 75 lb shipping scale recently, which makes transferring honey a snap. I just pour from one bucket into another, don't even need a utensil.
I've made a few 1 gallon batches in the past, but recently decided to get more serious about making good mead. One of my new tools is an Oakton EcoTestr pH tester, recently calibrated.
I just a semi-sweet, no-heat mead batch yesterday.
15 lbs Tulip Poplar honey
3.5 gal RO water
2 tsp yeast nutrient
1 tsp energizer
1 tsp calcium chloride
2 packets Montrachet
My OG was 1.105 and my pH was 5.4
From what I've read, a pH of 5.4 seems high for mead fermentation. I expect pH to dip below 4 during fermentation; that seems like a long way to fall. One advantage is there's basically no bicarbonate in the water, so there's very little to buffer a pH change at this point.
Ken Schramm's book lists Tulip honey pH as relatively high (4.45), so I suppose it makes sense.
How important is initial pH in mead fermentataion? Is something I should be worried about?
I plan to take another pH test a few days into fermentation; should I just let it ride until then?
Thanks for any advice!
P.S. I love how easy no-heat mead is to make compared to beer. I acquired a 75 lb shipping scale recently, which makes transferring honey a snap. I just pour from one bucket into another, don't even need a utensil.