Ok here I go again,
I have taken on board that we add acid whether its a blend or citric, tartaric, in one form or another at the start of ferment and around 3.0 / 3.5
Now I started a couple of batches around 3.5 Ph they have finished fermenting racked, stabilised and de-gassed, I have just measured Ph they are all around 2.96. I didn't test the last commercial mead for Ph, so is this about right and if so why the drop in Ph from start of ferment to finish, is this due to the yeast and nutrients during ferment?
Now since I did Joe Mattioli's Ancient orange
I had a look on
http://www.gotmead.com/
which Daw kindly put on here via the Got Mead Starting Gravity Calculator post, were I found the recipe,
I had a look for some other recipe ideas by Joe and found a Pyment he has done that is ready in 5 weeks and I will post up soon!
By the way its an awesome site for anything about Mead,
anyhow I had a search for ideas by Joe and I read a few posts about adding acid AFTER ferment to suit individual tastes, is this an option and if so what would be a minimum Ph to start a successful ferment?
On nutrients,
on the same site and funnily enough by Joe he quotes the "Listerine taste after ferment" to be down to adding Nutrients, although its 3 years old he says
"I am now on my 17th batch in experimenting and I have found using as little nutrient supplement as is necessary unless I blend in which case I add none to be wise advice. None of my meads since that time have had the listerine taste or were undrinkable when finished."
but also says
"My only problem with starting fermentation was on an early batch with a very high OG of 1.150 (followed recipe but not anymore) and Cotes de blancs (epernay2) yeast which I changed to EC-1118 and stopped at my desired SG and had no problems. I have followed closely the advice of OG's in the range of 1.090 to 1.100, no boil, little or no acid at start and only grape tannin for clearing and astringency."
now I have searched and searched and every were I look always states to add nutrients to Mead recipes as honey is deficient in these nutrients to have a successful ferment, do nutrients add any OFF tastes?
what do you think?
I might try another plain Mead with a low SG 1.080 no nutrient and a higher Ph (ph4 / 4.5),
if I get a stuck or wont ferment can I adjust to kick it off afterwards?
I appreciate all the info I have had off everyone and as ever thanks in advance,
Regards Scott......
p.s. you can at anytime tell me to shut up
I have taken on board that we add acid whether its a blend or citric, tartaric, in one form or another at the start of ferment and around 3.0 / 3.5
Now I started a couple of batches around 3.5 Ph they have finished fermenting racked, stabilised and de-gassed, I have just measured Ph they are all around 2.96. I didn't test the last commercial mead for Ph, so is this about right and if so why the drop in Ph from start of ferment to finish, is this due to the yeast and nutrients during ferment?
Now since I did Joe Mattioli's Ancient orange
I had a look on
http://www.gotmead.com/
which Daw kindly put on here via the Got Mead Starting Gravity Calculator post, were I found the recipe,
I had a look for some other recipe ideas by Joe and found a Pyment he has done that is ready in 5 weeks and I will post up soon!
By the way its an awesome site for anything about Mead,
anyhow I had a search for ideas by Joe and I read a few posts about adding acid AFTER ferment to suit individual tastes, is this an option and if so what would be a minimum Ph to start a successful ferment?
On nutrients,
on the same site and funnily enough by Joe he quotes the "Listerine taste after ferment" to be down to adding Nutrients, although its 3 years old he says
"I am now on my 17th batch in experimenting and I have found using as little nutrient supplement as is necessary unless I blend in which case I add none to be wise advice. None of my meads since that time have had the listerine taste or were undrinkable when finished."
but also says
"My only problem with starting fermentation was on an early batch with a very high OG of 1.150 (followed recipe but not anymore) and Cotes de blancs (epernay2) yeast which I changed to EC-1118 and stopped at my desired SG and had no problems. I have followed closely the advice of OG's in the range of 1.090 to 1.100, no boil, little or no acid at start and only grape tannin for clearing and astringency."
now I have searched and searched and every were I look always states to add nutrients to Mead recipes as honey is deficient in these nutrients to have a successful ferment, do nutrients add any OFF tastes?
what do you think?
I might try another plain Mead with a low SG 1.080 no nutrient and a higher Ph (ph4 / 4.5),
if I get a stuck or wont ferment can I adjust to kick it off afterwards?
I appreciate all the info I have had off everyone and as ever thanks in advance,
Regards Scott......
p.s. you can at anytime tell me to shut up
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