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Changing the PH of mead for fermenting necessary?

IMHO mead does not generally need any adjustment of pH levels to ferment correctly. It is generally fermented to have a similar level of alcohol to a strong wine - which will not generally support ...
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3 votes

How to reduce acidity with precipitated chalk

OK this is a great question; and with most great questions the answer is... yes complex. This is parts per thousand, not trillion. factor of 10^6 better but not really waht we need to know. pH... ...
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2 votes

Fruit 'wine' - acetic acid and alcohol

Acid content is generally measured by titration - a pH meter or test papers do not measure content only "acidity". The sourness is IMHO likely to be lactic acid as lactobacillius are generally ...
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  • 5,611
2 votes

Reduce acidity of hard cider

Adding baking soda - sodium bicarbonate (NaHCO3)is a quick and cheap method to reduce acidity in foodstuffs- but beware of the sudden release of gas (CO2) and foaming. Strictly speaking any alkaline ...
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  • 5,611
2 votes

Hard Cider causing burning stomach sensation

With some ciders I experience the same burning sensation after a few ciders. I haven't figured out the exact causes yet but I will share a few theories worth testing: 1) Acidity. Some apples are ...
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  • 3,317
1 vote

Does wine acidity change during aging

Wine acidity does not change much during aging, if at all (minor fluctuations might occur of +/- .05 pH). The only other factor during aging that could affect acidity would be a spoilage organism ...
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1 vote
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Can I degas to increase pH in a stuck fermentation?

Ideally it should be around ~3.2-3.5, so I would consider increasing the PH first as a start. Just degassing won't work I think. Aside from increasing the PH, you may need to add-in additional yeast ...
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  • 1,060
1 vote
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Ice cider - fermentation won't start, extreme acidity reported

I now have fermentation - TL;DR: do not trust cheap digital instruments! The cheap Chinese pH meter I used was reporting nonsense, it turns out the juice was actually at 3.6pH (once tested with decent ...
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  • 121
1 vote

Help : White wine tastes like soap

Possibly, but you need patience it seems/ It is probably because of the baking soda that your wine tastes like this. You can't remove the molecules that are responsible for this anymore from your wine....
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1 vote
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Hard Cider causing burning stomach sensation

First thoughts: During fermentation, lots of un-tasty yeast by-products are created (including fusel alcohols). Giving the fermentation time to finish allows the yeast to re-process these by-...
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  • 2,050
1 vote

Reduce acidity of hard cider

Two methods to lower acidity (raise pH) would be to use carbonate salt (potassium or calcium). In a pinch I guess you could try sodium carbonate (baking soda), but I'd recommend trying it on a smaller ...
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1 vote

Keg corrosion potential of lemon juice adjunct

Your corney keg will be fine. The issue of corrosion comes into play if there are unpassified areas, usually from cleaning with an abrasive. You can repassify to restore the oxide layer with a mild ...
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1 vote

Acidity in wine

Before you adjust acidity, allow the fermentation to stop completely, and let the wine degas it's co2. Carbon dioxide in suspension increases acidity of a fluid. If you still feel it needs a ...
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1 vote
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Can I use tartaric acid in cider(apple wine) to decrease ph

Tartic acid has a more tart/sour flavor. Malic is a little bit smoother. You can use less malic 2.7g a gallon compared to 3.8g a gallon to lower the ph 0.1.
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  • 388
1 vote

How is the conversion of raisin to tannin and acid?

I have always used black tea stewed for about 30-45 min, and used as my about half of my brewing water, if you want to try with raisins have a look here: http://www.westchesterwinemakers.com/2013/05/...
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  • 6,993
1 vote

stuck fermentation/lowering acidity

Add some boiled Bicarbonate of Soda, that will drop the Ph, start with one tsp in about 50ml. Aim to get the Ph to around a bit above 4 and then you should be OK.
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  • 6,993
1 vote

No-rinse acid sanitizer - is there a risk?

Starsan actually breaks down and is consumed by the yeast in your beer as if it was nutrient so long as you use it as directed. So seriously don't fear the foam.
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