5
votes
Accepted
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 ...
- 5,631
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... ...
- 7,018
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 ...
- 5,631
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 ...
- 5,631
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 ...
- 3,417
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 ...
- 111
1
vote
Accepted
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 ...
- 1,117
1
vote
Accepted
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 ...
- 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....
- 3,655
1
vote
Accepted
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-...
- 2,060
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 ...
- 36.2k
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 ...
- 18.5k
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 ...
- 975
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