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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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4 votes
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Component of roasted malt that lowers pH

According the Brau Kaiser, it's acidic melanoidins. Melanoidins are composed of sugars and amino acids, and are created through the Maillard reaction.
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4 votes
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Storage of pH test equipment

Yes, no matter what kind of pH tester you get, you need to store it with the probe in storage solution. You'll also need both the 4 and 7 calibration solutions. Some people say you can use the 4 for ...
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4 votes

When should you treat your water for pH for a sour beer?

You are perfectly correct, the mash adjust to around 5.2 is for conversion efficiency and to assure that minimal tannins are extracted out of the grain husks (especially important in dark beers). The ...
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3 votes
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What are the impacts of mashing with a low pH?

The enzymes beta-amylase and alpha-amylase have ideal ranges. Doesn't mean they will not work they just take longer if a little too high or low. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460087/#!...
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3 votes
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Did I add too much chalk?

It's impossible to say without knowing the recipe, and your existing water etc.. It could go either way, but I'd be inclined to say you'll be fine. It does sound more than we'd typically add to a 5 ...
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2 votes

What is the lab wort pH of Rye Malt

Rye malt is generally similar to wheat with a projected distilled water mash ph of 6.04 for a %100 wheat grist. Select "Wheat" in your water profile calculator, and mash ph estimator.
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2 votes
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I brewed a tart red wine

I would not bother trying to rescue it at this point, you could leave it 6 months as see what happens often the wine will mellow. But, I would leave it in the bottles and serve it with lemonade or ...
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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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2 votes
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Balancing wines pH after fermentation

You can add lactic as EZ suggests: or you can add a little citric, malic acid blended together, for a more fruity acid flavour. Once your pH is corrected you may still fine the wine a bit thin on ...
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2 votes

Balancing wines pH after fermentation

You can add lactic acid to lower the pH. Test on a small scalable volume to taste. Then do the correct dose on the batch.
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2 votes

Acidic Wort Affect on Immersion Chiller and Flavor

If you're concerned with the oxidation effecting the wort. Simply give it a 5 minute starsan soak before using, it will be bright and shinny. Yeast actually use a little copper as nutrients.
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Acidic Wort Affect on Immersion Chiller and Flavor

I think that the acidity does not have an influence on copper, but it does on copper oxidation, which you do not want in your beer. Always clean and dry your chiller very well, and store it dry so ...
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2 votes

Acidic Wort Affect on Immersion Chiller and Flavor

No. The comparatively low pH will not leach the copper in any appreciable way into a wort solution.
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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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2 votes
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How do I correct acidity/tartness in a fermented beer?

There are a couple things you can try adding to a glass of the beer. The sodium and chloride in salt will aid in the perception of sweetness, so you could try adding a bit to a glass. Too much, ...
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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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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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1 vote

Can you increase the pH for the boil after kettle souring?

I think the right approach may be to boil as normal for the equipment used, then after the saccharomyces fermentation is complete, if the DMS levels are noticeable, perform a CO2 purge. According to ...
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1 vote

Can you increase the pH for the boil after kettle souring?

The lactic acid in the sour wort will act as a pH buffer and will mean quite a lot of "salts" will be needed to actually raise the pH of the wort. The lactic acid may well form a salt precipitate in ...
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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

How does tannin level and acidity affect cider taste/style?

A couple of links to help you with this: Tannins: http://www.cider.org.uk/tannin.htm Acids: http://www.cider.org.uk/phandacid.htm http://www.cider.org.uk/tlctext.htm From what I have been ...
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  • 6,993
1 vote

Did I add too much chalk?

I'm doing an AG porter recipe. Historically, I have been dissatisfied with my porters - they come out thin... The answer to thin, as in mouth-feel, is normally in your malt bill, the yeast you choose ...
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  • 2,168
1 vote

Did I add too much chalk?

In addition to what mdma stated. High ppm of calcium could give the finished beer a "mineral water" flavor, but this is appropriate in many styles. You may want to consider RO or distilled bottled ...
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1 vote

Storage of pH test equipment

All pH meters should be stored in storage solution to keep the electrode and reference junction damp. I'm not sure how much you are looking to spend, but I use this Extech model that sells for under $...
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1 vote
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Must won't ferment, too sour?

Try getting the must pH to greater than 5,aim for around 5.4. Then add some extra yeast. Only do this if your addition of CaCO3 was not successfully fixed the pH.
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1 vote

How do I correct acidity/tartness in a fermented beer?

You could blend the beer with maltier/sweeter beer in the glass to change your perception. Different brewing salts may help but they some are not easily dissolved into cold and carbonated beer, if in ...
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