5
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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 ...
- 5,641
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 ...
- 394
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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2
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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 ...
- 5,641
2
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Accepted
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 ...
- 7,048
2
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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.
- 18.5k
2
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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.
- 18.5k
2
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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 ...
- 3,665
2
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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.
- 5,641
2
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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 ...
- 3,425
2
votes
Accepted
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 ...
- 7,048
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
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
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 ...
- 2,178
1
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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 ...
- 5,641
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
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 ...
- 7,048
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