From the HBD Archive
From: Michael Bergman <>
Subject: Mead and pH
Date: 1989-02-28 20:25:22 GMT

Hi. "Traditional" is such a flexible word. The traditional recipes
that I am familiar with are all 200 - 400 years old, and *all* suggest
adjusting the acidity--usually approximately 1/2 lemon squeezed into
one gallon of must--I think! It could be 1/2 lemon to 5 gallons of
must--I shouldn't try to quote recipes without written sources

The one modern book I have on Mead, which I am afraid I do not
remmeber the author of, recomends the addition of some nutrients
including some acid. This is not to change the flavor of the mead,
but to keep the yeasties happy.

I will try to dig up some recipes and bring them in and post them.


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