From the HBD Archive
From: dw <Wegeng.Henr@Xerox.COM>
Subject: Re: Mead and pH
Date: 1989-03-02 14:20:11 GMT

As with wine, the starting pH of the mead is important. Assuming that
you're using wine or champaign yeast, you want the starting pH to be close
to that of grape juice (because that's the pH that the yeast expects). This
is true for all types of mead, fruit or otherwise. I don't have any
references handy, but I'm sure that any good book on making wine or mead
will quote the suggested starting pH.

This is not to say that you can't make good mead without adjusting the
acidity (or for that matter adding yeast nutrients), for I'm sure that you
can. However, you're more likely to get good, healthy fermentation if you
pay attention to such details.


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