Ray Calvert wrote:

> Your observation is right, Joe. Acid tests do
> not work on meads. Honey is a great buffer
> which hides the response to our acid tests and
> corrections.
> This is one of the main differences in making
> mead. You cannot adjust acid
> until after it is made and then you do it with
> your tounge. It is a tough job but someone has
> to do it.
>
> Ray

I'll second that. I have made two meads
(melomels) in the last year and the pH is about
3.2 but it sure does not taste that acidic.


>
> "Joe Sallustio" > wrote in
> message
>
ups.com...
>> >to me, the ideal way would be
>>> to test the acidity as you dilute it and only
>>> dilute it till the acidity is
>>> where you want it and then NOT add any more
>>> acid. Any one see a problem with this?
>>
>> Sounds good to me but I did that on a mead and
>> screwed it up. It turns fermentation of honey
>> converts more acids that fermentation of grapes
>> so my pH went from 3.5 to 2.8 post
>> fermentation. That's where I learned to listen
>> to my tongue before listening to my
>> electronics...
>>
>> On the acid reduction comment related to
>> tartaric, those carbonates prefer tartaric but
>> eat malic too.
>>
>> Joe
>>
>>