On May 11, 7:20 pm, "Paul E. Lehmann" > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

I'll bet that is why mead keeps forever. No one thinks Grolsh bottles
are good for long therm storage but my first mead was bottled in 4 of
those. We just had the last one, it was close to 10 years old. It
did not suffer, it was great.

Joe