Mead Lovers Digest #0312

Published in

· 9 Apr 2024

Subject: Mead Lover's Digest #312, 26 May 1994 
From: mead-lovers-request@eklektix.com 

Mead Lover's Digest #312                                  26 May 1994 

            Forum for Discussion of Mead Making and Consuming 
                      Dick Dunn, Digest Coordinator 

Contents: 
  pH (Jane Beckman) 

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Subject: pH 
From: jane@swdc.stratus.com (Jane Beckman) 
Date: Wed, 25 May 94 10:03:56 PDT 

>  pH can change dramatically depending upon the water.... ( hard or 
>soft.....) due to perhaps ( but not limited to ) calcium contentm, or perhaps 
>iron ? 

Based on this statement and knowing we have to dump huge amounts of acid into 
our hottub just to bring the pH readings down to where they will register on  
the testing tools (don't ask what precipitates out, if we don't do lots of  
chemical futzing), I don't think acidity from added citric acid in my mead  
is going to be a problem.   

I just sampled a batch I made with no orange or lemon, last year.  This was  
a "basic" mead with just honey and water.  My husband and I looked at each  
other, making faces, and tried another bottle.  We then ceremoniously carted 
the remaining bottles to the sink and dumped them out.  This stuff was  
*awful*!  It had a weird undertaste, kind of chemical.  (We opened an old  
bottle of Honeymoon Mead out of the wine cellar to take the taste out of  
our mouths, since we were all set for something delicious.)  What's that old 
claim from the beer commercials---"It's the water..."? 

  --Jilara  [jane@swdc.stratus.com] 

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End of Mead Lover's Digest #312