Dennis Hugg
Denny
I am fermenting a gallon of dewberry mead with a unique honey from star-thistle. The early fermentation rate was very slow, and a test of pH showed at or slightly below 3.0 at the 1/3 sugar depletion rate.
I added a tsp of baking soda (K2CO3 ordered by still enroute). Immediately the rate of fermentation jumped by about 10X, and has stayed there.
Just a hint to others..... pH said to drop in mead fermentation but is super important to finish.
I added a tsp of baking soda (K2CO3 ordered by still enroute). Immediately the rate of fermentation jumped by about 10X, and has stayed there.
Just a hint to others..... pH said to drop in mead fermentation but is super important to finish.