Revisiting my Viking/Nordic past...mead has always been a fun way to do this!
Looking into preparing some new mead formulations. (Trying some new honey varieties, brown sugars, different citrus rinds, etc.)
My starting pH was 3.4 with a SG = 1.112. Performed 3 consecutive Fermex additions in the early primary stage. When the primary fermentation ceased, 6 days, I let it set for another 7 days then fined with Ca Bentonite. Very effective at clarifying! Ending pH was 4.4, not sure why the increase in pH relative to the starting pH of 3.4? Ending SG = 1.000. ABV = 14.4%.
Looking to fortify with rum, brandy or??? Wanting to achieve an final ABV = 18%. Any thoughts on fortifying variations and flavor modifiers? Tack sa mycket!
Sven
Looking into preparing some new mead formulations. (Trying some new honey varieties, brown sugars, different citrus rinds, etc.)
My starting pH was 3.4 with a SG = 1.112. Performed 3 consecutive Fermex additions in the early primary stage. When the primary fermentation ceased, 6 days, I let it set for another 7 days then fined with Ca Bentonite. Very effective at clarifying! Ending pH was 4.4, not sure why the increase in pH relative to the starting pH of 3.4? Ending SG = 1.000. ABV = 14.4%.
Looking to fortify with rum, brandy or??? Wanting to achieve an final ABV = 18%. Any thoughts on fortifying variations and flavor modifiers? Tack sa mycket!
Sven