pH
- Thread starter booboo
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Deezil
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I would.
Just add slow, mix well and recheck often; there's probably not much of a buffering capacity to the mixture, so the pH may swing harder/wider/farther than it would under more 'regular wine making conditions'.
I'd probably add 1/4 of what you think you'll need, then recheck, and add another 1/4; rinse/repeat until it's where you want it (~ 3.4 ish)
Just add slow, mix well and recheck often; there's probably not much of a buffering capacity to the mixture, so the pH may swing harder/wider/farther than it would under more 'regular wine making conditions'.
I'd probably add 1/4 of what you think you'll need, then recheck, and add another 1/4; rinse/repeat until it's where you want it (~ 3.4 ish)
BernardSmith
Senior Member
How confident are you that your measurement of pH is accurate? To me, 5.3 seems surprisingly high. How alkaline is your water?
seth8530
The Atomic Wine Maker
That sounds about right. As a general rule I don't add acid to my meads since they tend to drop in PH pretty easily.. Plus, they generally start out with a pretty low ph to start with anyways.
