montyfox
Senior Member
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- Jan 3, 2008
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I am getting ready to make my first batch of straight sweet mead. The question I have concerns the acids used. I see that some recipes use both Malic Acid and Tartaric Acid while others call for Acid Blend. I realize that Acid Blend is a mixture of Malic, Tartaric and Citric acid in equal portitons, but what I'd like to know is which is better used in mead.
I know that this may be a personal taste thing as well, but is there any downside to using one over the other?
Also, any other tips, such as starting acid level, would be greatly welcomed.
Thanks
Monty
I know that this may be a personal taste thing as well, but is there any downside to using one over the other?
Also, any other tips, such as starting acid level, would be greatly welcomed.
Thanks
Monty