So I have Ken Schramms book on my doorstep, I have also read his 2005 article in zymurgy and discussed with others on various practices.
Here are my questions at this point, I am sure there will be more though
Ken talked about not letting the pH go to low to slow the fermentation down and just cause unhappy yeast in general. He never mentioned what pH though, so what is an optimal pH to stay above?
I was talking to Gordon Strong and he was saying do some sampling for flavor combos but I didn't really hear the part on how to do this. How would you sample flavor combinations with unfermented must?
Ken also talks about keeping the potassium levels above 300ppm and for the home meader that potassium bitartrate or potassium phosphate are good options unless you can get your hands on potassium hydroxide. So where you you find these? I can't seem to find them on the typical brew sites.
Here are my questions at this point, I am sure there will be more though
Ken talked about not letting the pH go to low to slow the fermentation down and just cause unhappy yeast in general. He never mentioned what pH though, so what is an optimal pH to stay above?
I was talking to Gordon Strong and he was saying do some sampling for flavor combos but I didn't really hear the part on how to do this. How would you sample flavor combinations with unfermented must?
Ken also talks about keeping the potassium levels above 300ppm and for the home meader that potassium bitartrate or potassium phosphate are good options unless you can get your hands on potassium hydroxide. So where you you find these? I can't seem to find them on the typical brew sites.