AerationStation
Well-Known Member
Hey guys, I was kicking around with the idea of doing another raspberry melomel ( the last one I made came out awesome!) and it occurred to me that I might want to start paying attention to the water I'm using.
I'm assuming that much like beer yeast, wine/mead yeast have a Ca2+ requirement for proper flocculation. The party line seems to be 50 ppm is the min, is that still true with mead?
I was also wondering if any of you guys worry about the chloride/sulfate ratio of the water to try and accent some of the flavors you're going for. For example I was thinking about maybe bumping the sulfate for this one to try and get the raspberry flavor to be a little more "crisp". Alternatively I was thinking a ratio more towards chloride might be good for more "earthy" flavors like vanilla, hazelnut, etc.
Since mead doesn't have a mash (thank god for that :cross and yeast tend to regulate their environmental pH, is there a target for pre-fermentation pH?
This might be a ridiculous line of questioning but I just want to see if anyone screws around with these things. Thanks for any advice you can give!
(I'm also in the market for a good melomel recipe if anyone has one they love )
I'm assuming that much like beer yeast, wine/mead yeast have a Ca2+ requirement for proper flocculation. The party line seems to be 50 ppm is the min, is that still true with mead?
I was also wondering if any of you guys worry about the chloride/sulfate ratio of the water to try and accent some of the flavors you're going for. For example I was thinking about maybe bumping the sulfate for this one to try and get the raspberry flavor to be a little more "crisp". Alternatively I was thinking a ratio more towards chloride might be good for more "earthy" flavors like vanilla, hazelnut, etc.
Since mead doesn't have a mash (thank god for that :cross and yeast tend to regulate their environmental pH, is there a target for pre-fermentation pH?
This might be a ridiculous line of questioning but I just want to see if anyone screws around with these things. Thanks for any advice you can give!
(I'm also in the market for a good melomel recipe if anyone has one they love )