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hi guys,,i made my first batch , i m writing on several threads :) :) wanna know few things.. Whats normal PH value for mead ?? How can i lower PH value of Mead,,with citric acid in the begining?? THX

and did you put cherry in first or second ferment

looks delicious,, did you measure PH value of must ?? What is the normal PH for mead at the begining and what can we add to lower it??

Ok my batch is doing preety fine, i was wondering... how long can cider stay in the same carboy and not tsake over some bad stuff from bottom yeasts. My fermentation is on about 2 weeks and still fermenting but the re is a two inch layer of dead yeast on the bottom. Cider wont take over some...

Hi ,, i put 3 grams per half liter of white sugar for carbonation. If i wanna backsweet cider, can i put stevia in the same time as white sugar and what are normal values in grams

COOL, im from Croatia, Cidermaking is not very popular as wine and schnaps p.s. you mean 3-4- grams to half liter bottle??

Hi fellas,, i have a few quests for you 1. After racking can i add a little bit of sulphur metabisulfit,thats what i use for wine makin 2.WHEN MY SECOND FErment is done(measured three times the same GRAVITY) . if i add 3 grams of fermentable sugar into the bottles i will get fizzy cider...

So when i see that it doesnt bubling anymore that means the ferment is not over ,f i put al ittlee amount of sugar it will create more CO2

And one more,know anything about sparkling mead??

I will try do do both ,,gallon each. i what is the perfect temp for ferment??

Ok , do you have any link for quantiti of honey in dry and sweet mead?

And another quest, does anybody have book by schramm. the compleat meadmaker in pdf ??

Ok guys,very nice informations, i realize that i have mixed up termins ph and acidity,(till now was the same thing) so i have to reasearch a little bit. Beersmith - for increase ph value i add potasium bicarb,, i just measure it in the end of ferment and then i add it ,i which amount??

Hello,my name is Matew and im from Croatia. Here mead is nt some actual theme,we mae wine schnaps and other products but not mead. When i make wine i have in start already sme acid from grape, but when i brewing mead ,how many acid do i add,,or is i t necesery?? Thanks folks

and do yo add any acid in your mead before fermentation or whe its over

If my mead is too dry,when the ferment is over,,i can add more hone to back sweet it ?

im using 2% of non ionized hawaian salt, but my question is. does anybody ever try jamaican hot or habanero chocolate, wahat is tasted like ?? is it good for fermentation??

Guys, do any of you have experience with xantham gum, does it working, how you dose it??

Beautiful :) like they are not real,, habanero yellow??

Guys. I have made my first lactofermented hot sauce by instruction given on this blog. Thank you very much :) i have a question... My hot sauce ismaybe to salty or acidic. How can i make it little less acidic. I put 4% of salt in my mash and that it ?? Help help :)