Braggot Acidity

[lutherslagers]

Any suggestions on how to reduce acidity (taste, not pH) in a Braggot post-fermentation (its in a keg on CO2)?

 

[Yooper]

I've used calcium carbonate in rhubarb wine, and it worked very well.

 

[lutherslagers]

Yooper, do you think Calcium Carbonate will behave the same in something that is 50-60% malt?

How much Calcium Carbonate did you use? Any prep, or just dump it in the keg?

 

[Nateo]

Making it sweeter will make it seem less acidic. Yeast produce malic acid, IIRC, so you could've done a malo-lactic fermentation, since lactic is perceived to be softer, but I don't think that'd work once its been kegged.

 

[Yooper]

Yooper, do you think Calcium Carbonate will behave the same in something that is 50-60% malt?

How much Calcium Carbonate did you use? Any prep, or just dump it in the keg?

I think it would. I don't recall the amount, but I'm sure you could easily google it. I followed a formula to drop acidity a certain %, but it's been a long time and I simply can't remember any more- sorry!

I mixed it with water and stirred it in. This was done preferment, though.

 

[Nateo]

FWIW I've usually seen winemakers recommend calcium carbonate for pre-ferment pH increase, and potassium bicarbonate for post-ferment pH increase. I haven't been able to find out why that is, though.

 

[TheChemist]

My experience with braggots is that they need a compromise of aging time - longer than the equivalent beer of the same strength, but not the years demanded by good meads. It will mellow considerably if you leave it alone for 6 months!