Re: Dry mead
Alot of mead threads today . Its amusing to see some say they know so little and they punch out #s that prove they know alot . I looked threw the tread ..fruit wines should be drank in under 2 yrs...1 being best . Ive had a few when the bubbles stopped . The best glass of fruit wine i ever had came out of a 2 liter fago bottel in my garage . Me and a bud where standing in my man cave and i saw it ..we thought it would be good for a laugh . It was made from bartlet pears . Half the bottle was sediment . I sucked it out with a 1/8 in hose . We looked at each other in shock . Only a glass each . I gave away 5 gals the winter before because it was white lightning .Tasted like it too . That wine came with a warning ,,dont blame me if you go blind .Theres a couple factors about that glass . It was in a plastic fago 2 ltr . Air got in threw the plastic...it aged . I didnt write down what i used . THE most important part of any homebrew / wine making is keeping a log . Just because its fruit it doesnt mean you have to use champane yeast . I think my grapes will come off this week .
Re: Dry mead
I see that this is an older thread, but I thought I'd post this to relating to titratable acid testing in mead musts. The TA test kits wine makers use will not work correctly when honey is involved. Honey's primary acid is gluconic acid which co-exists with its lactone, gluconolactone, in a pH dependent relationship. The change in pH induced by the titration based test kits causes the lactones to convert to acids skewing the test results. There's a thread about in on the GotMead forums here.
Originally Posted by HVH
However, there's another thread on GotMead here that describes a possible alternative way to test for acids levels in mead musts. This method is described on the Meadery Lab website here.