Hi! I am fairly new to making mead, and the title reflects my question. I have read some articles about what TA is considered normal for mead, but none of them explained how to calculate it after titrating with a NaOH solution. I have seen a lot of formulas and methods to figure out the TA for wine. I have read that there could be differences in mead and wine in terms of the types of acids, and I am not sure if it makes that much of a difference that can change the formula.