LoneTreeFarms
Well-Known Member
Long story short I made a batch of curt stocks super berry melomel about three years ago. It's been racked multiple times stabilized backsweetened some. It has a nice fruity flavor at the start but it has a tart afterbite on the tail end. How can I remove some of the tart to help this mead blend better together?
FYI I haven't gotten a ph meter yet but I'm thinking that's in the works soon.
But what chems do I need to have on hand? And what's a good end goal for the ph?
Also been 20 years since chemistry class.
FYI I haven't gotten a ph meter yet but I'm thinking that's in the works soon.
But what chems do I need to have on hand? And what's a good end goal for the ph?
Also been 20 years since chemistry class.