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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through October 11, 2006 * Mead pH datapoint < Previous Next >

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Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 1124
Registered: 02-2002
Posted From: 71.234.52.18
Posted on Friday, September 29, 2006 - 07:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

There has been considerable discussion here before about pH during fermentation and its effect on yeast. Here's a datapoint to add.

I started a mead Tuesday night. Nothing special: just honey, water, and yeast nutrient, OG 1.085, well-aerated and all that. I pitched a 1qt starter made from a fresh 125ml smackpack of Wyeast Dry Mead yeast.

Fermentation was visibly active by Wednesday morning and building during the day. By Wednesday night it was slowing, and by Thursday morning it had stopped. SG was then at 1.073.

The pH of the must had dropped to 3.0. I added 1/4 tsp of chalk Thursday night. pH was up to 4.0 Friday morning and fermentation was active again.

YMMV. My water is very, very soft and might not have the buffering power of yours. But I recommend keeping an eye on pH when you make mead or whenever fermentation appears sluggish.
Vegetables aren't food. Vegetables are what food eats.
 

Chumley
Senior Member
Username: Chumley

Post Number: 4364
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Friday, September 29, 2006 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Interesting. I assume this is a 5-gallon batch? A 1/4 teaspoon isn't very much - I have tried similar additions, and found it took me more like 2-3 tablespoons to get the must pH above 4. And my water's alkalinity is pretty low, too (30 mg/L)
 

Denny Conn
Senior Member
Username: Denny

Post Number: 5890
Registered: 01-2001
Posted From: 140.211.82.4
Posted on Friday, September 29, 2006 - 07:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Paul, did you dissolve the chalk first? If not, could it just be CO2 nucleating on the chalk?
LIfe begins at 60...1.060, that is.
 

Paul Hayslett
Senior Member
Username: Paulhayslett

Post Number: 1125
Registered: 02-2002
Posted From: 71.234.52.18
Posted on Friday, September 29, 2006 - 08:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Chumley, 1/4tsp was all I had, scraping the bottom of the vial. I figure the pH will drop again, so I'm picking up more tomorrow morning. I'll post again if I have to add more.

Denny, I did not dissolve the chalk first and I did get a little volcano when I first dropped it in. I figure that was the CO2 coming out. But it has been about 18hrs now and the bubbler is doing a steady (although not hyperactive) dance. I figure that is real fermentation. I'll check both gravity and pH again tomorrow after I have more chalk and that will tell for sure.
Vegetables aren't food. Vegetables are what food eats.