The pH can be very important, but with that said, there are many people (several I have met) that never worry about it and still seem to make good mead. If the pH drops too low (below 3.0 or thereabouts) it can cause the yeast to slow down dramatically. This is why most folks on GotMead will recommend that you avoid acid additions to the must at the beginning (even though you will see many recipes instructing to do so), because this can sometimes lead to a sudden drop in the ph (as some honeys and musts have less buffering capacity than others) and give a stuck fermentation. It is better to add acid to taste when the yeast have finished their work. In cases where a fermentation is stuck, checking the pH may allow a correction to be made to get things going again.
Different honeys do have different levels of pH and acid. You can see some listed on the Gotmead site (not the forums) under Mead Research here. Just scroll down to the table.
Good luck,
Medsen
Different honeys do have different levels of pH and acid. You can see some listed on the Gotmead site (not the forums) under Mead Research here. Just scroll down to the table.
Good luck,
Medsen
