WVMJack, it really is all about the buffering, or lack thereof in pure honey-based musts. Using raw honey instead of filtered helps (as you guessed, the stuff in there pre-filtering, like pollen, misc. proteins, and even some bee bits add a little buffering capacity) but even the variety of honey has an influence on the buffering capacity of the must. Darker honeys tend to carry more of the compounds that ionize in solution, and they provide a buffering capability that the glucose lacks. Still, when I make a pure traditional mead in order to ensure that I'm going to get complete fermentation (especially with a lighter honey such as raspberry blossom or white clover), I'll add some potassium bicarbonate to supply that buffering potential.
Opinions on how to fix this batch of traditional needed please.
- Thread starter Chiron
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My first 3 batches of mead ever, made back in 2004 from honey that I got directly from a beekeeper in Wisconsin, had issues attributable to low pH. As a result, I monitor it (and read about it and study it) more closely than the general mead making population, and esp since I got the 'el cheapo' pH meter, I have been surprised at how precipitously it can drop, esp in first 8 days or so. Drops from 4.8 to 4.2 or even more are routine, and larger drops happen from time to time.
After adding approximately 1.25 times the bentonite recommended (first clearing didn't do the whole job so I added a little more), I noticed a very strong metallic taste and smell to a traditional mead. It ruined it. It never (well, not in almost 2 years) went away.
Since then, I have taken to using about 75% of the recommended dosage. If that doesn't work, I switch to... sigh, what is it called.... ah... Sparkloid. I have considered trying SuperKleer, but that will be for a 5 gallon batch if I ever get it.
I am also 'settling in' the the point where I am willing to actually wait for nature to do its thing and let the mead clear naturally. Most of them have/will. I have only 2 that have not cleared after 6/8 months. One is a traditional made with honey from a bee keeper (Basswood) and the other is a cyser. If they don't clear on their own eventually, I will think about Sparkloid or SuperKleer.
Joe
