[deadpoetic0077]

Gonna start a tradition every new years day of making a mead to age for a year to have at new years parties.

I have recently been looking at water additions for my beers and I was wondering what type of salt additions would I use for orange blossom mead made with RO water?

Are there any resources out there for this?

Thanks!

[mchrispen]

Honestly, you simply want some alkalinity in the water to help buffer acid produced by the yeast and the acidity of the honey. Beyond that, it's preference.

I don't care much for hard water in mine, so when I use RO, I just add 8 grams of gypsum and calcium chloride, and about 5 grams of potassium bicarbonate for a buffer. That's for 5 gallons total batch size.

Of late, I have gone back to cheap spring water from the grocery. It's convenient, pre measured, and I can reuse the container.

Many of the mead masters will just use good tap water treated with campden tabs. Of course, most have access to moderate alkaline waters (120-160 ppm alkalinity).


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[deadpoetic0077]

Honestly, you simply want some alkalinity in the water to help buffer acid produced by the yeast and the acidity of the honey. Beyond that, it's preference.

I don't care much for hard water in mine, so when I use RO, I just add 8 grams of gypsum and calcium chloride, and about 5 grams of potassium bicarbonate for a buffer. That's for 5 gallons total batch size.

Of late, I have gone back to cheap spring water from the grocery. It's convenient, pre measured, and I can reuse the container.

Many of the mead masters will just use good tap water treated with campden tabs. Of course, most have access to moderate alkaline waters (120-160 ppm alkalinity).


Sent from my iPhone using Tapatalk

Awesome. Thanks for your advice!