Acids and pH

Understanding acids and pH is an essential area of knowledge for mead makers. Acids enable us to keep the pH within the desired range; help us minimize excessive oxidation and unwanted microbial activity; enhance the action of sulfites (potentially allowing us to use lower sulfite additions); have beneficial organoleptic benefits in regards to appearance and flavor; and help balance residual sweetness. In this presentation I review the types of acids commonly found in honey and in mead. I explain and contrast the differences between pH, titratable acidity (TA), total acidity and volatile acidity (VA). I discuss why we should measure & adjust pH/TA and review the methods for measurement of pH & TA. Then finally I explain how to adjust pH and TA including acid additions & deacidification, as well as how to perform tasting trials. A PDF copy of the handouts for this presentation is available here: https://1drv.ms/b/s!AneO6ZVia-hypUM37...