hist-brewing: Leatherwood honey & rockmelon melomel

[PBLoomis at aol.com]

In a message dated 2/21/01 1:14:15 AM Central Standard Time, 
lunica at senet.com.au writes:

>   I racked the melomel off the fruit on Sunday & took an SG reading,
>  down to 1048 from 1095 (or so) I tasted some of the sample in the
>  hydrometer jar: unbelievably sour! The fermenter itself smelled just of
>  the beautiful honey so not an infection, just too much acid in the mix.
>  I am going to leave itself to ferment out and mature a bit before trying
>  to add bicarbonate etc to reduce the acidity.
>  
    I don't remember what acid mix you added, if any.  Consider adding 
malolactic bacteria to it, to convert malic acid to the much milder lactic..
    Scotti

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