I am looking to make my first mead, and on studying some recipes, they call for an acid blend of citric, malic, and tartaric acids. Could I use just citric, or is using all 3 acids truly important? I know the use of the acid blend is optional. Just wondering if I can get a similar result with just citric? Thanks…
The acid blend is intended to imitate a generic blend of fruit-based acids. Citric is obviously citrus fruit, malic is the primary acid in apples, and tartaric is grapes. In isolation, they do each have a unique taste and impression of tartness. You can use the citric, but the taste profile will be discernably different than the blend.
Ken
Whichever you do, it’s best to not use them at the start. You can drive the must pH too low for yeast to happily ferment. It’s best to add at the end to taste, particularly after you know how much residual sugar will be present.
Thanks to you both, I’m kinda in awe to have both of you give me advice. Ken, I just bought your book “The Complete Meadmaker” this afternoon… looking forward to expanding my brewing knowledge! Thanks again! 