Having a proper pH level can determine if your fermentation takes off or becomes sluggish. When your pH level drops below 3.0, it becomes too acidic, making it hard for yeast to consume sugars and release CO2. This can effectively kill off your yeast.

Following this guide will help you to produce the best product possible.


Starting pH (before pitching):
Around 3.7 – 4.6 is ideal.
(Honey has very little buffering, so it will drop fast once fermentation starts.)

Active fermentation:

Yeast thrive best between 3.2 – 3.6.

This range keeps the must acidic enough to discourage bacteria, but not so acidic that yeast get stressed.


Danger zone:

Below ~3.0 → yeast metabolism slows, risk of a stuck fermentation.

If it hits this level, buffer with potassium carbonate/bicarbonate.


Finished mead (post-fermentation):

Usually settles around 3.4 – 3.7, depending on honey, fruit, and acids.

Lower pH (3.2ish) = brighter/tarter taste.

Higher pH (3.6+) = softer/smoother taste.

Getting ready to bottle my newest batch called "A Very Berry Lemon". I used strawberry, blueberry, cherry, and lemon with orange blossom honey. It'll be interesting to see how it comes out.

I've decided to bottle this year's yuletide blessings this month. I want to make sure I have some for Vetrnætr. I'm excited to see what it came out like after aging for 10 months.

From www.mazercup.org

"Mark your calendars. The Mazer Cup will be held again in Milwaukee, Wisconsin, at Central Standard Distillery from 11/06/2025 to 11/09/2025. We are bringing back the mead mixer and educational component, focusing on sensory and judging before the competition. More details will be posted in 2025 as part of our website relaunch."

These are going to look great on the bottles.

Yuletide Blessings was started 11/24 and will be bottled this weekend 09/25. That's just under a year of aging. Can't wait to see how it turned out.

That's clarity.

I just finished bottling and now am working on labels.

Adding nutmeg to a mead is tricky, it can be overpowering and dominate the flavor profile. Luckily I think the orange and vanilla are also present and the ginger and cinnamon blend nicely.

I had made a double batch this year and mixed the two together. Hopefully those coming to Vetrnætr will enjoy!

I finished bottling up the second and final batch of my Very Cherry Honey Mead. I make this with locally sourced honey and freshly picked local cherries 🍒

Update on my Glacier Vanilla Mead:

I just added 1 lb of lactose (non-fermentable sugar) along with the cooling agent. Both went in smoothly, and the cooling effect works exactly as intended. I think this batch is shaping up to be very well received.

Oktoberfest 2025 in Denver.

For the raffle at Vetrnætr (Winter Nights) I am going to donate 4 different bottles of mead.

Black Cherry, Chocolate Orange, Yuletide Blessings, and Black Raspberry.

I’ll be attempting the famous Harry Potter drink—Butterbeer—recreated as a mead. This special batch will be waiting for next year’s Vetrnætr celebration.

I ended up trying the TOSNA 3.0 (tailored organic staggered nutrient addition) which only requires Fermaid O.

It's been just over a week (9 days) and I am very happy with the fermentation process. Keeping the temperature close to 68°(F), proper nutrition, and oxygen in the first several days makes a big difference. It's cleaner overall.

This Butterbeer mead is going to come out amazing!

My two newest batches.

Strawberry rhubarb and Blackberry Vanilla.

Artwork is Germania in chains by Ludwig Fahrenkrog

✨ A Quick PSA from Your Local Herbalist ✨

As an herbalist, I love and often recommend elderberry syrup during cold and flu season. However, ’tis the season for “snake oil” sales pitches, and they’re everywhere! It’s frustrating to hear untrained individuals giving slapdash advice on how to use powerful plant remedies.
For example, I recently overheard someone recommending that a customer take elderberry syrup every day to prevent illness. While that advice isn’t entirely wrong, it’s also not entirely safe. Let’s unpack why:
1) Too much of a good thing can be a bad thing.
Elderberry is a wonderful ally for immune support (particularly at the onset of cold or flu symptoms, or after known exposure). But taking it daily for long periods can backfire. Chronic overuse may overstimulate the immune system or disrupt natural immune rhythms.

Here’s why: Elderberry (Sambucus nigra) contains bioactive compounds such as anthocyanins and flavonoids that have been shown in studies to increase the production of inflammatory cytokines like IL-6 and TNF-α. While this helps the body mount a strong immune defense at the start of an infection, prolonged stimulation can contribute to systemic inflammation and immune dysregulation. This is particularly concerning for people with autoimmune or inflammatory conditions, where the immune system is already in overdrive.
2) Natural doesn’t always mean safe.
Just because something is plant-based doesn’t mean it’s universally safe for everyone. Many salespeople fail to ask about prescription medications, medical conditions, or other herbs a person might be taking and that’s a serious concern.
For instance, those with autoimmune conditions such as Hashimoto’s thyroiditis may experience flare-ups triggered by immune-stimulating herbs like elderberry.

🌿 Bottom line: Be discerning. Herbal medicine is powerful when used properly, and potentially harmful when it’s not. When in doubt, talk to a trained herbalist (like myself) or healthcare professional who understands how herbs interact with your unique body and health history.

Stay well, stay wise, and use your herbs with respect this season! 🌙