Adjusting water hardness for mead?

[Yosh]

HI everyone. I'm just starting to learn about adjusting ph and alkalinity of brew water and I was hoping to make some mead this weekend.

I have read a fair bit about testing/adjusting water for beer, but should it be necessary for mead. If so, what am I aiming at?

Thanks

Yosh

[mabrungard]

Interestingly, AHA's Research and Education Fund just had a preliminary report on a study of differing water chemistry in mead making. I can tell you that one finding was that elevated calcium and magnesium content was not beneficial to mead flavor. Another finding was that a modest calcium level does improve mead clarity and that response is similar to beer making.

My recommendation would be include only a modest calcium level in your mead must. Up to 50 ppm Ca should enhance the final clarity and if that Ca is paired with Cl, it may also improve the fullness of the mead.

[Yosh]

Cheers mabrungard.