Also racked the Cyser today. It has stopped bubbling and the water in the airlock has leveled out. The data was
SG: 1.016
pH: 3.68
Temp: 24.7 C
I took another sample for the TLC analysis that I have not yet had time to set up .... it will soon be on the top of the "to do list"
The transformation of the taste is quite significant. The stinging acidic taste of the malic acid is completely gone and the mead now has a slight yogurt like taste to it which will hopefully not become any more pronounced. It is quite pleasant to drink but I think back sweetening with honey to SG 1.020 - 1.025 will do wonders.
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