pH

Numerical representation of the ratio of the amount of acid and base in a solution. Ranges from 0 to 14; lower values are more acidic, 7 is neutral, higher values are more alkaline, or basic. Mead fermentations will occur most rapidly at around 3.7pH. pH levels near 3 improve the preservative character of a finished mead. pH is less indicative and influential than Titratable Acidity with respect to flavor and mouthfeel.