Brewing Topics > Cider, Mead, Wine and Others

Water Profile -- valid for mead??


I am using a scaled version of Brad's Blackberry Mead recipe that came from the cloud. 

The original recipe does not have any water profile selected nor a matching water profile.  Are the use of water profiles to be ignored for a mead? 

Since there is no water profile selected there are no additions of 'additives' to balance the water.  Is that the approach that should be used in BS3?

Mr. Smith has notes that focus on balancing the ph during the fermentation process.  Is that the primary concern?

Any help or advice would be appreciated. 


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