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Yeah they're probably not good quality. Try getting some which have lots of reviews on Amazon. They tend to be the best. Even then it's hit or miss. Personally I dont test pH on any of my home brew. My mouth is a good enough pH metre. Really, you need a digital ph metre if you really want to test it.Regarding the dry mouth feel. Yes, if you back sweeten you will get a less dry finish. Try getting some of them tubs of sucralose from Tesco or Asda.Next time try a yeast with a lower attenuation rate. Then you won't even have to back sweeten because it will just stop before it ferments dry. I like to use a fairly alcohol tolerant beer yeast if I already have it on hand. For example with these you can start on say 1.085 and finish on 1.010 without needing to stop fermentation. They just dont ferment dry like wine yeasts.P.S that farty eggy smell during fermentation is carbon dioxide. I perfectly normal bi product of fermentation. You definitely won't be killing your co workers with sulfur.
Yeah they're probably not good quality. Try getting some which have lots of reviews on Amazon. They tend to be the best. Even then it's hit or miss. Personally I dont test pH on any of my home brew. My mouth is a good enough pH metre. Really, you need a digital ph metre if you really want to test it.
Regarding the dry mouth feel. Yes, if you back sweeten you will get a less dry finish. Try getting some of them tubs of sucralose from Tesco or Asda.
Next time try a yeast with a lower attenuation rate. Then you won't even have to back sweeten because it will just stop before it ferments dry. I like to use a fairly alcohol tolerant beer yeast if I already have it on hand. For example with these you can start on say 1.085 and finish on 1.010 without needing to stop fermentation. They just dont ferment dry like wine yeasts.
P.S that farty eggy smell during fermentation is carbon dioxide. I perfectly normal bi product of fermentation. You definitely won't be killing your co workers with sulfur.
