Honey isn't actually very acid at all though it does have a low pH. These are different (though related) parameters. In chemist's terminology, honey has very low buffering capacity i.e. it cannot hold low pH when confronted with even modest amounts of base. This is illustrated by the fact that mead makers must supplement the acid in the must (or fermented mead) if the water used is at all alkaline. -- A.J. deLange CT Project Manager Zeta Associates 10302 Eaton Place Fairfax, VA 22030 (703) 359 8696 855 0905 [log in to unmask]