slanderkin
Member
I've been using store bought unfermented apple cider for a while as my base juice and have always had a feeling its not had the correct acidity for hard cider but have not yet figured out the best way to fix that. I bought a TA kit and a PH meter and did some testing on two fully fermented batches I had done recently.
I found that both of these had a TA(malic) of about 4.7 g/L with a ph of 3.67 an 3.6 for each batch respectively. I've read some of Claude Joclicoeur's work on acidity but was left a little confused on whether he was referencing acidity before or after fermentation, or even how much acidity changes during fermentation. My questions are:
I found that both of these had a TA(malic) of about 4.7 g/L with a ph of 3.67 an 3.6 for each batch respectively. I've read some of Claude Joclicoeur's work on acidity but was left a little confused on whether he was referencing acidity before or after fermentation, or even how much acidity changes during fermentation. My questions are:
- What is an ideal PH/TA(malic) range for a cider before and after fermentation?
- How much does acidity change during fermentation?
- Is it better to alter acidity before or after fermentation has completed?