The 170º was done for a couple of reasons. First I don't like using chemicals and I like to start with a sterol solution so I did it to pasteurize what I was working on. 140º would have been hot enough, but I also wanted the oat and apple to blend a little more the heat facilitates that. As to the PH I didn't take a reading but I can say I made it "green apple" tart. Some of the best caramel apples I have ever had have been with either macs or granny smiths so I wanted to recreate that same tart profile. This next fall I am going to make another batch and use macs from the trees at my dads. should be good
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."