Originally Posted by GrnMtnMama
I am going to use this recipe to make my first hard cider using fresh-pressed cider from a community pressing in which we primarily used "wild" apples.
My questions are:
- Do I test the ph using a store bought ph strip? If it is too high or too low, how do I amend it?
- For the primary fermenter (1 week), do I use a cloth covered bucket or an airlocked glass carboy? How about for secondary?
Thanks so much for your help! Off to the store to buy a few supplies.
I haven't worked with 'wild' apples yet (going to get some during my trip to CT!), but I've heard that you only need to adjust the pH sometimes. And when you do, you just need some maltic acid to bring the pH down to normal levels. I don't have my cider book in front of me, so I can't remember what normal levels are, but I bet a quick search would get you the info