benkrupt

Recipes 

Was wondering if anybody had an idea on what the perfect ph levels are for apple and pear cider. I was told 3.9-4.0 was a good figure but someone recently told me that this reading is to high in terms of acidity. They suggested 3.4. And do people use malic acid and precipitated chalk to get it up and down, or another ingredient. Cheers

LeBreton

Recipes 

3.9-4 is way to little acidity for my palate, 3.4 sounds much better IMO. I'll add malic acid right before bottling the cider if the apple blend didn't add enough naturally but it's about taste, not to achieve a pH.

Never heard of anyone raising the pH of cider intentionally, since the acidity is such a defining characteristic when it comes to American ciders. I'm sure someone has though.

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider