I picked upfresh apple cider up yesterday(UV pasterized) SG 1.055 and PH 4.0.
What is correct PH range for starting cider. My goal is 6-7% by cold stopping fermentation .
Also I was not planning to use campden tabs because it was UV pasterized. Is that correct?
right, you dont need campden for UV pasteurized. pH of 4 is a little on the high side, but is fine as long as you can taste some tang in the finish
you should be allright at 4 although it is a little high, i would correct it myself because problems start at 4.2. the correct ph for starting cider is 3.2-3.8
You can add a little malic acid to decrease the pH. Andrew Lea says 1g per Liter will lower it .1%.