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pH is 2.6 measured with digital meter. I have never tested, adjusted my ciders before. I'm wondering if anyone has used calcium carbonate powder (chalk) to lower the acid and raise the pH. I read that 3.2 to 3.6 is target for cider pH... Does this adjust flavor etc... Thanks!

I just starting drinking my first batch of S-04... just plain recipe with dextrose.... I find the S-04 is really yeasty tasting and smelling in the glass. If I finish a glass of cider, and let the empty glass sit around it starts to smell of yeast near the glass... Just wondering if this is...

I have 6.5Gal of cider that's about 2 months old sitting in secondary. It's dry with FG at 0.98 (Lalvin 1118). I would like to bottle in these nice Grolsch flip tops I have. I've never bottled cider before so creating bombs is not my plan... 1. How much priming sugar (dextrose) do I need...

Hello gang! Just wondering how to stabilize my cider. I have 24L batch (6.5gal). Its now dry .98 on hydrometer. I'd like to stabilize and then back sweeten. How much of each do I need using the smallest amount possible of Potassium metabisulphite and sorbate... do you add one before the other...