Total acid vs. PH

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WilliamSlayer

WilliamSlayer

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Which one should I pay more attention to? Which one contributes more to taste? To stability?

I got to thinking about this as I tested the PH on my cider the other day, and realised I was @ 3.8 and would need to add lots of extra kmeta to stabilize if I left it there. But too much malic (or whatever acid you use) will drastically alter the brew.

Wines, ciders, etc... how do you look @ the situation of Total acid and PH?
 
pH is a measure of your acid. Just follow that. Any base you add to neutralize will create water and salts. I don't know what that'll do to the taste, but I'd guess it'll change it somehow.
 
"TA" is a bit of a misnomer as it is more properly thought of as a measurement of buffering capacity (in other words, resistance to pH changes). pH is a measure of H+ ion concentration, or acidity.
 

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