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
Ph levels in cider
- Thread starter benkrupt
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