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?
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?