Recent content by Rafael111

Ive added cacao 220 grams to a 22 galon batch mixed with cacao squares Ive boiled it for the 60 minutes and im observing till now good results for the flavor and aroma where its not overwhelming its subtle... Though i think ill have to use a fining agent cuz theres a lot of it in suspension i...

hello im new to making cyser and will like to ask a question when is it neccesary to adjust with acid blend? when one is above 4 PH? Is it the same way as would one do it in wine NaOH molarity, NaOH amount (ml), sample size (ml) parameters ask in wine makers toolbox what about tartaric acid?