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Didn’t test the ph now … but in other batches from the freshly pressed apples (same trees) it has been pretty consistent around 3,75… I guess you are asking b/c if the ph is too high — it is too risky to lower the TA? (Resulting in an even higher ph which would be bad)

So i finally got myself a TA test kit — and tested a batch I have in secondary right now. Expecting it to be to low, I also had some Malic acid on hand … Surprise surprise … it tested at 10,5 g/l !!! Then times 0,89 to get it from tartaric to Malic … still 9,5 !! What to do now? I was...

Thx ! Good info. Do you only ever use Malic acid? Or also tartaric and citric? … I think I read somewhere that if you want to lower the Ph — but don’t want to increase the TA too much … then tartaric/citric are better choices than malic acid somehow …

Thx ! Great help 👍 …so if I understand correctly— TA is measured as late as possible - probably just before bottling when last adjustments are done …

So - my local brewers shop finally has TA-kits back in stock ... unfortunately I have already started fermenting my 5+ batches of cider ... some of them for several weeks already... When measuring the TA (in a useful way) must it be done with the clean unfermented juice ? Or can I do it next...

Just wondering --- maybe someone knows more about this... Say I pitch my juice with a commercial yeast - ie Nottingham. And leave it to ferment a cool/cold place. Say the temperature eventually drops (because winter is coming and my shed is getting colder and colder), and the Notty goes dormant...

Will try that ... thx :)

this one: https://winemakermag.com/article/1050-making-ice-cider

she said "any wine yeast will do" - "but be carefull with too aggressive champagne-yeast, since they are hard to stop"... but she didnt mention anything about 'getting stuck' :)

Also — read in wine makers magazine in an article by Betsy Parks about ice cider … that cold fermentation should be used for best results. Between 13-16 degrees…

Already have a carboy in that closet 🤣🤣

So - I am making an ICE CIDER. OG 1,135. With SafCider AS-02. I have done it before - but at room temp. ... needless to say, fermentation was on fire... This time, it put it in the basement of our building. I gave it 24 hours at room temperature first though, and the fermentation was starting...

UPDATE: So - i waited another 1,5 months — and opened another bottle of the cider. Happily surprised, it seems to have carbonated! I apparently wasn’t patient enough, since it took almost 2 1/2 months to reach this carbonation level. It wasn’t very fizzy , probably around 2 to 2 1/2 volumes but...

Thx for the advice ... couple of questions: Wouldnt 1,080 get a too high ABV for a nice cider? ...I was thinking about a faux ice cider. I dont have D47 though. But I do have SafCider AS04 and AC02, Nottingham, EC1118, Lalvins 71B, SafAle and Cote de Blanc ... anyone of these you would...

So - I had about 4 gallons of my own freshly pressed applejuice, stored in the freezer in the shed. Today I realised the electricity had failed, and the freezer had turned off somehow. So - my frozen applejuice was 'kinda' melted ... more so had it cryo-concentrated. I poured the liquid off and...

I added a little nutrient and topped up with some fresh juice … it is fermenting happily again. Hopefully I didn’t add too much nutrient so that the flavor will be affected…

I added about 1/2 teaspoon of nutrient to some boiling water. Dissolved completely - then added about 2 teaspoons of this solution to each carboy. Had a little room in the carboy so topped up with a little fresh applejuice… Warming up is not really and option; because it is in a shed on a...

Well -- done is done. I didnt add much though. Won't the yeast and nitrogen disappear over time like sulphur ?

Thx ! I did not add nutrients … so I have added some now and Will see if it starts fermenting again. IF going for a sweeter cider as you describe , this stalled fermentation is part of the plan. But does that mean that bottle-carbonation is not possible ?

They have both been fermenting cold - they are in a unheated shed outside. Temperatures have obviously been falling - and probably around 55-60 F these last couple of weeks...