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If you backsweeten with juice you will start refermentation unless you pasteurize or add a yeast killer. After 9 days most if not all of the hop falvours will be in the cider.

To prevent the cork from drying out.

That will only tell you you have reached a certain pH. It does not tell you how many moles of malic acid you have in your juice. There's a lot of confusion here as three entirely different things are treated as one. 1st: how many moles of malic acid does the juice contain? 2nd: how much acid is...

Without a curve, how would you know you have neutralized all the H+?

You will need to plot an entire titration curve. You need to work out how many moles of NaOH you have added going from the middle of the first steep leg to the middle of the 2nd steep leg of your curve. That is wil give you the molarity of your juice.

http://www.cider.org.uk/acid_titration.html Detailed explanation of titration of malic acid, explaning the various points of the titration curve.: https://socratic.org/questions/calculate-the-titration-of-25ml-of-0-2m-maleic-acid-with-0-2m-sodium-hydroxide-c

I don't think champagne producers pasturize after disgorging. Even if they want to make sweet champagne. So they must have found a way to remove all the yeast cells. If you manage to do the same you needn't pasteurize.

Malic acid is diprotic, that is correct. But the second H is only released at pH far above 7. So when caclulating total acid at pH ranges from 3 to 7 it can be considered monoprotic. That is how I understand it.

It's really not that complicated at all. This is all the chemistry that’s involved: H+ + OH- --> H2O. The number of mols or mmols tells you how many molecules or ions are involved. An ion being a molecule with an electrical charge: the + behind H and the - behind OH A solution at pH =7 is...

Check out pollination requirements of the 3 varieties.

ATM I am having a couple of bottles with active MLF. I.e. if you rack and bottle early you can have natural carbonation in your bottle without having to add sugar.

Why would you want to add malic acid?

Fermented juice wll taste like sweet cider. If it is infected with fungi it will be awful: rotten, mouldy or very funky. Have you stirred without letting oxygen in? Have you used apples that were not treated with fungicides? What's the pH & TA of your juice? You may either pitch some yeast or...

I hope the yeast will be able to remedy any flaws the apple juice may have. You may also add some hops for flavour.

Should be OK, only vit C and sulphites. You can leave the amount you are going to use in an open container for a day. OTOH: I guess you are going to add a small amount of it to a much larger amount of juice. So the sulphites will be diluted so they can no longer harm the yeast.

I apologize for necroposting. Chalkyt recently referred to the above post so today is the first time I am reading this. I found this on pasteurization. Seems that 1 PU already is enough to kill yeast.

I am afraid the yeasts will wake up as soon as they are brought back to room temp.

How is its taste? Usually measurements are taken before fermentation to see if any corrections are needed and which ABV to expect. As soon as it is finished we just drink it and see whether we like it. I'm not sure much is known about hard cider chemical analysis results. ABV is pretty high so...

Last summer I bottled some cider. Seemed OK initially, we enjoyed many a glass of good cider during the hot days. Today I opened a bottle and first thing the missus says: this smells stuffy and stale. I didn't smell it and started drinking. Seemed OK initially until I noticed a stinging...

Just for my understanding: you are going to add starch for body. Starch is a polymer of sugars. Unless you pasteurize the cider after adding the starch or oats you will most likely get a second fermentation creating some sort of a cross between beer and cider.