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So I'm at a dire stage of an experimental cider batch I made. Started with 4 gallons treetop juice + 2 cans frozen concentrate. I like tart ciders so I decided to add acid and added 30g tartaric + 30g malic to bring the pH down to 3.3. It seemed fine with all the sugar at the beginning but...

So I am very new to both drinking and making mead/melomel however I have made some semi-successful beer, cider and wine batches. The only mead I have ever drank was my own and I was not overly impressed. I think the lack of aging and using too little honey was my downfall. What is the best...

So most of you purists will probably baulk at this thread which is totally ok...I was very skeptic at the idea at first. Being a novice apple cider maker my first batch was less than perfect. It was a college dorm room level 1 gallon of apple juice+champagne yeast (EC1118) and that was it. The...

So I've made a few batches of hard cider already but I am still very new to it. I'm thinking of taking more of a winemaking approach on my next batch and running the Brix, pH, and TA of the juice and adjusting it to get a perfect balance of sugar and acid. My question is what would this balance...