EnglishWoodsman
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- Sep 12, 2016
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I just measured my juice with a digital pH meter after calibrating and it said that my juice has a pH of 3.11. Now, I read the ideal pH is 3.2-3.6, but is there an acceptable range for being under? I imagine a pH too low inhibits yeast activity but is 3.11 that far over? I'm looking to make a cider with a FG of 1.015 with abv 6.5-7% (apparently 6.7% but I'm not sure I can be that accurate), so would this greater acidity contribute to the final flavour or do I need to raise the pH?
Lastly, I read that "Precipitated chalk will lower the acidity add approximately 1 teaspoon per gallon, it will reduce the acidity by 1½ parts per thousand." but since pH is logarithmic, how does this translate from getting from 3.11 to 3.2 or 3.6?
Thank you in advance!
Lastly, I read that "Precipitated chalk will lower the acidity add approximately 1 teaspoon per gallon, it will reduce the acidity by 1½ parts per thousand." but since pH is logarithmic, how does this translate from getting from 3.11 to 3.2 or 3.6?
Thank you in advance!