RE: Starting Brix and Acidity for Cider

[rtogio]

Hey all!

I was wondering, does anyone here know what the ideal starting brix and acidity of a cider should be? I'm mostly a home winemaker, so I'm not sure what the levels should be in the case of cider?

Also, if there are preferred levels, can these levels be applied to all type soy cider (perry, other fruits, etc) or do they only apply to apples?

 

[gregbathurst]

If you are making cider from fresh fruit the preferred range for brix is 12-15 brix though no upper limit. (I have had apples up to 25 brix) The preferred acidity is around 5-6 g/L tartaric or 3.4 -3.5 pH. I think it is around the same for perry.
That is not to say you can't make good cider outside that range, that is just what people aim for.