I'm going to be making a cherry cyser and was wondering what kind of water profile should I target? I usually use RO water.
Should I try and adjust pH at all? No mash involved obviously, but wasn't sure if there was an optimal pH to shoot for a healthy fermentation.
Don't have exactly recipe on me at the moment, but will be similar to b. nektar's zombie killer (http://www.bnektar.com/brews/zombie-killer/). Apple cider, cherry concentrate, 4 lbs honey, 5 gallon batch, 5.5% abv.
Should I try and adjust pH at all? No mash involved obviously, but wasn't sure if there was an optimal pH to shoot for a healthy fermentation.
Don't have exactly recipe on me at the moment, but will be similar to b. nektar's zombie killer (http://www.bnektar.com/brews/zombie-killer/). Apple cider, cherry concentrate, 4 lbs honey, 5 gallon batch, 5.5% abv.