water profile for a cherry cyser? pH adjustments?

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fun4stuff

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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.
 

mabrungard

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Starting with RO should be good enough. Adding a bit of chloride to the water might be helpful, but not required. I would be mostly concerned with making sure the must pH was in the low 5's prior to ferment. The juices should push the pH at least that low, so it shouldn't be a concern.
 
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