Should I adjust acid on a cider?

YES!

If you put some Granny Smiths (25-50%) or crab apples (10%) in there, you should be fairly close. Otherwise you will have to add acid and tannin. Are you just fermenting juice, or are you fermenting on the skins? If juice alone, you will definitely need to add tannin. Best way is through oaking in the primary. Strong tea (about 1/4 cup brewed tea per gallon) will also work.

Look for a starting SG of 1.035-1.040. (Add sugar or water to increase/decrease the SG to reach the target.) That will give you ~5% abv. But real English cider (like wot you get in Somerset) is closer to 9% --- like the beer in the north. Real cider apples (e.g. Kingston Blacks, Berthecourts, Baldwin, Staymans, Cathahm) have a brix of 14-16. Some grannies have a brix of 17, TA of 0.7 and tannin of 0.3. Fifty per cent of those, and fifty percent of anything else yields a fine scrump. Arrr.

My OG was 1.050 I think this should be ok I will be doing an acid test tonight.

I still have some oak chips also, but not enough for all 10 gallons.

Should I buy more chips, or buy some tannin?

If it matters I pressed 200lbs of apples, and 10 lbs of grapes :)

Negodki wrote:

I took an acid reading This was much easier then my red wine.

I got 2.10*.25 = .525

This doesn't seem good.

I have some acid blend. How do I figure how much to add per gallon to raise it.

Negodki wrote:

It should be fine. More (alcohol) is always better. :) You can dilute it later, if it's too strong to drink. :(

I would recommend oak chips. Not only will they supply the tannin you (probably) need, but they will supply that barrel-aged flavour most people enjoy. 10-19 grams per gallon, left in until the cider tastes slightly more tannic than you want it to be (some of it will dissappear with aging). The tannin will also help the cider clear "naturally".

That's discrimination! Go out and get yourself another 180 lbs of grapes. :)

I have 70grams of oak

I can split it now and add 7grams per gallon for each batch. I just dumped the yeast.

If I order more, it will be a almost a week.

I can always add more to the sec> "Pete" wrote:

Not "good", but not unexpected. Different types of apples range from (and average of) .20 to 1.3. What kind(s) did you use?

If your acid blend says 1 tsp per gallon = .15 increase in TA, then Teaspoons to add = (target TA - measured TA) / .15 x gallons of must.

If your acid blend says 1 tsp per gallon = .12 increase in TA, then Teaspoons to add = (target TA - measured TA) / .12 x gallons of must.

If it doesn't say either, it is safest to use the first formula, which will result in a smaller addition.

Assuming you agree with my target of 0.7%: (0.7 - .525) / .15 = 1.167 x gallons of must or (0.7 - .525) / .12 = 1.167 x gallons of must

If your acid blend says so many grams per gallon (rather than teaspoons), use the same formula, but substitute the grams-per-gallon for the teaspoons-per-gallon figure, and weigh the blend, rather than spoon it.

Or, add acid to a few samples, until you get the taste you prefer, and then add the same ratio of acid to must as in that sample.

My blend doesn't say anything I bought it from

Looks like 5.85 teaspons per carboy I will add this tonight

I guess I should take another reading tommorow? I already added the oak.

Negodki wrote:

Assume .15 then.

Or six. ;-)

If you plan to take another reading, why not add 1/2 the acid now, and see how that affects the measurement. Then you will know if your calculations are good, and whether the acid is .12 or .15 tsps per gallon. (The difference will be whether or not it is powder or granules, and the percentages of each acid in the blend). And you won't add to much if there is a (small) mistake in your calculations. You can take the second reading after you've stirred the acid into the must. You don't have to wait until tomorrow.

Pete wrote "I have some acid blend.

Pete - If you have a scale to measure the acid blend add 3.8 grams acid blend to each gallon to raise the %TA by 0.1%. Bill Frazier Olathe, Kansas