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I have made 4 one-gallon batches recently, and in each case I noticed a slight reduction in the TA and/or pH. These were in secondary until the SG bottomed out and I measured acid before bottling. There wasn't a lengthy aging period. I've only recently begun checking TA/pH after fermentation...

I posted this in another thread but didn't get much traction, so I thought I'd start a new thread and get folks thoughts: I was noodling things over today and had a thought. Seems a lot of us want that apple flavor to come through, me included, and talk about adding things to get it. Of course...

After asking questions here and reading up a bit, I decided I'd do an experiment in order to try for something like the more-flavorful ciders like we experienced in Ireland. I'm not going to be able to start with apples, so I'm going with Louisburg Cider Mill (Kansas, USA) cider, which is...

We were recently in Ireland and fell in love with the ciders there. My favorite was MacIvor's, but we also had Stonewell Dry, Bulmers, Cronin and some others I'm sure. We typically went for ones labeled dry or medium dry. The thing that really stood out to us was the very full body and...

Hello all, I have a 5 ½ gallon batch of cider going right now. It started as pasteurized cider from a local cider mill. I've made this particular recipe before but I'd like to up the tartness a little. I added 1 teaspoon acid blend at the beginning per the recipe, and the pH after that addition...