Recent content by dk4dk4

I made this cider and I finished with a post-ferment pH of 2.6 which is too sharp imho. Is there a way to adjust the pH up to 3.4 - 3.7 range where hard ciders should sit? I used s04 yeast, og 1.06 finished at 0.99 with a pH at 2.6

Hmm I'm not sure a malo would work starting at 2.6 pH level. Pretty sure malo's like 4.0 range for initial pH. I'm wondering if there is a juice I could blend with that I could try to raise the pH that way?

pH is 2.6 measured with digital meter. I have never tested, adjusted my ciders before. I'm wondering if anyone has used calcium carbonate powder (chalk) to lower the acid and raise the pH. I read that 3.2 to 3.6 is target for cider pH... Does this adjust flavor etc... Thanks!

I find these recipes for cider finish pretty hot. 7-8 percent alcohol. What would a 5% final alcohol recipe look like for this Graff? I made this Graff a few months back like it but still a little too hot for the girls... Thanks in advance!!

I did read that before pitching. There is no mention of nutrients there?

I have never used yeast nutrients before. Could this impact the final product in this way??

Fermentation temp was ~64 degrees.

Yes extremely clear. Perfect patty at bottom that racked off of. I'm very careful when pouring to leave the sediment behind. Its just very yeasty smelling overall compared to the 1118 yeast I'm used to using.

I just starting drinking my first batch of S-04... just plain recipe with dextrose.... I find the S-04 is really yeasty tasting and smelling in the glass. If I finish a glass of cider, and let the empty glass sit around it starts to smell of yeast near the glass... Just wondering if this is...

Just so I'm clear on my thought. I'm at 0.98 FG. If I use a calculator to add the priming sugar 5.4oz, how can b.bombs develop? Will the yeast not be limited to the amount of priming sugar being added before bottling? Therefore each bottle is limited in the amount of co2 it can produce? I...

OK great! Thanks dinnerstick! Very helpful. I get 5.4oz or 0.675 cups dex. I thought I had been reading the cider forums??? I'm not sure what Igilmore means? Read all the posts out there?

I'm asking if there will be enough yeast left in the secondary to restart in the bottles after priming...?

Will it restart on its own in the bottles? Its been racked once already...

I have 6.5Gal of cider that's about 2 months old sitting in secondary. It's dry with FG at 0.98 (Lalvin 1118). I would like to bottle in these nice Grolsch flip tops I have. I've never bottled cider before so creating bombs is not my plan... 1. How much priming sugar (dextrose) do I need...

Hello gang! Just wondering how to stabilize my cider. I have 24L batch (6.5gal). Its now dry .98 on hydrometer. I'd like to stabilize and then back sweeten. How much of each do I need using the smallest amount possible of Potassium metabisulphite and sorbate... do you add one before the other...