I could use some technical help with my cider, please.

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I could use some technical help with my cider, please.

I am starting to make some cider and my initial tests are: PG = 1.034 so I know I need to add sugar. An acid test strip indicates 4.0, not low enough. Also, by the titration method, the solution turned blood red at 2.5 ccs of Sodium Hydroxide. I believe this means my acid content is 0.25%. Therefore I need to raise it to 0.60%. So I am thinking of adding 1/2 oz. of tartaric acid per gallon. Is this right?

chemistry

Nice little chemistry problem. Did you figure it out?

Sorry don't know off the top of my head. It will help your google search to also search for wine making resources since the chemistry is the same.

Try this:
google query.

Been a while since I read a book on cider/winemaking.. last one was From Vines to Wines which I recommend. Covers growing grapes (not apples, sorry) and winemaking.

Dose: 3.8 grams Tartaric Acid / gallon = lowers pH .1

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