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:
"Pete" wrote:


I pressed my own cider this weekend
I add 50ppm/gal of meta yesterday
I also made yeast starters
Now it is time to add the yeast and the nutrient.
I have an acid test kit. I also have some acid blend if I need it.
Is it worth the time to check the acid of the apple juice?


YES!


What should I be looking for?


0.7%TA


I pressed a variety of apples, but I was not able to find the cider
type, with higher acid. So I am worried it will be low.


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.


I am looking to make an english style cider, 5% like beer.


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.