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.
>
>
>