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i make a few small adjustments to pH (bring up to 3.2/3.4 from 2.8/3.0, add wine tannin (0.5 tsp per 5L), bump sugar levels up to 1.055 with dextrose if I need. Yeast is Gervin cider yeast.i try and ferment slow and low (otherwise whatever temperature garage is, so at this time of year could be 0-12 degrees. I tend leave in secondary for 3/4 months to mellow a bit then at least 1-2 m in bottle.i plan to not cheat as much in future by adding some Kingston black apple Juice from a tree I just bought.but saying that… one of the best I ever made was NOT altered at all. pH2.8, SG 1.040 and bottle conditioned such that it came out very light and acidic much like an apple Prosecco.
i make a few small adjustments to pH (bring up to 3.2/3.4 from 2.8/3.0, add wine tannin (0.5 tsp per 5L), bump sugar levels up to 1.055 with dextrose if I need. Yeast is Gervin cider yeast.i try and ferment slow and low (otherwise whatever temperature garage is, so at this time of year could be 0-12 degrees. I tend leave in secondary for 3/4 months to mellow a bit then at least 1-2 m in bottle.
i plan to not cheat as much in future by adding some Kingston black apple Juice from a tree I just bought.
but saying that… one of the best I ever made was NOT altered at all. pH2.8, SG 1.040 and bottle conditioned such that it came out very light and acidic much like an apple Prosecco.
