I have not tested the acidity, I havent ventured into that neck of the wine making yet. I guess now is as good a time as any.
I used a local Apple cider with no preservatives. Im kind of lucky because the orchards are all around me so its local
The first pitch was a starter, the second pitch was a sprinkle. Neither are taking off.
I did add a campden tab about 24 hours before pitching though. I thought with it being honey I broke up off the comb the natural yeast may need silenced. I did notice the spices I added, Nutmeg and Cinnamon were clumped and floating to the top creating a layer. I have since scooped it off.