I made 2 batches of cider using 2 parts braburn (ph=3.5) and 1 part fuji (ph=4.1). When I combines the 2 varieties I had a ph of about 3.8. I added some acid blend to both batches and got the ph down to 3.7. Its been 2 days since I added the yeast. The ferment has been really slow to start. One batch is fermenting slowly the other is hardly fermenting at all. The ph readings in both batches have jumped up to 4.1. The batch that is fermenting faster has a bit of white foam floating on the top.
Could it be cider sickness? Should I try to increase the acidity by adding more acid blend to get the ph down?
I'm beginning to think that Fuji has too high a ph to be used as a hard cider.
Any suggestions?
Could it be cider sickness? Should I try to increase the acidity by adding more acid blend to get the ph down?
I'm beginning to think that Fuji has too high a ph to be used as a hard cider.
Any suggestions?