Apple Cider wine help (To high acid)

[Goodfella]

Hi everybody,

I made a Apple cider today while I was very tired. I was also trying my new PH meter.... Long story short.....

I tested for acids and they are to high. The PH is 3.3 (I thought this is good). But the Acid test was reading really high.

I used 6 gallons fresh juice. (no water). And all the other goodies...

QUESTION.... Would I be best to just dilute this with water, then bring the SG back up with simple syrup?

Or should I use calcium carbonate, or cold stablize?

I am leaning towards the first idea... But I would love some opinions or ideas...

Thanks,

Joel

 

[winemaker_3352]

How high is the acid? For fruits i try to go around .60 - .65. If it relatively close to that you can leave it and cold stabilize after fermentation. If is way off - you can dilute with water - but i wouldn't add a lot - as that will also dilute the flavor of the apples.

 

[Goodfella]

Yeah.... I used the accuvin tester. For reds you want about 6.5 for whites you want 7.5 this is at 10.5.

 

[Goodfella]

I need to pitch the yeast tonight...

Any thoughts?