Reply With QuoteNot sure if this is too late but I have a few suggestions. You would generally want to have a starting pH of 3.5 in the juice. If you’re higher, adjust with malic acid. Next you would probably want to add approximately 50 ppm SO2 to clean things up. A while after that addition you can add some pectic enzyme to drop pectin out. This generally takes 2-3 days. Then rack off sediment into fermentation tank. As for yeast, there’s many ways to go. Champagne, white wine, ale. A good place to start could be DV10 or W15. Those work well with cider. Ferment in the midn50s to low 60s. Add yeast nutrients at the first sign of fermentation and also about half way thru. Hope this helps!Originally Posted by Brewfist
