I truly appreciate your timely responses. I have one last question... i hope.. if we are targeting a PH of 3.0 to 3.5, what steps are needed if we are under or over that range to achieve the target PH? Thanks
Under is not a problem. If the PH is close but a little high the alchol in the cider you made might be weak so allow longer time for the "Mother" to continue to work. Also water can naturally evaporate to a more acedic environment over time. You want the PH as low as you can for food safety. If you are worried about a high PH after a couple of months you can heat to pasteurize temperature, strain out the mother and store in the refrigerator. Cheers!
I see some people put an airtight lid for the next month or so and some still use a coffee filter of cheese cloth cover. Which do you see as the best way to go after straining? @@PaintedSpoon
Hi, an airlock allows for a fermentation without stirring everyday so really good for large batches. Sometimes vinegar takes a little longer depending on ph so a coffee filter means the process is not finished or the liquid is left to evaporate and maybe lower a batches ph over time. After the vinegar has a low enough ph the jar can be sealed with the mother in-tact or the vinegar can be heated to pasterization temperature and the mother filtered out. The mason jar method I demonstrated is how I like to make small batches of cider vinegars :) Cheers!
Hi, I do not add yeast, but you certainly can. The natural yeast is found in the air where I live and have never had a problem starting fermentation. If you live in an area without natural vegetation or if you want to speed up the process using strawberry juice and an airlock to brew the cider like they would in industry, store bought wine yeast is usually easy to buy and use. Hope that helps you:)
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Thanks
I truly appreciate your timely responses. I have one last question... i hope.. if we are targeting a PH of 3.0 to 3.5, what steps are needed if we are under or over that range to achieve the target PH? Thanks
Under is not a problem. If the PH is close but a little high the alchol in the cider you made might be weak so allow longer time for the "Mother" to continue to work. Also water can naturally evaporate to a more acedic environment over time. You want the PH as low as you can for food safety. If you are worried about a high PH after a couple of months you can heat to pasteurize temperature, strain out the mother and store in the refrigerator. Cheers!
My strawberries are almost totally broken down after 10-11 days. Is that a good time to strain it or wait?
Yes, your cider should be finished and slowly turning into vinegar so it is a good time to strain :)
thank you@@PaintedSpoon
I see some people put an airtight lid for the next month or so and some still use a coffee filter of cheese cloth cover. Which do you see as the best way to go after straining? @@PaintedSpoon
Hi, an airlock allows for a fermentation without stirring everyday so really good for large batches. Sometimes vinegar takes a little longer depending on ph so a coffee filter means the process is not finished or the liquid is left to evaporate and maybe lower a batches ph over time. After the vinegar has a low enough ph the jar can be sealed with the mother in-tact or the vinegar can be heated to pasterization temperature and the mother filtered out. The mason jar method I demonstrated is how I like to make small batches of cider vinegars :) Cheers!
you dont add a little yeast?
Hi, I do not add yeast, but you certainly can. The natural yeast is found in the air where I live and have never had a problem starting fermentation. If you live in an area without natural vegetation or if you want to speed up the process using strawberry juice and an airlock to brew the cider like they would in industry, store bought wine yeast is usually easy to buy and use. Hope that helps you:)