The apple juice we will be fermenting is from a variety of dessert apples and has a pH of 4.05 (OG of 1.040). I have some questions on tweaking cider acidity.
Would you recommend lowering the pH to make it a little tarter?
The references I have use malic acid to lower pH, but my LHB store only has citric acid. Can I use that to lower pH?
Is there a reference of tool on-line that will help me calculate how much acidifier is needed to lower pH to the target range for a 5-gal batch?