![]() ![]() Now – the reason I mention the straight acid addition is because in dry-hopping, the alpha acids in the hops can go a long way in replacing the need for adding additional Malic and Citric acids. I would stay away from Tartaric acid, though a blend of all three would be acceptable if that’s all you can find. My suggestion would be Malic first, then maybe Citric or a combo of the two. You may wish to consider this for a range of ciders that you make, and not just dry-hopped. Depending on your taste preferences and the type of acid chosen, 1-3 teaspoons per 5 gallons will usually provide the effect necessary. In Cider, acid (Malic, Citric, Tartaric) additions do to cider what hops do to beer – they balance the sweetness of the malts. One of the easiest ways to round out your cider without significant complex methods would be to purchase a food-grade acid at your local home-brew supply store. ![]() Since your juice sources are primarily store-purchased sweet cider or apple juice, it’s important to note that these juices have a significant lack of Malic acid compared to traditional cider blends (which are often prepared from both sweet and baking apples, the latter being higher in Malic acid). Speaking of bittering, I took a quick cruise through your website and saw no references to evaluating or adjusting acid content. As you stated, the dry-hopping will focus more on providing more aromatics than bittering no matter which hop format or variety you choose. I find that pressed pellets tend to be more Alpha Acid forward (bittering) compared to the aromatics that you want with dry hopping. I cannot stress enough that if you can find Freeze-dried whole hop flowers, this is HIGHLY preferable to pressed hop pellets (I hear they may no longer freeze-dry Citra due to shorter shelf life, but look around). Cascade are a great hop to use, but in my trials Citra has truly stood out as a fantastic addition for dry-hopping, but like Cascade, any Citrus-flavor imparting hop is a good guide to start from. ![]()
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