Acid to Sugar ratio

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Terry Chalk

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Mar 1, 2026, 5:18:18 AM (2 days ago) Mar 1

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In Andrew’s book, he refers to Brix/Acid ratio for “drinking juice”. Has anyone looked at a similar ratio for finished cider? My hobby ciders are usually made from eating apples (that is all I have apart from a new cox’s orange pippin). The usual blend ends up being boosted with malic acid to something like 5 -6 g/L acid and 10g/L residual sugar after pasteurising. Sort of 1:2 for a “goldilocks” cider (JAR or just about right). However, due to a shortage of other apples last year, I made a single variety Granny Smith cider and found that because of the relatively high acid (in my case 7 g/L), more residual sugar (20g/L) was needed to get a balanced result. I know this is all a matter of personal taste, but it got me thinking about an acid g/L vs residual sugar g/L ratio as a guideline. Is there one? Any thoughts?

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