Bottles and Packaging
Fermentation and Storage
Orchard Management
Speidel
Courses - Juicing and Cider Making
Pasteurisers
Dairy and Bread Making
Homebrew Kits and Equipment
Fruit Presses
COMBOS - Crushers and Presses
Starter Kits - Juice, Cider and Elderflower
Courtney's Drinks - Gifts, Cider, Gin, Rum
Crushers and Mills
Yeasts and Ingredients
Labelling
Pumps and Tubing
Filtration
Steaming, Drying and De-stoning
Testing Instruments
Distilling
Juicers and Accessories
Vinegar Making
Sundries
Parts and Spares
Books
Gift Vouchers
Terms, Privacy & Cookies
Payment
Delivery
Exports
Apple Days & Community Juicing!
Leave us a review
Past Blogs
Useful links
More fruit-related guides
Recipes
Why Vigo Presses?
What we do
Preservation of Pear Juice & the uses of Malic/Citric Acid
We have had many enquiries about the preservation of Pear juice, which when pressed has a low acidity level and therefore can readily spoil. So, we sought the advice of a microbiologist who formerly worked at the Long Ashton Apple Research Station.
Instructions for adding Malic/Citric Acid to Pear Juice
(*) It is interesting to note that there is no direct relationship between the pH and the acidity of juice, therefore, the above instructions must be conducted with a certain amount of trial and error.
Citric Acid can also be used in the making of Elderflower Cordial and to raise the acidity level of other low acid fruits e.g. in Strawberry Juice & Jam making, with Bilberries/Blueberries etc
To find out more information about ciders and juices please get in touch with us here by visiting our contact page or by giving us a call on 01404 890093
Follow us on Twitter
Find us on Facebook
© 2022 Vigo Presses Ltd | Sitemap | Powered by Shopfront
Full Site | Mobile Site
We have placed cookies on your computer to help make this website better. You can change your cookie settings through your browser at any time. Otherwise, we'll assume you're OK to continue. For more information see our Cookie Policy.