Hi folks,

Just doing a quick bit of study in to this, and I'm learning that acidity can be a bit tricky if a still has a copper cooler. I'm about to harvest and ferment all the apples I can get my hands on probably using Wyeast 3056 to full fermentation. As I don't have CO2 equipment, I'll have to let the cider fully ferment out without using campden tablets to keep it sweet. I'll have to backsweeten instead, but this won't be the case for any cider I do distil.

This will be the still I'm using:

https://www.amazon.co.uk/dp/B086RJMBGP/ref=cm_sw_r_wa_api_glt_fabc_N13WMF726JTGNB4HNF2D?th=1

But I'm wondering if there are any hand tricks like maybe ice distilling first before regular stilling, or if I should end fermentation early or anything else that might mitigate acidity before distilling?

Another question would be what the lowest safe Ph would be to distil through this particular kit?

Cheers for any help you can offer.