Cider Quality
Control Tests

• Includes: Brix, Density, pH, Titratable Acidity, Malic Acid, and YAN.
• Requires: 100 mL
• $104 (20% Discount)

• Includes: ABV, pH, Titratable Acidity, Glucose + Fructose, Malic Acid, and Volatile Acidity.
• Requires: 100 mL
• $120 (20% Discount)

• Includes: ABV, pH, Titratable Acidity, Glucose + Fructose, Malic Acid, Volatile Acidity, Free SO2, and Total SO2.
• Requires: 375 mL
• $161.60 (20% Discount)

Alcohol by Volume and Alcohol by Weight.

• Requires: 50 mL
• $31

*ABVs requiring distillation (eg. brandy) need 200 mL and will be charged an additional $20

Whether or not you like the flavors produced by Brett, it is good to know if it is present – but most definitely if you don’t.

• Requires: 50 mL
• $50

Used to measure the sugar content in apple juice. Yum.

• Requires: 50 mL
• $21

I don’t want to know. You probably don’t want to know. But some (crazy) people do.

• Requires: 100 mL
• $21

Carbonation is the final touch that gives a product a bit of acidity and a lot of mouthfeel. Let’s make sure it is where you want it.

• Requires: 3 cans or bottles
• On-site testing available
• $36

How dark is dark? How light is light? How does this year’s compare to last’s? We could get very existential here…

• Requires: 50 mL
• $16

How do your hydrometers compare to a fancy density meter? Why not double check and make sure they aren’t drifting?

• Requires: 50 mL
• $21

A nasty mutation of Saccharomyces cerevisiae that can ferment complex sugars well after you think fermentation is over. One thing leads to another and BOOM goes the cork.

• Requires: 375 mL
• $50

Test ONLY Free Sulfur Dioxide (FSO2). Sometime that is all you want to know.

• Requires: 50 mL
• $26

(Add Molecular SO2 +$5)

A good representation of residual sugar after production. Just because it doesn’t taste sweet, doesn’t mean there isn’t a significant amount of sugar left!

• Requires: 50 mL
• $31

(request to report Glucose and Fructose separately for +$6)

That soft, creamy acid that balances its sour nature so well.

• Requires: 50 mL
• $31

As the main acid in apples, it is pretty prevalent. Let’s find out just how much!

• Requires: 50 mL
• $31

Was your sterile filtering successful? Plating is used to identify the presence of any yeast, bacteria, or mold that shouldn’t be there.

• Requires: 375 mL
• $50

You can’t argue with FREE!! Make sure the pH is where it should be for microbial and color stability. Know how your sulfur dioxide addition will react. Or just check the stability of your own pH probe and make sure it hasn’t drifted!

• Requires: 50 mL (may be combined with 50ml for another test)
• FREE

When measuring the sugar content, it is important to account for any added sugar. This test is an add-on with Glucose + Fructose (both tests results will be reported)

• Requires: 50 mL
• $62 (Glucose + Fructose also reported)

Some sourness can complement a cider nicely, but how much is actually perceived in a given sample?

• Requires: 50 mL
• $26

Test ONLY Total Sulfur Dioxide (TSO2). Sometimes that is all you need.

• Requires: 100 mL
• $26

A measurement of micro particulate, it can be useful to know a cider’s turbidity level to estimate filterability.

• Requires: 50 mL
• $16

Measuring VA regularly allows you monitor the activity of acetic acid producing bacteria. If you catch the VA spiking before it becomes perceptible, you may be able to stop it and save the cider from requisite blending or VA removal. Reported as Acetic Acid.

• Requires: 50 mL
• $31

Are you expecting wild yeast present? If not, it might be good to know if something else is in the mix.

• Requires: 375 mL
• $50

Yeast Assimable Nitrogen is a measure of ammonia and primary amino nitrogens, vital nutrients for yeast growth. Measure YAN in juice or before traditional method sparkling to determine the amount of additional nutrients required before and during fermentation.

• Requires: 50 mL
• $36