[Oldironman]

Hey there, my experience with Old Orchard was the yeast would not start because of the acid content. Thought I lost 5 gallons. Rather than trashing it, I sprinkled some baking soda into it to neutralize the acid. No science to my method, only desperation. I don't remember how much added. It wasn't much, as I was worried about the flavor. It took off like mad. Prior to that it had set 2 months without fermenting. I know the wine stores make a acid modifier, but I used what I had on hand. I want to say like a teaspoon per gallon, or a couple of tablespoons for the batch. Turned out well.