deleted by creator

Rights

Those bicarbonate ions are great for combating ocean acidification, they act as a pH buffer. Ocean acidification is rising due to increased atmospheric CO2 levels and that decrease in pH makes it harder for macro life forms to utilize carbonates to form shells and drives extinction. By increasing the concentration of bicarbonate, the carrying capacity of the ocean to absorb atmospheric CO2 without changing the pH is increased.

Might try cinnamon and solid back sweeten for a fall cider.

Have you experimented with different yeast? I really like using wilder (more lacto) yeast strains made for belgians and saisons.