Press: Hard Cider Calculator

Press is a hard cider chemistry calculator and batch tracker for home and small-batch cidermakers. Every dose math, every target band, every safety threshold cites a named source — Cornell, UVM, peer-reviewed papers, FDA Juice HACCP, Long Ashton Research Station, Vigo Presses.

WHAT PRESS DOES

• Recipe builder — Pick a target style (Common Cider, English, French Cidre, New England, Spanish Sidra) with BJCP 2025 vital statistics: OG, FG, ABV, total acidity. Live ABV preview from your starting and target final gravity.

• Apple-blend targeting — Long Ashton 4-tier classification (sweet, sharp, bittersweet, bittersharp) with per-cultivar Brix bands. Kingston Black, Dabinett, Yarlington Mill, Foxwhelp, Roxbury Russet, Golden Russet, and more.

• Malic acid TA dosing — Adjust titratable acidity to your style target. Malic acid grams to raise, CaCO₃ grams to reduce.

• Yeast strain library — Lalvin EC-1118, 71B-1122, Fermentis S-04, Lalvin BM4x4. Temperature ranges, ABV tolerance, YAN requirement, H₂S risk profile cited to manufacturer TDS sheets.

• YAN supplementation — DAP and Fermaid-O dosing math from juice YAN to per-strain target. Methionine pre-fermentation guidance for high H₂S-risk strains (Boudreau et al. 2017, Journal of the Institute of Brewing).

• SO₂ U-curve — Free SO₂ to molecular SO₂ at your pH (Henderson–Hasselbalch). K₂S₂O₅ weight from target ppm. Source: cider.org.uk.

• Keeving math — Calcium chloride dose (400 ppm max per Vigo Presses) and pectin methylesterase volume for French cidre. CaCl₂ immediately after press, PME the next day. Never together.

• Patulin food safety — FDA action level (50 ppb) for apple juice. Windfall mold guidance per Cornell *Mechanized Harvesting for Cider Apples and Patulin Food Safety* (2025).

• Hardware presets — Norwall, Speidel, Vigo Presses, Pleasant Hill Grain, Apera, Hanna. Typical price ranges + setup notes.

• Multi-batch tracker — SwiftData per-batch readings timeline (SG, Brix, pH, TA, free SO₂, temperature) across the 3–9 month ferment.

NAMED-SOURCE DISCIPLINE

Press is a calculator + reference + log, not an AI advisor. Every numeric guideline traces to one of these sources:

• Cornell — Dr. Greg Peck (HortTechnology, HortScience, G3, Frontiers in Plant Science)
• UVM — Dr. Terence Bradshaw, UVM Fruit Program / UVM Horticulture Research & Education Center (Acta Horticulturae 2018, 2022, 2024)
• Boudreau et al. 2017 (JIB) — methionine + H₂S
• Song et al. 2020 (Frontiers in Microbiology) — YAN ↔ H₂S
• Karl et al. 2020 (HortScience x2) — YAN raise
• Cornell patulin webinar (2025-01-08) — Juice HACCP
• FDA 21 CFR Part 120 — patulin 50 ppb action level
• Long Ashton Research Station (Barker 1903) — apple classification
• Vigo Presses (UK) — keeving CaCl₂ spec
• cider.org.uk — SO₂ molecular equilibrium
• BJCP 2025 Cider Style Guidelines

PRICING

Press is free to download with a one-time $9.99 unlock for the full chemistry surface. No subscription. No ads. No account.

NOT A BEVERAGE APP

Press calculates and references. It does not sell, distribute, or facilitate purchase of alcohol. It supports home cidermakers who want their chemistry, not their cocktail menu.

PRIVACY

All data lives on your device. No analytics, no tracking, no network calls beyond StoreKit. Delete the app and your batches and readings disappear with it.

QUESTIONS

roman.kopaliani@gmail.com