After pressing my apples for cider, I tested the PH level and it was 2.7. Although the taste was quite sweet and not too sharp. I decided against sodium metabisulphate, from what I've read, but now thinking I should have added chalk. Has anyone made cider at this acid level and did it turn out alright?

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The acidity will mellow out in time. So high acidity means you will have to be patient, and let it age a few additional weeks or months.

This other post also has a solution for this problem, either add some dry malt extract or some calcium carbonate: How to stop Cider becoming too acidic

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