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?
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