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Cider Digest #0040
Subject: Cider Digest #40 Wed Oct 2 11:00:06 EDT 1991
Date: Wed, 2 Oct 91 11:00:08 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #40 Wed Oct 2 11:00:06 EDT 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: Sulphurous smells (Digest #39) (Doug Latornell)
Suggestions for a 'Lite' cider? (dbell)
Re: Sulphurous smells (Ted Stefanik)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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Date: 1 Oct 91 15:43 -0700
From: Doug Latornell <latornel@unixg.ubc.ca>
Subject: Re: Sulphurous smells (Digest #39)
<GERMANI%NSLVAX@venus.ycc.yale.edu> writes:
...
> Now to my question. After a day of glugging I noticed a sulphurous
>smell coming from the cider. I have heard that this does happen with meads
>and it will disappear, but has anyone had this happen with cider? Should
>I be concerned?
My one an only (so far) batch of cider (made last spring for my wife,
a hardened fan of Blackthorn Dry) pulled this same sulphurous stunt on
me but my wife swore that the smell wasn't bad, it was what cider was
supposed to smell like. I took her at her word and, after 5 weeks of
fermentation, we had a very clear, dry, sparkling cider; not the
Blackthorn immitation we were striving for, but good, nontheless.
My advice is, don't worry, so long as the fermentation continues.
=======================
Doug Latornell
CAM/Robotics Lab --- Mech. Eng. Dept.
University of British Columbia <latornel@unixg.ubc.ca>
Vancouver, British Columbia, Canada
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Date: Tue, 1 Oct 91 18:32:11 PDT
From: dbell@cup.portal.com
Subject: Suggestions for a 'Lite' cider?
OK, folks, here's your chance to put in your ideas:
I'm looking to brew a fairly light (low alcohol), spiced
cider for Christmas. (OK, maybe for next Christmas!)
I was expecting to start with a fresh blended cider,
heavy on the Gravensteins for aromatics, and add little
or no adjunct sugars (DME, honey, etc.) I'd like to
halt the fermentation with a bit of residual sugar, and
keg- or bottle-condition for moderate carbonation.
Neglecting the spices, I'd say something like a 50/50
mix of Blackthorne's and Martinelli's (sparkling juice).
For flavorings, probably the usual cinnamon, clove,
nutmeg, maybe allspice.
How about the mechanics of this? I've been happily brewing
beer for some years, and have had pretty good luck with
a light, but still flavorful, low alcohol brew. With the
beer, I just let it ferment out, and keg-condition it
under CO2 pressure. With the cider, though, I want to
keep back some sugars, and if I bottle it, I need the
secondary fermentation there, but again, dont want too
great an attenuation...
Thanks! Dave
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Date: Wed, 2 Oct 91 00:19:27 EDT
From: ted@evi.com (Ted Stefanik)
Subject: Re: Sulphurous smells
Is the sulphurous smell the rotten-eggs-like H2S (hydrogen sulphide) smell?
My reference book, Sweet & Hard Cider by Annie Proulx & Lew Nichols says
that certain strains of yeast, particularly a typical Montrachet all-
purpose wine yeast, can spontaneously start producing H2S during fermentation.
It is curious to note that a typical Montrachet yeast and typical ale
yeast are both Saccharomyces Cerevisiae (although undoubtably different
strains). If your smell is H2S, then its possible that Edme ale yeast
is one of the Cider-Stinkers.
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End of Cider Digest
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