Cider Digest #0067

Published in

· 7 months ago

Subject: Cider Digest #67 Wed Nov 13 11:00:09 EST 1991 
Date: Wed, 13 Nov 91 11:00:11 EST 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #67          Wed Nov 13 11:00:10 EST 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Epernay yeast, sodium benzoate (Roger Korn) 
  Priming Cider (S94TAYLO) 

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Send requests to cider-request@expo.lcs.mit.edu 
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Date: Tue, 12 Nov 91 16:43:49 PST 
From: korn@cadre.com (Roger Korn) 
Subject: Epernay yeast, sodium benzoate 

Aaron writes:"Empernay 2" yeast.  (i forgot the 
        brand)  This yeast is rumored to be rather un-attenuative, and 
        should leave some sweetness behind. 

The yeast is Red Star Epernay II and normally works as mentioned (FG ~1.012). 

This year, my apples set little fruit, so I was forced to $buy$ cider from a roa 
dside stand. I started some raspberry cider: 

        2 gal apple cider SG 1.060 
        16 oz crushed raspberries in water to make 1 qt.  
        6 oz corn sugar added to raspberries to bring SG to 1.060 
        1 packet Red Star Epernay II yeast started in 8 oz of SG 1.100 
                                           corn sugar/ water 

I failed to notice that the cider "contains .1% benzoate of soda to preserve fre 
shness". Fermentation started, then stalled at SG 1.055 after 5 days. My questio 
n is: how do I overcome the preservative? 

Roger Korn 
(korn@cadre.com) 

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Date:     Tue, 12 Nov 91 22:35 EST 
From: <S94TAYLO%USUHSB.BITNET@mitvma.mit.edu> 
Subject:  Priming Cider 

I'm just a beginner myself, but my first batch of sparkling cider worked out 
well.  My response to the two questions:  Ale yeast v. Champagne yeast-Ale 
yeast can only tolerate around 12% alcohol, and this corresponds to around 
1 cup added corn or cane sugar to one gallon of cider.  So, if you add more 
than one cup/gallon, the cider will be sweet.  Champagne dies around 18%. 
If the yeast dies before you prime, it won't sparkle, but it will be sweeter. 
I like to target my cider around 12% so it will be slightly sweet, but still 
sparkling.  As for priming rate 3/20 cup/gallon is right on, same as beer. 
Here's a tip:  Use cane sugar for all your added sugar, since, as all you 
beer makers know, cane sugar adds a cidery taste to your beer and will do the 
same thing to cider. 
Good luck with it! 
Al Taylor 
s94taylor@usuhsb.bitnet 

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End of Cider Digest 
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