Cider Digest #0032

Published in

· 7 months ago

Subject: Cider Digest #32 Tue Sep 24 18:00:10 EDT 1991 
Date: Tue, 24 Sep 91 18:00:13 EDT 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #32          Tue Sep 24 18:00:10 EDT 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Fermentation and aging times? (Chad Epifanio) 

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Send requests to cider-request@expo.lcs.mit.edu 
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Date: Tue, 24 Sep 91 10:44:38 PDT 
From: chad@mpl.ucsd.edu (Chad Epifanio) 
Subject: Fermentation and aging times? 

Hello! 

I've been a passive observer since this group started, but I would now  
like to ask for some advice from those more experienced than I. 

I made one batch from farmer's market grade cider, with several pounds of 
rasins and sugar.  It resulted in remotly alcoholic cider that was too 
sweet to be enjoyed in quantity.  I though that the rasins would provide 
necessary yeast nutrients, but perhaps they had some preservatives, or 
perhaps I didn't ferment it long enough. 

Anyway, I got cider fever the other day, and created a concoction that is 
fermenting madly in my garage.  I wish to make a quality cider this time, 
and would like to know if anyone has sugestions on how long I should keep 
it in the primary, secondary, and bottles?  Here is the gist of the 
recipe: 

4 gal fresh cider (blends of Red Delicious, Gravenstein, and something else) 
1 gal spiced fresh cider 
3 lbs mesquite honey 
3 lbs light brown sugar 
2 lbs corn sugar 
1 lb rasins 

The ciders were labeled "no sugar added, no preservatives", as was the  
rasins.  The sugars, honey, and rasins were heated to ~180F in one gal 
of cider.  All was then dumped into my 7gal plastic primary fermenter.   
I used a quart of active mead(left over from the last racking) to prime 
the must, and it was fermenting within the hour.  I've skimmed through 
most of my making hard cider book, but I missed any reference to time. 
Should it be bottled after fermentation is complete like ale, or should 
it be given time to sit like wine and mead?  If I put it into beer 
bottles and cap it, will it improve with age?  Will putting it into wine 
bottles and corking it make a better beverage?  These questions are  
asked in order to bypass the experience gained by bad judgement. 

Chad Epifanio                 chad%mpl@ucsd.edu 

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