Copy Link
Add to Bookmark
Report
Cider Digest #0015
Subject: Cider Digest #15 Thu Aug 29 18:00:04 EDT 1991
Date: Thu, 29 Aug 91 18:00:06 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #15 Thu Aug 29 18:00:05 EDT 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Ferment Temps, Hurrican Bob (hersh)
Re: Cider Digest #14 Thu Aug 29 11:00:05 EDT 1991 (Eric Rose)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
----------------------------------------------------------------------
Date: Thu, 29 Aug 91 11:59:33 EDT
From: hersh@expo.lcs.mit.edu
Subject: Ferment Temps, Hurrican Bob
Temperature makes A BIG difference for beer.
The fermentation temperature you use is yeast strain dependent.
Ales & Lagers should be fermented below 75F to minimize ester production
(and other off flavors as well). Obviously lager yeasts like colder temps too.
I have had no problem using the Red Star Pasteur Champagne yeasts on meads
during even the hottest summer days with indoor temps into the low 90s.
I have made most of my meads in the summer, and the temperature seems
to never have any effect on the Pasteur Champagne yeast.
I think for ciders temperature is also less critical, but depends on how you're
fermenting. If you're going with the Red Star Pasteur Champagne (strong, dry
ciders) then don't worry about it being too hot. If you're with an Ale or Lager
temperatures as high as 85F also shouldn't matter that much (though for beer
they would) since you're not likely to notice an extra amount of fruity tastes
in a cider, where as in a beer you of course would. Higher temps than 85F will
likely interfere with the yeast metabolism more significantly.
If you're gonna use the wild yeasts present in the cider, they perfer cellar
temps of 45-55F, or so Paul Correnty indicated. I suspect they'll do OK as high
as 65F, but probably don't like higher temperatures too much, though I'm
guessing at that.
As for Bob, I have been told that in New England the high winds knocked a lot
of apples down from the trees before they could get picked. This will have the
effect of driving up prices for eating apples :-(, and driving down prices for
juice pressing apples :-)!!, so cider should be less expensive.
As for underdeveloped fruit, I wouldn't worry too much. I talked with Paul
Correnty (who knows lots of growers), and he indicated that most of the apples
were ripe, or close to ripe, and being further inland most of the orchards
didn't experience the type of severe damage that the Cape did. Bob was actually
a pretty wimpy hurricane, doing most of it's damage by knocking trees onto
power lines, but overall a quick trip through Falmouth & the Vineyard last week
showed that while some trees were knocked down and branches broken, the scope
of destruction was nothing like the Carolinas, where whole forests (every tree!)
were knocked over like toothpicks!
So relax don't worry have a Cider!!
- JaH
------------------------------
Date: Thu, 29 Aug 91 14:53:35 EDT
From: Eric Rose <rose@aecom.yu.edu>
Subject: Re: Cider Digest #14 Thu Aug 29 11:00:05 EDT 1991
> Does anyone know what Hurricane Bob means for this year'cider/apple
> crop in New England? I have this bad feeling that there won't be as
> much cider or that there will be too much fruit juice from underdeveloped
> apples.
No, but there was an article in yesterday's NY Times about the MacIntosh
crop of NY State coming in extra early this year, like RIGHT NOW. I forget
the reason, but since they're early, they
will be slightly different in taste/color from the normal crop
.
>
- --
Eric Rose
Albert Einstein College of Medicine
1300 Morris Park Avenue
Bronx, NY USA
Disclaimer: All opinions expressed herein are the official positions of
the Albert Einstein College of Medicine, Yeshiva University, Bronx
Municipal Hospital Center, the American Medical Association, the City of
New York, and Albert Einstein himself.
------------------------------
End of Cider Digest
************************
-------
