Cider Digest #0010

Published in

· 8 months ago

Subject: Cider Digest #10 Thu Aug 22 18:00:04 EDT 1991 
Date: Thu, 22 Aug 91 18:00:08 EDT 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #10          Thu Aug 22 18:00:05 EDT 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  residual sugar and beer yeasts (Chad Epifanio) 
  sour cider (sherwood) 

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Send requests to cider-request@expo.lcs.mit.edu 
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Date: Thu, 22 Aug 91 09:16:56 PDT 
From: chad@mpl.ucsd.edu (Chad Epifanio) 
Subject: residual sugar and beer yeasts 

Hello, ciderpeople. 

I've been observing the traffic(getting lighter...) for the last week, and thoug 
ht I'd throw in a penny's worth. 

Date: Thu, 22 Aug 91 09:11:29 -0700 
From: sherwood@adobe.com 
Subject: sour cider 

I have tried to make cider on four occasions.  The first time I was wildly 
successful.  The cider was superb -- light apple taste, crisp, and dry. 
My last three have been disasterous.  Differences: the first time I used 
fresh (from a NJ apple farm) apple cider; the last three were using the 
Ironmaster cider kit.  I used Red Star Champagne yeast the first two times, 
and the yeast that came with the kit the last two.  On my last attempt, the 
cider tasted okay coming out of the fermenter (a bit bland, but no off tastes) 
but after kegging it and letting it age a bit it began to sour.  The first 
attempt was bottled, and it improved dramatically until it was 3 months old 
(actually one bottle lasted almost a year.  Very dry, very clean taste). 
The kegged cider went from bland to undrinkably putrid in about a month. 
I have made a lot of beer without any problems.  It never sours in the keg. 

So, any ideas out there?  Conclusions I draw from the above are that any 
aging should be done in glass, and that fresh cider should be used.  Has 
anyone successfully kegged cider? 
        thanks for any and all help 
        (my wife loves cider!) 
               Geoff Sherwood 

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