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Cider Digest #0057
Subject: Cider Digest #57 Wed Oct 30 11:00:07 EST 1991
Date: Wed, 30 Oct 91 11:00:10 EST
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #57 Wed Oct 30 11:00:07 EST 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Dave King's Sterilization Comment (Jay Hersh)
Re: Cider Digest #56 Tue Oct 29 18:00:07 EST 1991 (Dave Coombs)
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Date: Tue, 29 Oct 91 18:34:04 EST
From: Jay Hersh <hersh@expo.lcs.mit.edu>
Subject: Dave King's Sterilization Comment
Now I know that just acuse it's never happened doesn't mean it can't but..
Dave sez:
>By the way, I sterilize using campden tablets - three to a five gallon carboy.
>I agree with the concern about additives but the sulpher dioxide dissipates
>quickly. This seems a better option to me than a potentially infected brew.
I know many people who also successfully use this technique.
I have been making cider for 4-5 years now, have never sterilized, and have
never had an infected batch. The added yeast has always starved out any
competitors.
- JaH
"Guess I'm living a charmed life" - Jad Fair
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Date: Tue, 29 Oct 91 22:40:01 -0500
From: Dave Coombs <coombs@bashful.lcs.mit.edu>
Subject: Re: Cider Digest #56 Tue Oct 29 18:00:07 EST 1991
>> This year I've added some lactose to my cider before fermenting to
>> try to get something less brut.
Last year I made a batch that had a nice rather champagne-like brut
quality with a hint of apples. It tasted very much like brut when I
tasted it during bottling. In fact I was disappointed when it lost
some of its dryness during carbonation, but it gets rave reviews.
It's dangerous stuff on a hot summer day - so refreshing. ;) I
used Redstar Pasteur champ. yeast and I primed with 5 C cider. The
cider itself was the cheapest stuff I had seen - no particular blend,
just drops from an orchard - $1/gal in your own jug.
I've moved since then, so we'll see how this year's batch turns out.
>> By the way, I sterilize using campden tablets - three to a five
>> gallon carboy.
So how about an experiment (though perhaps not in MY basement - maybe
just a thought experiment for now): Stop fermentation with campden
tablets at the desired sweetness. Then if you want a still cider,
you're done. If you want it to sparkle, test Jay's belief that the
yeasts already present in the cider are less (or differently)
attenuative and prime with cider but don't add any other yeast. Like
I said, I'm not ready to volunteer MY basement for this, so I don't
expect you too either. ;)
dave
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End of Cider Digest
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