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Cider Digest #0056
Subject: Cider Digest #56 Tue Oct 29 18:00:07 EST 1991
Date: Tue, 29 Oct 91 18:00:10 EST
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #56 Tue Oct 29 18:00:08 EST 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: Cider Digest #54 Mon Oct 28 18:00:07 EST 1991 (David King)
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Date: Tue, 29 Oct 1991 10:25:39 -0500
From: drk%eci386@mcnc.org (David King)
Subject: Re: Cider Digest #54 Mon Oct 28 18:00:07 EST 1991
> From: hersh@expo.lcs.mit.edu
> Subject: Re: Cider Digest #52 Sun Oct 27 11:00:07 EST 1991
>
> you'll probably get something similar to my first attempts, that is really dry
> and tart with all the fermentable sugar (i.e. all the sugar) converted to
> alcohol. That's not necessarily bad news. Should the batch turn out this way
> you can chill it to knock out the yeast, then mix it with unfermented cider to
> suit your taste. You may even want to just do the mixing at drinking time.
> Keep your eye on this, but my guess is it will finish very very dry.
If you want a sparkling cider I strongly recommend that you let the cider
completely ferment and priming just before bottling. Bottling before
the fermentation is complete makes it very difficult to control the sparkle.
If you try to control it by refrigerating the cider then you have potential
bombs on your hands. If the fermentation doesn't stop when you expect it to
or the bottles warm up sometime before they are drunk then they can become
very, very dangerous. They might explode.
Fermenting completely will likely produce a very dry cider. My solution
has been to make a strong sugar water solution and adding a teaspoon or so
when I pour the cider. You can adjust the sweetness to taste. I've also
found that pouring with some cranberry juice or ginger beer syrup (available
at Carribean food stores) makes a wonderfully refreshing drink. Of course,
there are a number of other cordials you might try depending on what you
like best. Again, adjust quantities to taste.
This year I've added some lactose to my cider before fermenting to try to
get something less brut. It's still bubbling so I'll let you know the results
when it's done.
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.
- --
Dave King (drk@eci386.UUCP)
I'd rather have a bottle in front of me than a frontal lobotomy
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End of Cider Digest
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