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Cider Digest #0336
Subject: Cider Digest #336 Sat Sep 11 18:00:02 EDT 1993
Date: Sat, 11 Sep 93 18:00:02 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #336 Sat Sep 11 18:00:02 EDT 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Apologies! (michael.niemann)
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Date: Fri, 10 Sep 93 08:29:17 EDT
From: michael.niemann@mail.trincoll.edu
Subject: Apologies!
Sorry for the double submission, my mailer acted up.
Michael
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Date: Sat, 11 Sep 93 12:03:13 -0400
From: bradley@adx.adelphi.edu (Rob Bradley)
In #334, Micheal (michael.niemann@mail.trincoll.edu) asks about cidre
doux.
Michael, I assume your "edu" means you're in the US. I have recently
had a Norman cidre doux called "Purpom" which is 3.4% alc/vol. It's
quite doux (sweet) and has a good appley nose. I don't think it's
easy to get, but I believe it can be ordered by the case in the New
York area. If you want more info, e-mail me and I'll tey to dig it up.
It is hard to make low-alcohol, sweet cider. The most obvious way
is to stop the fermentation (either by filtering or by sulfiting)
while there is still a signicant SG. But then how does one carbonate?
I *guess* that commercial cidre doux is done this way, and then
carbonated artificially. After all, the French are not above
"stabalizing" even their very finest Bordeaux and Burgundy with
sulfites.
In #333, Greg (gkushmer@Jade.Tufts.EDU) suggests:
>Usually, when you want to make a lower alcohol cider, you use an
>ale yeast. You'll have to go back through the archives and find a
>yeast that people have tried and enjoyed.
>My personal experience with making a lower-alcohol (when compared to
>champagne yeast) cider was with using natural yeast. Apparently,
>there is a yeast that grows naturally with apples. If you crush the
>apples, put the juice in a clean carboy and wait, then you'll get
>a natural product that tastes very appley.
I've tried both. Side by side, in fact. A local place (Jericho
cider mill) makes great sweet cider with a robust natural yeast.
I let one batch go spontaneously as the control group and pasteurized
the other (15 min at 150-160F) to kill the native yeast without changing
the flavor too much. I then pitched a Wyeast Irish ale culture.
The reuslts were similar: FG of 1003 with the native yeast, 1004 with
the ale yeast. OG was 1045, so a little over 5% alc/vol for both.
This is off-dry cider, but still quite dry to the palate, like "sec"
cahmpagne (as opposed to the bone-dry "brut"). Not only did the ale
yeast give me an extra point in the FG, but it has superior aromatics,
*despite* the pasteurization.
For cidre doux, I guess you want a FG in the 1012 region. I'm not
sure any ale yeast will give you that, but you might try Wyeast 1337
(European Ale) or 1007 (German Ale). These are relatively
non-attenuative strains that don't give too much by way of fruity
esters.
Cheers,
Rob(bradley@adx.adelphi.edu)
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End of Cider Digest
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