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Cider Digest #0244
Subject: cyser, nutrient, how do I get higher FGs?
Date: Mon, 25 Jan 93 20:19:05 -0500
From: bradley@adx.adelphi.edu (Rob Bradley)
Mark Taratoot asks a few questions. I hope my musings are worthy
of the digest; I'm never sure when to leave it to e-mail...
CYSER: I made a cyser with 1 galllon natural cider and 1 pound honey.
Like mead, I expect it will take a long time to round out, but I
have high hopes. OG 1082, racking gravity 1002, topped up with
10 oz. honey must at 1040 (effective OG is thus 1085). Bottled
last night: FG 1000. It's very tart and has some astringency.
I expect the apple and wildflower tones to improve with aging.
I used no acid blend or nutrient.
NUTRIENT: I went on record (on the HBD) promoting the use of nutrient
in cider. I still think it's a good idea when using filtered cider
from the supermarket. I did a controlled experiment, with and without
nutrient, using supermarket cider, and the nutrient batch fermented
quicker and drier. The same was true for a batch with potasssium
sorbate (although attenuation was low in both cases). My impression
now, having made more batches, is that natural unfiltered cider needs
no nutrient whatsoever.
ACID: Acid blend, insufficent tartness? I guess it depends on your
taste and the cider you begin with. I've found I get too much
tartness, if anything.
QUESTIONS: Does anyone know if commercial ciders such as Woodpecker
use yeasts with low attenuation, or do they stop the fermentation
artificially? Does anyone have a good system for stopping
fermentation early for a sweeter cider? I have had no luck using
low attenuation ale yeasts (e.g. Wyeast Irish) or adding extra
fermentables. Good natural cider always seems to end up near
1000, no matter what.
Cheers,
Rob(bradley@adx.adelphi.edu
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