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Cider Digest #0198
Subject: Cider starting problem
Date: Tue, 13 Oct 92 17:59:13 CDT
From: Darren Evans-Young <DARREN@UA1VM.UA.EDU>
On Tue, 13 Oct 92 1:31:36 PDT, <u_banzai@mcl.mcl.ucsb.edu>said:
>
>I rehydrated a packet of ale yeast in 110F water for 10 minutes, then pitched
>into a 1 gallon jug. I added a pinch of Yeast Nutrient, and put an airlock on.
Do you always rehydrate your yeast at 110F ? My personal feeling is that
this is too hot. You may have killed your yeast. I believe the Yeast
Special Issue of Zymurgy recommends 100F. Since you added fermenting
beer wort to the cider, I expect your cider to start soon.
Darren
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Date: Tue, 13 Oct 92 20:22:30 EDT
From: Jay Hersh <hersh@expo.lcs.mit.edu>
Subject: Alternate draft cider recipe
well after many complaints from my girlfriend about the draft cider
I made last year tasting like malt I took a different approach.
I boiled 2 gallons of cider down to 1/2 gallon and added this to
2 1/2 gallons of cold cider. The final mixture was 70 degrees
and I pitched the ale yeast right away. It is now bubbling happily.
I will keep you posted on developments.
JaH
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Date: Wed, 14 Oct 92 11:37:34 EDT
From: aflent@theory.lcs.mit.edu (Arthur Lent)
Subject: Cider Digest #194
Summary of what came before, plus some extra info:
I took 4 and a half gallons of generic, unpreserved apple cider from my local
supermarket. Sg of the juice was 1.052. I did not bother
fortifying. I pitched Red Star Champagne Yeast, and allowed the
fermentation to complete. My notes say the final sg reading was
1.002. I added 3/4 cup of corn sugar for priming, and 1tsp of
citric acid crystals. I bottled 2 and a half gallons in beer bottles. I
then added 1 and a half additional cups of sugar to reach near the
desired sweetness, and the *2 CAMPDEN tablets* to arrest the
fermentation, and then bottled immediately. So the sweet batch
had roughly 2 cups of extra sugar added to 2 gallons of
fermented cider.
I received the following questions in response to my original posting:
Date: Mon, 12 Oct 1992 14:39 CST
From: Dan Drumm <DRUMM@cnsvax.uwec.edu>
Subject: Re: Cider Digest #194 Sat Oct 10 18:00:02 EDT 1992
I am very interested in the second half of the first batch you talk about
here. I am very inexperienced, but find it hard pressed (no pun intended)
to find a veteran with good suggestions about sparkling sweet cider.
I have a few questions:
1) how much is "a *small* amount of preservative"
2) what type of preservative did you use? I have BHT at home, will this do?
as I filled in above I added 2 CAMPDEN tablets. How did I decide
to do this? I went to my local home beer and wine making supply store
and said what should I do to arrest the fermentation of my
cider---but not right away, so that if I bottle it it will still
become carbonated. The reply was 1 CAMPDEN tablet/gallon. If you
have some other preservative I reccommend asking your local
homebrew dealer.
3) you said "very sparkling." does this mean the the fermentation of the
last 2 cups of sugar was slowed, and not stopped. if so, what happens
to the unopened bottles in two months?
I think you are correct that the fermentation of the last 2 gallons
was slowed and not stopped. It has been at least 2 months since
bottling (but not 3), and none of my very few remaining bottles
has exploded.
Thanks,
- -- Danny
I also recieved
Date: Mon, 12 Oct 92 15:46:20 CDT
From: Doug Behm <DBEHM@UA1VM.UA.EDU>
I saw your post. A couple of questions:
....
How long do you let it ferment ?
....
DB
(The .... are questions that Danny also asked and were answered
above). As for the how long did I let it ferment... Since I was
planning to add the sweetner after the first fermentation, I did
not feel it was necessary to keep close track of the fermentation.
So I waited until the activity subsided, and then kept taking sg
readings until they completely stabilized, which was at 1.002.
This took about 2 weeks in a 70 degree basement.
- --Arthur.
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