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Cider Digest #0169
Subject: Cider Digest #169 Wed Sep 23 11:00:02 EDT 1992
Date: Wed, 23 Sep 92 11:00:02 -0400
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #169 Wed Sep 23 11:00:02 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: Cider Digest #168 Tue Sep 22 18:00:02 EDT 1992 (Richard Childers)
Re: Cider Digest #168 Tue Sep 22 18:00:02 EDT 1992 (Aaron Birenboim)
Cider sterilization (David Van Iderstine)
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Date: Tue, 22 Sep 92 15:41:09 PDT
From: Richard Childers <rchilder@us.oracle.com>
Subject: Re: Cider Digest #168 Tue Sep 22 18:00:02 EDT 1992
Please remove me from this list, Jay Hersch. This is my third request.
- -- richard
=====
- -- richard childers rchilder@us.oracle.com 1 415 506 2411
oracle data center -- unix systems & network administration
Klein flask for rent. Inquire within.
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Date: Tue, 22 Sep 92 17:47:14 MDT
From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
Subject: Re: Cider Digest #168 Tue Sep 22 18:00:02 EDT 1992
dan asked ... how do you let the camden rest...
I put it in a carbouy with an airlock. I dunno if this is the suggested
method, but my yeast starter survived. I'll let you know the taste
results in a few months ;-)
I have stabilized with pot. sorobate and sweetened. works fine.
I'd suggest either fructose or honey for sweetening. WARNING:
If you boil-sanitize the honey, it will have a protein break and
cloud the cider. i'm judt drinking clouded honey cider.
i found fructose at the health food store. Its really great for
sweetening ANY fruit-flavored beverage. I'm not kidding here...
it also makes Cool-Aid taste MUCH BETTER!!!!!!
I'll sweeten with fructose next time, so i do not get that protein
haze.
aaron
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Date: Tue, 22 Sep 92 23:10:27 EDT
From: localhost!davevi@uunet.UU.NET (David Van Iderstine)
Subject: Cider sterilization
What the hell, here's my $0.02 on cider sterilization. I've made a
couple good batches as follows:
Starting with 5 gallons of local, unpasteurized cider, I added
potassium metabisulfite to sterilize it. (Campdens tablets are potassium
sulfite. Also available is sodium metabisulfite. The wine makers I
consulted unanimously recommended potassium metabisulfite. I don't
really know why.)
For a 65 ppm solution, 5 level tablespoons are added to 1 quart water
and dissolved. Then, 1 teaspoon of solution is added per gallon of
cider. I weighed it out, and 0.68 grams per 5 gallons cider is 65 ppm.
I have yet to try but have been told 30 ppm is sufficient. An alternate
method to produce that desired concentration is to add 1/8 teaspoon
sulfite crystals to 5 gals. cider. (Opinion varied as to the optimal
concentration to use. Somewhere between 30 and 70 was the concensus.
I got the higher number from a chemist/brewer, so I used that one.)
Once the sulfite was in, I put a damp cheesecloth over the carboy
mouth, and let it stand for 2 days. After 48 hours, I added 2 packages
(maybe rehydrated?) Red Star champagne yeast. I shook the carboy well,
then added an airlock and let it sit. 6 rackings later (& many months)
I added 1 cup corn sugar & bottled. It did not carbonate, was not
sweet, and disappeared rapidly!
Questions bit:
- -----
This year's batch I think I'll add honey (to taste) before I bottle
and let it bottle-condition like that. The stuff was so clear, I question
how much active (or even dormant) yeast is left in suspension. Does
anybody have a guess? I'm thinking that the pre-bottling sulfiting
you're suggesting may not even be necessary. Is the honey too fermentable,
i.e. will all sweetness disappear? If that happens, I suppose I'd have
a cyser, needing lengthy aging for the honey to mellow?
Dan, what's use #2 for the kegging equipment? By the way, I grew in Ramsey,
NJ and used to roller-skate in Woodcliff Lake.
===========================================================================
== Dave Van Iderstine Senior Software Engineer ==
== Xerox Imaging Systems, Inc. ==
== UUCP: uunet!pharlap!orgasm!davevi davevi@pharlap.com :INTERNET ==
==-----------------------------------------------------------------------==
== "If you're not part of the solution, you're part of the precipitate." ==
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End of Cider Digest
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