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Cider Digest #0190
Subject: Re: Cider Digest #189 Thu Oct 8 11:00:02 EDT 1992
Date: Thu, 8 Oct 92 12:28:11 EDT
From: Arun Welch <welch@cis.ohio-state.edu>
>
>
> Most wine recipes I have call for bit of sugar syrup (even for
> dry wines) and stabilizer added before bottling to stop
> continued fermentation and exploding bottles. The recipe I'm
> using for the current batch calls for adding a little bit of
> sugar before bottling.
>
> 1) Should stabilizer be added to cider before bottling?
> Without it, is a sparkling cider automatically produced?
>
I've never heard of stabilizer, so can't help you here. If you add sugar to
a cider that has fermented completely, or if you bottle before it's fermented
completely, then you'll get sparkling cider.
> 2) Must cider be bottled in Champagne bottles? Will wine
> bottles break or something?
>
If you're going for sparkling cider, use champagne bottles or beer bottles.
Still cider will work fine in wine bottles.
> 3) Can champagne bottles be corked with a regular wine corking
> machine, or must some special device and cork/cap be used?
>
Dunno about this one, I use bottle caps.
> 3) Will Grolsch bottles with the porcelain caps suffice?
>
Works fine for me. I generally use regular beer bottles or Grolsch bottles.
Note that you should replace the seals on Grolsch bottles every so often. I
got a bottle of "Pils im Stein" beer the other day, which comes in an
earthenware crock with a Grolsch-style cap. Way cool, and I'd convert over
to them for cider except that they're so damn expensive.
...arun
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