Cider Digest #0242

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider and stuff 
Date: Sat, 23 Jan 93 23:04:59 EST 
From: gkushmer@Jade.Tufts.EDU 

 
Corby - another thing you might want to try is adding a high alcohol 
spirit such as vodka.  If you get the percentage up, the yeast will be 
unable to reactivate. 

I had to do something similar a while back to prevent an infection.  I had 
four gallons of cider (Epernay yeast) sitting in a carboy with a blowoff 
tube in the basement.  Well, one night the basement got _really_ cold and 
I hadn't yet insulated. So the water in the blowoff container, which had 
some mold on the sides of the container, got sucked into the cider. 

I took about 150 mls of vodka and added it to the cider to prevent anything 
from taking hold.  I think it worked 'cause I just bottled it and 
I didn't notice any off flavors (tastes a little green though).  At least 
it was done fermenting pretty much when the water got sucked in. 

Cheers, 

- --gk 

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