Copy Link
Add to Bookmark
Report
Cider Digest #0168
Subject: Cider Digest #168 Tue Sep 22 18:00:02 EDT 1992
Date: Tue, 22 Sep 92 18:00:03 -0400
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #168 Tue Sep 22 18:00:02 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
RE: Cider Digest #167 Tue Sep 22 11:00:04 EDT 1992 (Russ Gelinas)
Re: Vinegar (Daniel Roman)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
Raw digest archives available for ftp only on export.lcs.mit.edu
----------------------------------------------------------------------
Date: Tue, 22 Sep 1992 13:47:07 -0400 (EDT)
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas)
Subject: RE: Cider Digest #167 Tue Sep 22 11:00:04 EDT 1992
Is there any reason not to allow for some natural cider fermentation,
then pasteurize, then pitch yeast? Seems this would allow for some of
the complexity of the natural yeast, but stopping it before it got too
wild, and before it got too vinegary.
Russ
------------------------------
Date: Tue, 22 Sep 92 13:21:20 EDT
From: tix!roman@uunet.UU.NET (Daniel Roman)
Subject: Re: Vinegar
Aaron Birenboim writes:
[stuff deleted]
>
> What kind of fermenter did you use?
> What kind of fermentation lock? The old sterile cotton
> batting will allow O2 to difuse and make vinegar.
I used the same equipment I use for beer, and I don't have any infection
problems with my beer, I must assume it's the cider that was the
source. Oh yeah, glass carboy with standard plastic 3 piece fermentation
lock. I used ale yeast (Red Star maybe?).
>
> I would realluy like to know how you got vinegar. I have
> been TRYING to get vinegar out of my mediocre cider, but
> have been unsuccessful. I got an acquarium pump and
> 0.2 micron air filter in the hopes that the aeration will
> help my little acetobacter "mother" grow.
>
> BTW: How much alchahol can acetobacter tolerate? Perhaps
> my 7% or so "stretched" cider is too stronk for healthy
> acetobacter.
>
I think you may be onto something here, the cider that I used had enough
sugar in it to produce 5% alc. according to the hydrometer. Actual
alcohol based on FG reading showed between 4 and 4.5%. I did not add
any sugar.
My wife has been using the apple vinegar, but we've got a lifetime
supply now and I'd rather not make anymore! I'm definitely going to
take the camden route this time.
One more question on the sterilization, should I leave the carboy
uncovered for the 24 hours to let the camden evaporate off? I'm going
to do this one it two 1 gallon batches this time in case I still have
problems!
I did not get vinegar when I boiled the cider but I lost alot of apple
character.
While I've got you all here :-) another general question, my wife wants
something a little sweeter (like Woodpecker which IMHO is ALOT sweeter).
Could I use a wine perservative like Potasium Sorbate to kill the yeast,
add sugar, and artificially carbinate in my beer kegging equipment, then
bottle the stuff? Would it clear in the bottles then and how much
pressure should I apply while it's in the keg for the pressure to hold
up in the bottles after going through the bottling process? Anybody try
this? I suppose I could skip the bottles but I don't want to tie up a
keg (beer is the #1 priority still, cider is around #3 as far as the
kegging equipment goes).
- --
____________________________________________________________________
Dan Roman | /// Internet: roman@tix.timeplex.com
Ascom Timeplex Inc. | \\\/// GEnie: D.ROMAN1
Woodcliff Lake, NJ | \XX/ Only AMIGA! Homebrew is better brew.
====================================================================
------------------------------
End of Cider Digest
************************
