Cider Digest #0225

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Date: Thu, 19 Nov 92 11:50 EST 
From: hjl@gummo.att.com 

Subject: Re: Cider Digest #224 Wed Nov 18 18:00:02 EST 1992 

Regarding sorbate. My understanding is that it can prevent a 
fermentation from starting (or restarting) but it cannot 
shut down an active ferment. This may be useful in addressing 
two issues raised in Cider Digest #224: starting a fermentation 
in cider with sorbate in it and stopping a fermentation before 
all the sugar is gone. To start the ferment I would begin with 
a small amount of sorbate-free fermentable liquid (sugar or 
honey with yeast nutrient or grape juice), add yeast 
and ferment at about 70 degrees under a lock until until activity 
is robust. Then add small (but increasing) amounts of the 
sorbated cider until it is all actively fermenting. I have sucessfully 
used this method with grape juice. To stop the ferment I would 
try cooling to near freezing, racking the cider off the lees 
and then adding sorbate [about 1/2 teaspoon (2 1/2 cc) per 
5 gallons]. Allow to warm to room temperature and rest a  
few weeks (or months) before bottling to avoid possible 
glass grenades. 

Hank Luer 

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Date: Thu, 19 Nov 1992 13:12:00 +0000  
From: "Rick (R.) Cavasin" <cav@bnr.ca> 
Subject: re:Cider Digest #224 Wed Nov 18 18:00:02 EST 1992  

 
Joe Germani tells of his disappointment with a recent batch of cider 
in which he used Edme ale yeast.  Edme (along with most dry ale yeasts) 
are fairly attenuative, so one would expect a dry cider.  You 
don't say whether the must was sulphited, pasturized, or what. If no 
steps were taken to eliminate wild yeast, it may be that the off flavours 
were byproducts of these uninvited guests.  On the other hand, they 
may be byproducts of the Edme yeast.  What was the temp. at which 
you fermented?  It's hard to pinpoint the defect from a description, 
but it may be due to excess phenolics (clove like flavour) or fusel 
alcohols (nasty bitter ?), both of which can be produced by some yeasts 
at high fermentation temperatures.  While cider will be sour to varying 
degrees depending on the apples, if it is alot more sour than the 
original must, this might indicate contamination. 

Without more information, my only recommendations would be to: 
1) eliminate foreign organisms by sulphiting or pasturizing 
2) use a clean fermenting yeast strain, pitched from a starter 
3) use an unattenuative yeast strain (eg. Wyeast European Ale strain) 
4) ferment at lower temperatures (in 60's range) 

hope this helps,  Rick C. 

 
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Date: Thu, 19 Nov 92 14:59:03 PST 
From: steve@caticsuf.csufresno.edu (Steve Mitchell) 
Subject: My first batch 

 
  
 Hi.  I've been brewing beer for a while now and have 
 just recently decided to try my hand at making hard 
 cider. 
  
 I pitched about 1/2 packet of Edme ale yeast into 
 a 1 gallon jug of apple juice after having removed 
 and saved about a pint of the juice.  I plan on  
 mixing them back together after the fermentation  
 stops and throwing it the fridge. 
  
 Question: 
  
        How can I improve on technique with little 
        or no additional effort? :)  I don't really 
        want my beer fermenters to be tied up making 
        cider right now, so I'd like to stick to something 
        I can brew in 1 gallon batches. 
  
 Question #2: 
  
        How can I spice things up (again, as simply as 
        possible) for the holidays? 
  
 Thanks! 
  
 --steve 
  
- --  
Steve Mitchell / steve_mitchell@csufresno.edu / steve@caticsuf.csufresno.edu 
"STUFF: Anything that can be used for homebrewing."  "JUNK: Everything else 
you thought could be used for homebrewing, but can't." 

 
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