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Cider Digest #0240
Subject: RE: Sparkling Ciders
Date: Thu, 21 Jan 93 15:54:42 PST
From: "Michael Klett, 508-841-2790, DTN: 237-2790 21-Jan-1993 1846" <klett@ghill.enet.dec.com>
stevem@gold.gvg.tek.com writes:
> Subject: Sparkling ciders
>
> My first cider is happily working away. I decided to do the first one very
> simply, and just used some organic apple cider with some re-hydrated Red Star
> Champagne yeast. No heating or other preparation of the juice.
Congrats on your first cider. I've only made one cider and I used Red Star
Wine yeast (sumpthin' or 'nother de Mousse). I used 4 gallons of cider right
from the orchard and added 1 pound of corn sugar per gallon (I was hoping the
yeast would poop out and leave me with a sweet cider - wrong).
> It has been two weeks now, and it is still chugging away. Time to start
> thinking about the next step. What is eveyones favorite methode for priming
> a cider. I wish to make it sparkling.
I racked the cider into 12 oz beer bottles. Some I primed with 1 teaspoon
table sugar - others I didn't. After several weeks all were sparkling, some
more than others. :-) The non-primed ones have very very little CO2.
> Also, how long do you generally let it age after bottling? Inquiring minds
> want to know!
I drank most of my batch over the last year - I had about 2 six packs left and
wanted to let a Christmas guest try it - boy, it was great! I was bummed that
I hadn't saved more. Sample some, but make sure that some survive over a year.
The wait is worth it!
Mike
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Date: Thu, 21 Jan 93 19:03:28 CST
From: alan parman <U30585%UICVM.BITNET@mitvma.mit.edu>
Subject: Re: Cider Digest #239 Thu Jan 21 18:00:01 EST 1993
=======================================================================
Dave added potassium sorbate to stop a fermentation and produce a
sweeter cider. It is my understanding that p.s. will not stop an active
fermentation, only prevent a new one from starting. To use p.s you must
let the fermentation complete itself, then add p.s. and your sweetener.
Thus the product remains sweet since a new fermentation cannot start
with p.s.. I cannot speak from experience but this is what I have read
in books and on the net.
A.P. [:{)
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Date: Fri, 22 Jan 93 11:29:54 -0700
From: cbacco@ursa5.cs.utah.edu (Corby Bacco)
Subject: RE: Stopping Fermentation
Hello all,
I'm not very experienced (only about 10 gals of cider so far) but the
info I've gotten (from my local brewing store and _The Art of Making Wine_)
is that potassium sorbate is only good for preventing fermentation from
restarting (ie. if you're sweeting a wine/cider after it's finished fermenting).
It will not stop a fermentation that is currently active. I believe _The Art
of Making Wine_ says the only way to stop an active ferment is via
pasteurization (sp?) (terrible way for those poor little yeasties to die
wouldn't you say?). Hope this helps (and is correct, anyone?).
Ciao,
Corby Bacco
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