Cider Digest #0409

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Off-flavour 
Date: Fri, 21 Jan 94 15:39:38 PST 
From: "Phil Atkinson" <PHATKINS@BCSC02.GOV.BC.CA> 

To: CIDER   --INTERNET cider@expo.lcs.mit 

 
I have a gallon of cider that's well on its way to becoming vinegar. It's very 
good vinegar but I've moved it well away from the rest of my brewing 
operation! One of my friends tasted it and said it has the same infection that 
Belgian brewers have in lambic beers. He also said there's a Belgian 
beermakers bulletin board just like the Cider digest. Can anyone tell me how 
to subscribe to it? E-mail direct please. 

Phil Atkinson 

- ------- 
Regards, 
Phil Atkinson 
F&CR, Communications Branch   Phone:  387-9285 

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Date: Mon, 24 Jan 94 10:00:05 EST 
From: Eric Soshea <technet!eas@uunet.UU.NET> 
Subject: Finings Required? 

>   Re: Fining with Gelatin (Chuck Stringer) 
>  
> Date: Fri, 21 Jan 1994 11:03:30 -0500 (EST) 
> From: Chuck Stringer <cstringe@nickel.ucs.indiana.edu> 
> Subject: Re: Fining with Gelatin 
>  
> > understand it (and I'm sure there are lots of folks out there who understand 
> > it much better than I do) the gelatin gloms onto all the little particles of 
> > yeast, apple, and other stuff that makes cider cloudy, and helps assure that 
> > it all settles out to the bottom of the carboy, leaving sparkling clear cide 
r 
> > on top. So the gelatin doesn't end up in the final bottles, and doesn't 
> > contribute to the cider's flavor. (Hopefully it doesn't take down any of the 
> > cider's flavor components with it - maybe the sophisticates here can a 
> > dd their 2c on that issue). 
>  
> Gelatin _does_ take down an important item, tannin. If you use gelatin 
> you should add a bit of tannin afterwards to replace what was lost. 
>  
> Chuck Stringer 
>  

Maybe my very limited ( 4 ciders - 2 natural yeast, 2 ale yeast) 
experience accounts for my question, but so far I've seen absolutely no 
reason to use fining agents. I've simply left the cider in a secondary 
or tertiary carboy for a couple of months and it has always become  
crystal clear. Am I more patient than others or have I just been lucky 
so far?  

I haven't tried to make a sparkling cider yet; is this where "early" 
bottling and fining agents would be employed? 

Eric Soshea     (eas@technet.macom.com) 

 
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Date: Mon, 24 Jan 1994 21:48:57 -0800 
From: khenneus@trumpet.aix.calpoly.edu 
Subject: Alcohol Bite 

 
I just recently made a batch of cysers.  It has 
been fermenting for about a month and a half and 
close to being able to bottle.  I have two  
questions 
        1: How much of a priming sugar should I 
add, ie corn sugar, ..., to get a sparkling 
cider/cyser.  I have about 4-5 gallons of  
liquid. 

        2: Any suggestions or ideas on how to 
slightly mask the alcohol bite (taste).  I  
currently stand around 11% alc. and a spec. 
grav. around 1.015 

        If you need more info just mail me and 
I will post more, just tell me what. 

Thanks in advance,  Please reply by email or 
posting if you think it is viable. 

        Thanks Again, 

        -Kent 

   khenneus@trumpet.aix.calpoly.edu 
        or 
   khenneus@netcom.com 

 
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