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Cider Digest #0409
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
------------------------------
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)
------------------------------
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
------------------------------
