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Cider Digest #0365
Subject: Cider Digest #365 Thu Nov 4 18:00:01 EST 1993
Date: Thu, 4 Nov 93 18:00:02 -0500
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #365 Thu Nov 4 18:00:01 EST 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Cider this year (Gregory=Kushmerek)
Sulfite et all (Stephen J Butts)
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Date: Thu, 4 Nov 93 09:03:35 EST
From: Gregory=Kushmerek%AcctgMed%FIN@HumRes-Server.Net.Tufts.EDU
Subject: Cider this year
Hi everyone.
I'm feeling a little guilty reading all of these interesting posts and not
contributing anything of my own. Therefore, I thought I'd post an FYI on
what I'm doing this year for fermentation (consider this post a data
point(s)).
This year I'm experimenting with completely natural fermentation. I have two
batches going: a natural cider with approx. 3 1/2 lb. of sugar and the 1993
Correnty blend of apple juice (S.G. 1.050 w/o sugar -- didn't take one with
the sugar). I essentially put 5 gallons of juice in a carboy with the sugar
(didn't even boil the sugar as I have in the past) and stuck a blowoff tube
on it.
My other batch is the same blend of juice with 6 lbs. of honey. I only put
in 4 gallons of juice and the carboy is pretty full with the mix. Again, I
added no yeast, nor did I put in any nutrient or sugar. I didn't even heat
up the honey.
For me, this is an experimental year. Last year I made a Cyser with 4
gallons of 1992 Correnty juice, 6 lbs of honey, and a pound of sugar. I
brought the whole mixture up to 190F and let it sit there for 20 minutes.
For me, the product is very satisfying (although my housemate, a mead fan,
believes it's too harsh -- but what does he know ? ;-)
What made me decide to go natural was the fact that I took five gallons of
the same juice and fermented it out without sugar or honey and it came out
wonderfully. I may take the cyser from this year and add more honey and some
yeast -- but I haven't made any decisions. So far it's all fermenting very
pleasantly away and making my basement smell like an apple warehouse.
Cheers,
- --gk
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Date: Thu, 04 Nov 1993 09:13:16 -0500 (cdt)
From: Stephen J Butts <BUTTS@AC.GRIN.EDU>
Subject: Sulfite et all
Colleagues:
The discussion on sulfites is a good one and I can't resist putting my $.02
into it:
1. Last year I ran a sulfite/no sulfite comparison with two carboys of
identical must pitched with Wyeast Champagne. At bottling 5 months
later I could detect NO difference in looks or taste between the two.
And not in the seven months or so since either.
2. The sulfited must took a very long time to start to perc -- two to
three weeks, as I recall (my records are at home; I'm in the office).
But ferment it did, and quite vigorously. The trub produced, which
I used to make bread, was indistinguishable from the no-sulfite batch.
3. I like to ferment the primary at relatively cold temps -- 55-60 degrees
if possible. I've found that pitching yeast into a starter batch of
a pint or so of must and letting it get to the cierd equivalent of
"high kreausen" (that weird word above should read "cider"; I can't
backspace more than a line on this antiquated editor) is very helpful
in getting a good ferment going quickly. And it's an awfully good
check for your yeast, too.
In the future, I don't plan to use sulfites again since I don't use "down"
apples and get them pressed at a super-clean commercial facility. For those
of you who are used to wort fermentation, be patient: cider ain't beer, its
rythms are very different: basically, everything is stretched out.
- -- Steve Butts
BUTTS@AC.GRIN.EDU
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End of Cider Digest
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