Cider Digest #0446

Published in

· 8 months ago

Subject: Acid & Tannin levels 
Date: Thu, 16 Jun 94 02:59:08 EDT 
From: NR706@aol.com 

As I get set to ferment my next batch of cider, I'm wondering about the 
wisdom of the digest regarding the optimum levels of acid blend & tannin to 
add to the must before getting fermentation underway.I use a locally-produced 
commercial (soft) cider, but I've found that previous batches without added 
acid have tasted kind of "flabby" .... Nothing like the Woodpecker or 
Blackthorne profile that I'd like to create. 
What do other cider-makers do with regard to adding tannins and acid? What 
yeasts do you like (I use Wyeast #1338, 'cause it's less attenuative than 
others...)? Any other helpful secrets? 

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Date: Tue, 14 Jun 94 19:54:54 EDT 
From: TAyres@aol.com 
Subject: Forced Carbonation 

Let's try this again.  I posted the following a week or more ago and have 
received no responses.  Does anyone have any suggestions, comments, etc., re 
the following: 

I'm a first-time cider maker, after putting together a really fine 
custom-crush here in Vermont last fall.  I bottled five gallons of cyser 
several weeks ago and I've five gallons of cider fortified with corn sugar 
remaining to be dealt with.  My plan is to keg it.  My questions are these: 

I typically keg my homebrews at a carbonation level of about 2.5 atmospheres, 
using the nifty Byron Burch forced carbonation chart that made the rounds a 
few years ago, courtesy of The Beverage People News.  For a reasonably 
sparkling cider, what carbonation level should I shoot for?  Also, what has 
been the experience of people who have counter-pressure bottled sparkling 
cider from a keg?  Is there any reason for it to be trickier than doing the 
same with beer?  Do you lose a lot of the carbonation? 

Advice, tips, anecdotes would be appreciated.  Post here or E-Mail me: 

tayres@aol.com 

Thanks! 

Tom Ayres 

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