Cider Digest #0458

Published in

· 7 months ago

Subject: Cider Digest #458 Tue Aug 23 18:00:05 EDT 1994 
Date: Tue, 23 Aug 94 18:00:05 -0400 
From: cider-request@x.org (Are you SURE you want to send it HERE?) 

Cider Digest #458          Tue Aug 23 18:00:05 EDT 1994 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  post 1st batch Q's (leisenman) 

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Date: Tue, 23 Aug 1994 09:59:42 -0600 
From: leisenman@nwu.edu 
Subject: post 1st batch Q's 

Hi, 

I just finished my first batch last night.  I took 64 oz. of CLEAR apple 
juice, removed one cup of juice, and put the rest in a 2 liter pop bottle 
with 1 packet of Red Star Ale yeast.  It fermented for about a week.  When 
it finished, there was about 2 inches of "crud" (dead yeast???) on the 
bottom and the rest of the cider was cloudy.  I poured it through some 
coffee  filters, added back the cup of unfermented juice, tasted it, and 
put it in the 'fridge.  The sweetness was about right (for me) although it 
could use a little more apple flavor - next time I'll try better 
juice/cider.  This morning when I looked at the bottle, there was more 
"crud" on the bottom and the cider is still cloudy.  So now my questions 
are: 

1)  Why is the cider cloudy???  Is it just suspended yeast or something 
else?  Is this the source of the "crud" on the bottom of the bottle. 

2)  Will it clear if I just let it sit in the 'fridge?  If not, what do I 
have to do to get it to clear? 

3)  Do I even have to worry about this???  Tasting it doesn't seem to have 
hurt me.  On the other hand, a friend of my wife's, who makes cider as a 
demonstration for her college microbiology class, warned my wife than 
drinking live yeast would produce (unspecified) "problems".  She has scared 
my wife sufficiently that she won't drink the cider if she thinks there are 
still yeast in it (that is, if it is still cloudy). 

Any advice would be greatly appreciated.  Thanks in advance. 

Larry 
leisenman@nwu.edu 

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