Cider Digest #0427

Published in

· 8 months ago

Subject: Cider Digest #427 Tue Mar 29 19:00:04 EDT 1994 
Date: Tue, 29 Mar 94 19:00:04 -0400 
From: cider-request@x.org (Are you SURE you want to send it HERE?) 

Cider Digest #427          Tue Mar 29 19:00:04 EDT 1994 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Re: Cider Digest #425 Sat Mar 26 19:00:03 EDT 1994 (Bryan Kornreich) 
  Viability of 1.5 year old yeast (Jim Schlemmer) 

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Date: Mon, 28 Mar 1994 19:08:55 -0500 (EST) 
From: Bryan Kornreich <bkornrei@welchlink.welch.jhu.edu> 
Subject: Re: Cider Digest #425 Sat Mar 26 19:00:03 EDT 1994 

Hey, 
    nr (I don't know who this is!!) asked about bottle conditioning with 
corn sugar to add some carbonation when the yeast may already have pooped  
out due to high alcohol concentrations. 
    It may work, but my last batch proved to be a miserable flat failure  
when I attempted a similar feat.  I used 5 gallons of cider, 5 lbs. of  
clover honey, cider mulling spices, and some wine yeast (which I now  
forget the name of--it's been a while).   The damn thing bubbled away for  
about 6 weeks--the alcohol conc. must have been through the roof.  After  
secondary ferment, I bottled with 1 cup corn sugar, and let it sit for a  
while--and to this day, NO CARBONATION AT ALL!!!!! 
     Since you have a real low alcohol brew, you may want to try adding a  
more potent yeast at bottling time with a starter culture along with the  
corn sugar--that may give you the boost you need, and hopefully, high  
carbon dioxide pressures within your strong glass bottles will not allow  
the new yeast to metabolize all your sugar away. 
   But if you get bursting bottles, don't blame me. 
            --bryan 

 
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Date: Tue, 29 Mar 94 09:27:54 EST 
From: jim@grunt.asrc.albany.edu (Jim Schlemmer) 
Subject: Viability of 1.5 year old yeast 

Well, I've finally gotten around to scrounging up enough champagne 
bottles to bottle my sparkling cider.  The only trouble is that it's 
about a year and a half old.  Does anyone have any feeling for how 
the yeast (Lavalin (sp?) champagne) might be doing?  Am I best off 
preparing a new slurry and racking with that pitched in? 

Thanks, 

Jim 

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