Copy Link
Add to Bookmark
Report
Cider Digest #0581
Subject: Cider Digest #581, 22 February 1996
From: cider-request@talisman.com
Cider Digest #581 22 February 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
killing the yeast (Tracy Thomason)
still cider that should have sparkled (Tracy Thomason)
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
When subscribing, please include your name and a good address in the
message body unless you're sure your mailer generates them.
Archives of the Digest are available for anonymous FTP at ftp.stanford.edu
in pub/clubs/homebrew/cider.
----------------------------------------------------------------------
Subject: killing the yeast
From: Tracy Thomason <102472.1404@compuserve.com>
Date: 16 Feb 96 11:42:46 EST
In CD580 John writes:
> I have made several batches of sweet, carbonated cider. The problem, of
> course, is how to kill of the yeast in the bottle.
I'm still fairly new to brewing in general (3 ales, 1 mead, 1 braggot, 2 ciders)
so maybe I'm missed something along the way, but why (and this question is open
to anyone) would you want to kill the yeast? The only reason I can come up with
is clarity. Which, I mean, is fine but I was just wondering if there was some
other reason that killing the yeast in a cider was necessary.
> John also writes:
> Since then I have learned two things. First, sweet cider does
> not have to ferment long in the bottle. A little carbonation is
> plenty, and reduces the probability of the bottle exploding. A
> couple of hours is enough.
Again, a novice question: I've had my first batch of cider sitting in bottles
for almost 2 weeks carbonating. I assumed 2 weeks because that's how long I
leave a beer. How long should my ciders carbonate in the bottle? How long
should I be fermenting? With both batches I let them go 2 weeks, racked to a
secondary and went 2 more weeks, then bottled. The first batch will be at two
weeks in the bottle this weekend and the second batch I will bottle this weekend
(after 2 weeks in the secondary). Is this about right?
Thanks,
Tracy Thomason
102472.1404@compuserve.com
------------------------------
Subject: still cider that should have sparkled
From: tracyt@llano.net (Tracy Thomason)
Date: Thu, 22 Feb 96 19:17:08 GMT
OK, my first batch of cider didn't quite turn out like I expected (not that
that is a big shock or anything). I started out simple so don't flame me
for taking the easy route. Anyway, I took 1 gallon of Tree Top brand
apple cider and added 1 packet of Lavlin 1118 champagne yeast. I let it
ferment for 2 weeks and then racked. I let it go for appx 2 more weeks
(2 weeks, 3 days) and then bottled. For bottling, I racked into a clean
jar and added 36ml of corn sugar (boiled in 4 oz of water) for
carbonation. I then bottled and let it sit for 2 weeks. I've opened several
now and they've all been still. It's not a bad drink (it's kindof like a light
apple wine) but it's not what I was going for. I wanted a sparkling cider.
Any comments or suggestions?
Thanks,
Tracy
------------------------------
End of Cider Digest #581
*************************
