Copy Link
Add to Bookmark
Report
Cider Digest #0516
Subject: Cider Digest #516, 14 January 1995
From: cider-request@talisman.com
Cider Digest #516 14 January 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Digest hiatus (Dick Dunn)
Re: Cider Digest #515, 11 January 1995 (John Ross)
Sulfur update (sdd6@cornell.edu)
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. These are still under construction and
may be incomplete for a while.
------------------------------
Subject: Digest hiatus
From: rcd@raven.eklektix.com (Dick Dunn)
Date: 14 Jan 95 18:07:13 MST (Sat)
The Mead and Cider Digests will both be taking a short break. The next
issue after this one will be in about 8-10 days...so don't worry if you
don't get anything for a little bit. All incoming postings will be held;
subscribe/unsubscribe requests will be processed before the next issue of
the digest. It'll just look like a long gap between digests...fortunately
they're pretty quiet right now.
---
Dick Dunn, Digest Janitor Boulder, Colorado USA
------------------------------
Subject: Re: Cider Digest #515, 11 January 1995
From: johnross@halcyon.com (John Ross)
Date: Wed, 11 Jan 1995 08:22:45 -0800
>
>The cider was still bubbling nicely. No where near the vigor of the day
>before, but I could still see plenty of bubbles coming up. But still no
>bubbles in the fermentation lock. The liquid is not even moving!!! How
>can that be? And what do I do now?
If the cider is bubbling, there's gas escaping SOMEPLACE, assuming you don't
get a huge HISSSSS when you pull out the water lock. So there are several
possible answers:
a) You have an incomplete seal between the jug/carboy/whatever and
the water lock, and the gas is escaping around the sides of the cork.
b) There's a leak someplace else in the fermentation container.
c) You don't have enough water in the fermentation lock, and the gas
is bypassing it.
Fortunately, the gas escaping from the cider will keep any airborne nasties
away from your cider, so it should turn out okay.
------------------------------
Subject: Sulfur update
From: sdd6@cornell.edu
Date: Wed, 11 Jan 1995 12:06:41 -0800
I wrote in an earlier digest that I had several ciders fermenting on
different yeasts and they were all emitting a very strong rotten egg
stench. As I had never seen this before on the West coast, I was quite
worried. Replies from the digest ranged from "ignore it, it'll go away" to
"chuck it now". I'm happy to say that I ignored it and it basically went
away.
In retrospect, I consulted several wine references on the topic of hydrogen
sulfide. I found that it is a common problem in low nitrogen musts, as the
yeasts are forced to break down protein (which contains sulfur) to release
nitrogen. The best cure is to add diammonium phosphate yeast nutrient as
soon as hydrogen sulfide is detected.
Vigorous racking will then volitilize the gas from the partially fermented wine.
All of this made sense, as I had routinely used yeast nutrient in the past.
This year I forgot to add it...
------------------------------
End of Cider Digest #516
