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Cider Digest #0511
Subject: Cider Digest #511, 23 December 1994
From: cider-request@eklektix.com
Cider Digest #511 23 December 1994
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Undercarbonated Cider (BURNELLT)
Cyser questions (brewing chemist Mitch)
First time questions (Karen Rutherford)
Small Commercial Cider Business (AltonPress@aol.com)
rapidly clearing cider (Mark Taratoot)
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------------------------------
From: awchrd2@peabody.sct.ucarb.com (Henson W.C.(Bill))
Date: Wed, 21 Dec 1994 06:44:07 -0500
I hope I'm not repeating bandwidth, but, Jan. issue of Mother Earth News
has articles on beer, cider and wine making. It also gives a list of good
cider apples and sources for apple presses.
Bill
awchrd2@peabody.sct.ucarb.com
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Subject: Undercarbonated Cider
From: BURNELLT <BURNELLT@ropt1.am.wyeth.com>
Date: Wed, 21 Dec 1994 08:38:34 -0500 (EST)
In digest #510, Lou asks if adding more
sugar to his cider would help. Well Lou,
you really should let your cider carbonate
at a warmer (65-70) temperature. I usually
add 3/4 cup sugar, so you might get away
with adding a little more. In my
experience, cider is very slow to
carbonate, even at room temp. This is
usually not a problem though as it needs
to age a good long time anyway for flavor.
------------------------------
Subject: Cyser questions
From: gellym@aviion.persoft.com (brewing chemist Mitch)
Date: Wed, 21 Dec 1994 09:02:28 -0600 (CST)
In CD510, Philip DiFalco <sxupjd@fnma.com> asks about his cyser:
> Prior to racking, the cyser was somewhat opaque.
> One day after racking & adding the cider (that contains potassium sorbate),
> the cyser became much much clearer, with a very appreciable amount of stuff
> that has fallen out of solution (and is resting on the bottom of the carboy).
That will happen regardless of any extra additions of cider, etc.
> Is this stuff yeast, etc.?
A small portion of it can be yeast, but the vast majority of it is the apple
'sediment' in suspension. My cysers and ciders will eventually clarify in the
secondary, but when racked to a tertiary, quaternary (?), etc, will become
brilliant overnight.
> Did the potassium sorbate kill the remaining yeast?
Hard to say, but by the time you are in the tertiary there is not a lot of
yeast left around.
> Is there anything I should do to ensure my cyser is not completely ruined
If you were going for a still cyser, then it will be just fine. If you wanted
a bottle conditioned sparkling cyser, then you may need to pitch more yeast
with the priming sugar.
It does not sound like you will have a problem, though. You said you had just
'topped off' the batch with the sorbated cider, implying to me that it
probably was not much. Just go with it. If it tastes good, drink it !
Cheers,
Mitch
--
| - Mitch Gelly - | No warranty |
|software QA specialist, unix systems administrator, zymurgist,| expressed |
| AHA/HWBTA beer judge, & president of the Madison Homebrewers | or |
| - gellym@aviion.persoft.com - | implied |
------------------------------
Subject: First time questions
From: Karen Rutherford <frymoyer@u.washington.edu>
Date: Wed, 21 Dec 1994 08:42:48 -0800 (PST)
Hi,
I am getting ready to try to brew some cider, and I am looking
for some basic instructions. I have heard varying things, and
I am interested in the way to make cider from apple juice that
I bought in the store (unpasteurized). Could someone please
point me to an ftp site, or book or just tell me how to go about
it?? How long does the cider sit in the primary fermenter (I
will be using a carboy)? Then what? Seconday fermenter or just
straight to bottles? Then how long does it have to sit? What
temperature should I be maintaining throughout this process?
Thanks very much for any information!!
Karen Rutherford
frymoyer@u.washington.edu
------------------------------
Subject: Small Commercial Cider Business
From: AltonPress@aol.com
Date: Thu, 22 Dec 1994 15:00:24 -0500
I have a small orchard near Washington, VA (about 65 miles from Washington,
DC). About 5 acres and 26 different varieties of apples. I am interested in
making (hard) cider on a small commercial scale. I have equipment, buildings,
capital, but no expertise. If there is someone in the area interested in
forming a partnership for the making of hard cider (I assume we would need
some permits for commercial operation), please contact me here or at
altonprs@imsys.com or write Philip Johnson PO Box 191, Washington, VA 22747.
Thanks for your attention.
------------------------------
Subject: rapidly clearing cider
From: Mark Taratoot <taratoot@CSOS.ORST.EDU>
Date: Thu, 22 Dec 1994 14:42:50 -0800 (PST)
Hi.
SXUPJD writes about a rapidly clearing cider after racking and
topping off with sorbate.
I have seen many times in my own creations that almost as soon as you
rack, the mead/cider/wine becomes clearer and a sediment forms on the
bottom of the carboy. It almost seems that if you had waited an extra
couple of days, the stuff would have been much clearer and racking would
have resulted in a clear product without the sediment. My theory is that
there is a continuum (sp?) of gravity in the carboy. There is more sediment
in the lower part and less sediment in the upper part of the carboy.
When you rack, you take the stuff with the least sediment. Then a new
equilibrium forms so that much of the sediment drops towards the bottom
and you have a clearer product. If you rack again, you get an even
clearer product (and often a new sediment formed almost immediately!)
As I understand, sorbate will prevent fermentation, but will not
stop an active fermentation. So, if you use sorbated cider to
top off a fermenter, it should not be a problem. Is there truth
to this? Anyone?
Hope this helps!
-mark
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End of Cider Digest #511
