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Cider Digest #0571
Subject: Cider Digest #571, 12 December 1995
From: cider-request@talisman.com
Cider Digest #571 12 December 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #570, 9 December 1995 (Frumm@aol.com)
Re: Cider Digest #570, 9 December 1995 (Michael S Ferdinando)
Stainless Steel as a Primary Fermenter (MarcMon@aol.com)
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Subject: Re: Cider Digest #570, 9 December 1995
From: Frumm@aol.com
Date: Sun, 10 Dec 1995 16:54:57 -0500
I have made cider only a couple of times but am about to jump into it full
out. I have read a couple of books on the subject and feel pretty comfortable
with the basics of cidermaking. As I am a professional brewer however, I am
completely in the dark about what un-fermented and fermented cider can and
cannot touch. I have heard that there are metals that cider cannot come in
contact with. I assume copper, aluminum and lead are among the metals. I also
assume that pH has everything to do with that. There is a difference in pH
between fermented and unfermented cider. My question is three part: 1- which
can't touch which? 2- why not? 3- what would happen?
I would appreciate an answer that covers all three parts of my question.
Everytime I get an answer to this question it is vague. I just need to know!
Kurt I think you can answer this one for me.
Dann Paquette
Cambridge, MA
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Subject: Re: Cider Digest #570, 9 December 1995
From: msf2@cornell.edu (Michael S Ferdinando)
Date: Mon, 11 Dec 1995 10:01:17 -0500
>Subject: sweet cider
>From: steele@chestnut.chem.upenn.edu (Ruth Steele)
>Date: Tue, 5 Dec 1995 10:26:04 -0500 (EST)
- -[snip]-
> I've been making some very tasty cider lately by purchasing
>fresh pressed (preservative free) apple cider at the local supermarket,
>or any brand of apple cider that is preservative free if fresh pressed
>is not available. I simply add boiled/dissolved brewing sugar and
>champagne yeast to the cider in a glass carboy(air locked) and away it
>goes. I add
>a little more sugar to the whole batch before bottling to get some
>carbonation. The cider I have been getting has lots of flavor but it is
>quite dry (which I quite like). However, I've been thinking that perhaps I
>should try my hand at a sweeter cider. I'm not sure how to do this. I'm afraid
>that simply adding more sugar at bottling time might produce a
>"cider-bomb" due to extra carbonation rather than a sweeter cider. How
>do you get a sweeter cider and carbonation? I don't want a flat-sweet
>cider either. What's the trick?
>Thanks
>Ruth
Ruth:
Change your yeast. Champagne yeast has a tendency to make a bone-dry
product. This can be nice, but if it's not what you're looking for, try a
beer yeast. I have had very good luck with sweeter ciders using Red Star
dry ale yeast.
Champage yeast has a very high alcohol tolerance. It will not peter out
until all of the sugar had been eaten up unless you make a _very_ sweet
must. Ale yeasts top out at 10% alcohol or so. If there are remaining
sugars once this limit has been reached, the yeast will not consume it.
For my next batch of cider, I'm planning to use Wyeast sweet mead yeast.
I'm not planning to start it until after New Year's Day, but I'll let y'all
know how it comes out!
Michael S Ferdinando
Production Control Assistant--Cornellcard
Cornell University Office of the Bursar, 260 Day Hall, Ithaca NY 14853
607-255-5980 // msf2@cornell.edu
"It is impossible to make anything foolproof because fools are so ingenious."
--Anonymous
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Subject: Stainless Steel as a Primary Fermenter
From: MarcMon@aol.com
Date: Mon, 11 Dec 1995 11:00:10 -0500
Any cautions/advice/experience out there on using a stainless steel tank as a
primary fermenter for cider? The tanks I'm looking at were originally used
to store milk.
Thanks in advance!
Marc Montefusco
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End of Cider Digest #571
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