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Cider Digest #0577
Subject: Cider Digest #577, 5 February 1996
From: cider-request@talisman.com
Cider Digest #577 5 February 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
re: milky white cider (Dick Dunn)
Yeast choices? (Michael S Ferdinando)
cider courses (Magunda@aol.com)
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Subject: re: milky white cider
From: rcd@raven.eklektix.com (Dick Dunn)
Date: 25 Jan 96 14:14:54 MST (Thu)
In #576, chuckmw@mcs.com (Charles Wettergreen) wrote...
...
> It fermented out nicely over the next 3-4 months. I racked once, and after
> about 6 months it cleared. But I had to fiddle with it...
>
> So, I added some gelatin to try and clear it a little better.
Funny, I tried the same thing on one batch I've got going here.
> As I poured in the gelatin, the whole mixture (cider + gelatin) turned a
> pure milky white. It is now opaque.
That also happened to mine right away. But...
> It has been a month now. It doesn't clear, it doesn't settle.
In mine, the whatever-it-is coagulated over a few hours and mostly settled
out within a day or so. I can't say that the result, after it settled, is
brilliantly clear, but it's somewhat clearer than it was before I screwed
around with it.
It sure looks like the amount of gruk I got out is way more than can be
explained by the original slight lack of clarity...it's got to be mostly
structure from the gelatin.
> What have I done?
In my case, I decided that what I had done was to violate a cardinal rule:
"If it ain't broke, don't fix it!" Looks like the idea of gelatin fining
may be a homebrewing or mead-making thing that doesn't carry over to cider,
but I'm curious about the difference between Chuck's experience and mine
with respect to eventual clearing.
- ---
Dick Dunn rcd@talisman.com -or- raven!rcd Boulder, Colorado USA
...Simpler is better.
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Subject: Yeast choices?
From: msf2@cornell.edu (Michael S Ferdinando)
Date: Tue, 30 Jan 1996 15:55:51 -0500
Hi!
I'm going to try a batch of cider this week-end using Wyeast #1968 London
ESB. Has anyone else tried this yeast for a cider?
I had no cider to start the yeast starter culture, so I brewed a pint of
specific gravity 1.030 beet wort (unhopped) as a starter. This shouldn't
noticably affect the flavor...should it?
Anyway, your feedback would be appreciated.
Happy brewing!
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 // fax: 607-255-6442
"...And my library/ Was dukedom enough..."
Prospero, from Shakespeare's _The Tempest_
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Subject: cider courses
From: Magunda@aol.com
Date: Wed, 31 Jan 1996 15:13:42 -0500
I would like to inquire whether anyone knows of an intensive cider making
course in the United States.
Much obliged, Magunda@aol.com
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End of Cider Digest #577
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