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Cider Digest #0566
Subject: Cider Digest #566, 15 November 1995
From: cider-request@talisman.com
Cider Digest #566 15 November 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #565, 11 November 1995 (Michael S Ferdinando)
RE: Natural Yeast ("John Faulks")
cloudiness in perry (SKIP Cadman)
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Subject: Re: Cider Digest #565, 11 November 1995
From: msf2@cornell.edu (Michael S Ferdinando)
Date: Sat, 11 Nov 1995 15:08:59 -0500
>
>Subject: potasium sorbate
>From: "David W. Parkin" <dwparkin@mmm.com>
>Date: Mon, 6 Nov 1995 07:53:54 -0600
>
>I can't remember, but I thought that I read that potasium sorbate can be
>removed from treated cider. The process was to bring the cider to high
>temp. 170? 210? - I can't remember.
>
>The problem I have is that I have just become interested in making some hard
>cider for next year but the apple orchards are mostly done for the year and
>only have treated cider left. I did manage to get 4 gallons of fresh cider
>from one small orchard but that cleaned them out!
>
>DWP
>
One possibility is to find an orchard who does custom pressing--you supply
the apples and containers, pay a small fee, and use their press. Another
reader of Cider Digest in my area (Central New York State) mentioned via
private e-mail that there is an orchard around here that only charges $0.40
per gallon of finished product.
Alternatively, you could buy your own press. They list from $150 up. The
January 1995 issue of _Mother Earth News_ had a special section on
cider-making, and a mini-catalog of commercially available cider presses.
A copy should be available at your local library. If you live in a rural
area, you may be able to find somebody selling an old cider press at a
garage or barn sale, too. An acquaintance picked one up for $50 at such a
sale.
As for removing the preservatives with heat, I tried it once several years
ago, and it simply didn't work. I ended up dumping it down the drain,
because although the preservatives kept the yeast from growing, it didn't
seem to hinder mold... This was after two weeks in the carboy, with _NO_
visible activity, and repitching yeast three times.
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
"And malt does more than Milton can/ To justify God's ways to man!"
--A. E. Housemann, from _A Shropshire Lad_
------------------------------
Subject: RE: Natural Yeast
From: "John Faulks" <John_Faulks@msn.com>
Date: Sat, 11 Nov 95 14:37:07 UT
Peter Matra asks about using natural yeast in CD #564:
Cider with no preservatives will "take off" in a day or two at room
temperature. I might think about adding honey or sugar to get the OG to 1.070
or so, but you don't need a starter.
Good luck - it will work, but I have had mixed results.
John Faulks
------------------------------
Subject: cloudiness in perry
From: scadman@ednet1.osl.or.gov (SKIP Cadman)
Date: Sun, 12 Nov 1995 16:32:03 -0800
I have been brewing cider for a few years with good results. All
batches have been crystal clear. This is my 2nd attempt at
making perry. While the alcohol and flavors have been pleasing,
it does not seem to clear despite racking and filtering several
times. Is this the nature of the product or would something
like isinglass or the such be in order? Any suggestion greatly
appreciated.
- --
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End of Cider Digest #566
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