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Cider Digest #0567
Subject: Cider Digest #567, 18 November 1995
From: cider-request@talisman.com
Cider Digest #567 18 November 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: cloudiness in perry ("Dr. Gillian Grafton")
Re: Cloudiness in perry/ wild yeast (Roger Lee)
Apple, Jack? ("Jay Rustine")
bottling (Peter Matra)
Natural Yeasts and Campden ("Kathy Booth (Waverly)")
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Subject: Re: cloudiness in perry
From: "Dr. Gillian Grafton" <GRAFTONG@novell2.bham.ac.uk>
Date: Thu, 16 Nov 1995 10:32:30 +0000
> From: scadman@ednet1.osl.or.gov (SKIP Cadman)
>
> 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.
Pears contain astringent tannins which continually precipitate out
over the life time of the perry, this is what causes the cloudiness
you describe. Cloudiness is a normal characteristic of a good perry,
I would advise that you don't filter out these tannins. Rack the
perry several times, but those tannins which remain in suspension in
the juice contribute quite a lot to the flavour so if you do filter
the perry you risk reducing the taste.
There's more detail on perry making on the real cider and perry web
page:
http://sun1.bham.ac.uk/GraftonG/cider/homepage.htm
If anyone wants any of the articles and does not have web access,
then email me and I will send you a copy.
Gillian
//=\ Dr. Gillian Grafton
\=// Department of Immunology
//=\ University of Birmingham
\=// Birmingham, UK
//=\ Email: GraftonG@novell2.bham.ac.uk
\=// www: http://sun1.bham.ac.uk/GraftonG/
------------------------------
Subject: Re: Cloudiness in perry/ wild yeast
From: Roger Lee <rlee@st.nepean.uws.edu.au>
Date: Thu, 16 Nov 1995 23:27:47 +1100 (EST)
G'day all,
Skip wrote:
>This is my second attempt at making perry. While the alcohol and
>flavours have been pleasing, it does not seem to clear, despite racking
>and filtering several times.
Would pectolase clear it up? Just a thought.
Now for a question that's been bugging me for some time. Wild yeasts may
be fine and dandy, but what about the possibilities of pathogenic yeasts
and bacteria in the brew?
TIA
Sweet water and light laughter until next,
Rabbit.
------------------------------
Subject: Apple, Jack?
From: "Jay Rustine" <jrustine@hns.com>
Date: Thu, 16 Nov 1995 07:54:24 -0500
I'm normally a happy lurker, but I recently tried my hand at a batch
of hard cider and am just curious: what did I do wrong and what the heck
is this stuff in my carboy?
According to my notes, here's what I did:
*10/14/95*
Hard Cider, 3 gallons
3 gallons unpasteurized, freshly pressed cider
1 lb dark brown sugar
1 lb light brown sugar
1 lb clover honey
1 tsp yeast nutrient
15 drops liquid pectic enzyme
1 packet Red Star Pasteur champagne yeast
- Heated up 1/2 gallon cider to dissolve sugar, honey and yeast
nutrient.
- Dumped into 3 gallon carboy, added rest of cold cider (drank what
didn't fit).
- Dumped in yeast right from packet and shook vigorously to mix
everything up and aerate.
- Set up carboy with blowoff tube.
O.G.: 1.078
- "Blew off" wildly after about 12 hours and then continued for
about a week. When the foam died down, I put on an airlock.
*11/12/95*
- Racked to secondary (actually racked to a 5 gallon carboy, then
back to the 3 gallon, after cleaning it out).
S.G.: < 0.990 (the hydrometer went right to the bottom of the
flask)
The resulting liquid is, obviously, VERY alcoholic. There is an slight
apple flavor, but no nose. While not what I was looking for, it should make
a very powerful snakebite, mixed with a light red homebrewed ale.
At any rate, what did I do wrong? I also brew mead from time to time,
so I thought I needed the yeast nutrient. The pectic enzyme was recommended
by my brew shop owner. I also noticed quite a bit of "cold break" after a
few hours in the carboy. Did I go overboard and give the yeast too much to
do? Did the extra sugar not stay in suspension long enough? IMHCR?
Jay Rustine
- --
- -----------------------------------------------------------------------------
Jay Rustine | "...Shoulder the sky, my
jrustine@hns.com | lad, and drink your ale." - A.E. Housman
- -----------------------------------------------------------------------------
------------------------------
Subject: bottling
From: Peter Matra <stalkwol@cloud9.net>
Date: Thu, 16 Nov 1995 19:53:42 -0500 (EST)
I'm interested how everybody knows when to bottle, and what they bottle
the cider in. I'm ready to bottle...I think. My cider took off naturally
very fast and I think it is ready. Does anyone put sugar in the bottle?
Stalking Wolf
Peter Matra
stalkwol@cloud9.net
"Those who walk the woods, in God's country, walk on his ever changing
church. Drink the wine, plow the earth, listen to Mother Nature."
------------------------------
Subject: Natural Yeasts and Campden
From: "Kathy Booth (Waverly)" <kbooth@isd.ingham.k12.mi.us>
Date: Fri, 17 Nov 1995 15:28:04 -0500 (EST)
Greetings as I'm new to email but 5 years into cider. Question about
using campden tablets in cider but using wild yeasts. Do I use a lower
rate say 1/2 tablet/gal or none at all. I'd appreciate any experiences or
advice.
Also, I use about one tablespoon of sweet-n-low (sodium
saccronate) per 5 gallons at bottling to balance the tartness.
Nutri-sweet is not supposed to be stable at long shelf life. Tastes
great! Any other suggestions besides filtering out yeast, pastuerizing,
or refrigerating?
Jim Booth Lansing, Mi kbooth@isd.ingham.k12.mi.us
------------------------------
End of Cider Digest #567
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