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Cider Digest #0513
Subject: Cider Digest #513, 4 January 1995
From: cider-request@eklektix.com
Cider Digest #513 4 January 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Making Simple Fermented Beverages (ericg@indiana.edu)
prematurely attenuating cider (Lenny Garfinkel)
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Subject: Making Simple Fermented Beverages
From: ericg@indiana.edu
Date: Fri, 30 Dec 1994 14:13:18 -0500 (EST)
In Cider Digest #512, Chuck Stringer <cstringe@nickel.ucs.indiana.edu> says:
> There is an excellent homepage set up by ericg@indiana.edu (still on
> the list Eric?). Check out URL
>
> http://www.astro.indiana.edu/personnel/ericg/ferment.html
>
> You'll find everything you need to know about getting started,
> equipment on a budget, yeasts, sugars, etc.
Thanks for the free press, Chuck! (yes, I'm still on the list)
You can also get a text copy via anonymous FTP from enif.astro.indiana.edu
in /pub/ericg/ferment or you can feel free to email me and I'll send you
a copy.
Eric
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Subject: prematurely attenuating cider
From: Lenny Garfinkel <lenny@zeus.datasrv.co.il>
Date: Tue, 3 Jan 1995 14:53:48 +0200 (IST)
I had high hopes for a cider which I began last week, but now I'm
beginning to worry. The cider contains 10 liters of apple juice (no
preservatives) from concentrate plus 1 kg brown sugar. OG 1.082. My
starter contained about 0.5 liter of 2X strength apple juice to which I
added 1/4 pkg Red Star Cote des Blancs wine yeast. The starter grew
fine, and by 24 hours after adding to the large batch, there was
tremendous activity in the blowout hose. So far, just like previous
batches. But previous batches were not as ambitious alcohol-wise. I
bought the wine yeast because I wanted a high alcohol content and
champagne yeast happened to be sold out at the time. I reasoned that any
wine yeast should be able to get to 11% alcohol with no problem, right?
Well, after 6 days SG was 1.045 and the bubbling has slowed down
considerably. This means 5% alcohol, 6% to go. I expected the
fermentation to be vigorous until at least 80-90% of the sugar was gone,
not 50%. Is this destined to be a very, very sweet 5-6% alcohol cider?
Is there any reason why champagne yeast should be better than cote des
blancs wine yeast?
Thanks,
Lenny Garfinkel
_________________________________________________________________
Dr. Leonard Garfinkel | Internet: lenny@zeus.datasrv.co.il
Bio-Technology General | Office Phone: 972-8-381256
Kiryat Weizmann | Home Phone: 972-8-451505
Rehovot, Israel | FAX: 972-8-409041
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End of Cider Digest #513
