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Cider Digest #0561
Subject: Cider Digest #561, 26 October 1995
From: cider-request@talisman.com
Cider Digest #561 26 October 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
When do I bottle? (Peter Matra)
Oh, BTW! (Peter Matra)
bad cider? (Scott E. Bratlie)
stinking cider ("Steve Daughhetee")
Re: Cider Digest #560, 21 October 1995 (James C Anderson)
Zeigler's apple cider (Greg Krehbiel)
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Subject: When do I bottle?
From: Peter Matra <stalkwol@cloud9.net>
Date: Sat, 21 Oct 1995 23:10:17 -0400 (EDT)
It's funny how I'm in the same discussion on the mead digest. How long
do I keep my cider in the carboy? A month, two, or till it clears up?
Has anyone ever used ale yeast? I'm trying two side by side. One with
Doric Ale Yeast and the other with montrachet.
Stalking Wolf
Peter Matra
stalkwol@cloud9.com
"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: Oh, BTW!
From: Peter Matra <stalkwol@cloud9.net>
Date: Sat, 21 Oct 1995 23:13:25 -0400 (EDT)
Thanks everyone for their reply. The smell has gone away. I'm usually a
lurker.
Stalking Wolf
Peter Matra
stalkwol@cloud9.com
"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: bad cider?
From: bratlie@selway.umt.edu (Scott E. Bratlie)
Date: Sun, 22 Oct 1995 17:43:40 -0600
Hello
I have a cider (my second) That I just racked to a secondary after one
month. My recipe:
6 cans sencea concentrate
3lbs light brown sugar
1Tbsp nutmeg
10 cloves crushed
10 cinnimon sticks crushed
Ale yeast
Well I tasted and mesured gravity at .992. The taste is very asstringant.
To many cloves I think. What is the collectives opionion on adding more
apple juice concentrate? Or should I just relax and ride it out? Thank you
all in advance.
Scott Bratlie
Missoula, Montana
Bratlie@selway.umt.edu
"A nation may lose its liberties in a day and
not miss them in a century."
Montesquieu
------------------------------
Subject: stinking cider
From: "Steve Daughhetee" <sdd6@cornell.edu>
Date: Wed, 4 Oct 1995 03:13:12 -0400 (EDT)
Conventional wine-making practice suggests adding yeast nutrient (such as
diammonium phosphate) to a hydrogen sulfide producing fermentation. The
stink is produced by yeast breaking down protein to supply nitrogen, and is
most common in low nitrogen musts. While ignoring it might not cause a
problem in the future, you might end up with a cider which smells like the
inside of an innertube.
------------------------------
Subject: Re: Cider Digest #560, 21 October 1995
From: James C Anderson <JCLARKA@macc.wisc.edu>
Date: Mon, 23 Oct 95 09:46 CDT
I have been making cider for some twenty years and have just recently (the last
two years) run into a problem. My cider is fermented with wine yeast and
nutrients to acheive 12% alcohol. I then clear the cider a bit by gravity only
and bottle it with 1 tsp. of sugar per 12 oz. bottle to get a sparkle in the
bottle. For all these years I have gotten just what I was shooting for; but the
last two years I got little of no secondary fermentation. I lowered the alcohol
content to 10% this year thinking that perhaps I was killing the yeast at 12%.
Smaller batches (6 gallons vs. my large 55 gallon run) have done fine at 10%. I
would love to hear from anyone on this matter.
On another issue, my partner and I make labels each year for our cider. On each
we use a relevant work of art having to do with apples and a piece of poetry.
If anyone has any apple poetry or prose, for that matter, that might be suitable
send it along to this digest or to me directly. I hope everyone's cider is
fermenting well by now. The Philosopher's Cider
------------------------------
Subject: Zeigler's apple cider
From: Krehbiel@ix.netcom.com (Greg Krehbiel)
Date: Tue, 24 Oct 1995 07:03:08 -0700
I was trying to follow Papazian's recipe for cyser in the book he
co-authored on mead. It says to use apple juice (I used cider) and put
campden tablets in it, then add honey and wine yeast (I used champagne
yeast). I was skeptical of the campden tablets, but that's what the man
said, so ...
So now I have 3 gallons of cider/honey mixture not fermenting in the
basement. I used fewer tablets than the recipe called for, but I noticed
that Zeigler's cider already has preservatives. What do you think? Have the
preservatives killed the yeast? Is this batch hopeless?
Greg
------------------------------
End of Cider Digest #561
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