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Cider Digest #0523
Subject: Cider Digest #523, 27 February 1995
From: cider-request@talisman.com
Cider Digest #523 27 February 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #522, 22 February 1995 (Joel Stave)
Re: Cider Digest #522, 22 February 1995 (Tom Keith)
Re: Cider Digest #522, 22 February 1995 ("Ron Sielinski")
Force carbonation and mail-order supplies ("Ron Sielinski")
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------------------------------
Subject: Re: Cider Digest #522, 22 February 1995
From: Joel Stave <stave@ctron.com>
Date: Thu, 23 Feb 1995 16:58:27 -0500
GEOFFREY J SCHALLER (BWEU05C@prodigy.com) writes:
>I have a question about preparing cider prior to fermentation. I want to
>kill off any wild yeasts and use store-boughts - I want to try something
>more sure and stable before I go for a natural product. However, I know
>many of my friends are allergic to Sulfites, and cannot tolerate any drink
>with them in it.
As I understand it, the initial application of sulfite to the juice
doesn't contribute much, if any, sulfite to the final product because
the sulfite goes out of the juice over time. (I forget if it just goes
into the atmosphere, or breaks down into other compounds). Anyway,
according to my books, the final concentration of sulfite should be
very low by the time the product is consumed.
I make my cider and wine with only the initial sulphiting. My mother,
who is asthmatic (sulfites trigger asthma) and allergic to pretty much
everything, has no problems when she drinks my wine whereas drinking
commercial wine causes her a lot of problems.
Joel Stave
stave@ctron.com
------------------------------
Subject: Re: Cider Digest #522, 22 February 1995
From: nr706@mcs.com (Tom Keith)
Date: Thu, 23 Feb 1995 18:01:15 -0600
>Subject: Preparing Cider
>From: BWEU05C@prodigy.com (MR GEOFFREY J SCHALLER)
>Date: Mon, 20 Feb 1995 15:43:54 EST
>
>I have a question about preparing cider prior to fermentation. I want to
>kill off any wild yeasts and use store-boughts - I want to try something
>more sure and stable before I go for a natural product. However, I know
>many of my friends are allergic to Sulfites, and cannot tolerate any drink
>with them in it.
>
>My question is this - what's the best non-chemical way to sterilize cider?
>I thought of boiling, but that will probably take out some flavor. Would
>pasturization work? How hot, and how long? Any other ideas? (I know this
>is a many-answered question - people still debate boiling Honey, and there
>are people who claim both sides is the only way.) Please keep in mind not
>everyone has access to something like a filtration system - I'm a beginning
>homebrewer with a stove, some simple chemicals and nutirents, and a glass
>carboy.
I've never done anything other than pitching enough yeast to overpower the
natural beasties - e.g. 1 or 2 cups of relatively thick yeast slurry. Of
course, the ciders had been frozen prior to my using them - that could
weaken any wild yeasts that may have been present (but I'll yield to the
digest's experts on that point).
My ciders have done pretty well in local competitions, and this is an easy
method, as long as you're patient enough to build up your yeast starters.
YMMV.
Tom
---------------------------+
Tom Keith |-----------------------------------------+
Thomas Keith & Associates | Advertising, Promotion and New Product |
1016 Mulford Street | Development for smaller companies and |
Evanston, IL 60202-3317 | smaller divisions of large companies. |
voice: 708-328-1282 | Now! Multimedia and WWW development! |
Fax: 708-328-2242 +-----------------------------------------+
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---------------------------+-----------------------------------------+
------------------------------
Subject: Re: Cider Digest #522, 22 February 1995
From: "Ron Sielinski" <sielinr@deathstar.cris.com>
Date: Sat, 25 Feb 1995 11:24:31 +0000
BWEU05C@prodigy.com (MR GEOFFREY J SCHALLER) writes:
> I have a question about preparing cider prior to fermentation. I want to
> kill off any wild yeasts and use store-boughts - I want to try something
> more sure and stable before I go for a natural product. However, I know
> many of my friends are allergic to Sulfites, and cannot tolerate any drink
> with them in it.
>
> My question is this - what's the best non-chemical way to sterilize cider?
You actually *share* your cider? I say let 'em make their own. :-)
But if you insist on being kind to your fellow man/woman, you won't
have to do much more than pitch your store-bought yeast. Generally,
wine yeasts are much more resilient than their wild cousins; when the two
battle it out in a carboy, the store-boughts almost always win. There
are other sources of contamination, but if you have clean equipment,
chances are you can make a tasty product sans chemicals.
------------------------------
Subject: Force carbonation and mail-order supplies
From: "Ron Sielinski" <sielinr@deathstar.cris.com>
Date: Sat, 25 Feb 1995 11:35:55 +0000
Forgive me for repeating, but I really want to know what the
technique is for force carbonation. Until now I've always thrown in
more sugar at bottling time to naturally carbonate. Thing is,
squimish drinkers generally shun the resulting sediment (however
little it may be). And I don't feel I have much control over the
resulting carbonation.
I'd ask my local wine-making supplier, but I don't really trust him.
(He once gave me a recipe for champagne that started with Welch's
grape; he assured me that it would taste great, but it ended up tasting
like Boone's Farm.... Anyone want a bottle?) Unless this fellow see a
direct connection between a question and a profit, he dismisses it.
Which leads me to another question. What's a good mail order service
for cider makers?
------------------------------
End of Cider Digest #523
