Copy Link
Add to Bookmark
Report
Cider Digest #0525
Subject: Cider Digest #525, 14 March 1995
From: cider-request@talisman.com
Cider Digest #525 14 March 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Acid Blend (ENRIQUEZ Luke)
Sparkling cider etc. (Ernie Sargent)
Re: How to Stop Fermentation ("Ron Sielinski")
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
When subscribing, please include your name and a good address in the
message body unless you're sure your mailer generates them.
Archives of the Digest are available for anonymous FTP at ftp.stanford.edu
in pub/clubs/homebrew/cider. These are still under construction and
may be incomplete for a while.
------------------------------
Subject: Re: Acid Blend
From: ecsclfe@lux.latrobe.edu.au (ENRIQUEZ Luke)
Date: Tue, 7 Mar 1995 13:13:14 +1000 (EST)
Howdy,
> The text also says that the acid found in apples is Malic Acid. If so,
> then why do many recipies for hard ciders recommend using acid blend, which
> is only 40% Malic Acid? Hmmm.
>
If Acid Blend is 40% Malic, what else is it made up of? We
can't get "Acid Blend" here in Australia. Only the seperate acids,
and I've been asking for a few months for someone to tell me how
I can blend acids to make the same as "Acid Blend".
Regards,
Luke
--
---------------------------------------------------------------------------
Luke Enriquez, Dept. Electronic Engineering. LaTrobe University, Aust.
"Life is like a pubic hair on a toilet seat.
Someone is bound to piss you off"
ecsclfe@lux.latrobe.edu.au
---------------------------------------------------------------------------
------------------------------
Subject: Sparkling cider etc.
From: Ernie Sargent <SARGENT@ios.bc.ca>
Date: Wed, 08 Mar 1995 10:29:16 -0800 (PST)
I'm a wine and cider maker living in Victoria, British Columbia,
Canada. I've been making cider for a number of years from the
local apples (and doing o.k. in competitions), but have always
had the overwhelming dryness problem in my sparkling ciders.
Not wanting to add unfermentables for sweetness, I've been
searching for alternatives (I liked the ale yeast idea as I've
always used champagne yeasts). I think I found the solution!!
I recently traveled up Vancouver Island and 'discovered' a small
cidery - Merridale. The owners' name is Al Piggott and he makes
his cider with European apples. It's excellent stuff and even his
dry sparkling isn't bone-searingly dry like mine. He uses
champagne yeast (Pris de Mousse), but I believe the difference
is the apples. He's quite outspoken, but knows whereof he
speaks - he says don't use dessert apples or Macs, Delicious or
any of their descendants (hence Spartans etc. are out). His
recommendation is to go to old orchards and get fruit from them
- his reasoning isn't lower nitrogen, but that old fruit trees tend
to have smaller crops, hence more flavor/per apple. I'm going to
try his method - especially the fruit selection bit (I know you all
can't do this) and I'll let you know in the fall how it goes.
A couple of BTW's.
He supplied a number of the trees for Washington State's
orchard.
He doesn't think very highly of Proulx and Nichols. book.
He's grafting a German, French and two English cider apple trees
for me - it being spring planting time up here, so I'll have
excellent fruit in five years or so.
He's talking about producing concentrate from his trees
sometime next year - I'll find out and report on it's availability
when/if he does it.
Sorry to be so long winded, but I'm pretty excited about all this.
------------------------------
Subject: Re: How to Stop Fermentation
From: "Ron Sielinski" <sielinr@deathstar.cris.com>
Date: Mon, 13 Mar 1995 07:02:57 +0000
song@ub.d.umn.edu said:
>
> I would like to stop fermentation before all the sugars are
> gone, leaving a sweeter taste in the cider.
>
> I was just wondering what the best way of doing that would be. I have
> heard that Campden tablets would do it. Well I tried that but nothing
> much happened.
>
Campden won't do it. In fact, I don't know of any additive that will.
(You might prevent renewed fermentation, but you can't stop one in
progress.) The best--and surest--method is pasteurization.
------------------------------
End of Cider Digest #525
