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Cider Digest #0656
Subject: Cider Digest #656, 7 April 1997
From: cider-request@talisman.com
Cider Digest #656 7 April 1997
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #655, 1 April 1997 (Michael S Ferdinando)
White 'mould' in cider (Andrew LEA)
pear varieties for perry (Dick Dunn)
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Subject: Re: Cider Digest #655, 1 April 1997
From: Michael S Ferdinando <msf2@cornell.edu>
Date: Wed, 2 Apr 1997 08:48:52 -0500
>Subject: mold?
>From: "Michael Gerega" <mgerega@blwn0009.bausch.com>
>Date: Wed, 26 Mar 97 07:25:51 est
>
> I was preparing to bottle my lastest batch of cider when I noticed a
> thin white layer of something floating on top of the cider. I've
> never run across this before. It covers the entire surface area the
> cider. Is it some type of mold? Can I save the 5 gallons of cider?
> It appears to taste OK and fermentation stopped about 4 weeks ago.
> Any suggestions from you knowledgable folks out there?
>
Mike:
I have not encountered this phenomenon with cider, but I have encountered
it with my attempt at a lambic. I used Wyeast lambic culture ( I forget
the #), and one of the side-effects is a thin, milky white layer of
something at the surface. Did you do a natural fermentation? It is
_possible_ that you got a wild yeast strain that mimics this effect. Of
course, it's also possible that it's mold. I have been told that a fungal
infection in fermenting liquids has a musty, moldy aroma that's hard to
miss.
My suggestion: if it smells and tastes okay, then bottle it and see what
happens. If it smells musty or moldy then dump it.
Michael S Ferdinando Customer Service Analyst
CIT/ATS HelpDesk, 119 CCC, Cornell University, Ithaca NY 14853
msf2@cornell.edu | 607-255-8990 (Phone) | 607-255-9270 (fax)
PGP public key at: http://www.people.cornell.edu/pages/msf2/pgpkey.html
"The man who doesn't read... has no advantage to the man who can't read."
-- Mark Twain
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Subject: White 'mould' in cider
From: Andrew LEA <andrew_lea@compuserve.com>
Date: Thu, 3 Apr 1997 14:31:01 -0500
Michael Gerega wrote as follows in Digest 655:
>> I was preparing to bottle my lastest batch of cider when I
>>noticed a thin white layer of something floating on top
>>of the cider. It
>>covers the entire surface area the cider. Is it some
>>type of mold? Can I save the 5 gallons of cider?
Sounds very much like a Film Yeast (Candida or Pichia) to me - particularly
if it seems a bit 'greasy/flaky/powdery'. These things grow if there's
access to air, and eventually will oxidise away the alcohol to CO2 (not
stopping at acetic acid) and remove the flavour too. But if you catch it
early it's OK. So my advice is to bottle it PDQ, perhaps adding 100 ppm
sulphite to be sure. If you want to keep it longer in bulk, add the
sulphite, top up to the brim with boiled water and close off TIGHTLY. As
the French say: "L'air est l'ennemi mortel du cidre". Film yeasts are one
of the reasons why!
Andrew Lea, nr Oxford, UK
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: pear varieties for perry
From: rcd@raven.talisman.com (Dick Dunn)
Date: 7 Apr 97 22:36:56 MDT (Mon)
As if I didn't already have enough windmills to tilt...Is anyone out here
sufficiently conversant with perry to provide a gentle introduction to what
pear varieties are used for perry?...and, perhaps, any additional informa-
tion on where to find such pears? What are the criteria? It's sad enough
that cider is in such neglect here in the US...at least when you say
"cider" and then qualify with "hard cider" [sigh], people get the idea.
But perry is really unknown. If I say perry to my acquaintances, the only
recognition I get is based on the name of an ex-boat-salesman who works
for the printer manufacturer who employs them. Sigh...
- ---
Dick Dunn rcd at talisman.com Boulder County, Colorado USA
...Simpler is better.
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End of Cider Digest #656
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