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Cider Digest #0599
Subject: Cider Digest #599, 2 June 1996
From: cider-request@talisman.com
Cider Digest #599 2 June 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
stink and ale yeast (Steve Daughhetee)
sulfur during fermentation ("Tracy Aquilla")
Re: Cider Digest #598, 29 May 1996 (John Ross)
Re: cider mill/presses (don_wegeng@xn.xerox.com)
Re: Cider Digest #598, 29 May 1996 ("*** Kristofer Miller ***")
Sweet cider ("Pamela J. Day")
Re: Cider Digest #598, 29 May 1996 (AltonPress@aol.com)
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Subject: stink and ale yeast
From: sdd6@cornell.edu (Steve Daughhetee)
Date: Wed, 29 May 1996 12:15:38 -0400
Mark Capoferri writes:
>The champagne yeast was very clean and with strong apple tones in the
>off-gas while the Whitbread reeked of sulfur.
I've made a number of cider batches with several different yeasts and
occasionally one will really stink of hydrogen sulfide. In my experience,
this is MUCH more common with ale yeasts than with wine yeasts (although
I've tasted excellent ciders made with ale yeasts). In all of these cases,
I'm referring to side-by-side fermentations of the same must.
Does anyone else share this experience? Does anyone have an explanation?
------------------------------
Subject: sulfur during fermentation
From: "Tracy Aquilla" <aquilla@salus.med.uvm.edu>
Date: Wed, 29 May 96 15:47:06 CDT
In Digest #598:
Mark Capoferri <bookcook@voicenet.com> wrote:
>I recently brewed two 9 gallon batches of cider. Both were fresh cider
>with additional sugars for summer fortification. Whitbread ale yeast was
>used in one batch and dry champagne yeast in the other. Both batches
>were sulfited prior to pitching the yeasts (primed in 1 pint starters).
>The champagne yeast was very clean and with strong apple tones in the
>off-gas while the Whitbread reeked of sulfur. Haven't bottled yet, so
>I'm not sure of flavor differences yet.
Some yeast strains naturally produce a significant amount of hydrogen
sulfide (H2S) gas during fermentation. I have never used Whitbread yeast, so
I can't comment on that one. However, this smell is common when making cider
(and lager beer) and in my experience it always dissipates with time. Last
fall I made a cider allowing the endemic microflora to produce a spontaneous
fermentation ("REAL" cider). This cider produced the most H2S I've ever
witnessed with any fermentation, and it smelled really bad for at least two
months. I figured it might not turn out. After another month it cleared and
smelled OK, but there was still a hint of H2S. Once I bottled it, the smell
was gone and it took first place in the cider category at the local competition.
Tracy
------------------------------
Subject: Re: Cider Digest #598, 29 May 1996
From: John Ross <johnross@halcyon.com>
Date: Wed, 29 May 1996 13:13:31 -0700
>Does anyone have experience (good or bad!) to report on the few cider
>grinder/presses available in the US?
>
The nicest presses I've sen are made by Correl in Oregon. Very expensive
(the small ones start around $350 and go up from there), but very well
designed and well made.
I don't have the address right at hand, but perhaps some other digester can
supply it. Or try directory assistance for Springfield, Ore.
------------------------------
Subject: Re: cider mill/presses
From: don_wegeng@xn.xerox.com
Date: Wed, 29 May 1996 13:16:03 PDT
I almost bought a complete set-up (grinder/press) from Happy Valley Ranch.
Then it occured to me that it might be worth while to see if I could buy
anything second hand. Sure enough, I found a used grape press (brought over
from Italy many, many years ago) for a good price. I never found a used
grinder, however, so I ended up buying a new one from Happy Valley Ranch. The
fact that I live near the wine and grape regions of NY state probably increased
my odds of finding used pressing equipment.
Depending on the quantity of apples that you plan to press, you may be able to
build your own press. I bought some plans (for less than a couple bucks) from
the NY State Agriculture Experimental Station in Geneva, NY. They have a web
page, which I'll look up for anyone who's interested.
/Don
don_wegeng@xn.xerox.com
------------------------------
Subject: Re: Cider Digest #598, 29 May 1996
From: "*** Kristofer Miller ***" <Kmiller@wheeler.northland.edu>
Date: Wed, 29 May 1996 15:57:12 -0600
On 24 May 96 00:54:27 MDT, Dick Dunn wrote,
> Does anyone have experience (good or bad!) to report on the few cider
> grinder/presses available in the US?
>
> I seem to have been able to get the most info on the Happy Valley Ranch
> setup. All the characteristics look good...but does anybody have one and
> care to comment on real results? Are there others that I should be con-
> sidering first?
>
> [I've been somewhat haphazard in getting apples or juice, and in the grind/
> press for apples, so far. I'd like to make this all more predictable and
> get higher quality. Suggestions appreciated.]
> - ---
Happy Valley Ranch is the type of press that I own and I don't have
any complaints about it. I highly recommend getting a wood sealer for
it though. I put it off for a while and just used mineral oil to seal
it and the wood started to get discolored and everything. It's a
really nice press though!
Have fun!!
CHEERS!!!
:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=
Kristofer Miller Computer Technician
Northland College Ashland, Wisconsin
(715)682-1822
kmiller@wheeler.northland.edu
Postmaster@wheeler.northland.edu
:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=:=
------------------------------
Subject: Sweet cider
From: "Pamela J. Day" <DAY@A1.TCH.HARVARD.EDU>
Date: Thu, 30 May 1996 08:09:13 EST
I made a batch of cyser last fall that I was hoping would turn out to
have a sweetness similar to Woodchuck. A goal it seems alot of people are
shooting for. It may have been dumb luck, but I got my sweet cider. I
started with a high gravity, 1.095 and I used ale yeast. The yeast pooped
out after 2 1/2 months at a gravity of 1.065, so I pitched more ale yeast
and I got a final gravity of 1.024. The only downfall I can see to this
is that it has a very high alcohol content, around 10% or so. If anyone
wants the details and/or the recipe I used e-mail me at Day@a1.tch.harvard.edu
FWIW, I kegged this, force carbonated it, and let my friends have at it
this past Monday, and now my keg is almost empty.
Cheers,
Pam Oakman
------------------------------
Subject: Re: Cider Digest #598, 29 May 1996
From: AltonPress@aol.com
Date: Thu, 30 May 1996 09:20:45 -0400
>>Does anyone have experience (good or bad!) to report on the few cider
grinder/presses available in the US? I seem to have been able to get the most
info on the Happy Valley Ranchsetup. All the characteristics look good...but
does anybody have one and care to comment on real results? Are there others
that I should be considering first?<<
I purchased the Happy Valley two bin press last year. I think it's called the
Rancher model or some such. About $700. With several friends we were able to
press about 20 gallons in a couple of hours with apples from my small
orchard. It is very tiring work and it helps to rotate the positions (feeding
apples, turning the grinder, positioning the jugs, cleaning the second bin).
The press did an ok job, but did not hold up well--several grinder teeth were
damaged. I really cannot highly recommend this machine. Instead, get a copy
of Fruit Grower magazine and look in the classifieds in the back. There are
several companies offering presses. Would like to hear what you decide on and
how it works.
------------------------------
End of Cider Digest #599
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