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Cider Digest #0723
Subject: Cider Digest #723, 6 February 1998
From: cider-request@talisman.com
Cider Digest #723 6 February 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #722, 2 February 1998 (Sherwood Botsford)
Keeving info? (Dean_Goulding@tufts-health.com)
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Subject: Re: Cider Digest #722, 2 February 1998
From: Sherwood Botsford <sherwood@Math.UAlberta.CA>
Date: Mon, 2 Feb 1998 13:37:09 -0700 (MST)
On 2 Feb 1998 cider-request@talisman.com wrote:
= Subject: How much fruit whole vs. pureed?
= From: Vicky Rowe <vrowe@us.ibm.com>
= Date: Fri, 30 Jan 1998 13:24:29 -0500
=
= Got a question for the collective:
=
= I'm making a cyser from 4 gal red delicious/yellow delicious/winesap
= cider I got at the farmer's market. I've added 3/4 lb brown sugar, 4.5
= lbs wildflower honey and pitched with Pasteur champagne yeast. This
= will be a raspberry cyser (I made one before, but with juice concentrate)
= and I have a large amount of pureed, pastuerized, seedless raspberries
= which will be placed in a mesh bag and rack the cyser onto for
= secondary.
=
= I know the cyser primary will ferment out pretty dry, having done it
= before. I am going for a final product that is full bodied, deep red,
= and of medium sweetness, not cloying, but just a little *sweet*.
=
= I also have a raspberry mel in primary. 5 gal batch with 10.2 lbs
= tupelo honey, using Wyeast sweet mead yeast and yeast
= nutrient. Going to use the same technique, rack the must onto
= a bag of pureed berries in secondary. I would also like this
= to be medium sweet (mainly *not* dry).
Many yeasts I think work until they poison themselves with the alchohol
Champagne yeasts go further than most this way. If you keep adding
sugar eventually, you will get to a point where the yeast are too
sick to turn it into alchohol. In the interests of maintaining
a reasonable flavour, you may want to instead use a yeast that doesn't
go to such a high proof.
In order to carbonate it however you need to make some of the sugar
available again. You might try adding various forms of sweetener
until fermentation stops, and you have it just a touch sweeter
than you want, transfer to another container, the dilute it some
with plain water. This will drop the alchohol concentration
so that the yeast that are semi-dormant because they're pickled
will febbly come back to life to carbonate your cyser with
their last gasp.
=
= ------------------------------
=
= Subject: incider information
= From: "Leo Demski" <leodemski@hotmail.com>
= Date: Fri, 30 Jan 1998 23:15:34 PST
munch
= any way to sweeten it without kicking in another fermentation? I have
= some lactose but I've never used it in anything...
=
= Have y'all ever used lactose? How much should I use for 5 gallons? What
= about other inert sugars? I've also thought about pasteurization, but
= it sounds like a lot of work...
I think that lactose would do just the opposite of what you want.
It has very little sweetness to it (milk has a lot of lactose
in it, but doesn't taste sweet.)
Sherwood Botsford | email avatar@vega.math.ualberta.ca
Sorcerers Apprentice | Office CAB 642B
System Administrator | Tel: 403 492 5728
Trouble shooter | Fax: 403 492 6826
------------------------------
Subject: Keeving info?
From: Dean_Goulding@tufts-health.com
Date: Tue, 3 Feb 1998 10:30:58 -0500
New to the CD, although I've made my share of cider....
Might you be familiar with the term 'keeving' in regards to cider
making? I'm looking into the French cidre making and noted it's low
alcohol. It appears to be from letting the must sit for a bit, and
pectins forming a cap on the must, then siphoning the juice from under
it. Also referred to as 'debourbage' or even 'defecation'. Might
this be something I could do at home? And how does this affect yeast
metabolism? Addition of sugars, etc. I'm looking for more
information on this. Sorry, but I'm ftp impaired here.. :-(
TIA!
Dean Goulding (Wort Processors)
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End of Cider Digest #723
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