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Cider Digest #0745
Subject: Cider Digest #745, 28 May 1998
From: cider-request@talisman.com
Cider Digest #745 28 May 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
RE: Cider Digest #744, 22 May 1998 ("McDonald, Rod")
Bottling 1997 ("Luedtke, Jim @ MIN")
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Subject: RE: Cider Digest #744, 22 May 1998
From: "McDonald, Rod" <Rod.McDonald@dist.gov.au>
Date: Mon, 25 May 1998 10:04:48 +1000
> Subject: RE: Cider Digest #743, 17 May 1998
> From: Richard Anderson <baylonanderson@csi.com>
> Date: Thu, 21 May 1998 15:06:56 -0700
>
<snip>
> My pomology text suggests that root growth activity starts as soil
> temperatures exceed 6 degrees C. <snip>
Richard,
What is your pomology text, and (to everyone) what pomology texts do
people use in learning pomological type things without formal training?
TIA,
Rod
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Subject: Bottling 1997
From: "Luedtke, Jim @ MIN" <jluedtke@isisys.com>
Date: Thu, 28 May 1998 14:12:04 -0400
Just last week I bottled my ciders - a still fermented with ale yeast,
and one with champagne (the "quite dry" sparkling I referred to back in
December).
I kept the 2ndary fermenters as cool as feasible, leaving them in the
garage until mid-December (when temperatures outside ranged toward 0
degrees F), then placed in a cool area in the house where the
temperature ranges 55 - 60 F.
I cannot really tell if the cooler temps had any effect. The sparkling
cider, reached SG 1.000 within 10 days of being brought inside. On the
other hand, the batch fermented with ale yeast was observably going
until 4 weeks ago, SG at bottling was at 1.010.
This was my first experience with ale yeast, and the results are quite
different from the champagne batch. The residual sugar are evident in
tasting, and I would characterize it as having more body than the other.
It's also less harsh, leading me to believe that malo-lactic
fermentation took place only in the ale batch. I definitely will ferment
with ale yeasts from now on.
A final note:
I was recently made a gift of Dunkertons Dry, fresh from across the
'pond', and sampled it last night. It has quite a bite, that would
primarily be the tannin, I presume. I believe I'll have to sip it awhile
to form a suitable opinion of it, but definitely prefer it to most of
the draft styles available here. In the meantime I am resigned, as Marc
Montefusco advised, to enjoy the process.
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End of Cider Digest #745
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