Copy Link
Add to Bookmark
Report
Cider Digest #0810
Subject: Cider Digest #810, 18 May 1999
From: cider-request@talisman.com
Cider Digest #810 18 May 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Calvados Boulard (Eli Brandt)
Re: Cider Digest #809, 12 May 1999 (Jeff Peters)
Cider roughness in barrel (Andrew Lea)
Frozen apples (Andrew Lea)
Sulphurous aroma (Andrew Lea)
Cider pH (Andrew Lea)
Cider and Apple Jack (YPLairge@aol.com)
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.
----------------------------------------------------------------------
Subject: Calvados Boulard
From: Eli Brandt <eli@v.gp.cs.cmu.edu>
Date: Thu, 13 May 1999 11:51:33 -0400 (EDT)
Dick Dunn wrote:
> I see the somewhat lower range (Gilbert, Anee'), and Laird's which is
> blended with neutral spirit into evanescence [...]
Laird's makes a "blended applejack" that's 65 percent neutral spirits,
and when they blurb it "subtle hint of apple" they aren't kidding.
They also make an "apple brandy" listing no neutral spirits. I dunno
whether under U.S. liquor law this means it has none, but in any case
it has more of a flavor.
- --
Eli Brandt | eli+@cs.cmu.edu | http://www.cs.cmu.edu/~eli/
------------------------------
Subject: Re: Cider Digest #809, 12 May 1999
From: Jeff Peters <jjpeters@alcor.concordia.ca>
Date: Thu, 13 May 1999 15:41:32 -0400
Okay folks; I have a cider that's been in the secondary (racked a number of
times), I'm about to bottle it and I'd like it to be carbonated. I know how
to carbonate beer, but is the method the same for cider? I did my first
batch of cider which I primed with 3/4 of a cup of priming sugar (made into
a syrup) added to my bottling bucket. It produced no carbonation whatsoever
after two weeks. I was told to drop a few morsels of yeast into each bottle
and wait longer. This sort of worked but gave the cider some floaties of
yeast which wouldn't settle on the bottom. What did I do wrong? Or...did I
not wait long enough? I had assumed that after four months and a number of
rackings that the majority of the yeast would have been gone...any help
would be appreciated!
Jeff
------------------------------
Subject: Cider roughness in barrel
From: Andrew Lea <andrew_lea@csi.com>
Date: Sat, 15 May 1999 09:29:27 +0100
Gabi said
> It gets rouhg and a little bit smoky, like smoked ham, not
> like vinegar.
The smoky / hammy flavour may give us a clue - this is usually
asoociated with ethyl phenol / ethyl catechol / ethyl guiacol arising
from bacterial breakdown. Maybe it IS a bacterial infection creeping
back up the tap?
Andrew
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: Frozen apples
From: Andrew Lea <andrew_lea@csi.com>
Date: Sat, 15 May 1999 10:01:46 +0100
Claude Jolicouer asked me to expand my comments on frozen apples. My
experience has been
1. The apples must necessarily be fully thawed before pressing. They
are then very
sloppy, and difficult to handle, the cell structure is lost, and they
press out to a turbid pulp rather than a juice.
2. On thawing, all the enzymes start working madly with all the
enzymes. The pulp is then biochemically unstable, the pectin strucure
is lost and the polyphenols oxidise to a nasty brown slurry!
But that's only my experience, especially with bittersweet cider apples
at relatively high pH. It may be less so for more acid fruit. If it
works for you.. go for it!!
Andrew Lea
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: Sulphurous aroma
From: Andrew Lea <andrew_lea@csi.com>
Date: Sat, 15 May 1999 09:37:39 +0100
Rod Macdonald said
> The smell is pretty flatulent, probably
> could be described as somewhat sulphurous, but the taste, while still fairly
> sweet does not appear to be off or tainted.
Wild yeasts do vary in their production of volatile sulphur compounds,
especially if SO2 is used in the fermentation. With some luck this will
have disappeared after fermentation. You can treat with small quantities
of copper sulphate to bind it if it's still present when fermentation is
complete
>I have found that last year's cider bottled during spring (probably
> in October 1998) is still getting better, although from previous year's
> experience the improvement seems to plateau after 10 to 12 months in the
> bottle.
I've been making naturally conditioned ciders in bottle for about 4
years now and this is exactly my observation too! After about two years
the subtle qualities start to decline from the plateau too, I think.
Andrew Lea
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: Cider pH
From: Andrew Lea <andrew_lea@csi.com>
Date: Sat, 15 May 1999 09:33:18 +0100
Eddy Hefford asked
> I intend to add malic acid to
> improve its keeping qualities. What ph should I be aiming for?
pH 3.8 is a pretty good place to be for most ciders.
In the same bulletin, John Wilkinson asked
> would it be a good idea, assuming I have a pH meter,
> which I do, to determine the balance point in a TA titration using the pH
> meter rather than depending on the color change?
This is the way a modern laboratory would it (although colour indicators
are absolutely fine too). The point for neutralisation of
malic acid with alkali is strictly pH 8.1, but anywhere between pH 7 and
9 is OK.
Andrew Lea
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: Cider and Apple Jack
From: YPLairge@aol.com
Date: Sat, 15 May 1999 14:28:47 EDT
The question has come up in my house as to just what the difference between
Cider and Apple Jack is. If anyone knows and could inform me, it would
certainly put an end to the debate.
Thanks,
Chris
------------------------------
End of Cider Digest #810
*************************
