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Cider Digest #0929
Subject: Cider Digest #929, 11 November 2001
From: cider-request@talisman.com
Cider Digest #929 11 November 2001
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
oak barrels ("ryan harricks")
My 2 cents ("Sean Dawe")
Wyeast 3632 (Dry Mead) (Terence L Bradshaw)
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Subject: oak barrels
From: "ryan harricks" <motorhead@powerup.com.au>
Date: Wed, 7 Nov 2001 16:45:39 +1000
anyone from brisbane (australia) or surrounding area know where i can get
new oak wine barrels? thanks!
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Subject: My 2 cents
From: "Sean Dawe" <seand@mail.gov.nf.ca>
Date: Wed, 07 Nov 2001 12:08:18 -0330
ryan harricks wrote "i have had very positive results from my approach
which is just 21lt. apple juice fermented in a normal plastic fermenter
with a packet of lager yeast, racked and matured/stored in a 21lt. food
grade plastic container. the resulting cider is dry, and am also interested
in knowing how to add more sugar during fermentation and arrest the
ferment so as to produce a sweet/medium sweet cider."
I make my cider from store bought juice all the time (Mott's 100% Juice -
no preservatives). I add some sugar, a pack of Champagne yeast and some
pectin enzyme. When finished fermenting, I add a bit of sweetness by
throwing in 250 grams of lactose per 23 litres of cider. Lactose does not
ferment and I find it takes a bit of the bite off the cider. I also add
1.5 cups of sugar for carbonation prior to placing in beer bottles. It
all works just fine for me. Cheap and easy too.
Sean Dawe
St. John's, Newfoundland
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Subject: Wyeast 3632 (Dry Mead)
From: Terence L Bradshaw <madshaw@innevi.com>
Date: Sat, 10 Nov 2001 16:45:40 -0500
Hello:
I have several batches of 2001 cider going right now with several different
yeasts used, primarily wild. I purchased separately some Russett juice3
which I have in two carboys, each to which I added a different yeast:
Wyeast sweet mead (I forget the number) and Wyeast 3632 dry mead. Both
musts started out with an SG of 1.062 on November 3 without any addition of
sugars. The sweet mead yeast-inoculated batch is down to 1.030, one week
later (11/3). The 3632 inoculated batch has dropped 1.005! This is one
week later! Has anyone used this yeast and did they you have a similar
experience?
TB
p.s. Mr. Dunn: could you please cross-post this to the mead list? I just
re-subscribed with my new e-mail.
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End of Cider Digest #929
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