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Cider Digest #1006
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Subject: Cider Digest #1006, 25 November 2002
Cider Digest #1006 25 November 2002
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
resweetening? (Anemone1978Polyp@aol.com)
English Cider Yeast (Andrew Lea)
Re: Cider Digest #1004, 15 November 2002 (Lee Elliott)
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Subject: resweetening?
From: Anemone1978Polyp@aol.com
Date: Wed, 20 Nov 2002 14:41:27 EST
hello-
new to cider making and im wondering if it is possible to resweeten a cider
that has fermented too dry after fermentation has occurred and if so what
techniques can be used? also wondering when is it best to bottle the cider,
after fermentation has visibly ceased and you rack off the sediment or should
it be kept in a seperate carboy and bottled a later date letting the cider
age a bit? also wondering if it is possible to use pasturized cider? i have a
regular supplier of un pastuerized but im sure his supplies wont last all
winter.
thanks- brian
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Subject: English Cider Yeast
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Wed, 20 Nov 2002 21:53:34 +0000
Stefan wrote:
> However, I cannot say enough good things about the Whitelabs
> cider yeast ! It is amazing and really produces a great tasting cider
> constantly. The cider ferment is powerful and clears nicely with a very
> compact lees. Again if you are into making a nice English style cider, than
> this is your weapon of choice.
The great puzzle here is that this yeast is unknown in England! I am
really intrigued to know what it is. My guess is that it might be the
Australian Wine Yeast AWY350 which I mentioned here a little while
back. It's listed in the UK yeast culture collection as a cider yeast
(we promoted it heavily for that purpose in my Long Ashton days) and it
certainly forms compact bottoms.
Matt wrote:
> In beer worts, lager yeasts don't ferment maltotriose,
> but I don't believe that to be a component of cider musts.
This is true, and for this reason the brewer's concept of 'attentuation'
has no meaning in wine or cider fermentations where all the sugars are
technically fully fermentable (unlike wort). Having said that, it is an
empirical sensory fact that some wine yeasts (especially of the
so-called Champagne strains) do seem to produce much dryer dry ciders
than others. Whether this is truly due to residual unfermented (rather
than unfermentable) sugars is a fact yet to be established, so far as I
know.
Andrew Lea, nr Oxford UK
- ----------------------------------
Visit the Wittenham Hill Cider Page at
http://www.cider.org.uk
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Subject: Re: Cider Digest #1004, 15 November 2002
From: applehilorchard@webtv.net (Lee Elliott)
Date: Fri, 22 Nov 2002 06:07:32 -0600 (CST)
I have a few extra bushels of cider apples to sell if anyone is close
enough to come pick them up. These are #1 fruit and $18 a bushel.
Spitzenberg, Nickajack, Newtown Pippin, Wickson crab, Porter's
Perfection etc, also Goldrush and Fuji. Am located 50 miles west of
Springfield , Illinois.
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End of Cider Digest #1006
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