Cider Digest #0982

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· 8 months ago

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Subject: Cider Digest #982, 23 July 2002 

Cider Digest #982                                         23 July 2002 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Sulphurous originators? ("Mark Ellis") 

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Subject: Sulphurous originators? 
From: "Mark Ellis" <mark@artisansrus.com> 
Date: Tue, 23 Jul 2002 18:35:24 +1000 

G'day All, 

Just about finished fermenting some cider which was an 
experiment with dessert  apples just to see how things would 
turn out. 

Lot 1 was 80% Granny Smith and 20% Lady Williams 
Lot 2 was 90% Lady Williams and 10% Granny Smith 

Most people would be familiar with G.S but probably only 
Aussies would know L.W. which is quite an very late acid 
apple and keeps for months, basically picking it after the 
leaves fall and sweetens after extended storage. 

Anyhoo, before racking, Lot 1 had a heavy sulphorous head 
space in the fermenter, whilst Lot 2 was sweetly aromatic. 
Both Lot's were fermented with Saccharomyces bayanus (Lalvin 
EC-1118). 

Which leads me to the question. Are there juice 
characteristics endemic to certain apple varieties which 
effect yeast so as to produce these sulphur compounds? I 
thought that this action came from certain yeasts only?? 

Will be interesting to see any discussion on this. 

Regards 

Mark E. in Oz 
****** http://www.Artisansrus.com ******* 
Promoting the Ancient Fermentable Arts 
******************************************* 

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End of Cider Digest #982 
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