Copy Link
Add to Bookmark
Report
Cider Digest #1123
Subject: Cider Digest #1123, 27 March 2004
From: cider-request@talisman.com
Cider Digest #1123 27 March 2004
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
How to make "sweet" cidre (french style) ??? ("Ernst A. Grecht")
RE: Cider Digest ("kathleen martin")
Jaunet ("Mark Ellis")
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 at www.talisman.com/cider
----------------------------------------------------------------------
Subject: How to make "sweet" cidre (french style) ???
From: "Ernst A. Grecht" <grecht@aon.at>
Date: Mon, 22 Mar 2004 23:35:22 +0100
I'm new to this forum (and also new to cider-making) and hope my English
will be sufficient to get some answers:
Since November 2003 I have got three wooden barrels in my cellar; one oak
barrel (50 liters) with apple and two barrels with pear cider.
The cellar became rather cold through winter (9° Celsius) and the
fermentation is very, very slow, but did not stop.
All my informations until now I got through Internet at several french
"cidre"-sites; I wanted (and still want) to keep it as simple as possible.
Until now I racked all the barrels two times. The apple cider is around
1025 sg. The ciders have good carbonation at the moment (and taste good, -
though still very sweet).
As I read in the french explanations, some traditional french cidre is
bottled at 1015 sg., which gives "sweet" cidre with low alcohol. I could
get bottles (called "light champaign bottles" here in Austria) that
withstand high pressure; but I am not sure what happens if fermentation
goes on in the bottle. Does anyone have experience with this french kind
of "cidre"-making ? I thought of racking the cider between 1015 and 1010
sg. again (maybe twice or three times) and wait if fermentation really
stops and then fill it into bottles. Might be that the bottles explode,
when the cellar warms up during summer ?? How can french cidre be bottled
this sweet ?
There is another thing bothering me: First I wanted to do fermentation
without artificial yeast, because the french texts tell not to add some.
Because of the cold temperatures I decided to add some yeast I had in my
fridge, but this was yeast meant for distilling, so I wonder if this
fermentation can be stopped at all.
I'm thankful for any suggestions and helping words...............
Ernst
------------------------------
Subject: RE: Cider Digest
From: "kathleen martin" <steelekat@hotmail.com>
Date: Fri, 26 Mar 2004 15:41:18 +0000
Can anyone suggest sources of information for identifying a pear variety?
It's astrigent enough that I think it may be a perry pear. Also the shape
is odd, pear-shaped, but the fat end is at the stem, or else smooth oval
with both ends pointed. Fruit hangs on tree and stays rock hard until late
October, very prolific annual bearing.
Kat Martin
------------------------------
Subject: Jaunet
From: "Mark Ellis" <mark@artisansrus.com>
Date: Sun, 28 Mar 2004 01:53:01 +1000
Hi All,
Just wondering if anyone can comment on a variety of cider apple called
"Jaunet"
Cheers
MarkEinOz
------------------------------
End of Cider Digest #1123
*************************
