Cider Digest #1123

eZine lover (@eZine)

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Cider Digest

 · 7 months ago

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") 

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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 

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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 

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End of Cider Digest #1123 
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