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Cider Digest #1193
Subject: Cider Digest #1193, 19 January 2005
From: cider-request@talisman.com
Cider Digest #1193 19 January 2005
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Bitter Brew ("Tim Watson")
Question about Kingston Black ("Mike Miller")
Malolactic Fermentation (km)
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Subject: Bitter Brew
From: "Tim Watson" <tim_watson1@msn.com>
Date: Sat, 15 Jan 2005 11:27:13 +0000
Dear All,
We are UK based and have produced our first ever brew using predominately
cooking style apples. The fermentation was problematic due we reckon to low
temperatures in the shed we were using. We re-introduced some more yeast and
sugar and warmed the vessel with a heater ring and the brew appeared to go
on and finish fermenting. The result was a clear cider but very bitter and
with a slight after taste of yeast.
Do any of you cider professionals have any tips that we can use to improve
our brew. It is such a shame after all the hard work and any help would be
deeply appreciated.
Regards
Tim Watson
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Subject: Question about Kingston Black
From: "Mike Miller" <ciderguys@hotmail.com>
Date: Mon, 17 Jan 2005 20:12:39 -0500
I have been pruning my orchard this past week and I have noticed a tree
growth issue that seems to be unique to my Kingston Blacks. The trees just
finished their 3rd year of growth. While I used spreaders to establish good
brach angles, at the point where the spreaders ended, the branches did
immediate turns upwards. At the turn, most branches developed a "head" of
multiple shoots. My question is, is this a normal appearance for these
branches, or should I be doing further pruning and bending of the shoots? I
had no fruit on the trees this year, and they seem to be growing a little
more slowly than other cider varieties planted at the same time. I have
about 15 cider varieties, and the Kingstons are the only ones that take on
this shape. I would welcome comments from other growers of Kingstons.
Thanks, Rob Miller (western Maryland)
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Subject: Malolactic Fermentation
From: km <marshall@maritime-photos.com>
Date: Tue, 18 Jan 2005 22:29:33 +0100
OK.. here goes. I have a few questions for you experts. I have several
30 liter containers of must fermenting. The sugar is almost completely
fermented and I have racked several of the containers. As is my usual
procedure I intend to bottle most of this in champagne bottles with an
added priming sugar when the time is right. I intend though to add a
malolactic culture this year. (Vinoferm - Malocid) which I've never done
before. My questions are as follows:
1.) The temperature in my shed is about 4deg C right now and varies at
this time of year between 4-9degC. I understand that malolactic cultures
need significantly warmer temps to work. Would it be a total waste of
time to put the culture in at this stage? Or could I put it in and hope
it ferments slowly?
2.) Assuming I put the culture in at the right time and everything goes
hunky-dory, can I add priming sugar in before bottling and expect it to
ferment properly in the bottle to give that satisfying fizzy plop? Or
does the malolactic culture affect this?
3.) If this is a malolactic fermentation formula COOH-H2OC-H2C-COOH --->
CH3-CHOH-COOH + CO2 then I see that CO2 is also produced. Would it be
theoretically possible to add the malolactic culture prior to bottling
and save myself the trouble of a priming sugar? (This is of course
assuming that moderate and not massive amounts of CO2 are produced.) Is
there a residual deposit from malolactic fermentation?
Thanks in advance for any help
Kurt
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End of Cider Digest #1193
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