Cider Digest #1243

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #1243, 30 July 2005 
From: cider-request@talisman.com 

 
Cider Digest #1243                                         30 July 2005 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Obtaining the correct SO2 level in cider ("Carney, Shawn") 
  looking for cider books ("rayblockley") 
  Cider Pressing Supplies ("Peter Johnson") 
  Re: Cider Digest #1242, 27 July 2005 (Sketchpub@aol.com) 
  Transferring Cider ("Carney, Shawn") 

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Subject: Obtaining the correct SO2 level in cider 
From: "Carney, Shawn" <scarney@ball.com> 
Date: Wed, 27 Jul 2005 15:12:25 -0600 

I have a few questions on sodium metabisulphite vs. potassium 
metabisulphite and using one to obtain the correct SO2 level in cider. 

For cider it seems standard to use sodium metabisulphite rather than 
potassium metabisulphite, why is that?  Are there any negative effects 
to using potassium metabisulphite?  A fellow cider digester informed me 
the BATF only allows potassium metabisulfite and sulfur dioxide gas in 
commercial production. 

The smart way of adding SO2 seems to be using a standardized concoction 
of sodium/potassium metabisulphite of 10% (or 5%, 15%, ....).  I used to 
think that a 10% solution meant a solution that had 10% SO2.  Later I 
found out that I was incorrect and it was actually 10% sodium 
metabisulphite.  A 10% solution is easily obtained by adding enough 
water to 100 grams of sodium metabisulphite to make 1 liter (because 1 
liter of water weighs 1kg and 100g is 10% of 1 kg).  This solution will 
actually be somewhere around 6.74% SO2 (seems like it should be called a 
6.74% solution). 

I can see this makes calculations easy if you calculate the amount of 
10% solution needed by weight.  However calculating by weight especially 
for small batches doesn't seem to be the standard, or most accurate way 
of adding SO2.  For example if I have 20 lt of juice and I want it to 
have 65 ppm (same as 65 mg per liter) SO2. 
Then 20 * 65 mg/lt = 1300 mg or 1.3 g of SO2.  Since the 10% solution is 
6.74% SO2 then I would need 1.3/.0674 = 19.28 grams of the 10% solution. 
Does anybody use this method? 

When calculating the amount of 10% solution by volume, it seems to get 
kind of messy.  Unless there is an easier way to calculate it than what 
I have been doing.  I hope someone will tell me. 

Shawn Carney 

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Subject: looking for cider books 
From: "rayblockley" <rayblockley@ntlworld.com> 
Date: Wed, 27 Jul 2005 22:53:54 +0100 

Hi Deirdre, 

I am the lucky owner of a copy of "Cider and Juice Apples" edited by R.  
R. Williams. I bought mine in 1999 from the Cider Museum in Hereford,  
England. The Marcher Apple Network list the book in their book section:  
http://www.marcherapple.net/books.htm 
(Quote): Cider and Juice Apples: Growing and Processing by R. R.  
Williams (editor). Published by The University of Bristol. Available  
(post free) for £5.00 - cheques payable to NACM - from Gill Turner,  
Orcharding Department, H P Bulmer Ltd, The Cider Mills, Plough Lane,  
Hereford HR4 0LE. (Unquote).   
Not sure what the postage would be across the pond though...? 

Good luck, 
Ray. 

------------------------------ 

Subject: Cider Pressing Supplies 
From: "Peter Johnson" <johnson_peter@sbcglobal.net> 
Date: Thu, 28 Jul 2005 10:52:35 -0500 

Does anyone know of a supplier in the Midwest for cider pressing equipment? 
In particular I need some pressing cloths for a hydraulic press.  The plates 
are 24" square.  Also, any thoughts on sanitizing and lubricants?  Do people 
like the quat/alcohol sanitizer?  Does anyone have experience (good or bad) 
with food grade silicon lubricants? 

Thanks in advance, 
Peter Johnson 

------------------------------ 

Subject: Re: Cider Digest #1242, 27 July 2005 
From: Sketchpub@aol.com 
Date: Thu, 28 Jul 2005 13:00:19 EDT 

Dear Ciderists: 
I want to thank Dick Dunn for his work at overseeing the Cider Digest. I know  
that he does not get paid. It must be a royal pain to sift through the  
incoming emails and to decide what information is of value to the readers.  

I am appreciative of his efforts, and for the fact that it is completely  
commercial-free. 

It brightens my life knowing that there are people like Dick Dunn and Andrew  
Lea that are willing to share information so freely. 

Thanks, 

Ron Irvine 
Irvine's Vintage Cider 
Vashon, Washington 

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Subject: Transferring Cider 
From: "Carney, Shawn" <scarney@ball.com> 
Date: Fri, 29 Jul 2005 15:41:34 -0600 

When racking cider from one tank to another (assuming you have the 
luxury of a variable speed pump) what transfer speed should you be 
aiming for? 
Is there anything to watch out for that would imply that you're moving 
the liquid too fast?  Is the only danger oxidization or is it possible 
to damage the cider with the propeller just by running the pump too 
fast?  Also, the tank that you are transferring from will be replacing 
the volume of cider with air.  Because of this is there a danger in 
transferring it too slow? 

Shawn Carney 

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End of Cider Digest #1243 
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