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Cider Digest #1461
Subject: Cider Digest #1461, 30 August 2008
From: cider-request@talisman.com
Cider Digest #1461 30 August 2008
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
lysozome for cider (Sketchpub@aol.com)
Re: Native Apples of Gloucester (Marc Shapiro)
Bentonite ("Howard, John")
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Subject: lysozome for cider
From: Sketchpub@aol.com
Date: Sun, 24 Aug 2008 19:47:52 EDT
Hi,
I am wondering if others have tried using lysozome in cider as a way of
preventing malo-lactic fermentation (MLF).
I was approached by some friends to help make a batch of cider using dessert
apples and explained to them that generally dessert apples lose their flavor
and character after going through fermentation and secondary fermentation
(MLF). They gathered a wide array of apples, some heirloom, some common and
crushed and pressed about 500 pounds of apples on October 16. They were
determined, and to top it off, they wanted the cider to be ready by Christmas.
I decided that the only way to achieve this was to use the enzyme lysozome
to kill the bacteria that causes MLF to occur thus preserving the fresh, tart
malic acid. It worked. The cider was bottled about two weeks prior to
Christmas and bottle-conditioned to create a light petulance (about 9
grams/Liter of sugar).
I do not understand enzymes: do they remain in the cider? (I assume yes) and
are they at all harmful to the consumer. I know that one is supposed to
register their use with the TTB.
Ron Irvine
Irvine's Vintage Cider
Vashon Island, Washington
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Subject: Re: Native Apples of Gloucester
From: Marc Shapiro <mshapiro_42@yahoo.com>
Date: Tue, 26 Aug 2008 18:45:58 -0700
I just heard back from the Gloucestershire Orchard Group, and they have
added a PDF version of "Native Apples of Gloucester" to their web page.
They have asked that download be from their site and this certainly is
reasonable. For those interested in the book, in either .DOC, or .PDF
format, the URL is:
http://www.orchard-group.uklinux.net/glos/apples/index.php
- --
Marc Shapiro
mshapiro_42@yahoo.com
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Subject: Bentonite
From: "Howard, John" <jhoward@beckerfrondorf.com>
Date: Wed, 27 Aug 2008 13:15:01 -0400
>>JH wrote:
>> Hmmm... Could bentonite be used as another technique toward the goal of
>> creating a slow fermentation by starving the yeast, along the lines of
>> keeving and using apples from unfertilized orchards?
>AL wrote:
>I suspect you'd need an awful lot of bentonite to make that work
>effectively i.e. to create a fully 'stuck' fermentation.
>Would make a very interesting Masters project for someone in a Food
>Science Department somewhere!
A few years ago I experimented with multiple rackings to slow/stop
fermentation for a slight residual sugar cider. I added some bentonite
a day or two before each racking to try and compact the lees and get a
cleaner transfer. The experiment was pretty successful. Perhaps the
bentonite played an unrecognized role in the success!
John Howard
Philadelphia PA USA
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End of Cider Digest #1461
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