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Cider Digest #1441
Subject: Cider Digest #1441, 9 March 2008
From: cider-request@talisman.com
Cider Digest #1441 9 March 2008
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Carbonating Perry (Roy Bailey)
Stopping the fermentation before its finished ("Dwight Brown")
Calvados ("Timothy")
Re: Cider Digest #1440, 3 March 2008 (Claude Jolicoeur)
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Subject: Re: Carbonating Perry
From: Roy Bailey <enquiries@lambournvalleycider.co.uk>
Date: Mon, 3 Mar 2008 20:57:21 +0000
In message , Bradley Hunter <hunter@midcoast.com> writes
>I have five gallons of Perry that I made in Nov. 2006 that has been
>racked a couple of times and is now brilliantly clear. Final gravity
>reading is .996.
>
>I would like to bottle this sparkling in heavy walled Champagne bottles
>that will take a crown cap.
>
>If this were a beer I would normally boil a pint of water with 3/4 cup
>of corn sugar and add that, cooled, along with a fresh packet of
>rehydrated wine yeast to ensure carbonation.
>
>Is this technique advisable in this situation or is a modified approach
>suggested?
By co-incidence I too have some 2006 perry (actually about 60 UK
gallons) which I am also bottling for fermentation in Champagne bottles
with crown caps, so my method might be of interest to you. I have
adapted a system used for bottle conditioning beer, which has worked
well for me in the past.
The perry, which has been stored in 6 gallon containers, is racked off
any residual yeast into a polybarrel and primed with white cane sugar.
Andrew Lea has advised me to use a maximum of 20 grams per litre, so I
actually used about 11.
The yeast left in the container is mixed with a couple of pints of the
primed perry and set aside under airlock in a warm place. Within 24
hours this is fermenting vigorously, and when ready to bottle 1 pint of
this is added to the 5 UK gallon (40 pint) barrel and thoroughly mixed.
This is a ratio of 2½ per cent.
If you don't have any perry yeast then the wine yeast would be suitable,
but I suggest that white cane sugar is better than corn syrup as it is
less likely to impart any flavour that would overpower the delicate
flavour of the perry. And why dissolve in water? Sugar will dissolve in
the perry well enough.
I started this process back in November and the earliest bottlings have
been stored in a warm place. They are clear with a very thin deposit of
yeast, and I am keeping my fingers crossed that this will supply the
required sparkle.
Roy.
- --
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<www.lambournvalleycider.co.uk>
------------------------------
Subject: Stopping the fermentation before its finished
From: "Dwight Brown" <dwightbrown@vip.net>
Date: Tue, 4 Mar 2008 17:01:10 -0800
Can anyone tell me a good way to stop the apple cider fermenation before
all the sugars are fermented? I'd like to end up with about 1 -2%
natural sugar.
thanks,
Dwight Brown
------------------------------
Subject: Calvados
From: "Timothy" <tboger111@earthlink.net>
Date: Wed, 5 Mar 2008 17:55:36 -0500
Anyone know how to make Calvados, or simple apple brandy? If you simply
distill alcoholic cider you get a clear "moonshine" No flavor or color.
What are the details to make a good Calvados? I searched the archives
back to January 07 with limited references to the subject.
Thanks, Tim
------------------------------
Subject: Re: Cider Digest #1440, 3 March 2008
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Thu, 06 Mar 2008 22:42:42 -0500
In Cider Digest #1440, 3 March 2008
>Subject: Carbonating Perry
>From: Bradley Hunter <hunter@midcoast.com>
>
>I have five gallons of Perry that I made in Nov. 2006 that has been
>racked a couple of times and is now brilliantly clear. Final gravity
>reading is .996.
>
>I would like to bottle this sparkling in heavy walled Champagne bottles
>that will take a crown cap.
>
>If this were a beer I would normally boil a pint of water with 3/4 cup
>of corn sugar and add that, cooled, along with a fresh packet of
>rehydrated wine yeast to ensure carbonation.
Brad,
This is quite close to what I normally do, except that you can easily
triple the sugar dosage when you use heavy Champagne bottles.
The way I do it is to measure the sugar (I also use corn sugar), and add
just enough water to cover it, then heat under low heat until the sugar
dissolves and mix in the cider. Then I usually rehydrate only half a pack
of yeast - I use Champagne yeast Lalvain EC-1118 or Redstar Prise de Mousse
for example.
You may consider also using plastic Champagne stoppers (that have a
mushroom shape) with metal wire "muselets" as we call them in French.
Good luck!
Claude
------------------------------
End of Cider Digest #1441
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