Cider Digest #1466

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #1466, 20 September 2008 
From: cider-request@talisman.com 

 
Cider Digest #1466                                         20 September 2008 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Re: bad cider gone good ("David Houseman") 
  year old cider (sam waterston) 
  Is It a Keeve? ("Kevin Luke") 
  Scott Farm cider apples (Terry Bradshaw) 

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Subject: Re: bad cider gone good 
From: "David Houseman" <david.houseman@verizon.net> 
Date: Tue, 16 Sep 2008 07:52:35 -0400 

tel, 

The white film may be a pelicale from Brettanomyces yeasts.    This yeast 
will produce sourness (think Orval beer).  But it's not acetic acid, so no 
vinegar.  You won't get vinegar unless the cider were (1) infected with 
acetobactor and (2) it was openly exposed to oxygen.   Brett does provide 
some great horsey notes and character.   This may be why it reminds you more 
of a Belgian ale than a cider.   Brett is not supposed to be indigineous to 
the US but it may not be in the environment in parts of the country.   Taste 
it before you do anything with the cider, like dump it. 

Dave Houseman 

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Subject: year old cider 
From: sam waterston <benedick@rcn.com> 
Date: Tue, 16 Sep 2008 22:33:29 -0400 

can anyone advise us on how to treat 3, 6 gallon, carboys of cider 
that has sat on its lees for a year, with air locks topped up, and 
having fermented to total dryness.  it is very tart.  if we were to 
add sugar before bottling, should we do it in the carboys or in the 
bottle?  how much?  any other tips?  thanks sam, connecticut 

benedick@rcn.com 

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Subject: Is It a Keeve? 
From: "Kevin Luke" <kluke@amerytel.net> 
Date: Wed, 17 Sep 2008 13:53:42 -0500 

I pressed 50 gallons of juice this year, and have a combination of 5 and 6 
gallon carboys fermenting.  One either has an infection or it is keeving on 
its own,  I'm hoping someone can help me determine which. 

I added Lalvin 1118 yeast and blow-off tubes until things settled down, then 
I added air locks.  One carboy overflowed the airlock, and it has what looks 
like tannish-brown brain-matter on the surface. 

I'm not sure what the proper means is for sharing pictures on the forum, but 
I have a snapfish album with a few pictures, if anyone is willing to look. 
If that doesn't work or is against rules, I'm open to suggestions on how I 
can share the pictures. 

http://www1.snapfish.com/thumbnailshare/AlbumID=244105135/a=144753175_144753175/ 
t_=144753175 

Thanks, 
Kevin 

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Subject: Scott Farm cider apples 
From: Terry Bradshaw <terryb@lostmeadowvt.com> 
Date: Wed, 17 Sep 2008 20:29:58 -0500 

Passing this email on at the request of Zeke, a grower of really interesting 
apples just outside Brattleboro, VT: 

Terry, we have a very good supply of Kingston Black along with several other 
American and English apples well suited for hard cider if you could pass the 
word along. 
Our price would be $14/bu, $12 for American and some of the other French and 
English varieties. 
Contact Scott Farm at scottfrm@sover.net or 802 254 6868. Thanks and good 
luck with the season. 
Zeke Goodband 

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End of Cider Digest #1466 
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