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Cider Digest #1470
Subject: Cider Digest #1470, 12 October 2008
From: cider-request@talisman.com
Cider Digest #1470 12 October 2008
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Campden tabets and Yeast (Claude Jolicoeur)
2nd attempt (Joan Fletcher)
Campden Tablets and Yeast (Andrew Lea)
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Subject: Re: Campden tabets and Yeast
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Tue, 07 Oct 2008 20:00:51 -0400
In Cider Digest #1469, 7 October 2008, David wrote:
>Subject: Campden tabets and Yeast
>From: David Blakely <dabnews@hotmail.com>
>Date: Wed, 1 Oct 2008 21:40:34 -0700
>
>I am making a 5 gallon batch of cider using apples on my property. If I
>use campden tablets to prepare my juice for cider and I am making 6 gallon
>batchs can you tell me how much campden should be used and how long should
>I wait to pitch my good yeast.
David,
For my part, if I pick the apples from the trees, and they have no rot, I
find it unnessary to add any sulfite (or Campden teblets) to the juice
before fermentation. I have never spoiled a batch in 20 years because I
didn't add sulfite to the juice. Now, if you do it commercially, you may
not want to take a chance and choose to add sulfite, that's OK - but if you
do it for yourself, why would you add it - sulfite is not really healthy...
So my point of view is if I do cider for myself, I don't want to have all
the additives commercial producers have to add, and I think I get a much
better and healthier product that way.
Claude Jolicoeur
------------------------------
Subject: 2nd attempt
From: Joan Fletcher <cyberwyrd@telus.net>
Date: Thu, 9 Oct 2008 20:16:05 -0700
The verdict is in?on my second ever batch of cider. Last year I got
50 gallons of late-season juice from Bill the Squeeze (Thanks,
Bill!). I froze 5 of the 5-gallon buckets, and pitched 1 envelope of
Lalvin EC1118 per bucket of each of the other five as soon as they
arrived, after a 2-hour drive and 5-hour ferry trip (don't ask!). No
sulphite. I hoped that if the Lalvin got a good robust fermentation
going quickly it would overwhelm any free-range yeast that happened
to be present, The hydrometer reading was 045, i.e, just on the edge
of keepability. After the first fermentation was complete, I racked
it into carboys, and half-thawed one of the remaining buckets,
leaving half as a core of ice, and added approximately 2 litres of
the concentrated thawed juice to each of the carboys. Another very
vigourous and longer-lasting fermentation took place. It finished
fermenting and cleared naturally around the middle of February. I
then racked and bottled each 5 gallons with 1.5 litres of clear juice
(sadly, I was in the middle of moving and wound up using Sun-Rype).
The results have been, to my inexperienced eye and palate, AWESOME!
Clear, very dry, no aftertaste, nothing but fermented apple. We have
been happily guzzling it up all summer. Thanks to all you folks for
your advice and general handholding, Couldn't have done it without you.
------------------------------
Subject: Campden Tablets and Yeast
From: Andrew Lea <andrew@HarpHill.co.uk>
Date: Sun, 12 Oct 2008 18:29:44 +0100
David Blakeley asked:
> If I
> use campden tablets to prepare my juice for cider and I am making 6 gallon
> batchs can you tell me how much campden should be used and how long should
> I wait to pitch my good yeast.
The amount you need depends on the pH of the juice, which you will have
to measure. There is a table on my website which shows how much to add.
See http://cider.org.uk/phandacid.htm
If you have absolutely no way of measuring pH, you can take a flier and
just add one Campden tablet per gallon. This gives you 50 ppm SO2.
Unless the juice is very acid indeed (eg UK Bramley or similar), you
will probably be OK with this and it will not inhibit the added yeast
too much.
You should wait overnight after addition of sulphite, before adding a yeast.
Andrew Lea
www.cider.org.uk
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End of Cider Digest #1470
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