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Cider Digest #1538
Subject: Cider Digest #1538, 9 November 2009
From: cider-request@talisman.com
Cider Digest #1538 9 November 2009
Cider and Perry Discussion Forum
Contents:
H2S Aroma After Bottling (Autumn Stoscheck)
Intro and First Time Cider Questions (Timmy R)
procedure (Bradley Hunter)
RE: Cider Digest #1537, 3 November 2009 ("Carl Powden")
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Subject: H2S Aroma After Bottling
From: Autumn Stoscheck <autumnstoscheck@yahoo.com>
Date: Tue, 3 Nov 2009 11:27:42 -0800 (PST)
In my experience, it is wise to do copper trials as soon as the cider has
stabilized. More often than not a small amount of copper will improve the
quality. Even when H2S levels are too low to be perceptible as a sulfur
aroma, they diminish the fruitiness of the cider (something that will
become apparent during the trials). Additionally those low levels can
be a serious problem if they become sulfides or disulfides (compounds
which have an even more offensive odor) after interacting with alcohol
and oxygen. This could be one reason why a cider that appears to smell
fine at bottling may develop a sulfur related smell after aging for a time.
Autumn Stoscheck
Eve's Cidery
Ithaca, NY
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Subject: Intro and First Time Cider Questions
From: Timmy R <homebrewtim@me.com>
Date: Tue, 03 Nov 2009 17:05:27 -0600
Good afternoon all, first-time poster here in S. Illinois.
I am first-time cider maker and intermediate homebrewer....I am
seeking some advice re: batches 3-5 of my recent cider experiment.
Update:
Batches 1 & 2 (WLP775 & Red Star Coite de Blanc; OG 1.042; pasteurized
cider) fermented out to about 1.001 and taste dry and tart. Those were
racked to CO2 purged secondaries and are sitting in my basement at
about 65F.
Batches 3-5 (each 2-gallons; unpasteurized; OG 1.053) are sitting at
55F. On 10/20 I pitched WLP300 and WLP775 (along with 1/4 tsp yeast
nutrient) each into a 2-gallon batch of cider I had treated 24-hours
prior with sodium metabisulfite according to Andrew Lea's
instructions. Today is day 5 and there is still no apparent activity.
Batch #5 I half-dosed with sodium metabisulifte and intended to let go
naturally (again in accordance with Andrew Lea's instructions.)
As of yesterday there was still no activity so I warmed up my
fermentation chamber to 60F. Batch 5 spontaneously started
fermenting. Batches 3 & 4 still had not activity. Today I warmed up
to 65F. The WLP775 batch appears to be showing slight signs of
fermentation. The WLP300 still shows no activity.
That's the story for now. I am hoping the cider has not suffered
during the 12-day lag time.
All advice is welcome and I look forward to the forum.
Cheers,
Tim
homebrewtim@me.com
BN Army Air Corps http://www.thebrewingnetwork.com/
East Side Brewers http://www.eastsidebrewers.org/
------------------------------
Subject: procedure
From: Bradley Hunter <hunter@midcoast.com>
Date: Wed, 4 Nov 2009 11:28:10 -0500
I had to depart from my usual cider making procedure this fall and I'm
wondering if it will make any difference.
Last week I pressed 27 gal. of my usual mix of Liberty, Jonathon, local
crab and a few unknown apple varieties that I've used successfully in
the past.
My usual procedure is to test and taste and make what ever adjustments
I think necessary by adding measured amounts of acid blend , powdered
tannin, a bit of yeast nutrient and additional fermentables if needed.
I use Potassium Metabisulphite at a rate of 75 ppm for 24 hrs. before
pitching my yeast.
This time, however, I needed to sulphite before I made those
adjustments and at the 24 hr. point I was unable to proceed.
I didn't want to risk letting the cider sit too long so I added my
yeast, Red Star Cote des Blancs, at the recommended rate of 5 grams to
5 gallons.
Fermentation began in 12 hrs. and has been moving along nicely at a
cool 62 F.
Now , nearly a week later, I was finally able to add those adjustments
in the middle of a fully active ferment.
Are there likely to be any adverse affects from this late addition ?
Thanks for any thoughts,
Brad
------------------------------
Subject: RE: Cider Digest #1537, 3 November 2009
From: "Carl Powden" <Carl@vlt.org>
Date: Wed, 4 Nov 2009 11:39:39 -0500
I've been receieving this for a few months and am dazzled by the content
although admittedly, seldom able to take the time to read thoroughly. I
now find myself in need of input. For the first time, I've put up a
carboy of perry. I didn't strain the juice. I've never bothered to
with cider and assumed that there was no need, but now I relize that the
small particulate in the pear may be causing a somewhat
muscillagenous(sp?) texture. Any suggestions would be appreciated.
Thank you.
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End of Cider Digest #1538
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