Cider Digest #1493

Published in

· 7 months ago

Subject: Cider Digest #1493, 3 April 2009 
From: cider-request@talisman.com 

Cider Digest #1493                                         3 April 2009 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Sour apple cider question /  Perry question (walter6353@myfairpoint.net) 
  Cider chemistry text books (Bill Bevis) 

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Subject: Sour apple cider question /  Perry question 
From: walter6353@myfairpoint.net 
Date: Wed, 01 Apr 2009 18:42:01 -0400 

I made some cider in 2007 that we really liked. Fermented it in a 
whiskey barrel and racked it off into airtight carboys this fall. After 
racking there was no further visible fermentation. We bottled one 
carboy and gradually used up the bottled cider. We bottled the 
remaining carboy last week, but the cider is now tasting very acidic. 
No vinegar taste, just very acidic. Both carboys were filled from the 
same source on the same day, and both had airlocks. At this point is 
there anything I can do to mellow it out?  By the way, this was all 
done with natural yeast and no added sugar. 
On another note, does perry typically undergo a secondary fermentation? 
We made five gallons from dessert pears and it fermented nicely last 
fall in the carboy. I am wondering if I should expect any more 
fermentation come warmer weather (its in the cellar), or whether I 
should rack and bottle it. It tastes nice but a little harsh at this 
point. Again, all natural yeasts and no added sugar. 

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Subject: Cider chemistry text books 
From: Bill Bevis <wbevis@gmail.com> 
Date: Tue, 31 Mar 2009 20:00:42 -0500 

I've been looking for text books on cider chemistry and microbiology online, 
but the best stuff I've been able to find so far are enology books -- at 
least as concerns books with good information on sulfur chemistry (free & 
bound), yeast biology, the effects of tannins, etc. So, I've got 2 
questions: 
1) Are there any good text books that focus on cider, rather than wine, and 
what are they? 
2) If not, will book on wine chemistry do, and if so, which 
are recommendable? 

Thanks, 
Bill 
Tall Tale Cidery 
Monroe, WI 

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End of Cider Digest #1493 
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