Cider Digest #1541

Published in

· 7 months ago

Subject: Cider Digest #1541, 27 November 2009 
From: cider-request@talisman.com 

 
Cider Digest #1541                                         27 November 2009 

                 Cider and Perry Discussion Forum 

Contents: 
  Re: Cider Digest #1540, 18 November 2009 (Claude Jolicoeur) 
  Re: Cider Digest #1540, 18 November 2009 (saint386@aol.com) 

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Subject: Re: Cider Digest #1540, 18 November 2009 
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca> 
Date: Wed, 18 Nov 2009 08:59:21 -0500 

In Cider Digest #1540, 18 November 2009 
>Subject: strange brain goo 
>From: Scott Heath <scott@fireballfarm.com> 
>This question is for all you cider adventurers out there: 
>I am fermenting, among other experiments, a carboy of cider with some 
>cherries in it.  Five gallons of juice plus 1 lb 10 oz of wild 
>cherries, frozen and then thawed, equals an interesting beige goo 
>that both floats near the surface (with the cherries) and sinks to 
>the bottom of the carboy.  It seems to be fermenting just fine and 
>tastes like I think it should after about 15 days. 
>Has anyone seen or heard of this phenomenon?  I wonder if it will 
>eventually disappear or if I will have to loose a lot of volume to 
>this beast, or perhaps it will simply ruin the drink altogether.... 

Scott, 
You might be experiencing a petic gel. 
See a discussion I had on the Cider Workshop about this: 
http://groups.google.com/group/cider-workshop/browse_frm/thread/a5e72bee73ba 
98e0# 
You will also see a picture at this link. In that case the gel is at the 
bottom, but sometimes there is some in the top also. Usually, the gel at 
the top is kept there by the rising bubbles and it will eventually sink 
when fermentation stops. With time it settles, but will not disappear. 
Claude 

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Subject: Re: Cider Digest #1540, 18 November 2009 
From: saint386@aol.com 
Date: Wed, 18 Nov 2009 20:17:38 -0500 

Re: Ice Cider 

I've made quite a few ciders with Wyeast Sweet Mead yeast because I wanted 
the residual sugars. It tends to work very well but I can't speak of how 
it would work with your "concentrate". Just my .02 cents. 

Cheers, 

Chris St. Mary 

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End of Cider Digest #1541 
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