Cider Digest #1486

eZine lover (@eZine)

Published in 

Cider Digest

 · 8 months ago

Subject: Cider Digest #1486, 11 February 2009 
From: cider-request@talisman.com 

 
Cider Digest #1486                                         11 February 2009 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  RE: mold (Shawn Carney) 
  Fwd: Hydrogen Sulphide (sebastian hougham) 
  Foxwhelp-another use (John Bunker) 
  Clearing cider. (David & Molly Harmoney) 

Send ONLY articles for the digest to cider@talisman.com. 
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests. 
    When subscribing, please include your name and a good address in the 
    message body unless you're sure your mailer generates them. 
Archives of the Digest are available at www.talisman.com/cider 
---------------------------------------------------------------------- 

Subject: RE: mold 
From: Shawn Carney <shawn@blossomwoodcidery.com> 
Date: Mon, 02 Feb 2009 13:30:01 -0500 

>First of all what happened to cause the mold to form 

Taking a blind swing in the dark I would say your PH was too high. 
If you did not test it, do you know which apple varieties were used? 

>juice does ferment to dryness will my cider taste of mold? 
I might try thr following: 
1) test the PH and adjust if needed. But keep in mind - who knows what 
   microbiological activity may have already occurred. 

2) rack the cider leaving the top few inches closest to the mold. 

Regards, 
Shawn carney 

------------------------------ 

Subject: Fwd: Hydrogen Sulphide 
From: sebastian hougham <sebastianhougham@googlemail.com> 
Date: Wed, 4 Feb 2009 10:33:23 +0000 

We have made a good batch of serbian cider! thanks for the help. One 
of the barrels has become a bit eggy tho. 
Which of the following methods are the best methods for removing 
hydrogen sulphide 
1) Adding sulphides 
2) Inducing malolactic fermentation with addition of sulphides 
3)Adding copper sulfate pentahydrate. This involves leaving it to 
settle as residue at the bottom of the barrel after a few days, then 
racking leaving the residue behind. 
4)What sort of surface area does the open container you rack into need 
to have to allow the juice to aerate enough to get rid of the hydrogen 
sulphide. 

Thanks very much 

Sebastian Hougham 

------------------------------ 

Subject: Foxwhelp-another use 
From: John Bunker <john.p.bunker@gmail.com> 
Date: Thu, 5 Feb 2009 16:31:31 -0500 

We've been growing fruit and trees of "Foxwhelp" for the past few 
years.  We don't pretend that it's the original.  (If we could get 
wood for the original, we would be happy to produce trees for sale.) 
Ever since eating the fruit of the "faux" I suspected it might make a 
decent cooking apple.  It's not bad out of hand, especially in the 
fall.  It starts to get a bit weird flavored in January.  The other 
day I baked a single variety Foxwhelp pie on a hunch.  We were all 
pleasantly surprised. The flavor was quite tasty.  It did sink more 
that I would have liked.  For that reason, I wouldn't recommend it 
for single variety pies, but it would make a very good addition to a 
winter pie of mixed varieties and I'm guessing it will make very 
decent sauce. 

John Bunker 
Fedco 
trees@fedcoseeds.com 
www.fedcoseeds.com 
PO Box 520 
Waterville ME 04903 
207-873-7333 

------------------------------ 

Subject: Clearing cider. 
From: David & Molly Harmoney <14harmony@gmail.com> 
Date: Sat, 07 Feb 2009 10:50:43 -0800 

Having followed the threads over several years but an not sure as to the 
value of this question. 
We are a small hobby producer that use an orchard with 35 types of 
apples comprising of 100 plus trees. Some trees dating back 80 years or 
more. Wine and cider are not new to us as a hobby streaching back 40 
years or so ,our output varies between 40 to 60gal on wine and 60 to 80 
gal of apple wine/ cider. 
My question is all though process is the same with a batch of cider what 
can cause part of a batch with the same apple juice and yeast to leave 
one 5 gallon carboy clear and one next to it cloudy? We have settled on 
the wyeast cider yeast and a sweet mead for a less dry finish for some 
of the wine. 
These jugs are in a 52 to 55 degree area. Of one of the blended batches 
of juice [25 gal] 10 gals are clear and 15 gals are not.   The later 
earlier squeeze are all clearing well. To clear to use gelatin, 
sparkolides,or bentenite tis the question. The wine is near finish at 0.996. 

thanks in advance 
Fairy landing Gardens 

------------------------------ 

End of Cider Digest #1486 
*************************