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Cider Digest #1606
Subject: Cider Digest #1606, 3 January 2011
From: cider-request@talisman.com
Cider Digest #1606 3 January 2011
Cider and Perry Discussion Forum
Contents:
Where are all of you? (Alan Yelvington)
Re: Searching for a weak yeast (Dick Dunn)
Re: Searching for a weak yeast (Claude Jolicoeur)
Weak Yeast ("Rich Anderson")
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Digest Janitor: Dick Dunn
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Subject: Where are all of you?
From: Alan Yelvington <alany@semparpac.org>
Date: Fri, 31 Dec 2010 18:57:04 -0500
The names on Cider Digest have become friends, and I've had the pleasure
of meeting some of you in person at the Franklin County Cider Day. Now,
I'm wondering, would some of you be willing to post your locations to a
shared Google Map so that others could search you out for advice in person?
I realize that this raises the specter of privacy issues, so participants
would be taking a chance that others would not use this as an opportunity
for midnight scrumping next fall.
Any takers?
Al
373 Townline Road
Russell, PA 16345
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Subject: Re: Searching for a weak yeast
From: Dick Dunn <rcd@talisman.com>
Date: Fri, 31 Dec 2010 17:46:18 -0700
In the last CD, John Daly asked for...
> ...I'd like to get the fermentation to stop
> around 5% leaving some moderate amount of sugar behind. I realize that
> there are chemicals I can add that will stop fermentation, but I'm trying to
> keep things as natural as possible. So I'd like to find a yeast that will
> quit around 5%...
The short answer is: It won't work, and you don't want to try to do it
that way anyhow.
There are yeasts with low alcohol tolerance, but not that low. Moreover,
you can't depend on them to hit the brakes and stop on a dime...even if
they have low alcohol tolerance, they'll gradually coast to a stop (and
may overshoot your mark).
>...Does anyone know of anything? What about bread yeast
> (Fleischman's or whatever can be found in the supermarket)?
Don't. You won't like the result.
I'd suggest you let your cider ferment out, then since you're wanting a
lawnmower cider, you can cut it to reduce alcohol and sweeten it, at the
time you drink it.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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Subject: Re: Searching for a weak yeast
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Sat, 1 Jan 2011 12:49:34 -0500
In Cider Digest #1605, 31 December 2010
>Subject: Searching for a weak yeast
>From: John Daly <jdaly.pmexs@gmail.com>
>I've just got my first 5 gallons of cider waiting to be bottled, so I'm a
>complete newbie to this. About the same alcohol as beer,
>something that will go down easy on a hot summer day. The apple juice I use
>can give about 6.7% alchohol but I'd like to get the fermentation to stop
>around 5% leaving some moderate amount of sugar behind.
John,
Unfortunately, it is not so easy, and you will not find such a yeast!
Making a slightly sweet or off-dry cider naturally, without any chemical or
heat or micro-filtering etc. is considered as the summum of the
cidermaker's art...
It starts in the orchard where you need to grow old standard trees of late
varieties, and these trees should not be fertilized so to yield low
Nitrogen apples.
Then you need to press these apples in an "almost overripe" condition to be
in the best position to succeed in the next step.
Then you have to do a keeve in which the pectins will undergo some
transformation and will make a gelly in your cider, which will rise and
form a brown hat (chapeau brun). This will clarify the juice and remove
some nutrients.
After that, you ferment the keeved juice in a cool room to get a slow
fermentation (a year or sometimes more).
And that's it, the fermentation will stop naturally from the exhaustion of
nutrients and you will get a stable cider with some residual sugars.
Claude
------------------------------
Subject: Weak Yeast
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Sat, 1 Jan 2011 12:55:17 -0800
Making a low alcohol/sweet cider is the Holy Grail of many cidermakers. As
you explore this subject you will find out why and the various solutions
which range from removing the nutrient (Keeving) to dilution (industrial
cider). I am sure others will comment in detail but like all things in life
the journey will be as much fun as the destination.
------------------------------
End of Cider Digest #1606
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