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Cider Digest #1579
Subject: Cider Digest #1579, 2 September 2010
From: cider-request@talisman.com
Cider Digest #1579 2 September 2010
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1578, mold identification (Bill)
mold identification (Andrew Lea)
NYTimes.com: Champagne Producers Aim for 'Greener' Bottle (sethjones@earth...)
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Subject: Re: Cider Digest #1578, mold identification
From: Bill <squeeze@mars.ark.com>
Date: Wed, 25 Aug 2010 11:41:47 -0700
Doug - what you see is no doubt Candida Mycoderma, film yeast, a result
of too much oxygen [excess head space?] and too warm storage, it's a
common problem for wine makers. Use of sulpher compounds can help
protect the cider, but elimination of oxygen and storage below 12*C are
best practice. Any time I have it appear, the cider goes into the
vinegar tank.
Bill <http://mars.ark.com/~squeeze/>
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Subject: mold identification
From: Andrew Lea <andrew@harphill.co.uk>
Date: Thu, 26 Aug 2010 15:42:30 +0100
Doug and Talea Fincke wrote:
> I made a large batch of cider(over 200 gal) this past winter and fermented
> it all in a large stainless tank. After primary was over, racked it like I
> always do into clean glass 15 gal demijohns. Most look fine...but a few,
> although clear, have a thin layer of whitish film similar to corn starch on
> top. The smell is similar to something you'd find in a paint store. Last
> time this happend the cider turned out fine, but only after aging for at
> least a year did it lose the off smell. Does anyone know what this substance
> is?
I'd say it's almost certainly a film yeast. See Part 5 of Science of
cidermaking on my website http://www.cider.org.uk/part5.htm for a
description and picture.
You need to keep the air firmly out and maybe treat with 50 - 100 ppm
sulphite.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
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Subject: NYTimes.com: Champagne Producers Aim for 'Greener' Bottle
From: sethjones@earthlink.net
Date: Tue, 31 Aug 2010 14:49:06 -0400
Slightly off topic for cider but an interesting article on the reworking
of champagne bottles in France to reduce price and carbon footprint.
Seth Jones Wits End Orchard
BUSINESS | September 01, 2010
Champagne Producers Aim for 'Greener' Bottle
By LIZ ALDERMAN
France's Champagne industry is trying to cut the carbon dioxide it emits
transporting billions of tiny bubbles around the world.
http://www.nytimes.com/2010/09/01/business/energy-environment/01champagne.html?e
mc=eta1
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End of Cider Digest #1579
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