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Cider Digest #1738
Subject: Cider Digest #1738, 11 October 2012
From: cider-request@talisman.com
Cider Digest #1738 11 October 2012
Cider and Perry Discussion Forum
Contents:
Yeast and carbonation questions (John Daly)
Juice Analysis Question (Sam Dufner)
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Subject: Yeast and carbonation questions
From: John Daly <jdaly.pmexs@gmail.com>
Date: Fri, 5 Oct 2012 14:22:04 -0400
I'll be making my 3rd batch of cider soon. I plan on using 5 gal.s of
cider and an additional 3-4 lbs of honey. I've never tried carbonating it
before so I thought I'd add 1/2 cup of honey right before I bottle. I have
two questions:
1) I have used Lalvin EC-1118 yeast in the past, but I was thinking of
trying Lalvin D-47 this time. I've heard it's better for bringing out
fruit flavors. Does anyone have any experience using D-47 with cider?
2) Before adding the priming honey and bottling I was going to let the
cider sit for about 3 months. When I add the final half cup of honey, will
the yeast "wake up" and be able to ferment it in the bottles? I considered
adding additional fresh yeast, but am concerned about bottle bombs.
Thank you in advance,
J Daly
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Subject: Juice Analysis Question
From: Sam Dufner <sam@northwestcidersupply.com>
Date: Wed, 10 Oct 2012 21:04:01 -0700
I am interested in feedback about how my fellow cider crafters test various
properties of their juice prior to fermentation. I will admit that this is
a loaded question as I am currently building a kit of labware to sell on my
website for cider makers.
First, I am interested in how many of you are testing sulphite levels at
all, and are you using titration methods or just simple wine SO2 titretters
that have the glass vials and give you a reading +/- 10ppm?
Second, If you are using labware and doing true titrations for SO2, are you
bothering with free SO2 or just testing total and "hoping" your free levels
will be close enough?
Third, When it comes to acidity are you measuring the total acidity or just
the pH? With pH are you just using test strips or using a meter and if so
handheld or bench?
I guess I'm trying to get a handle on how far people are going with the
testing. I'm a science teacher by trade and pretty analytical with most
things I do cider included. My current kit that I use and will have for
sale includes all of the labware for Total Acidity, Total and Free SO2,
Tannin Content, and pH test strips. I'm not sure if I will put a pH meter
in or not, but the thought crossed my mind that I'm going way too far with
just the chemicals and equipment for all of the tests listed above.
I guess another question along that line might also be; If you don't do
all of the testing above, is it because you don't think it's necessary, or
is the though of lab equipment and procedures overwhelming and.... lets say
just more than you think you can handle?
Thanks in advance for the feedback,
Sam
Northwest Cider Supply
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End of Cider Digest #1738
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