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Cider Digest #1760
Subject: Cider Digest #1760, 31 January 2013
From: cider-request@talisman.com
Cider Digest #1760 31 January 2013
Cider and Perry Discussion Forum
Contents:
Cox & Thacher (Ed Hepp)
Refermentation (Miguel Pereda)
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Digest Janitor: Dick Dunn
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Subject: Cox & Thacher
From: Ed Hepp <ed.hepp@gmail.com>
Date: Sun, 27 Jan 2013 11:43:45 -0500
To Andrew Lea many thanks for putting the link to Cox and Thacher's 1817
books in the 1750 digest, what a great read and reread these last few sub
zero days. Wish I had read it years ago be for planted the varieties did.
In the books they state that all wild apples are crab, I have tasted about
100 0f them and out of that I've 3 or 4 that show real promise . So what
Is A Crab Apple?
Ed Hepp
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Subject: Refermentation
From: Miguel Pereda <mapr54@gmail.com>
Date: Sun, 27 Jan 2013 21:16:38 +0100
Hello friends.
I write from Asturias in Spain, the birthplace of cider in Europe.
Could anyone comment on the advantages of the second fermentation
before bottling?.
I noticed that if approximately 1005g / L density, add wort in
fermentation tumultuous on a barrel of 200 liters, can produce a
second fermentation in the cask quite active and this refermentation
greatly improves the original qualities of the cider. Looks champagne.
This year I will be using this technique before bottling.
Sorry for the English, is translated from the Spanish with Google.
A greeting.
Miguel Angel Rodriguez Pereda.
Asturias. Spain
- -----
Hola amigos.
Escribo desde Asturias en España, la cuna de la sidra en Europa.
¿Alguien podría comentar sobre las ventajas de la segunda fermentación
antes de embotellar?.
He observado que si aproximadamente a 1005g/L de densidad, añado mosto
en proceso de fermentación tumultuosa sobre una barrica de 200 litros,
se puede producir una segunda fermentación bastante activa en la
barrica y este refermentación mejora mucho las cualidades originales de
la sidra natural. Parece champán.
Este año volveré a utilizar esta técnica antes del embotellado.
Perdón por el inglés, está traducido del español con Google.
Un saludo.
Miguel Ángel Pereda Rodríguez.
Asturias. España
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End of Cider Digest #1760
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