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Cider Digest #1802
Subject: Cider Digest #1802, 15 August 2013
From: cider-request@talisman.com
Cider Digest #1802 15 August 2013
Cider and Perry Discussion Forum
Contents:
RE: CO2 meter recommendations (Nat West)
Southern Willamette Valley Apples ("Aaron J. Schwartz")
Backsweetening, then bottling. (Tim Scottberg)
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Subject: RE: CO2 meter recommendations
From: Nat West <natjwest@gmail.com>
Date: Mon, 12 Aug 2013 11:22:40 -0700
Al asked about CO2 meter recommendations, particularly ones with a relay on
alarm. I have such a thing. Not discount price, but plug-and-play, has two
alarms, one beeping, one on the 12v relay.
Amprobe CO2-200
http://www.amprobe.com/amprobe/usen/Environmental-Test/CO2-and-CO/CO2-200.htm?PI
D=73192
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Subject: Southern Willamette Valley Apples
From: "Aaron J. Schwartz" <kida.se@gmail.com>
Date: Wed, 14 Aug 2013 10:10:58 -0700
I'm located in the the Eugene, OR area and I'm inquiring about orchards /
apple supply. I've been making cider for a few years and though I have
access to a small supply of apples, I'm looking for more supply: orchards /
people withe excess fruit / community gardens that have heirloom apples
available.
Does anyone know of such sources in the area (within 50 miles)? I'm not
looking for free (though that would be nice), just reasonably priced. I'm
not picky about specific heirloom varieties (looking for enough variety to
make a balanced cider as I will be fermenting separately and then blending
to taste), mainly whatever I can get my hands on. Would like to get 300-500
lbs of fruit.
Thanks in advance!
Aaron Schwartz
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Subject: Backsweetening, then bottling.
From: Tim Scottberg <tscottberg@gmail.com>
Date: Wed, 14 Aug 2013 22:33:39 -0500
Hello!
I am going to be force-carbonating around 60 gallons of cider this fall,
then bottling. I'd like to back sweeten with juice in an effort to bring
more apple characteristics out in my cider. This would, of course, result
in potential bottle bombs, or over carbonation at the least. I've
considered using potassium sorbate to halt yeast production, but I've heard
this is not 100% effective.
I know a wine maker with a sterile filter and have considered filtering,
then back-sweetening with juice that has had potassium metabisulfite added.
I know that purists would disagree, but it's one of the only safer options
I've come across.
Any thoughts on these methods or other ways that I can back sweeten with
juice without pasteurizing?
Thank you!
Tim Scottberg
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End of Cider Digest #1802
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