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Cider Digest #1840
Subject: Cider Digest #1840, 10 January 2014
From: cider-request@talisman.com
Cider Digest #1840 10 January 2014
Cider and Perry Discussion Forum
Contents:
Re: Clearing a pommeau (Charles McGonegal)
Re: Cider Digest #1838, 6 January 2014 (Curtis Sherrer)
RE: Cider Digest #1838, 6 January 2014 (Michael)
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Subject: Re: Clearing a pommeau
From: Charles McGonegal <cpm@appletrue.com>
Date: Wed, 8 Jan 2014 13:48:33 -0600
Peter,
I'll second the suggestion to clarify the juice before fortification.
Keeving is one way, but hitting the juice with a pectinase and letting the
particulates settle works too.
I've had some success fining with sparkolloid followed by keiselsol.
Lastly, I've had pear aperitif made with straight perry pears never clear
at all. Even through 0.45 um filtration. My current hypothesis is that
at high tannin levels, trace air exposure enables a polymerization that
renders it unfilterable. But still tasty. I wouldn't be surprised if a
straight bitter cultivar apple bill would do the same.
Sent from my iPhone
Charles McGonegal
AEppelTreow Winery
Artisan Cider & Spirits
(262)496-7508
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Subject: Re: Cider Digest #1838, 6 January 2014
From: Curtis Sherrer <redbrickmill@yahoo.com>
Date: Mon, 6 Jan 2014 13:27:55 -0800 (PST)
Re: Clearing a Pommeau
At the outset, as with clearing any cider or wine or mead, etc,, the fluid
needs to experience constant temperatures. Not sure what the temperature
variation is that you're experiencing in the garage, but being unheated,
it's probably huge.
Trying a corner in the basement (and insulate the carboy from the room),
or a large refrigerator, etc., would be a good start. If the fluid is
experiencing convective currents inside the carboy it will continually
agitate the solids. This is one benefit of wine cellars; constant or near
constant temperatures.
After that ... is it pectin or protein or some other colloid or even yeast?
Hard to guess! Bench trials of a range of fining agents are always best.
But, again, without constant temperatures, even a fining agent may not help.
Cheers
Curt
http://www.millstonecellars.com
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Subject: RE: Cider Digest #1838, 6 January 2014
From: Michael <hollinshedbrady@hotmail.com>
Date: Tue, 7 Jan 2014 11:33:41 +0000
I wonder how many readers' heart sank on reading of your use of Kingston
blacks. The best cider I ever made was from a nearly pure pressing of
K.Bs I was fortunate enough to get my hands on one year when there was an
over supply.
If you haven't already, try it sometime, Peter!
Mike Brady
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End of Cider Digest #1840
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