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Cider Digest #1831
Subject: Cider Digest #1831, 9 December 2013
From: cider-request@talisman.com
Cider Digest #1831 9 December 2013
Cider and Perry Discussion Forum
Contents:
Please trim quoted text! (Cider Digest admin)
RE: Cider Digest #1830, 6 December 2013 (Mike Swinnerton)
Re: Cider Digest #1830, 6 December 2013 (Leif)
Cider digest #1830 (Tom Schoonover)
Stuck Cider ("Rich Anderson")
Re: Cider Digest #1830, 6 December 2013 ()
Final Gravity / Stuck Ferment (Andrew Lea)
Re: Cider Digest #1830, 6 December 2013 (Dan Daugherty)
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Digest Janitor: Dick Dunn
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Subject: Please trim quoted text!
From: cider-request@talisman.com (Cider Digest admin)
Date: Mon, 9 Dec 2013 09:27:47 -0700 (MST)
Folks, you're making extra work for me, and I'm lazy so I don't like that.
PLEASE when you follow up to a digest article, trim the text you quote from
the original article.
In this digest five of seven articles included the -entire- previous
digest as quoted text. That doesn't work--think it through.
Dick
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Subject: RE: Cider Digest #1830, 6 December 2013
From: Mike Swinnerton <mike.swinnerton.g0ik@statefarm.com>
Date: Sat, 7 Dec 2013 00:47:31 +0000
Test your hydrometer against water (1.00)to make sure the paper scale
inside the small diameter tube has not slipped.
This happened to my hydrometer and I panicked until I found the scale
needed to be bounced back into place.
Mike Swinnerton
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Subject: Re: Cider Digest #1830, 6 December 2013
From: Leif <leif.sundstrom@gmail.com>
Date: Fri, 6 Dec 2013 19:48:56 -0500
What vessels are you fermenting in? If your yeasts are not getting any
oxygen this could stall your ferment. Before adding nutrients I would try
a simple aeration and a little patience. If you don't see any change after
48 hrs you may want to move forward with nutrients. However, I'd be
careful not to add very much. Remember, your total volume may be the same
as the beginning of the fermentation, but your yeast count is less.
Another consideration should be you pH levels. How low are they? If they
are resting below 3.4 you may very well need nutrient additives regardless
of your aeration practice.
Thoughts from a novice,
Leif
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Subject: Cider digest #1830
From: Tom Schoonover <webmaster@schoonoverfarm.com>
Date: Fri, 6 Dec 2013 17:04:58 -0800
John,
I have added cane sugar to keep the ferment going to get SG to where
your trying to get to. It seems that inital gravity was low to start
with, which suggests that there was not alot of sugars for the yeast
to convert from the start. You do not mention what type of apples you
used or which yeast you used if any. You may have to picth a second
batch of yeast to kick start your ferment. I hope this might help you.
Good luck on your batch of cider.
Cheers,
Tom Schoonover
Redhead Cider
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Subject: Stuck Cider
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Fri, 6 Dec 2013 22:06:33 -0800
Well, more information is needed, that being said, 60F sounds like a
reasonable temperature, apple have no non-fermentable sugars. Depending on
the source of the apples, nutrient might be called for, while I use them
sparingly for our apples which for the most part get only essential
fertilizer(K Mag) the untreated commercial apple juice gets none and
ferments easily to dryness in 10-15 days.
------------------------------
Subject: Re: Cider Digest #1830, 6 December 2013
From: <kirknkim@htcnet.org>
Date: Sat, 7 Dec 2013 21:12:23 -0500
Final Gravity/Stuck Ferment.
I assume someone will answer this one since it is fairly elementary....but
just in case...
John, It is not non-fermentable sugar....actually it is quite fermentable
sugar, do not bottle as is unless you are prepared to pasteurize, or remove
glass shards from neighboring objects.
It sounds like you have a very sweet, low alcohol product, good to drink
immediately, but not a stable product, so pitch nutrient and stir....and
report the fellow at the homebrew store to the Bureau of Homebrew Store
Fellows.
Good Luck, and enjoy some of the low alcohol sweet cider.
Kirk Billingsley
Monterey, VA
------------------------------
Subject: Final Gravity / Stuck Ferment
From: Andrew Lea <andrew@harphill.co.uk>
Date: Sun, 08 Dec 2013 16:46:16 +0000
John Ela wrote:
>
> I have a number of batches of cider going, with a variety of apples and
> yeasts, all at 60°F. All started around 1.045-1.055 and all have stalled
> out between 1.015-1.018 for a week or two. I'm trying to ferment to
> dryness, if only to boost the ABV. The fellow at the homebrew store said
> the cider is done and the rest is non-fermentable sugar; all the literature
> I've read says it should go to 1.000. I'm thinking about stirring and
> adding nutrient to reactivate fermentation. Does anyone have advice?
Well the fellow at the home-brew store is wrong. All the sugars in apple
are fully fermentable. This isn't a beer wort. Final gravities for
normal dry ciders are around 0.998. (Perries might be a bit different
because they contain non-fermentable sorbitol).
I would add nutrient in two stages. First of all, aerate and add thiamin
(Vitamin B1) at about 0.2 ppm. See how that goes for a couple of weeks
or so. If no joy there, then you can add diammonium phosphate at about
200 ppm.
Presumably your temperature is realistic (say > 10C)? Most wine yeasts
don't like to be too cold.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
------------------------------
Subject: Re: Cider Digest #1830, 6 December 2013
From: Dan Daugherty <dpdaug@gmail.com>
Date: Sun, 8 Dec 2013 17:34:11 -0700
Hi John,
I'm relatively new to cider making myself, but having done it for a few
years now yes, I can confirm that they generally do ferment out to 1.000.
Your homebrew store friend is likely thinking in complex grain sugar
terms...the sugars in apple juice are simple and should ferment completely
out (without manual interventions) provided the conditions are good for the
yeast. I think you're on the right track with nutrient--if multiple yeast
strains are starting out well but stalling out at a similar point, there
may be a few nutrition components that they are all running out of.
Depending on how long these have been stuck, you might consider adding both
a bit of nutrient and a new pitch of yeast to one of them, give it a few
days to see what happens, then deal with the rest based on the results--it
would suck to do the same to all of them at once and then have no results,
especially if it means pitching multiple yeast strains again--I don't think
stirring is necessarily desirable in that scenario, however.
Out of curiosity, what are some of the yeasts involved, and how were they
added (e.g., made from a starter, rehydrated and added directly)? And are
the apples, though of different varieties, all grown in the same location
with similar conditions in terms of soil, spraying, etc?
- -Dan
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End of Cider Digest #1831
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