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Cider Digest #1923
Subject: Cider Digest #1923, 22 December 2014
From: cider-request@talisman.com
Cider Digest #1923 22 December 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1921, 14 December 2014 (Headelf)
Re: Cider Digest #1921, 14 December 2014 (Andy Crown Brennan)
oversulfiting treatment with hydrogen peroxide (Matt Merliss)
Re: Surface mold (Claude Jolicoeur)
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1921, 14 December 2014
From: Headelf <headelf@elfsfarm.com>
Date: Sun, 14 Dec 2014 22:26:23 -0500
Peter Mitchell
Headwater Cider
Question to your comment of "BTW you have found sterile filtration is..... "
Wondering why you state this?
Tom Frey
Adirondack Cider Company
518-593-7904
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Subject: Re: Cider Digest #1921, 14 December 2014
From: Andy Crown Brennan <CROWNARTS@hotmail.com>
Date: Mon, 15 Dec 2014 05:37:08 -0500
RE: Surface mold , (From: Randy Alanko)
"I'm trying keeving for the first time and a surface mold has appeared and
is starting to spread across the developing cap and adjacent liquid. pH is
3.8, unsulphited."
Hi Randy, I've had many,many ciders w/ surface mold. Mine are un-keeved.
Some batches have sat over a year with a thick layer floating on top. Just
as w/ keeving, I'm careful to pull above the lees and below the top film
(chapeau vert?) and never had I noticed a mold influence in the taste. So
don't throw it out!
I don't know if the low acid cider was to blame in your case, 3.8 is
quite high, but certainly issues like this are why people use SO2 at
racking and bottling (the toxic release of gas protects the air around the
cider.) If you fear the mold and you don't want to use SO2 (moot issue for
keeving?) you can be heady about preserving the CO2 which naturally emits
and then floats on the surface, protecting it from air. Or you can just
pour canned CO2 over the vat and/or sparge at bottling.
Or, so my thinking is. But I still get mold from time to time in the
aging barrel, so don't listen to me. I'm just saying it's not as big an
issue as I thought. Hopefully someone else weighs in on the subject and has
a creative solution to avoiding SO2.
-Andy
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Subject: oversulfiting treatment with hydrogen peroxide
From: Matt Merliss <magunda@aol.com>
Date: Wed, 17 Dec 2014 16:16:25 -0500
At the end of an arduous day of milling and pressing, like the village idiot,
i mistook the sulfite for the malic acid and oversulfited about 10 fold. The
juice turned a maroon color. After doing some research, I added the molar
sulfite equivalent of h2o2. the juice turned a normal golden color and
I tasted it after the fermentation proceeded and the organoleptics were
favorable. i will check free sulfite at the end of the racking. anyone
else have experience with oversulfited juice and peroxide additions? thanks.
Matt Merliss chico, california
magunda@aol.com
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Subject: Re: Surface mold
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Thu, 18 Dec 2014 18:34:36 -0500
In Cider Digest #1921, 14 December 2014
>Subject: Surface mold
>From: Randy Alanko <raalanko@gmail.com>
>
>I'm trying keeving for the first time and a surface mold has appeared and
>is starting to spread across the developing cap and adjacent liquid. pH is
>3.8, unsulphited.
Yes, this sometimes happens.
You may try to remove the mold with a strainer. But if your chapeau
brun is well formed, then the mold on top of the chapeau simply dries
as the cap gets firmer. In that case, there is no need to worry about it.
Claude
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End of Cider Digest #1923
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