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Cider Digest #1921
Subject: Cider Digest #1921, 14 December 2014
From: cider-request@talisman.com
Cider Digest #1921 14 December 2014
Cider and Perry Discussion Forum
Contents:
Surface mold (Randy Alanko)
cloth cleanliness (evan owen)
Reply to Al Yelvington - Filtering - CD#1920 ()
fresh apple juice (Andrew Gibson)
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Digest Janitor: Dick Dunn
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Subject: Surface mold
From: Randy Alanko <raalanko@gmail.com>
Date: Thu, 11 Dec 2014 14:05:41 -0800
I'm looking for help!
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.
- --
R A Alanko,.
Baker City, Oregon
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Subject: cloth cleanliness
From: evan owen <vanwen@gmail.com>
Date: Thu, 11 Dec 2014 22:25:32 -0500
Ok, confession time ,longtime sweet cider squeezer here (aka juice in Brit
speak). Cut my teeth on rack and cloth. Here's me quandary,holding said
clothes up to light there are opaque blotches due to what? In my youth was
told pectin but now I'm a'spectin yeast as the culprit, What I do is soak
24 - 48 hours in cip solution (caustic sauce) and wash in industrial
washer. This stuff is night and day on the cloth, either you can see how
many fingers are behind the cloth or an inch over it''s like heavy canvas.
Is there an enzyme that will degrade this?
Evan in MA
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Subject: Reply to Al Yelvington - Filtering - CD#1920
From: <lotic@juno.com>
Date: Fri, 12 Dec 2014 10:50:04 -0500
Hi Alan,
Sorry that I have been running around and not recently reading CD.
Activated carbon works really well at binding organic compounds and
removing them from solution - even the disolved compounds.
That's why it is used in so many water purification systems.
Alas, pretty much all of the "flavor" compounds in what we consume are
organic compounds.
Remove them, and you remove flavor.
I could bore you to tears with a discussion of molecular polar head
groups and their affinity for carbon receptors. Better to describe
activated carbon as a "magnet" for orgainc molecules.
I stick to "physical" filtration. First, pads (depth filtration) and,
then, if necessary, membrane filtration.
I hate my filter press - it leaks like a seive, but I want a bright
cider. So, I accept some loss and time spent sloooooowly tightening it.
I find I can reduce the times I use the press by racking, racking, and
then racking again.
Of course, we could all greatly reduce the amount of filtering if people
could remember how to properly store, handle, and pour a bottle of cider.
BTW- I have found that the term "Sterile Filtration" is a lie.
Peter Mitchell
Headwater Cider
PS- I asked Santa for a continuous flow, controlled atmosphere,
centrifuge and a cross-flow filtration system. But, I am expecting a pair
of socks.
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Subject: fresh apple juice
From: Andrew Gibson <ebj111@sbcglobal.net>
Date: Fri, 12 Dec 2014 12:15:42 -0800
I now live up in the [Carolina north west ] mountains near Asheville 28803
and I am looking for a source of cider juice [hard stuff] any assistance
would be appreciated thanks Andrew Gibson
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End of Cider Digest #1921
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