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Cider Digest #1978
Subject: Cider Digest #1978, 13 July 2015
From: cider-request@talisman.com
Cider Digest #1978 13 July 2015
Cider and Perry Discussion Forum
Contents:
Gala/Jon Question from Paul (Curtis Sherrer)
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Subject: Gala/Jon Question from Paul
From: Curtis Sherrer <redbrickmill@yahoo.com>
Date: Thu, 9 Jul 2015 03:13:04 +0000 (UTC)
Subject: Re: Cider Digest #1974, 23 June 2015
From: paul rasch <paulsara@yahoo.com>
Date: Thu, 25 Jun 2015 11:47:04 +0000 (UTC)
Wondering if anyone has experience with cider made from dessert apples going
"flat" tasting after 2 months or so of storage. Had a mix of Gala/Jons,
fermented @ 60 degrees with cotes de blanc yeast till dry, racked after 3
weeks, stored with no O2 space in 275 gal plastic totes @ 60 - 65 degrees.
Now seems watery/thin in flavor. Any ideas why? Or is this just dessert
apples with no tannins?
PaulFox Ridge FarmIowa
In response to Paul's query concerning his Jon/Gala blend that went flat
and was thin and watery:
First, what was the blend ratio between Gala and Jons? Second, what was
their maturity? Apples varieties parallel grape varieties in that type
of apple variety and their maturity matter. There is a reason why Old
World (and some New) ciderists wait until the fruit is dropping off the
trees ... because that is when they are their ripest.
We have made some really nice cider using super ripe Jons (of which there
are several cultivars, and that makes a difference too) meaning sugar levels
of about 16%. (Adding sugar is not the cure for under-ripe apple juice.)
Also, there is a reason why no serious grape wine (or cider) maker uses
plastic for fermentors or storage. Plastic is oxygen permeable, more or
less depending on the type of plastic. Get stainless tanks or use barrels.
Lastly, you should be testing your ciders for ML fermentation. (Did you
add any SO2 and what was the cider's pH?) ML bacteria will lower the acidity
and possibly that is what you mean by thin and/or flat? A storage temp of
60-65F is conducive to ML fermentations.
Did you test for alcohol? Remember that tannins are only one facet of
cider quality. High tannin ciders that are lacking in other respects
(aroma, EtOH, acidity, etc.) can also taste flat and thin.
In summary, there are many factors that can affect a cider's quality and
the first is the quality of your fruit. Not all apples are created equal
and it is best to ferment your varieties separately, again, like the grape
wine folks, so you can distinguish between the good and the mediocre.
Some dessert apples have plenty of flavor and aroma, but many do not.
Cider is an incredibly complex product and attention must be paid to every
single detail starting in the orchard and ending the day the consumer
takes possession.
Good Luck,
Curt SherrerMillStone Cellars, MD
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End of Cider Digest #1978
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