Copy Link
Add to Bookmark
Report
Cider Digest #1924
Subject: Cider Digest #1924, 26 December 2014
From: cider-request@talisman.com
Cider Digest #1924 26 December 2014
Cider and Perry Discussion Forum
Contents:
Re: cloth cleanliness (Wes Cherry)
Reply to "The Elf" RE: Sterile Filtration CD#1923 ()
beginning cider making questions (SMB WEBER)
NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------
Subject: Re: cloth cleanliness
From: Wes Cherry <eightway@kmonkey.com>
Date: Wed, 17 Dec 2014 08:38:13 -0800
I have a squeezebox as well. We have found we can "freshen" the bags
in place by running a pressure washer down into the bags on the machine.
We use an electric pressure washer (1900psi, iirc) - I bet a gas powered
one would be too much pressure and damage the bags. It isn't as good
as a full out of place cleaning, but it's good enough to make it thru a
difficult pressing session.
Off the machine, soaking bags overnight in warm water with scottlabs pec5l
and hc enzymes makes them easier to clean (also with a pressure washer).
- -'//es
------------------------------
Subject: Reply to "The Elf" RE: Sterile Filtration CD#1923
From: <lotic@juno.com>
Date: Mon, 22 Dec 2014 20:40:46 -0500
Hi Tom Frey,
I have never had any luck with sterile filtration.
On occassion, I will run the cider through a 0.25um filter prior to
bottling.
Heck, yeast should be taken out at 0.45um.
I usually get some activity in the bottle in a month or two. (a bubble or
two)
Therfore, it didn't work.
I put it down to a couple of possible reasons:
1: Yeast blowing past the filters.
2: Hoses not perfectly clean.
3: Receiving tank not perfectly clean.
Yeast is getting through somewhere.
Bottom-line is that sterile filtration is a defense-only manuever.
I find that I need to go on offense as well. (sulfites)
If you have an advice for me, I will gladly take it!
Peter Mitchell
Headwater Cider
------------------------------
Subject: beginning cider making questions
From: SMB WEBER <weberscrossing9@gmail.com>
Date: Thu, 25 Dec 2014 08:51:57 -0500
We are making our first real batch of cider and only read about doing it.
Would welcome any advice anyone has time to pass on.
We allowed different batches of milled apples (home grinder that uses a
sink garbage disposal) to sit for anywhere from 1-2, maybe 3, days before
pressing, often keeping them overnight outside when external temps were in
30s-40s F. Apples also sat for a while before milling and juice is
viscous. Added a little acid before sealing in glass carboy with air
lock. Acidity seemed low given that we at least wanted to start with wild
yeasts.
Initially, the must sat in our kitchen for at least a week. Temperature
was 65-68 degrees F on average. Fermentation started and seemed to
progress well: a 2-5 inch head of foam developed, then died back a little
but still had plenty. We moved must to side porch where temp stays in 50s
range, mostly in mid to low 50s (it is unusually warm here now, getting to
around 58 degrees F outside yesterday; this made things warmer where the
must is now; we have no way to lower temperature there).
Foam seems to have gone away, mostly, but airlock keep gurgling. We wonder
how much may be due to fermentation slowing because of lower temperature
now versus fermentation with wild yeasts coming to an end. We have not
introduced sulfites at all yet and hoping we might get by for a while
without doing so. We are trying to decide whether we should sanitize the
must now and welcome comments about it, given what we've done thus far.
Must does not fill carboy completely to neck of jar; but airlock keeps
gurgling........ Wondering how much of a threat the larger exposed surface
of the must is.
Should we sanitize must before introducing cultured yeast or just add
cultured yeast? If we add sulfite, we thought we'd try reduced dosage in
case any wild yeast might survive a little longer. We would like
fermentation to complete dryness, but wondering how long we should allow
wild yeasts to continue, if they are continuing.
Thank you for any advice or comments.
Susan
SMB Weber
------------------------------
End of Cider Digest #1924
*************************
