Copy Link
Add to Bookmark
Report
Cider Digest #1928
Subject: Cider Digest #1928, 6 January 2015
From: cider-request@talisman.com
Cider Digest #1928 6 January 2015
Cider and Perry Discussion Forum
Contents:
Reply to Charles, Tom, and Autumn (CD#1927) ()
Bottle conditioning (David McEwan)
year-end stats (Cider Digest Admin)
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: Reply to Charles, Tom, and Autumn (CD#1927)
From: <lotic@juno.com>
Date: Fri, 2 Jan 2015 11:20:25 -0500
Reading your replies was a great way to start 2015. Thank you all very
much for the sound advice. Very helpful, and I thank you.
Seeing as how money is quite tight, and new equipment is out of the
question this year, I'm going to take Autumn's advice and try to find
some peroxyacetic acid (PAA), and figure out how a canister / membrane
filter works in the real world. Any ideas on sourcing PAA?
I should tell you all why I am interested in sterile filtration:
"Sediment in the bottle".
I do like a few bottle-conditioned bubbles, but folks are having trouble
with the resultant sediment on the bottom.
Sure, I can pour a bottle without disturbing the sediment, but this seems
to be too great a hardship for customers.
I figure that if I can sterile filter, I won't get bottle conditioning,
but I also won't get the sediment.
I'd rather not add anything more to the cider prior to bottling. I
already use sulfites, and that turns off a lot of customers.
I have heard about potassium sorbate. I know it won't kill yeast - just
stops them from reproducing.
Has anyone out there tried sorbate? Like it? Hate it? Dosage rates?
Acceptance?
Hey, it's not like my cider completely sucks, blows up in the bottle, or
grows green slime. It's a simple, decent, dry cider. I'm just trying to
make it "better".
By "better", I mean "sells better". I guess I'm finally coming to the
realization that I am making cider for other folks, not just for me.
It's tough. It means putting aside what I think is best, and making
something popular, not just good.
No, I'm not willing (aesthetically or financially) to pasteurize, force
carbonate, back-add sweeteners, and flavorings (Curse my stubborn Yankee
streak!).
And I'm showing no disrespect to those that do. Hey, lots of different
ways to make a cider out there.
Just trying to make it more "user-friendly" by getting rid of the
sediment in the bottle.
Thanks again for all the advice! Y'all (and CD) rock!
Best of 2015 to everyone.
Now, get out there and start pruning!
Peter Mitchell
Headwater Cider
PS- Many thanks to all the MA Farmer-Wineries and our legislature for
allowing us to continue to self-distribute!
It's painful to ask for something, but good to know that we can when we
need to.
------------------------------
Subject: Bottle conditioning
From: David McEwan <david.c.mcewan@gmail.com>
Date: Tue, 6 Jan 2015 17:37:49 +1100
Hello fellow cider makers. I'm very new to cider making although I have
had quite a bit of experience at commercial wine making so I thought a new
challenge would be worth a try.
I have produced a few trial batches (10 liters at a time) using store
bought juice and some ho-hum white wine yeast that I had lying around. My
(captive) audience rated these around 3/10. The latest batch was "farmer's
market organic pasteurized" juice supplemented with 10% chopped whole apple
(Granny Smith) and some EC1118 yeast - rating is up to 5/10!
I want to bottle condition this latest batch and I would be interested in
views on using cane sugar, dextrose (glucose) or apple juice concentrate as
the sugar source. And is 10g/l about right for the gasification?
David McEwan, Kangaroo Country
------------------------------
Subject: year-end stats
From: cider-request@talisman.com (Cider Digest Admin)
Date: Tue, 6 Jan 2015 19:40:19 -0700 (MST)
Couple items you folks might find interesting...
Current subscriber list for Cider Digest is 1350. That compares with 1230
a year ago, so once more quite close to 10% growth on the year.
Total size of digests for the year is down a bit, but number of digests and
total articles is up...that is, more smaller articles.
- -da janitroid
------------------------------
End of Cider Digest #1928
*************************
