Copy Link
Add to Bookmark
Report
Cider Digest #1908
Subject: Cider Digest #1908, 27 October 2014
From: cider-request@talisman.com
Cider Digest #1908 27 October 2014
Cider and Perry Discussion Forum
Contents:
Cider Summit Chicago - Feb 7, 2015 ("Alan M. Shapiro")
Keeving - Consistency ("Patrick Kwiatkowski")
Temperature increase from yeast activity (Ann Leadbetter)
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: Cider Summit Chicago - Feb 7, 2015
From: "Alan M. Shapiro" <alanmshapiro@sbs-imports.com>
Date: Sun, 26 Oct 2014 01:28:09 +0000
Registration is now open for our 3rd annual event. As a reminder this is
separate from CiderCon. If you did not already receive the invitation and
registration materials, please email me off list and I will send the info
to you. We have a limited number of available spaces and your products
must be legally distributed in IL to participate.
Cheers,
Alan Shapiro
Cider Summit
------------------------------
Subject: Keeving - Consistency
From: "Patrick Kwiatkowski" <patrick@adacider.com>
Date: Sun, 26 Oct 2014 11:36:38 -0500
Trying to nail down the Keeving process in order to upscale and am looking
for comments on the following:
- -How to best keep apiculate flora active to obtain the benefits yet avoid
any acetobacter activity..and also obtain in bottle or in can commercial
stability.
I am looking for a final product that is naturally carbonated either in
bottle or via charmat - so want to break down process into the development
of the cuvee, then 2nd fermentation.
So the questions are:
For 100% natural flora start-
. Sulfite after press and before the keeve? If so how much?
. Sulfite after keeve.how much and will this kill what remaining
saccharomyces are left?
. Combination of both?
. At any time is an inoculation with cultured yeast a better control
option.if so how to avoid excess sulfur production in a nutrient void
medium? Will this negate the benefits of keeving?
Once the desired gravity is reached I typically bottle and add a bit of
priming sugar and allow the existing flora to create the desired CO2. But I
have noticed some acetobacter activity.it is not that bad (many have likened
the product to Spanish style cider but that is not what I want - at least
not at this stage).
. For stability is it desirable to sulfite the cuvee and then add
new yeast and sugar to condition in bottle (I suppose that this method
traditionnel but not sure if it is normal to sulfite before this step.
. If doing Charmat method I am assuming that sulfating the cuvee and
then adding the proper yeast, nutrients, and sugar is the preferred method?
. Any comments on dosage? But then what would be the point of
keeving? I understand that keeving does more than just allow for residual
sugar..
Thank you..
Patrick Kwiatkowski
patrick@adacider.com
+1-713-412-5120
------------------------------
Subject: Temperature increase from yeast activity
From: Ann Leadbetter <ann.wwfac@gmail.com>
Date: Sun, 26 Oct 2014 11:43:02 -0600
Hi, If I have a 1000 gallon fermenter in a 70F room would there be a
problem with the increase cider temperature during fermentation. Is a
glycol chiller necessary? Ann PS. I have always done 5 gallon batches and
noticed the temperature increase and worry if it would increase to a
greater degree in a 1000 gallon batch to a point where it might cause
off-flavors? We are starting up a cider business in Idaho next year.
------------------------------
End of Cider Digest #1908
*************************
