Copy Link
Add to Bookmark
Report
Cider Digest #1915
Subject: Cider Digest #1915, 23 November 2014
From: cider-request@talisman.com
Cider Digest #1915 23 November 2014
Cider and Perry Discussion Forum
Contents:
RE: yeast strains (Charles McGonegal)
Not keeved, but clearing... (John Howard)
Re: Cider Research (Dick Dunn)
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: yeast strains
From: Charles McGonegal <cpm@appletrue.com>
Date: Wed, 19 Nov 2014 11:01:18 -0600
Danny,
I don't have any problems with reduced sulfur at 500 gallons, so I doubt
it's hydrostatic pressure/CO2 toxicity.
You can fight S with N or O, meaning nutrients or aeration. Some people
have luck with continual mixing - not letting a yeast bed sink to the
bottom of the tank.
Gusmer is advertising an ultra-low sulfide series of yeasts aiming directly
at cidermakers. I tried 'allegro' this fall. It didn't need any YAN
adjustments starting at either 50ppm YAN nor starting at 200ppm YAN. But
it had a little grassy/green aroma. Not as floral as my regular goto strain.
Sent from my iPhone
Charles McGonegal
AEppelTreow Winery
Artisan Cider & Spirits
(262)496-7508
------------------------------
Subject: Not keeved, but clearing...
From: John Howard <jhoward@beckerfrondorf.com>
Date: Wed, 19 Nov 2014 17:33:07 +0000
I have five gallons of nice juice (real bittersweets!) I chaptalized
from 1.050 to 1.065sg, added some pectic enzyme to avoid future haze
problems, and put the carboy in the temp controlled garage at 45F to await
a wild fermentation. If things went well, I was thinking of skipping
my usual cultured yeast supplement after the wild slows down, and trying
to stabilize with a little residual sugar through a couple cold rackings
later in the winter.
No signs of fermentation and the juice has slowly started to clear with
a big layer of sediment at the bottom. The weather has turned cold this
week and will probably stay that way for another week or two, so I should
have no problem continuing to hold the juice at 45F or even lower.
I am wondering if I racked the clear juice off the sediment, would I get
the same benefits of bound nitrogen as if I had keeved? Also, at 45F am
I retarding the enzyme's action as well as the wild yeast's?
John Howard
Philadelphia PA USA
------------------------------
Subject: Re: Cider Research
From: Dick Dunn <rcd@talisman.com>
Date: Fri, 21 Nov 2014 19:16:17 -0700
When I started pondering Rich's challenge to think about cider research, my
wishlist came around fairly quickly to R&D which is more D than R. For
examples...
1. I know it's possible to do some DNA analysis on a leaf from a tree and
compare it to a substantial (and ever-increasing) body of known/named
varieties in various collections. But I'd like to be able to buy a check
on a tree, like "Here's ten bucks and a leaf...please tell me what the heck
this tree is, if you can." Why does this matter? Well...if you're an
orchardist and you end up with some "mystrees", or suspects, you may not
want to wait five years to try to start guessing what you've got, from the
fruit.
2. Too many people think they can judge tannin in fruit by tasting. Very
few people actually can do so with meaningful accuracy, in my experience.
(And I'm surely not one who can.) It's just too easy to confound your
taste buds because of sugar and acid. It's also challenging to separate
hard and soft tannins. But a basic tannin assay apparently isn't that
difficult, like maybe high-school or college-freshman chemistry stuff.
So how about a test kit for tannin, for starters? Imagine something for
tannin the way "Titrets" work for SO2. And, OK, there would be some
research in how an assay of the relative quantities of the soft-to-hard
tannins could be made into a procedure accessible to cidermakers.
There's more, but I'll leave it at those two examples for now. One thing
that motivates my personal wishlist for help for cider is that I enjoy the
"generalist" aspect of the craft, being able to go all the way from grafting
a new tree to putting a finished cider in a bottle which will be sold. But
this means I can't build real expertise in more than a few areas. For the
rest, of course I need to know what's possible, practical, sensible...but
I'll fall short of expertise. Nor do I have the interest (let alone
capacity) to get large enough that I can just hire an expert when I need
some specialized knowledge! I'd like to have resources which make tools
(etc) accessible to me, when I know they can exist.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
End of Cider Digest #1915
*************************
