Cider Digest #2035

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Cider Digest

 · 7 months ago

Subject: Cider Digest #2035, 30 August 2016 
From: cider-request@talisman.com 

 
Cider Digest #2035                                         30 August 2016 

                 Cider and Perry Discussion Forum 

Contents: 
  Pectinase and clarification on a pasteurized must ("Dana Glei") 
  What to plant at 55 degrees (Christoph Dietzfelbinger) 

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Digest Janitor: Dick Dunn 
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Subject: Pectinase and clarification on a pasteurized must 
From: "Dana Glei" <danaglei@sonic.net> 
Date: Sat, 27 Aug 2016 16:54:53 -0700 

Hi, 

I am a newbie cidermaker.  I just started experimenting with cidermaking at 
the beginning of 2016, with pasteurized, store-bought juice-which was really 
the only option in January.  Now that apple harvest has finally arrived, I 
just started my first batch using a fresh, raw must (on which I am 
attempting a wild-yeast fermentation on a partially sterilized must--half 
dose of sulfite). 

My question is about the use of pectinase for clarification on pasteurized 
juice.  What I found (on my first 7 experimental batches-with a pasteurized 
juice) is that even with the recommended dose of pectic enzymes prior to 
fermentation, my cider never really got clear.  I know that Jolicoeur warns 
that you have to be very patient, but I left it in secondary for (nearly) 
four months.  It didn't look much clearer than it did at the start of 
secondary (and it had long ago fermented out all of the sugars; 
unfortunately, I ended up with a lightning fast fermentation on those early 
batches).  I finally just gave up on it getting any more clear and bottled 
it anyway. 

In contrast, on my new batch using a fresh, raw juice, I noticed that it 
seems more clear in less than one week than the cider I kept in secondary 
for almost four months! 

So, I am wondering if there is something about the pasteurization process 
that interferes with the ability of the pectic enzymes to degrade the pectic 
substances?  Does anyone have any idea whether that is a tenable hypothesis? 

If not, perhaps I need to get a better pectinase blend that is optimized for 
apples? (I am just using the generic pectinase I got at the brew store. 
But, I suppose that is not optimized for apples.) 

I haven't attempted a complete debourbage (with the addition of a fining 
agent), but I did do a little experiment where I tried a double dose and a 
triple dose of pectinase on a small amount of the pasteurized must just to 
see if dosage might have any effect.  After four days at room temperature, I 
couldn't tell any difference between the two test subjects in terms of the 
clarity. 

Truthfully, I don't really care if my cider is not perfectly clear because I 
know it doesn't affect the taste.  My interest is more academic:  I just 
would like to understand what is going on and why.  My family has been 
making fresh (unfermented) cider for nearly 100 years, and they don't seem 
to have ever had a problem getting it to clarify.  Of course, they don't 
pasteurize their juice and they are not fermenting it.  Could the 
pasteurization be part of my problem?  Or maybe the haze is not a pectin 
haze at all.  But, I tried 3 different pasteurized juices (2 organic, 1 
not), and had pretty much the same experience with all of them. 

I don't know if this digest can accommodate pictures, but here is picture of 
my first batch four months after the start of fermentation: 
[Sorry; digest is text only!  -janitor] 

Now here is my most recent batch on a fresh, raw must (100% 
Gravenstein-which is all you can get in Sonoma County, CA at this stage of 
the harvest).  It hasn't even started fermenting yet (I just started it less 
than a week ago).  I think this new batch looks pretty already. 

Cheers, 
Dana Glei 
Budding Cidermaker 

P.S. Thanks to Claude Jolicoeur for publishing your wonderful book.  It is 
worth every penny.  I currently treat it as my bible. 

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Subject: What to plant at 55 degrees 
From: Christoph Dietzfelbinger <info@bearmountaineering.ca> 
Date: Mon, 29 Aug 2016 18:17:35 -0700 

Hello cider folks, 

I have been making a very dry cider from the random apples I've been 
gleaning throughout the Bulkley Valley for the last ten years. Now I'm 
getting serious about bear-proofing my garden. This will require four 
strands of barbed wire at 10,000 Volts in addition to the 2 m high deer 
and moose fence I already have. 

What should I plant? I live at 55 degrees latitude in north central 
British Columbia, Canada. This is officially Zone 2, but we grow all 
kinds of apples and even some cherries around here. This year, we have 
grown some sweet corn. Forsythias do well as does basil in sheltered 
south facing spots. 

Do you have advice on apples I should plant for cider? 

Thank you for your help. 

Christoph Dietzfelbinger 
IFMGA/ UIAGM Mountain Guide - Bear Mountaineering and the Burnie Glacier Chalet 
CAA Professional Member 

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End of Cider Digest #2035 
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