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Cider Digest #1999
Subject: Cider Digest #1999, 4 November 2015
From: cider-request@talisman.com
Cider Digest #1999 4 November 2015
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1997, 28 October 2015 (Dan Kelly)
Re: Cider Digest #1998, 31 October 2015 (Stephen Wood)
Re: Cider Digest #1998, 31 October 2015 (Jack O Feil)
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Subject: Re: Cider Digest #1997, 28 October 2015
From: Dan Kelly <blueheronorchard@centurytel.net>
Date: Thu, 29 Oct 2015 00:02:47 -0500
Regarding Al Yelvingtons' " a non-corrosive sanitizer", I use a
product from Ecolab, "Vortexx" and it is usable for organic
production on the equipment. I sanitize my apples before pressing
with Ecolab's Tsunami 100. The Shinko cider press, I bought used 12
years ago, has an aluminum frame. I can see where the previously
used cleaners/ sanitizers have eaten away at the horizontal aluminum
plates. The two products I mentioned are a combination ; Hydrogen
peroxide, Peroxyacetic acid , Octanoic acid and have no apparent
affect on the equipment , as long as I have taken charge of the press.
Dan Kelly Blue Heron Orchard
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Subject: Re: Cider Digest #1998, 31 October 2015
From: Stephen Wood <swood@farnumhillciders.com>
Date: Sat, 31 Oct 2015 19:56:28 -0400
Re: CD #1998, Yeast Strains and Perry
The guy meant "sulfites," not "sulfates." Lighten up.
SW.
On 10/31/15 12:16 PM, "cider-request@talisman.com"
<cider-request@talisman.com> wrote:
...
>
> Subject: Yeast Strains and Perry
> From: Charles McGonegal <cpm@appletrue.com>
> Date: Wed, 28 Oct 2015 21:31:41 -0500
>
> RE: yeast strains and SO2. Please watch the number of electrons. Per-ide,
> -ide, elemental, hypo-ite, -ite, -ate, per-ate. They are all different
> critters. If you are using sulfates, you are doing something weird.
>
> RE: yeast strains, and cold crashing. A few winemaker-ciderists I know
> practice cold crashing. The one who enters GLINT has always scratched his
> head over remarks that his cider tastes like a 'macro' cider. I've long
> suspected the cold crashing 'freezing' a certain pre-complete fermentation
> ester profile in place.
>
> RE: Perry. Sulfides likely come from poor yeast nutrition. Usually N,
> possibly O. Perry is really susceptible to it. And diethyl-disulfide,
> too. It might be potable-fixable, but the aroma will always be damaged. Oh,
> and your initial acid correction should probably have been on the order
> of 3-5g/L. That's a lot more than teaspoon. Even Asian pears have diddly
> squat acidity.
>
> Sent from my iPhone
> Charles McGonegal
> AEppelTreow Winery
> Artisan Cider & Spirits
> (262)496-7508
...
------------------------------
Subject: Re: Cider Digest #1998, 31 October 2015
From: Jack O Feil <feilorchards@juno.com>
Date: Sun, 1 Nov 2015 18:01:05 -0800
This is Jack Feil in north Central Washington and Iam interested in your
project and nay be of help. Iam converting my old desert apple trees to
newer and more up
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End of Cider Digest #1999
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