7 Nov
2014
7 Nov
'14
4:32 p.m.
The discussion related to stopping fermentation should be corrected.
Potassium sorbate does not stop fermentation. Potassium sorbate keeps
existing yeast cells from reproducing but it doesn't stop existing cells
from continued fermentation. Further, sorbate does not inhibit "spoilage"
organisms like lactic acid bacteria or Brettanomyces. It is not unusual for
fresh (unpasteurized) juice to have lactic acid bacteria and even Brett in
it. The lactic acid bacteria are a big concern because they can metabolize
the sorbic acid from the potassium sorbate into a nasty crushed geranium
leaf characteristic.
To minimize the yeast cells still present (they will not reproduce after
the sorbate but they will continue to ferment) you want to rack the cider,
perhaps after chilling to get as much yeast as possible to drop out. Then
you want to add sulfites (e.g., campden tablets). The sulfites also help
eliminate the spoilage organisms. Traditionally, the sorbate would be added
a day after the sulfite treatment.
On Fri, Nov 7, 2014 at 9:33 AM, Dave Royer dave(a)droyer.org [mnbrewers] <
mnbrewers(a)yahoogroups.com> wrote:
For anyone looking for a cheat sheet on making hard cider, yesterday's
newsletter contained a link to an article I wrote to help get you started.
I had tons of help from other MHBA members and welcome feedback, questions
and suggestions!
http://www.mnbrewers.com/getting-started-making-hard-cider/
Dave
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Posted by: Dave Royer <dave(a)droyer.org>
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Steve Piatz sjpiatz(a)gmail.com