24 Oct
2014
24 Oct
'14
5:21 p.m.
Thanks, and yeah, it was. It sucked not being able to trust my equipment to put out clean
beer. I think the bottom line is that if you have the option, you might as well just use
pasteurized cider to begin with. You avoid the risk of contamination at all levels by
doing so.
~ Scott
On Oct 24, 2014, at 12:06 PM,
"popice(a)juno.com" <popice(a)juno.com> wrote:
Scott,
That must have been very different cider from what we have been getting through the club
buy. I have been experimenting with NOT using camden tablets at all, the last couple of
years, and just pitching yeast immediately when I get home. I have had great results. It
turns out just as well as when I used the camden tablets. So I'm not sure what
happened with your cider, but that is a bummer. Sounds like a pain in the ass to get your
system all clean again.
Don
---------- Original Message ----------
From: Scott Trenda <korisu(a)gmail.com>
To: Dave Royer <dave(a)droyer.org>
Cc: "mba(a)thebarn.com" <mba(a)thebarn.com>
Subject: Re: [mba] Cider Discussion Part 1 - Got your juice...now what?
Date: Fri, 24 Oct 2014 11:41:35 -0500
I have to jump in here because of my experience last year. I used 5 gallons of
unpasteurized cider from Pine Tree in Dellwood. I crushed and used one Campden tablet per
gallon, waited 48 hours and pitched. It apparently wasn't enough, because the cider
ended up tasting VERY infected - I had to dump the whole batch because it was so
undrinkable. What's more, the bacteria from that cider ended up infecting my siphon,
which in turn infected several (7-8) subsequent batches of beer I brewed. The bacteria in
there is nasty stuff that can even infect a beer in the secondary, and will leave a sharp
throat taste in any beer if infected. The only good result I had out of that cider was
when I took the remaining six gallons and boiled it in my kettle before pitching. Beware!
~ Scott
On Oct 24, 2014, at 10:54 AM, Dave Royer
<dave(a)droyer.org> wrote:
Hey cider experts...I am putting together a Cider quickstart guide for the club website
and would love some thoughts/comments/suggestions from all the cider experts in the club
here. I posted this to the Facebook group as well. I'll compile the suggestions and
answers and share with everyone.
I'm going to toss a few questions here to get opinions, suggestions and thoughts on
the process. I'll stagger these over a couple days to cover the specific steps.
Starting out, what do you do first things when you get your juice? Here's what I
have. What did I screw up or what would you suggest doing differently?
If using pasteurized cider:
- Add Sugar, if desired
- Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
- Add 2.5 tsp pectic enzyme
- Check and record the gravity
- Pitch yeast (this is my next topic for another day)
If using unpasteurized cider (5 gallons):
- 1 crushed Campden tablet, blended with a little juice to disolve
- Add yeast nutrient - 1.25 tsp (or Fermaid K - 5 grams)
- Add 2.5 tsp pectic enzyme
- Add sugar, if desired
- Check and record the gravity
- Wait 48 hours for campden to come out of solution before pitching
- Pitch yeast (this is my next topic for another day)
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