14 Nov
2001
14 Nov
'01
4:09 p.m.
Speaking of cider, maybe someone with some experience can give me advice? My
original intent with this year's batch (my second try) was to experiment with
cider's natural yeasts to see how that would affect the finished product. I was
hoping for something a little bit on the sweet side (1.010-1.020). I restrained
myself long enough to let it get going, which took a few days. I finally got
around to tasting it a couple of days after noticing active fermentation, and it
was already quite dry at about 1.004. Now I would like to kill the critters off
and maybe add something back to increase the apple flavor and/or sweeten it.
Should I just chill it and add a little fresh pasteurized or preserved cider to
taste? Has anyone tried something like this that would care to share their
experience?
"Russell Loucks" <rjl(a)mm.com> on 11/14/2001 03:43:44 PM
To: "Rick Larson" <rick(a)adc.com>, "My Beer Alias List"
<mba(a)thebarn.com>
cc: (bcc: Jason Nelson/MN/Unitedmail)
Subject: Re: Cider
Holy Wild Yeast, Batman!!!
I was hoping the wild yeast present in my batch of cider would be strong
enough to ferment, but no!!!! After two days of no activity I had to pitch
some champagne yeast..... I got my cider at the 'club press' at Webbers.
This year's batch of cider is the first batch that didn't didn't have
enough
wild yeast on it to ferment. Oh, well. I just racked mine into
secondaries. Rather dry tasting (as a result of using the champagne
yeast....).
Enjoy!
R
----- Original Message -----
From: "Rick Larson" <rick(a)adc.com>
To: "My Beer Alias List" <mba(a)thebarn.com>
Sent: Wednesday, November 14, 2001 3:28 PM
Subject: Re: Cider
Jim's cider post reminded me to give a quick
update on
my cider.
I hope everyone's cider is happily fermenting. The club buy
cider is really getting great (a bit of sulfur in the nose does
blow off). I was racking some off into a serving container
until the boys said the cider was tasting "funny".
My technique is very simple. Pour jugs into sanitized
corny keg. Let sit for 3 days at basement temperature.
Put in fridge. Chill. Blow off any pressure and serve it.
I've been really enjoying this years batch and hope to have
some left by Thanksgiving.
I'll have to try some more tonight :-).
rick
14 Nov
14 Nov
4:32 p.m.
New subject: Cider
Yes, you're right on target. Depending on how dry tasting it is and what I
want for a finished product I add either some fresh cider or some honey into
the keg. For honey, I bring1/2 to 1 cup to just about boil in about 2 cups
of water, then toss that in and bottle (or keg). For cider, just toss that
in before kegging or bottling.
R
----- Original Message -----
From: "Jason Nelson" <"jason_nelson"(a)uhc.com>
To: "My Beer Alias List" <mba(a)thebarn.com>
Sent: Wednesday, November 14, 2001 4:01 PM
Subject: Re: Cider
Speaking of cider, maybe someone with some experience
can give me advice?
My
original intent with this year's batch (my second
try) was to experiment
with
cider's natural yeasts to see how that would
affect the finished product.
I was
hoping for something a little bit on the sweet side
(1.010-1.020). I
restrained
myself long enough to let it get going, which took a
few days. I finally
got
around to tasting it a couple of days after noticing
active fermentation,
and it
was already quite dry at about 1.004. Now I would
like to kill the
critters off
and maybe add something back to increase the apple
flavor and/or sweeten
it.
Should I just chill it and add a little fresh
pasteurized or preserved
cider to
taste? Has anyone tried something like this that
would care to share
their
experience?
"Russell Loucks" <rjl(a)mm.com> on 11/14/2001 03:43:44 PM
To: "Rick Larson" <rick(a)adc.com>, "My Beer Alias List"
<mba(a)thebarn.com>
cc: (bcc: Jason Nelson/MN/Unitedmail)
Subject: Re: Cider
Holy Wild Yeast, Batman!!!
I was hoping the wild yeast present in my batch of cider would be strong
enough to ferment, but no!!!! After two days of no activity I had to
pitch
some champagne yeast..... I got my cider at the
'club press' at Webbers.
This year's batch of cider is the first batch that didn't didn't have
enough
wild yeast on it to ferment. Oh, well. I just racked
mine into
secondaries. Rather dry tasting (as a result of using the champagne
yeast....).
Enjoy!
R
----- Original Message -----
From: "Rick Larson" <rick(a)adc.com>
To: "My Beer Alias List" <mba(a)thebarn.com>
Sent: Wednesday, November 14, 2001 3:28 PM
Subject: Re: Cider
Jim's cider post reminded me to give a quick
update on
my cider.
I hope everyone's cider is happily fermenting. The club buy
cider is really getting great (a bit of sulfur in the nose does
blow off). I was racking some off into a serving container
until the boys said the cider was tasting "funny".
My technique is very simple. Pour jugs into sanitized
corny keg. Let sit for 3 days at basement temperature.
Put in fridge. Chill. Blow off any pressure and serve it.
I've been really enjoying this years batch and hope to have
some left by Thanksgiving.
I'll have to try some more tonight :-).
rick
5 p.m.
New subject: Cider
The cider is very good this year. A little more sulphur than I
remember, but it does blow off quick. My fermentation technique is
to simply replace the cap with an air lock. This way I can freeze
the extra gallons and ferment them when I need. It has plenty of
wild yeast, Russ, you just need more faith ;->. I drink mine after
4-5 days and try to finish it up before it gets too dry (2 weeks).
Jason, you can sweeten it and when you get the gravity where you want
it, you can knock down the yeast with campden tablets or potassium
metabisulphate available at local hb stores.
--
---------------------------------------------
Michael Valentiner, Minneapolis, Minnesota
mvalentiner(a)yuck.net
15 Nov
15 Nov
1:10 p.m.
New subject: Cider
I got the fresh pressed Cider at Webber's (thanks to Mark, Al, and
Scott for sticking around at the beginning of the Packers/Vikings
game). I poured it directly into cornies at the orchard, then put it in
the garage. A few cool days and near freezing nights kept the bugs
under control, and the cider relatively sweet. It is picking up in
carbonation as we've been having the warm spell. It still tastes great.
Wild bugs rule!
Andrew
--- Michael Valentiner <mpv(a)yuck.net> wrote:
The cider is very good this year. A little more
sulphur than I
remember, but it does blow off quick. My fermentation technique is
to simply replace the cap with an air lock. This way I can freeze
the extra gallons and ferment them when I need. It has plenty of
wild yeast, Russ, you just need more faith ;->. I drink mine after
4-5 days and try to finish it up before it gets too dry (2 weeks).
Jason, you can sweeten it and when you get the gravity where you want
it, you can knock down the yeast with campden tablets or potassium
metabisulphate available at local hb stores.
--
---------------------------------------------
Michael Valentiner, Minneapolis, Minnesota
mvalentiner(a)yuck.net
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16 Nov
16 Nov
11:52 a.m.
New subject: Cider
Michael Valentiner
The cider is very good this year. A little more sulphur than I
remember, but it does blow off quick. My fermentation technique is
to simply replace the cap with an air lock. This way I can freeze
the extra gallons and ferment them when I need. It has plenty of
wild yeast, Russ, you just need more faith ;->. I drink mine after
4-5 days and try to finish it up before it gets too dry (2 weeks).
Jason, you can sweeten it and when you get the gravity where you want
it, you can knock down the yeast with campden tablets or potassium
metabisulphate available at local hb stores.
As in winemaking, you can also let it ferment until all activity stops.
This will give you a reading below zero on the Balling scale. If you then
bring the reading up to zero, you should have about 2 percent sugar, which
seems to please most folks. .10 lb sugar per gallon will increase the
Balling about 1 degree.
If you plan on bottling this, watch out. I use a fermentation inhibitor
known as potassium sorbate or "Sorbistat". The campden tablets Mike
mentions can give some folks "stuffy" noses, so I don't use them much.
They
can be useful for initially killing wild yeasts if you don't heat your
fruit/juice before fermenting.
Mike Moranz, President
Minnesota Home Brewers Association
8786
days inactive
8788
days old
4 comments
5 participants
participants (5)
-
Andrew Ruggles -
Jason Nelson -
Michael Valentiner -
Mike Moranz -
Russell Loucks