24 Oct
2014
24 Oct
'14
5:06 p.m.
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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24 Oct
24 Oct
5:21 p.m.
New subject: Cider Discussion Part 1 - Got your juice...now what?
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)
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
____________________________________________________________
Map Your Flood Risk
Find Floodplan Maps, Facts, FAQs, Your Flood Risk Profile and More!
http://thirdpartyoffers.juno.com/TGL3141/544a8754820c37547d58st02vuc 
26 Oct
26 Oct
6:30 p.m.
New subject: Cider Discussion Part 1 - Got your juice...now what?
Dave,
I think those are some good general suggestions. Like Don, I don't bother
inhibiting the natural yeast, the commercial yeast is plenty good at
overpowering it. Not to mention I always enjoy fermenting one batch with
said natural yeast. But with that said I know many club members make great
cider and do kill the natural yeast. Over the years I have also stopped
using pectic enzyme and have no clarification issues.
Scott,
I'm guessing the yeast you pitched never got fermenting healthily enough. I
know most people had slower initial fermentation last year. I wonder if
there was still too much SO2 present when you pitched. I know 1/1 gallon is
the recommended amount, but I think many people use less. Chris Smith can
clarify what he does if he sees this as i know he uses campden tablets.
Infections are no fun, sorry to hear. Cheers!
Jonathan Beckel
On Fri, Oct 24, 2014 at 12:21 PM, Scott Trenda <korisu(a)gmail.com> wrote:
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
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
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)
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
_______________________________________________
mba mailing list
mba(a)thebarn.com
http://www.thebarn.com/mailman/listinfo/mba
____________________________________________________________
Map Your Flood Risk
Find Floodplan Maps, Facts, FAQs, Your Flood Risk Profile and More!
http://thirdpartyoffers.juno.com/TGL3141/544a8754820c37547d58st02vuc
4059
days inactive
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days old
2 comments
3 participants
participants (3)
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beckel -
popice＠juno.com -
Scott Trenda