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Cider Digest #0572
Subject: Cider Digest #572, 20 December 1995
From: cider-request@talisman.com
Cider Digest #572 20 December 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
re:Cider Digest #571 (kurt schilling)
oak chips ("Kathy Booth (Waverly)")
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Subject: re:Cider Digest #571
From: kurt@iquest.net (kurt schilling)
Date: Wed, 13 Dec 95 13:44 EST
>metals that cider should not contact
>my question is three part:
> 1. which can't touch?
>2. why not?
>3. what would happen?
Dear Dann:
As to your tripartite question;m
1) Unfermented ciders shuld not contact copper, or cast iron or carbon steel.
2) The pH of the cider will aid ind dissolving metal ions fromthe metals,
this causes a discoloration of the cider.
3. Your cider can/ would trun green from copper ions, and can turn black
from oxidation of iron ions.
4. Brass would probably be OK if it has been passivated in a bath of 2 parts
acetic acid and one part hydrogen peroxide for 10 minutes. Othewise it could
dissolve lead from the brass and copper. Be cautious. Stainless Steel is OK
to use with ciders.
Ph of sweet (unfermented) cider can range from 2.9-5.4 depending on the make
up of the must. High acid musts need to be reduced somewhat, and a low acid
must should be acidified somewhat.
I'd suggest refering to Sweet and Hard CIders by Proulx and Nichols as a
good general beginning.
Slainte mhor!!
Kurt Schilling
Steinhaus Farm and Vineyard
Kurt
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Subject: oak chips
From: "Kathy Booth (Waverly)" <kbooth@isd.ingham.k12.mi.us>
Date: Fri, 15 Dec 1995 21:58:48 -0500 (EST)
I'm adding oak chips (from the brew shop @ .50/oz) to 5 gal of cider.
How many oz should be added for how long? I heated some cider to 160
degrees F and soaked the chip 20' to reduce the beasties then added them
to the carbouy. Is this advisable or necessary? Maybe I should have
added the liquid and left the chips out. Would that give enuf oak flavor?
If any of you have killer recipes for flavored cidre, I'd be interested.
Thanks all. Jim Booth, Lansing, MI
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End of Cider Digest #572
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