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Cider Digest #1239
Subject: Cider Digest #1239, 12 July 2005
From: cider-request@talisman.com
Cider Digest #1239 12 July 2005
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Loooong ferments (Dick Dunn)
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Subject: Re: Loooong ferments
From: Dick Dunn <rcd@talisman.com>
Date: Tue, 12 Jul 2005 10:20:13 -0600
Tim Bray <tbray@mcn.org> wrote:
> If long, slow ferments make good cider, I must be making some excellent
> stuff. Of the 7 carboys filled last December, one was bottled in May, two
> finished just a week or two ago, and the rest are still perking! Two of
> them are almost done, at SG 1.005 or so, and I will probably bottle them in
> the next few days. But one is at SG 1.014, and one is at 1.02 - and that
> was the first batch pressed, back in November!
...
> The slow ferments are a little surprising, as I pitched wine yeast in some
> of them (71B and D47) and the temperatures haven't really been cold,
> averaging around 58 - 60 F most of the winter.
What I'd find surprising if I had fermentation go that slowly is not having
the cider go "off" in one way or another before the alcohol started to come
up to some useful level.
Did you perhaps sulfite a bit too much? I'm asking because that would
protect the juice from various other beasties and also slow down the yeast
a bunch.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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End of Cider Digest #1239
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