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Old 12-17-2012, 09:55 PM   #1
levifunk
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Default cider keeve

First time trying to keeve.
http://funkfactorybrewing.blogspot.c...der-keeve.html

Its way more work than I thought

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Old 12-17-2012, 10:32 PM   #2
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Ah, Keeving. Good on ya for giving it a go.

Very interesting yeast blend I've not seen before, good choice I think though, as many old world ciders do have Brett elements to them. Should have lot's of character. Don't be to worried about still having pectin at the bottom, it's pretty common. So long as the juice went brilliantly clear you should be good. My Keeves have been about 50/50 when it comes to having it all rise.

Sucks about your juice efficiency, guess the orchard doesn't have a press of their own?

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Old 12-18-2012, 12:34 PM   #3
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No, they don't have a press of their own. At least not yet. We had juice pressed to fill 2 wine barrels. But when we asked if they could grind the apples and let the pulp sit for 24 hours before pressing, they said they couldn't. Do you know if any presses in the US are keeving?

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Old 12-18-2012, 05:07 PM   #4
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None that I know of commercially. most systems that I've seem have the grinder and press in sequence so it would be a big hassle just like you reported.

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Old 01-09-2013, 06:02 PM   #5
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Follow up on this, I have a successful keeve
http://funkfactorybrewing.blogspot.c...ve-day-23.html

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Old 01-11-2013, 10:38 AM   #6
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I have never read of someone adding yeast to juice after a successful keeve.

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Old 01-11-2013, 12:18 PM   #7
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Quote:
Originally Posted by Joe_in_CT View Post
I have never read of someone adding yeast to juice after a successful keeve.
I've seen it mentioned a couple of times in reference to French cider making. Only occasionally inoculating when the natural yeast fail too take hold, but it appears (to me) that they see it as more of fixing a stuck fermentation by increasing the cell count, as opposed to using a commercial yeast as we typically do over here. Both times, the cidermaker ordered yeast previously isolated from a commercial cider operation. Once from a cider lab in Rennes, and once from a cider lab in Rouen.
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Old 01-11-2013, 03:37 PM   #8
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Yea, I'd venture to guess this is the first time Lambic yeast has been pitched into keeved cider.

What do the french typically use as a fermentation vessel when keeving?

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Old 01-11-2013, 06:20 PM   #9
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What do the french typically use as a fermentation vessel when keeving?
I've mostly seen a mix of neutral oak and stainless steel vessels with some of the oak casks pushing 2,000 gallons probably, but that's far from a representative sample.
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Old 01-11-2013, 10:07 PM   #10
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I've mostly seen a mix of neutral oak and stainless steel vessels with some of the oak casks pushing 2,000 gallons probably, but that's far from a representative sample.
You think they get any yeast from the previous use of the oak?
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