Last week to Enter the Spike Brewing 20 Gallon Sight Glass Kettle Giveaway!



Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > random cider questions
Reply
 
LinkBack Thread Tools
Old 06-17-2007, 08:07 AM   #1
Jack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts
Likes Given: 1

Default random cider questions

Total cider noob here...

Next weekend I'd like to start an apple wine and a cider.

Couple random questions:

1. Is there any way to remove pectin from juice without using pectinase? That is, can it be precipitated or filtered off? Some research has indicated that juice has enzymes in it that break down pectin into fusel alcohols, which I would like to avoid. I know that enzymes are destroyed by heating, so this may ultimately lead me to pasteurize my juice.
2. How long should cider be left on the lees?
3. Having done some research, I think I may be interested in doing a malolactic conversion on the apple wine. I understand that this should be done near the end of fermentation. At what gravity should I do this? Or does it not matter that much?

__________________
Jack is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2007, 01:09 PM   #2
mgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Montgomery, Alabama
Posts: 292
Liked 4 Times on 2 Posts

Default

If you start with juice and not cider it will help. If you heat you may cause yourself more issues that not heating. Pectin is in all fruits, different concentrations for different fruits. Heating a juice will cause cause some of the pectin to solidify and create a haze or cloudiness. I have used pectic enzyme for years but if you don't want to use it then you may be bulk aging for a long time. Aging will remove the cloudiness but it may take awhile.

Once I rack into the secondary I then will rack every 30 days until it is crystal clear. The longest I leave anything on the lees is 6 weeks, with Lalvin D47, as it starts getting a spicy flavor. Be careful of this however as it can go from spicy to bitter very quick.

Malolactic ferm removes acid. I don't care for this personally as it removes the flavor for my taste. Kind of like drinking watered down apple juice. There are several articles on the net concerning malolactic ferm. Just read up on the yeast your using. some are not compatible with concurrent malolactic ferms.

__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone
mgayer is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First time--random questions emilybeth Beginners Beer Brewing Forum 3 11-02-2009 06:04 PM
Random kegging questions claphamsa Bottling/Kegging 5 03-13-2009 12:48 AM
Random Questions Nanik006 Beginners Beer Brewing Forum 15 10-27-2008 07:53 PM
Random Questions BruDaddy Beginners Beer Brewing Forum 1 04-01-2008 05:13 PM
A Few Random Keg Related Questions Jonnio Bottling/Kegging 11 01-05-2008 06:30 PM



Newest Threads

LATEST SPONSOR DEALS