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Old 09-30-2008, 10:49 PM   #1
Bibulous
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Anyone have info / a method or recipe for Basque cider?

Travelling around San Sebastian in the Basque country, I got to try the local cider - amaaaazing! It is definitely different from other ciders: not nearly as sweet - a tiny bit sour, in fact - but great with food and especially on a hot day. I think the fermentation is 'malo-lactic'? Does that require a different culture than just yeast? Thanks for any light you can shed...!



 
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Old 10-01-2008, 05:24 AM   #2
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Basque Cider - eitb24.com


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Old 10-01-2008, 06:31 AM   #3
Bibulous
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Thanks Orfy! I actually saw that article in my googling...

does anyone know how malo-lactic fermentation is done?

 
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Old 10-01-2008, 07:29 AM   #4
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Add a malolactic culture (liquid or powder) and let the bacteria do their magic.
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Old 10-24-2008, 12:00 PM   #5
bro
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It's spontaneous fermentation only, otherwise it can't be legally called sagarno in Basque, or sidra natural in Spanish


 
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Old 10-24-2008, 12:16 PM   #6
mrfocus
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Quote:
Originally Posted by Bibulous View Post
Thanks Orfy! I actually saw that article in my googling...

does anyone know how malo-lactic fermentation is done?
Or let the finished cider on the lees for a while.

There's also something called batonnage (you stir up the yeast a lot) after alcoholic fermentation is done. It's supposed to start malo-lactic fermentation.

Which, by the way, gives cider a softer taste (malic acid is harsher than lactic acid).
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Old 10-24-2008, 01:52 PM   #7
bro
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here's another article

Sagardotegi - Wikipedia, the free encyclopedia

 
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Old 09-16-2011, 06:48 PM   #8
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my apologies in advance for digging up an ancient thread, but there is really not a lot of information online about creating basque ciders and I wanted to relay my experiences.

I made a batch of cider from pasteurized, unfiltered juice to which I added red star montrachet yeast and bottle dregs from a couple bottles of basque cider (isastegi and sarasola: see http://www.overcarbed.com/?p=1616). about a month later I went to rack the cider and discovered an impressive pellicle along with a very lambic-like aroma similar to the ciders from which I had pulled the dregs.

the cider appears to be "sick" at the moment, but I will update with results in a few (6+) months with future developments. I'm thinking about adding oak cubes, and maybe attempting another batch with a less attenuative yeast.


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Old 09-18-2011, 06:18 AM   #9
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That's pretty funky looking.
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Old 04-22-2012, 01:48 AM   #10
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ssf .. is there an update on your cider? I just had one get infected with lacto and it is starting to get a pellicle.



 
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