by Dogger Dan » Thursday Sep 16, 2004 12:09 pm
I had a go at a cider once and was really pleased. We can't get the concentrate you are mentioning so I used soft apple cider and a champagne yeast. I bounced it a bit with some dex and when it was finished fermenting, I primed it up in the bottle.
Clear as Crystal but dry as you say which is the way it is liked out in BC (about the only province that drinks it).
I like the call on the lactose, carefull with the assumption it is unfermentable, it is actually, there are all sorts of cultures that drink fermented milk, which within mammals, means the primary sugar is lactose. Lactose just isn't fermentable by yeasts we use to brew beer and wine. Get a good wilder and look out. (Remember, There is no substitute to cleanliness)
I am worried about the apples though, you might want to pasturize them in a boil (like your wort?) just to ensure the bactetria are looked after. And this, laugh as you will is not overkill.
Anyone heard of E-Coli? If not listen up. It is a real nasty little bacteria which can kill you dead. Normally you get it from eating uncooked hamburger. The long and the short is it comes from cows. Farmers let cows graze in the pasture around the nice apple trees. Apples fall off trees, (called windfall apples) and they fall in the cow patties and other happiness cows leave. Farmer washes them off and boom off to market. Unfortunately E-Coli is alive and well on your apple "cause no one really did much of a job on cleaning, they were more interested in getting done and quaffing some ales like all their wingers. You buy these beauty apples and squish it all up and put it in the stocking (point to note, buy the knee high stockings, not those with panties involved, ask your lady, after all this brew is for her) and all of a sudden you have a batch of cider with E-Coli and this would be bad, having a party and folks are dying. After all, I may chew about my missus and wish her dead on occasion when she wont see fit to be giving me a couple of bucks for the extra pint, but it would be another if it actually happened. It is something to think about. Have a read on my Cherry Stout to get a feel for pasturization. If you need some more info and convincing do a search on E-Coli and Walkerton, a little town 60 min North of me and have a good read.
Lastly a bit of citric acid would be good just to prevent oxidation. It may already be in the kit, check the ingredient dec.
That is about as morbid as I have ever been over a brew, Sorry will try and make that up next time.
Dogger