Cider making

[Ken L]

There might be more to it than just semantics. I would make sure I used a wine type yeast because it will take 12%-15% abv by vbefore the alcohol kills the yeast and might add pectolase to destroy pectin, a vitamin B supplement (yeast likes vit B ) and I'd probably add a couple of lbs or so of sugar to the must, after consulting my trusty hydrometer.

 

Yes, the method is a little different and although a lot of cider is made using the wild yeasts on the apples, the commercial process is a little more controlled. I can't speak for the big producers but I do know that Young's (one of the biggest home brewing companies in the UK) sell exactly the same strain of yeast as cider and champagne yeast.

 

So, if we pick two still drinks both made from fermented crushed apples, both exactly 10% ABV (my arbitrary dividing line) and call one a cider and one a wine, what differences would you expect between them ?

 

It's not adding sugar - you do that with both cider and wine to control ABV or to back sweeten after stabilising.

It's not the ABV, they're the same.

It's not vitamin B - Yeast nutrients are used widely.

It's not the SG - they will have started and ended up at pretty much the same points to achieve the same ABV.

It's not pectolase - a lot of ciders will clear naturally but all this does is avoids any protein haze.

Is it just the type of bottle you use ?

[ayjay]

Ok, so while we're talking apples and alcohol can anyone explain why Calvados gives me an almost instant headache totally out of proportion to the amount of alcohol consumed and completely dissimilar to if I drink any other form of alcohol be it wine, beer, cider, or spirits?

[Renrag39]

I get the same thing with any White Wine. Half a glass the night before and I pay for it the next day. Bottle of Red with a Whiskey chaser... Fresh as a daisy next day. I can't work it out?

 

Renrag

[Phone]

ayjay

 

I didn't know the stuff. "The French apple-flavored spirit Calvados is made by aging it in wooden casks before bottling." Brandy like? Up to 100 proof?

 

Renrag

 

You're simply going to have to stop using magnum size glasses.

 

These are the same issues that provide for a bizillion carp bait flavors. Picky, picky, picky

 

(In my heart of hearts, I don't believe either one of you). I can't say that in two dimensions without risk of "making a personal attack" or some similar malarkey bunkum. Not true, I would never do that. Please remember, I'm having fun. My mother once made me eat lima beans. To this day, I can projectile puke a lima bean 20 meters.

 

Phone

[corydoras]

ayjay

 

I didn't know the stuff. "The French apple-flavored spirit Calvados is made by aging it in wooden casks before bottling." Brandy like? Up to 100 proof?

 

Renrag

 

You're simply going to have to stop using magnum size glasses.

 

These are the same issues that provide for a bizillion carp bait flavors. Picky, picky, picky

 

(In my heart of hearts, I don't believe either one of you). I can't say that in two dimensions without risk of "making a personal attack" or some similar malarkey bunkum. Not true, I would never do that. Please remember, I'm having fun. My mother once made me eat lima beans. To this day, I can projectile puke a lima bean 20 meters.

 

Phone

I have a bottle of moonshine Calva beside me right now. It must be about 90%-95% ABV, almost pure ethanol. I can buy it for about 10 euros a liter in Normandy. A most delightful elixir it is too.

[Steve Walker]

I think the only meaningful dividing line between "wine" and "fermented fruit juices which aren't wine" is the one between grapes and everything else. Lacking, however, a better word than "wine" for things like fermented elderberry or blackberry or whatever, it's not a very useful line!

[Ken L]

I agree Steve. Even the pear cider/perry thing that was raised ealier isn't very helpful either because if it's made from mixed apples and pears or made from any pears other than perry pears then it isn't perry, it's pear cider - or whatever you choose to call it.

[Renrag39]

Renrag

You're simply going to have to stop using magnum size glasses.

Thanks Phone for curing my Dilemma!

 

Try Pálinka... I think its Hungarian for 'lighter fuel'...

http://en.wikipedia.org/wiki/P%C3%A1linka

 

Good stuff it is too! Especially Törkölypálinka made from Grape Pomace and Rosemary, the homemade type.

 

Renrag

[chesters1]

Thanks Phone for curing my Dilemma!

 

Try Pálinka... I think its Hungarian for 'lighter fuel'...

http://en.wikipedia.org/wiki/P%C3%A1linka

 

Good stuff it is too! Especially Törkölypálinka made from Grape Pomace and Rosemary, the homemade type.

 

Renrag

 

polmos is ok as well

its fine neat

http://www.thewhiskyexchange.com/P-5129.aspx

Edited September 4, 2011 by chesters1