Published by Rose at March 17, 2009
in diary.
Tom,
Many thanks for the benefit of your experience. Your results when
blending at this time of the year have confirmed my fears . I also
think that your phrase ‘moving too rapidly below 1.020 describes what
is happening with my trial 5 litre blend.
I think that the final SG is probably unpredictable, simply because
there is no way of knowing the level of nutrients still remaining in
the juice.
Blending appears to be a matter of trial and error. I’ve decided that
the wisest course would be just to blend a portion of each cider, say
1/3. This will leave similar quantities of each cider unblended, in
case things go wrong!
Thanks again,
Rose.
The other day Barry and I were talking about blending keeved ciders.
He told me that by so doing, he had achieved a pleasing blend that has
settled out at around 1010. I’ve since been wondering if anyone else
who has done this, or even perhaps regularly does so, would care to
comment.
I have blended juices after pressing that were then successfully
keeved, but I’ve not blended ciders after keeving. This year I would
like to, because of the considerable disparity between my batches.
This puts me in a dilemma as I’m not sure what the outcome may be.
If I were to set a GCE question on the subject it would go something
like this:
Two keeved ciders whose fermentations are essentially stabilised, one
at SG 1.03 and the other at SG 1.01 are blended together in equal
quantities. What is the resultant SG?
The answer would seem to be 1.02, but is it? I am wondering if the
less perfectly keeved cider would act disproportionately on the high
level of sugar remaining in the well keeved cider and thus drag the
resultant SG down to its own level?
Rose.
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