User:Tim Newcombe

From Ukcider

IN PRAISE OF UK CIDER

Dear UK Cider, I have been very impressed by your site and its dedicated contributors,(especially Rose and Andrew Lea).The sharing of skills and knowledge is admirable,and is one of the great things about the internet. Both contributors are inspirational for different reasons.It was Rose I came across first. She is really inspirational,charming and a delight to read.She makes you feel that there is hope for us all ! I need that at the moment because my cider is going hopelessly wrong .Andrew's site is easy to understand and provides us with all his expertise.

On the subject of using net curtains I am very grateful to Ray and his information about using them.I can confirm that Arran Lace material is still obtainable from Filigree Ltd in Nottingham(Tel 01773 811619).The item code is 4260,and is called Arran Lace.If you are told that is no longer available there is a very kind lady in the 'factory shop' called Julie who will find it for you. But beware that it comes with a lead strip at the bottom(for weight) which needs removal before use.Mine worked perfectly , show no signs of wear,and they are so easy to wash.

This year I made a press out of 4x3 fence posts based on the one in the Proulx and Nichols book on Cider.It turned out to be bigger than expected and would have been much easier with the right tools!The tray etc came from Ray's initial designs ,and the racks (150 cm) from Vigo.With 9 layers the press managed 15 gallons easily.I could have obtained much more on repressing,but had no shortage of apples collected locally that I didn't bother.I managed 80 gallons in the end. 20 gallons has made a beatiful juice after pasteurisation. As for the cider I had OG of 1.042 -4 on average and a PH of 3.2-3.So I took a gamble and left it to do its own thing in a 100 litre Spiegel fermenter and 7 x 5 Gallon barrels. I think that the valves on the barrels no longer work and have contributed to my problem,even though everything has been thoroughly sterilised and cleaned. 2 of the barrels were smelling sulphurous after two cold weeks.I then began to worry that I hadn't gone down the route of sulphiting ,adding yeast and also sugar to boost the SG. I then added yeast and sugar and had huge activity ! Since then 2 of the barrels have lost over half their contents and they also smell suspect. Can anyone make it clear to me when is the correct time to add sugar if you are going down the route of 'partial kill' with sulphiting and then adding yeast the following day ? I would be very grateful for any help. Tim from South Warks.

Hi Tim, Adding sugar, in my experience as a winemaker, is always done best after fermentation has started, indeed better when it's quietening down and can be added in doses to get a longer, steady fermentation which results in a better end-product. What you don't really want is an explosion of acitivity, severe frothing and loss of juice. Decide what final ABV or ideal SG you require and add sugar to suit; many books will list the amount of sugar to be added to the gallon to end up at a required ABV. Make a note of this, let the fermentation kick-off and add the requisite amount of sugar further down the line.

Did you carry out a partial-kill using sulphite? Ph sounds about right. You may find that the sulphurous smell is a by-product of early fermentation and due to some of the sulphur compounds in the SO2 and from the apple juice being released. If the containers are under air-lock and air-tight, I'd monitor but leave well alone. If the valves are suspect, these may need further investigation or repair / replacement.

Ideally, press the fruit, check Ph and SG of the juice, work out how much SO2 to add based on Ph for partial kill and bung it in. Leave for 24 to 48 hours, then pitch with your chosen yeast. When fermentation has slowed and is steady, start to add the sugar in doses.

Glad the other stuff on here has helped you. Good luck! --Ray 12:50, 14 November 2008 (GMT)

Ray,Thanks for your reply.That's exactly what I wanted to know !Your pages on making a press inspired me to get on with it this year.I had your press in mind when designing mine but wanted a wider base for the collecting tray to sit on so adapted it. Previously I have taken apples elsewhere to be pressed.I have been very good at getting the juice in the barrels,but not so good at finishing the product. This year I had planned to play safe and do a 'partial kill' but changed my mind and let it go its own way. I then regretted it and added yeast after two weeks of little activity.I could have been more patient perhaps,but was worried by the sulphurous smell,which had not come from sulphiting. Thanks for your help.Its good to know their are other people out there doing the same thing and are prepared to share. Tim. 8.20 pm 14th November 2008