Here are some shoots from the riddling process.
Showing posts with label yeast. Show all posts
Showing posts with label yeast. Show all posts
Monday, March 25, 2013
Step 10: Riddling
10 days before disgorging I started riddling. I hope that I will be able to remove all the yeast in only 10 days. If not I have to continuous. However, in order for my experiments to make sense I have to take out sample on day 66 (66 days of bottle fermentation) in order to be able to compare with the traditional ciders.
Here are some shoots from the riddling process.
Here are some shoots from the riddling process.
Thursday, March 21, 2013
Step 9: Bottling of Modern Cider
The idea of the modern approach to cider making was to do a secondary alcoholic bottle fermentation in the bottle following the making of a dry base apple wine. From this I will make a wine higher in alcohol and with more fizz. Beside this I have the idea that the autolysis of yeast will contribute to the overall flavor of the wine.
The modern cider was to be bottled when all sugar was fermented and the wine was dry. When bottled the SG was below 0 g/cm3. Ildrød Pigeon was very slow fermenting and has therefore not been bottled yet. However all other cider was bottled and added yeast and sugar. Sugar is important to allow the secondary fermentation to go on. I added 15 g/L in form of white table sucrose sugar. The yeast was the same Saccharomyces bayanus as used for the alcoholic fermentation.
For some of the ciders (AB-M, IM-M and SVA-M) I divided them in to two groups, to investigate the importance of nutrient level. Group 1 was only added yeast and sugar (as describes above) and group 2 was furthermore added Brillant flüssig, Tannin flüssig and Vitamon Ultra.
The bottles was closed with crown caps and laid down for secondary fermentation. I will take out samples on day 14, 35 and 66.
Calculations
Group 1:
Sugar are weighted on scale and added to the bottles (each bottle). 15 g/L x 0,375 L (the bottles used) = 5,6 g sugar.
Yeast: Calculations: 4 g yeast / 10 L wine = 0,4 g / 1 L. One bottle is 0,375 L = 0,4 g/L / 2,67 bottles per L wine = 0,15 g yeast per bottle. The solution is added to the bottles. 1 mL per bottle. So 1 mL should contain 0,15 g yeast. Therefore 15 g yeast should be added to the 0,1 L water and this solution is added as 1 mL to the cider.
Group 2:
Sugar and yeast as above.
Brillant flüssig. Calculations: 70 mL / 100 L wine = 0,7 mL / L wine = 0,26 mL per small (0,375 L) bottle of wine = 0,26 x 1000 = 260 microliter per bottle wine (added with automat pipet).
Tannin flüssig are added after Brillant flüssig. Calculations: 60 mL / 100 L wine = 0,6 mL / L wine = 0,23 mL per small (0,375 L) bottle of wine = 0,23 x 1000 = 230 microliter per bottle of wine (added with automat pipet).
Vitamon Ultra is a powder. Calculation: 60 g/100 L = 0,6 g / L wine. When small bottles 0,6 g / 2,67 = 0,22 g per small bottle. The powder is weightet and added directly to the bottles.
The modern cider was to be bottled when all sugar was fermented and the wine was dry. When bottled the SG was below 0 g/cm3. Ildrød Pigeon was very slow fermenting and has therefore not been bottled yet. However all other cider was bottled and added yeast and sugar. Sugar is important to allow the secondary fermentation to go on. I added 15 g/L in form of white table sucrose sugar. The yeast was the same Saccharomyces bayanus as used for the alcoholic fermentation.
For some of the ciders (AB-M, IM-M and SVA-M) I divided them in to two groups, to investigate the importance of nutrient level. Group 1 was only added yeast and sugar (as describes above) and group 2 was furthermore added Brillant flüssig, Tannin flüssig and Vitamon Ultra.
The bottles was closed with crown caps and laid down for secondary fermentation. I will take out samples on day 14, 35 and 66.
Calculations
Group 1:
Sugar are weighted on scale and added to the bottles (each bottle). 15 g/L x 0,375 L (the bottles used) = 5,6 g sugar.
Yeast: Calculations: 4 g yeast / 10 L wine = 0,4 g / 1 L. One bottle is 0,375 L = 0,4 g/L / 2,67 bottles per L wine = 0,15 g yeast per bottle. The solution is added to the bottles. 1 mL per bottle. So 1 mL should contain 0,15 g yeast. Therefore 15 g yeast should be added to the 0,1 L water and this solution is added as 1 mL to the cider.
Group 2:
Sugar and yeast as above.
Brillant flüssig. Calculations: 70 mL / 100 L wine = 0,7 mL / L wine = 0,26 mL per small (0,375 L) bottle of wine = 0,26 x 1000 = 260 microliter per bottle wine (added with automat pipet).
Tannin flüssig are added after Brillant flüssig. Calculations: 60 mL / 100 L wine = 0,6 mL / L wine = 0,23 mL per small (0,375 L) bottle of wine = 0,23 x 1000 = 230 microliter per bottle of wine (added with automat pipet).
Vitamon Ultra is a powder. Calculation: 60 g/100 L = 0,6 g / L wine. When small bottles 0,6 g / 2,67 = 0,22 g per small bottle. The powder is weightet and added directly to the bottles.
Monday, February 25, 2013
The Producer: Kim Johansen @ Pomona
I met with Kim at his office located in historical surroundings at the old Carlsberg area here in Copenhagen. Until 2008 millions of beers was brewed here every year. The location is no coincides, cause Kim knows beer. As a teacher at the Scandinavian School of Brewing is teach the magical processes of brewing.
Beside his profession as teacher Kim brew cider on license. Why do a man with so much knowledge in beer brew cider?
Kim was inspired to do cider after a trip to Somerset in England. After some years as garage brewer Kim teamed up with a big apple must factory to do cider. In 2002 he launched his first cider named Pomona.
Kim way of making cider is far away from what’s seen elsewhere. The apples come from orchards around Fyn and from locals garden (they trade 4 kg of apples for 1 liter of must). After pressing the must is pasteurized. Sugar is added to the must together with a secret yeast strain that Kim chose himself. After fermentation Kim added lactic acid bacteria that convert the sharp malic acid into the weaker acid lactic acid. Kim does this to give his cider a more pleasant acidity. Finally unfermented pasteurized apple must is added to the cider and it is then filtered, added carbon dioxide, bottled and pasteurized.
Kims way of making cider is quite unique and very different from the French approach that most of the Danish brewers follows.
Read more about Pomona cider @ http://www.pomona.dk/English.htm
Some years ago Kim did an article on how to brew cider after a field trip around Europe. Download it here for free.
Beside his profession as teacher Kim brew cider on license. Why do a man with so much knowledge in beer brew cider?
Kim was inspired to do cider after a trip to Somerset in England. After some years as garage brewer Kim teamed up with a big apple must factory to do cider. In 2002 he launched his first cider named Pomona.
Kim way of making cider is far away from what’s seen elsewhere. The apples come from orchards around Fyn and from locals garden (they trade 4 kg of apples for 1 liter of must). After pressing the must is pasteurized. Sugar is added to the must together with a secret yeast strain that Kim chose himself. After fermentation Kim added lactic acid bacteria that convert the sharp malic acid into the weaker acid lactic acid. Kim does this to give his cider a more pleasant acidity. Finally unfermented pasteurized apple must is added to the cider and it is then filtered, added carbon dioxide, bottled and pasteurized.
Kims way of making cider is quite unique and very different from the French approach that most of the Danish brewers follows.
Read more about Pomona cider @ http://www.pomona.dk/English.htm
Some years ago Kim did an article on how to brew cider after a field trip around Europe. Download it here for free.
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