Talk:Cider makers FAQ

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My apologies to all chemists / scientists if my explanation on the use and pitfalls of hydrometers is out-of-whack... Trying to make it user-friendly and accessible. --Ray 09:55, 1 July 2006 (UTC)

Splitting

As the FAQ grows longer, I'd like to leave it as long as possible before spitting it up into separate pages because once that happens the top level sections are likely to become sort of fixed. I don't think they will have settled down properly until quite a lot of more varied genuine questions have arisen and been added, although =Fermentation= looks like it couold be the first. Ideally, the individual questions or top level categories within fermentation would still be shown on the main FAQ index, so that browsing can lead straight to them. I don't know how to do that yet without without adding duplication of effort to the maintenance and addition process. Must check out how other large meidwiki FAQs are organised. --Andy 12:09, 13 November 2006 (GMT)

Talk pages

Not sure if I've put this in the right place - feel free to move it. Thought that it may help some folks new to the wiki who dive straight in and start adding stuff to the main article without checking to see if their query / comment is covered elsewhere in discussion on the appropriate Talk page. --Ray 11:04, 14 November 2006 (GMT)

Rural Myths

This may require it's own page if we get a few more. The Faq is getting a bit ungainly already. --Mark

Head Room

It's mentioned here about head room being a real killer for the cider, oxidation and so forth, but wouldn't it be better to qualify this as allowing air ingress. When brewing begins there's a certain amount of oxygen present which isn't necessarily bad for multiplying the yeast, but all the air gets displaced by CO2 eventually anyway as long as there isn't a leak.

--Cobbo --82.168.250.176 23:06, 2 March 2007 (GMT).

> Yes, air ingress is a problem - but so is not filling containers to the brim, in order to minimise contact with air, i.e. after racking, blending, etc. As you say, initial aerobic fermentation is good for yeast growth, but anaerobic fermentation produces much more alcohol so excluding air and oxygen as much as possible is perhaps the best option. The key things is to avoid any long term contact with air. --Ray 10:41, 3 March 2007 (GMT)

Adding Sugar

Is there anything wrong with using brown sugar to pep thing up a bit if the SG is a bit too low? Which might kind of explain the bastard of barstardisation referred too. Or reducing the juice down with a bit of pre-distillation, removing some of the water to increase the sugar concentration? I realise this may be something more for a usenet group, but I am wondering if this is also something that can be suggested in this FAQ.

--Cobbo --82.168.250.176 23:06, 2 March 2007 (GMT).

> You can add what you like - there's nothing wrong with adding sugars (white, brown, glucose, fructose, honey, molasses, treacle...) if that's what you want to do and getting a high SG and ABV is your aim. However, this section of the FAQ was written as a guide for folks who want to work with the pure unadulterated juice, where there is no danger of altering the taste of the cider - "purists" if you like. Raising the SG slightly to increase the keeping qualities of the cider by adding a little white sugar is fine with most folks. --Ray 10:41, 3 March 2007 (GMT)