jy cider

[jean-yves]

here some news about my cider

everything going right, i've transfert it to slow down the fermentation's speed to 2 points a week, i'm really happy

i couldn't send any pics because i had a problem with photobucket so i've change web hosting pics

so here pics of the brown hat "chapeau brun" as you can see what i mean when i talk about it

[Jim]

I've resized those for you, JY. Looking good!!

I'd like to add those pics to the appropriate part of your article on the website, if that's OK with you.

[Andy]

Very impressive JY!

[jean-yves]

thanks jim, it's ok to use it as you wish.

the first one is the c-brun seen above the FV, the second through the FV as you can see the unwanted matter at the top,and the thrid one is the cider after the first transfert when the cider has just lost 1-2 points.

[eskimobob]

That looks superb

[oxford brewer]

So much scrump JY how will you dispose of it all If you have the odd flagon or 2 left over,please send to c/o Cider Drinkers@http://www.thewurzels.net/.....i have no affiliation to the band,but there music is great

[PieOPah]

That first pic looks like chocolate cake

Mmm Cake.

[DRB]

[quote]That first pic looks like chocolate cake

Mmm Cake.





That reminds got a nice fresh sticky toffe pudding waiting to be ate in the fridge,with lashings of fresh custard.

[Frothy]

fantastic colour JY
How long do you ferment it for? I bet you've got some big vats right

Matt

[jean-yves]

on the first pic you can see the "chapeau brun" (and not a chocolat cake ) the white point on it is the CO2 which is trying to come through the C-brun and break it, that is the right time to transfert the wort before the fermentaion accelerate, destroy it , and loose the benefice of the clarifying.

i've 3 FV ; one 500 ltr and 2 400 ltr

actually the density is at 1043, and lost 2 point per week, so if i can keep going that way the fermentation could be complete for the end of march.
i'll then have a cider about 1015, wich will be a sparkling cider, not to sweet with a bit of biterness, lots of flavor and........hhmhmm

[jean-yves]

yes i do.
alll the making cider here do it, also in normandy, it's a different way to do it .

[Frothy]

saccharomyces pombe

no doubt some bacteria have a part to play in such cider too

[oblivious]

What about the yeast for the straw in the press, there must be some amount there