Looking for an Apple Cider Wine recipe

[ericsp]

I plan on buying Apple Cider locally. It’s unpasteurized and only UV treated.

After reviewing some possible yeasts I see Red Star Premier Blanc might be a good candidate for what I’m looking for.

 

[Bmd2k1]

I use D47 for all my hard apple ciders. (tried a bunch over the years and for me it makes the best -- and has a low nutrient requirement - meaning H2S creation isn't very likely).
ICV D47 is a wine-making yeast known for its characteristics:

• High polysaccharide producer
• Accentuated fruit and great volume
• Recommended for white grape varieties such as Chardonnay and Rosé
• Tolerates fermentation temperatures ranging from 15 to 20°C (59 to 68°F)
• Enhances mouthfeel due to complex carbohydrates
• Suitable for full-bodied barrel-fermented Chardonnay and other white varietals

Good luck and Cheers!

 

[ericsp]

I use D47 for all my hard apple ciders. (tried a bunch over the years and for me it makes the best -- and has a low nutrient requirement - meaning H2S creation isn't very likely).
ICV D47 is a wine-making yeast known for its characteristics:

• High polysaccharide producer
• Accentuated fruit and great volume
• Recommended for white grape varieties such as Chardonnay and Rosé
• Tolerates fermentation temperatures ranging from 15 to 20°C (59 to 68°F)
• Enhances mouthfeel due to complex carbohydrates
• Suitable for full-bodied barrel-fermented Chardonnay and other white varietals

Good luck and Cheers!

The first year I made grape wine I did in fact have the H2S what causes that?

A friend of mine told me rack into a bucket from my carboys and stir each bucket with copper pipes in the plastic container . After doing this for what seems forever it solved the problem. It took many weeks of doing this.

I was so new to winemaking I didn’t look further.

 

[Bmd2k1]

Some yeasts can/will produce H2S if they don't have enough nutrients during fermentation.

The Renaissance line of yeasts don't produce H2S. I've started using them in many of my vinos.

Cheers!

 

[ericsp]

Some yeasts can/will produce H2S if they don't have enough nutrients during fermentation.

The Renaissance line of yeasts don't produce H2S. I've started using them in many of my vinos.

Cheers!

Thank you for explaining.

 

[sour_grapes]

The first year I made grape wine I did in fact have the H2S what causes that?

Lack of nitrogen-bearing nutrients is generally the root cause. Here is how I explained it in a post long ago: https://www.winemakingtalk.com/threads/rotten-egg-smell-once-again.44723/#post-507262

From my reading of the primary and secondary literature, this is my understanding of H2S production and its relation to N deficiency. Proteins are made of amino acids, and two important amino acids contain sulfur. The yeast has to provide the sulfur to form these compounds to the proper organelle during protein synthesis. It does so in the form of H2S, which it extracts from more complex sulfur-containing compounds. One organelle passes the H2S off to the organelle responsible for protein synthesis.

However, nitrogen is a major component of amino acids (hence the root amine, from ammonia.) If there is a dearth of N, the organelle responsible for synthesizing the sulfur-containing amino acid cannot do its job; this results in a surfeit of H2S, which the yeast then excretes.

As John points out, we are extraordinarily sensitive to H2S and thiols (larger SH-containing molecules). That is why they add a tiny (ppm) amount of methane thiol to your natural gas supply, so that you can smell when you have a gas leak. This is good for gas-leak detection, but the unfortunate result for winemaking is that we cannot tolerate very much H2S excretion by our pet yeasts.

A friend of mine told me rack into a bucket from my carboys and stir each bucket with copper pipes in the plastic container . After doing this for what seems forever it solved the problem. It took many weeks of doing this.

I was so new to winemaking I didn’t look further.

Exposing the wine to copper will indeed help get rid of H2S. However, it is frowned upon because the acidic environement of wine can cause unknown, perhaps unhealthy, amounts of copper to leach into the wine. There is a product called Reduless that can administer a safe, controlled dose of copper to reduce an H2S problem.

 

[hounddawg]

Lack of nitrogen-bearing nutrients is generally the root cause. Here is how I explained it in a post long ago: https://www.winemakingtalk.com/threads/rotten-egg-smell-once-again.44723/#post-507262







Exposing the wine to copper will indeed help get rid of H2S. However, it is frowned upon because the acidic environement of wine can cause unknown, perhaps unhealthy, amounts of copper to leach into the wine. There is a product called Reduless that can administer a safe, controlled dose of copper to reduce an H2S problem.

geese @sour_grapes , when you baby set Jesus did he wear sandals or tennis shoes
Dawg

 

[sour_grapes]

geese @sour_grapes , when you baby set Jesus did he wear sandals or tennis shoes
Dawg

I usually made Him take His shoes off in the house. But when it was time to make Him take a bath, He just stood there defiantly on top of the bathwater. Kids!

 

[ericsp]

If I’m making Wine from Apple Cider that’s been UV treated do I still need to use as much KMeta as a recipe calls for prior to pitching the yeast ?

A majority of recipes I’ve seen assume I’m pressing fresh apples.

I’m not sure about recipes that include frozen or fresh concentrate.

 

[hounddawg]

I don't when using juice or concentrates, although i do use k-meta to sanitize bottles and all my equipment,
Dawg

 

[winemaker81]

If I’m making Wine from Apple Cider that’s been UV treated do I still need to use as much KMeta as a recipe calls for prior to pitching the yeast ?

K-meta protects against oxidation and other things. Besides, while UV treatment should kill a lot of microorganisms, it doesn't prevent things in the air from infecting. Better safe than sorry.

 

[Rice_Guy]

If I’m making Wine from Apple Cider that’s been UV treated do I still need to use as much KMeta as a recipe calls for prior to pitching the yeast ?

A majority of recipes I’ve seen assume I’m pressing fresh apples.

I’m not sure about recipes that include frozen or fresh concentrate.

Traditional hard cider has a blend of apples which can provide tannins (antioxidant). If you have some astringent and bitters you can resist oxidation. Much the same as red grape with tannin metabisulphite is recommended in apple wine. We incorporate some oxygen every racking so it helps extend the shelf life.

Astringent flavor provides long / memorable acid like flavor. I put about 5% crushed crab apple into my apple wine and cyser since I like the flavor. We are in apple season so it is a good time to hunt out trees that have nice flavor for next years batch. (Madison plants crabapples under power lines, ,,, so I pick decorative plants)