Hard cider
Served in The Evening, course 6: Fresh egg pasta with ragù alla Bolognese.
Its documents
- 106 Wedge Press Hard Cider Production The Biomechanics, Microbiological Succession, and Biochemical Stabilization of Traditional Hard Cider Production
The chapters that use them
In the log
The claims that cite its documents, the safety rows first.
- D26 confirmed Wild yeasts on fruit skin give up at about 5 % alcohol; true yeast present in tiny numbers takes over; vinegar bacteria wait for air
- D28 confirmed Cider ferments by itself in a fortnight; dry cider about 6 % ABV; wild ferment 2 to 4 weeks at 15 to 20 °C; rack within a day of bubbling stopping; keeps a …
- D29 confirmed Press: 60 to 70 l juice per 100 kg milled apples; Brandenburg wedge presses driven with mallets
- D30 unresolved Keeving: juice at 8 to 12 °C, brown cap in about a week, siphon from beneath, ferments a point or two a week, stops sweet in two or three months