French Cider NHC 2005

Gary Awdey,

“PME Trial #2, Batch #4”

 for 6 U.S. gallons (22.7 L)

Ingredients

6.0 gallons      (22.7 L) unfiltered unpasteurized Golden Russet cider

1740   activity units pectin methyl esterase (PME)

20.9 g (0.7 oz.) calcium chloride

Specs

Original Specific Gravity: 1.052

Final Specific Gravity: 1.018

Acidity of Must:  pH 3.5 with Total Acidity 5.8 g/L (expressed as tartaric)

Primary Fermentation: Active 53 days at 42-50°F (6-10° C) in glass

Secondary Fermentation: 10 days at 49°F (9° C) in glass and 30+ days in bottle

Directions

Sulfite according to pH of must

(dosage chart at http://ourworld.compuserve.com/homepages/andrew_lea/frameset.htm). Add CaCl2 and PME (not the same thing as pectic/pectolytic enzyme) 24 hours after sulfitization to help induce brown cap. PME may be added earlier during maceration to boost pectin load for keeving but CaCl2 is still added later. CaCl2 dosage assumes heavy pectin load; use less as needed. First racking was done on Day 36 when fully clear but not yet fermenting. No wild yeast fermentation within five weeks as desired so added 20 ml of actively fermenting cider containing Premiér Cuvée yeast as a seed culture. Observable fermentation began 10 days later. Yeast was grown in the cider to tie up critical soluble nitrogen-rich nutrients and remove them later at racking. Re-racked when the fermentation curve approached bottom (average 0.16 degree Brix drop per day over nine days and slowing). Bottled without preservatives.

Judges’ Comments

“Salts are noticeable in the flavor (they should not be). Otherwise good!”

“Nice job. A bit full, sweet, not over the top.”