Difference between revisions of "Cider"
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Talk about using only Brettanomyces to ferment cider. | Talk about using only Brettanomyces to ferment cider. | ||
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| + | * http://www.funkfactorygeuzeria.com/2013/05/cider-fermentation-panel-tasting.html?m=1 | ||
===Mixed Cultures with Lactic Acid Bacteria=== | ===Mixed Cultures with Lactic Acid Bacteria=== | ||
Revision as of 12:28, 23 December 2015
This page is about funky, sour, and spontaneously fermented ciders.
Contents
Introduction to Funky/Sour/Spontaneous Cider
(To do)
Talk about the introduction to fermenting cider with alternative microbes.
Malolactic Fermentation
(To do)
Talk about malolactic fermentation
Major Regions of Commercial Cider
(To do)
All regions produce cider both made spontaneously and with brewer's yeast only (as per Gareth Young).
Southern England
Normandy
Asturias
Basque
Methods
Using Saccharomyces and Brettanomyces Cofermentation
(To do)
Talk about using Sacch and Brett co-pitched, and Sacch pitched in primary and Brett pitched in secondary.
100% Brettanomyces
(To do)
Talk about using only Brettanomyces to ferment cider.
Mixed Cultures with Lactic Acid Bacteria
(To do)
Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria.
Spontaneous Fermentation
(To do)
Talk about using wild microbes found on the skins of apples to ferment cider.
Keeving
(To do)
http://www.cider.org.uk/keeving.html
Graff
(To do)
Should we discuss blending funky/sour beer and cider?