Cidre making 35c3: Difference between revisions
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[https://dudle.inf.tu-dresden.de/cidremaking35c3/ To secure spot on this workshop please sign in here.] | [https://dudle.inf.tu-dresden.de/cidremaking35c3/ To secure spot on this workshop please sign in here.] | ||
It is a first time when we organize true Cidre Making activity. Naturally because of the time span of the cidre making process we can not do the whole transformation at the congress however we can go through the main steps of it. We will have to our disposition small crasher/grinder and press. [[User:Algoldor|I (Algoldor)]] will try to bring representatives varieties of cidre apples like bitters, sweet | It is a first time when we organize true Cidre Making activity. Naturally because of the time span of the cidre making process we can not do the whole transformation at the congress however we can go through the main steps of it. We will have to our disposition small crasher/grinder and press. [[User:Algoldor|I (Algoldor)]] will try to bring representatives varieties of cidre apples like amères (bitters), douces amères (bitter-sweet), douces (sweet) and acidulées (acidic) so we can taste them and do basic assemblage. Also if all goes well we should be testing our moût (juice) for example for it's specific gravity, pectin content and hopefully pH etc. If all goes well we should do défécation (keeving) with help of enzymes, however for this we will need to wait till day two or three. If we are lucky we can proceed with first soutirage/transfer. | ||
Revision as of 17:36, 5 December 2018
To secure spot on this workshop please sign in here.
It is a first time when we organize true Cidre Making activity. Naturally because of the time span of the cidre making process we can not do the whole transformation at the congress however we can go through the main steps of it. We will have to our disposition small crasher/grinder and press. I (Algoldor) will try to bring representatives varieties of cidre apples like amères (bitters), douces amères (bitter-sweet), douces (sweet) and acidulées (acidic) so we can taste them and do basic assemblage. Also if all goes well we should be testing our moût (juice) for example for it's specific gravity, pectin content and hopefully pH etc. If all goes well we should do défécation (keeving) with help of enzymes, however for this we will need to wait till day two or three. If we are lucky we can proceed with first soutirage/transfer.