Ice cider and ethyl acetate

[Ian Shields]

I have just racked some ice cider which started at around 1.150 and is now at 1.042.  I had pitched 71b yeast but used no SO2.

I am worried that there is more ethyl acetate than i would ideally want, what steps could i take to prevent it getting worse or even to reduce it? Should i add  SO2 or pitch more yeast or leave relatively wel, alone?

Many thanks,

Ian

[Claude Jolicoeur]

Well, you have already passed the density for bottling ice cider (should be 1.060 or more) while keeping the residual sugar needed to comply with the specification. So adding yeast is certainly not a good idea unless you wish to do something else than ice cider that would have a lower residual sugar...

[Ian Shields]

I didn't realise there was such a specification. I am not proposing to sell it commercially as ice cider. I'm not sure I would want it any sweeter than it currently stands in any case.

Thanks for your reply. Is there anything I can do to prevent the ethyl acetate flavour from increasing?

Ian

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