Chapeau Brun

[Steve Tolley]

Hi

Wonder if you could help me out?

Is this a Chapeau Brun

Michelin apples pressed 4 days ago

pH 3.9 sg1050 wild yeast left in barrel just went to check tonight and saw this

Didn't intend to keeve and not particularly bothered about doing it but is that the way we have to go now?

Do we need to rack it off now or can we just remove the Chapeau Brun and add some sulphur dioxide.

Cheers

Steve

[Andrew Lea]

Yes it looks very much like a spontaneous “chapeau brun”. There will probably be some gas underneath. 

You can continue with keeving and extra rackings to produce a naturally sweet and sparkling cider, or you can just proceed as normal to a dry cider.  

One thing i would caution is that your pH is rather high at 3.9 hence liable to microbial infection. SO2 doesn’t work at high pH. Also pure Michelin is rather unbalanced and so for both those reasons I would blend with a more acidic juice or add some malic acid to bring the pH below 3.8.

Andrew

Wittenham Hill Cider Page

www.cider.org.uk

On 4 Nov 2022, at 16:59, Steve Tolley <stevet...@gmail.com> wrote:

Hi

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[Steve Tolley]

Hi Andrew 

Thanks for your reply

If I lowered the pH to 3.8 with malic Acid

Would you then just at sodium at 50%

 Stirring the juice  OR remove the cap as best as we can first

Thanks again 

Steve

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From: cider-w...@googlegroups.com <cider-w...@googlegroups.com> on behalf of Andrew Lea <ci...@cider.org.uk>
Sent: Friday, November 4, 2022 8:01:13 PM
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Subject: Re: [Cider Workshop] Chapeau Brun

 

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[Andrew Lea]

As far as removing the cap goes, it probably depends how thick and firm it is. If you can easily scoop it off, it may be worth doing. Otherwise just stir it back in.  If you do remove it, your fermentation will probably be slower than otherwise, since you will have removed nutrients.

As for adding SO2, a half dose at pH 3.8 is 90 - 100 ppm (this is not an exact science!). Presuming you are planning on a wild yeast fermentation, then that is worth adding in my view, even though fermentation will have already begun. 

Good luck

Andrew

Wittenham Hill Cider Page

www.cider.org.uk

On 5 Nov 2022, at 11:54, Steve Tolley <stevet...@gmail.com> wrote:



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[Steve Tolley]

Hi Andrew

Thanks you so much for your time and advice.

Decide what we are going to do tomorrow 

Cheers 

Steve

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