Fining with milk?

[Andy Backinsell]

I am going through some late 19th Century books, not specialised, more the the wikipedia of the day.  One of them mentions 'champagne cider' and alludes to fining with sugar, spirits and a pint of skimmed milk.  See image - has anyone explored this technique?  What does the milk bring to the process?  Doesn't sound too appealing but in 18 gallons I would imagine it to be of minimal presence. See image:

[garrett...@gmail.com]

Milk has casein which obviously is a protein. This falls into a protein fining agent which will fine bitterness or tannin. I believe casein finings will remove the most from a cider or wine in comparison to other protein finings. It is reserved for harshest bitter notes.

It makes sense that the book referenced apple champagne because a lot of bitterness or tannin at champagne carbonation(5-6 volumes) will be unpleasant to drink.

Hope that helps.

Garrett

[Andy Backinsell]

Thanks Garrett, that's interesting.  Fining to ease out the phenolic compounds... I wonder why they didn't just use different fruit? Perhaps it was a case of what's likely to be in hand.  One large barrel of farmhouse cider of which some gallons get diverted to a finer champagne style.  I will experiment, I am minded to get hold of unpasturised milk as well to compare with a more modern pasturised and homogonised product.

Cheers

Andy