Re: [Cider Workshop] Kler Cidre

[Andrew Lea]

On 31/07/2012 16:37, Andreas Giel wrote:
> Hi,
> I know there are some threads on the use of Kler Cidre on this forum,
> but is there anyone who has actual experience with the product.
> I am a cider maker from Holland and am trying to find out what is the
> best way to produce a sweet sparkling cider without pasteurizing,
> filtration and artificial carbonation. In particular I am trying to find
> out, when using Kler Cidre, when to bottle. I read that up to 60% of the
> yeast nutrients may be filtered out. Does this mean that for successful
> carbonization in the bottle one should calculate something as follows:
>
> sugar content X (1 - 60% nutrients) = fermentable sugar
>
> => fermentable sugar - sugar needed for carbonization = sugar level for
> bottling

Yes several of us have used Klercidre and other similar combinations of
pectinmethylesterase and calcium. I think you are misunderstanding the
fundamental principles of keeving. All sugars in apple juice are fully
fermentable, so you cannot perform a calculation like that. The 'art' is
to remove nutrients by keeving and repeated subsequent racking so that
eventually the fermentation slows down to next to zero. Bottling is
typically carried out at SG 1.020 - 1.015 or thereabouts, when some
sugar remains but when the rate of fermentation is very very slow (say 1
or 2 SG units per month). The 'art' is to get to that point. This link
may help http://www.cider.org.uk/keeving.html Claude Jolicoeur has
written in detail about these issues on this list.

Andrew

--
Wittenham Hill Cider Portal
www.cider.org.uk

[Claude Jolicoeur]

Andreas Giel wrote:
> I know there are some threads on the use of Kler Cidre on this forum, but
> is there anyone who has actual experience with the product.

I was away today... Andrew gave you a very good first introduction. To
go further, try a search on the Google web site with the keywords:

keeving racking
fermentation speed

and you should find a lot of threads where those issues have been
discussed. I suggest you read the most you can as a first step, and
then come back with more specific questions - it will be easier to
answer.

Claude