Making Heirloom Cider

Making Heirloom Cider

Heirloom Cider Label Every season, I seek to try something new. That usually always includes new apple varieties when I can find them. This year I also experimented with yeast and juice clarity. If you will recall from my earlier post on clear or cloudy juice, clearer juices can produce more fruity esters. I incorporated … Continue reading Making Heirloom Cider

Gene Experiments – Sucrose Fermentation

Mālus Trivium Page Top

Modifying genes in yeast can impact how it processes sucrose. Sacharomyces Cerevisiae is the most commonly used yeast for wine, beer, bread, and cider maker. When Saccharomyces cerevisiae DNA was sequenced in 1996, there were around 6,000 genes identified. These genes, which are located in the 16 chromosomes, are what define and regulate biological information … Continue reading Gene Experiments – Sucrose Fermentation

Popcorn and Hard Cider II

Popcorn and Hard Cider II

For this edition of Popcorn and Hard Cider, I took the Zippy Pop pan out of the cupboard and went about crafting a new sweet recipe and a new savory recipe. Of course, I pair them with hard ciders for your next episode of movie or show binge watching. I am still a huge fan … Continue reading Popcorn and Hard Cider II

Yeast DNA

Mālus Trivium Page Top

Saccharomyces Cerevisiae: DNA Sequenced in 1996 Saccharomyces cerevisiae was the first eukaryotic to have its DNA sequenced(1). It all started in 1992 when the first chromosome (III) was sequenced and published. 15 more chromosomes followed between 1994 and 1996 completing all 16 chromosomes found in the yeast. This effort was accomplished through a collaborative effort … Continue reading Yeast DNA

Pizza and Hard Cider – Part V

Pizza & Hard Cider - Part V

In this version of my pizza and hard cider pairings, I’m keeping with the theme of unique crusts and using that as my inspiration for toppings. Like I do for some of my hard ciders, I have been pushing myself to think outside of the box. However, I have been developing some foundational building blocks. … Continue reading Pizza and Hard Cider – Part V

Piqûre Acroléique

Mālus Trivium Page Top

Acrolein Pathway Piqûre Acroléique... If you are like me, you may still be wondering how that is pronounced. Then, you might be wondering what it is and what it has to do with apples or hard cider. Piqûre Acroléique is the creation of 3-hydroxypropionaldehyde (3-HPA) from glycerol, which is created by a lactic acid bacteria … Continue reading Piqûre Acroléique

Mold: The What, Why, and How of It.

Mold: The What, Why, and How

Mold... Just the name can conjure up bad images and usually, it’s not something that is positive. There are a few positive occurrences, think cheeses like blue or Gorgonzola, where the mold makes that pungent flavor that many enjoy. However, for hard cider making, mold is usually associated with things not going the way they … Continue reading Mold: The What, Why, and How of It.

Apple Sugars

Mālus Trivium Page Top

Types and average percentage of sugars found in an apple. While actual sugar levels vary by apple variety, weather, and orchard practices, the types of sugars as a percentage of total sugars are reasonably consistent. The majority is fructose followed by sucrose and glucose. The final amount is made up of other sweeteners like sorbitol. … Continue reading Apple Sugars

Yeast: Killer Factor

Yeast Killer Factor: What does it mean and how could it impact your cider.

Killer Factor is not a measurement of the health risks associated with using a yeast in your fermentation. Instead, it is an assessment of how dominant a yeast can be in your fermentation. You may find commercial yeast strains labeled as one of four types. Killer (K)Sensitive (S)Neutral (N)Killer-Sensitive (KS) However, you may wonder what … Continue reading Yeast: Killer Factor

Volumes CO2 Defined

Mālus Trivium Page Top

Volumes CO2: Amount of CO2 dissolved in your cider relative to your cider volume. You may find carbonation expressed as grams per liter (g/l). However, I have always preferred defining carbonation as Volumes CO2. It makes it easier to visualize as I’ve tried to demonstrate in the graphic because the volume units are universal. If … Continue reading Volumes CO2 Defined