Hello there,
In my to do list for this year, I would like to make a keeved semi-dry cider.
Most of the keeved cider are wild fermented because it is part a the process to let de yeast slowly start to makes CO2 and lift up the chapeau brun. I know that some use commercial yeast with keeved cider but it need pratctice to achieve.
My problem is I don't really enjoy funk into cider, I prefer it as clean as possible.
So here is the point, how to drive a wil fermentation in order to avoid the horse blanket taste as much as possible?
I read somewhere that a quick rack after the first days of active fermentation would hep but this is a classic step of the keeving process so basically, all the keved cider are quickly racked and they are racked several times after again.
I will sur avoid O2 exposition.
What else could you advise me to do or not do.
In my to do list for this year, I would like to make a keeved semi-dry cider.
Most of the keeved cider are wild fermented because it is part a the process to let de yeast slowly start to makes CO2 and lift up the chapeau brun. I know that some use commercial yeast with keeved cider but it need pratctice to achieve.
My problem is I don't really enjoy funk into cider, I prefer it as clean as possible.
So here is the point, how to drive a wil fermentation in order to avoid the horse blanket taste as much as possible?
I read somewhere that a quick rack after the first days of active fermentation would hep but this is a classic step of the keeving process so basically, all the keved cider are quickly racked and they are racked several times after again.
I will sur avoid O2 exposition.
What else could you advise me to do or not do.