Fermenting ideas - the chemistry of cider

21st century cider owes a lot to modern knowhow in managing fermentation and balancing flavour. Andy Extance visited the site of Thatchers cider in Somerset, UK, to immerse himself in the science of scrumpy
Read more at www.rsc.org/chemistryworld/201...

[@jacqueshughes3085]

Some chemistry of apples - not really enough chemistry re cider (as per title) which would be much appreciated. Would like details on primary and secondary fermentations - temperatures, sugars etc; wild yeasts and bacterias; types of yeasts, pectolase, sugars etc; yeast autolysis, racking, faults, sulphides etc. Also, picking times - acids, sugars, tannins - refractometer details etc. Help!!

[@teddybuckman9680]

Had to watch this 4 chem homework
Sick

[@oibal60]

Thanks for this.

[@sykii]

Hello, I want to set up an orchard in Poland with Cider varnishes such as Kingston Black, Dabinett, Yarington etc. I have poor soil, so I am thinking about the MM106 or A2 rootstock. What tree spacing should I use?

[@michaeldavidson9939]

What rootstock are these trees on?

[@RGK147]

Harvesting apples with a machine does not give you a better quality apple