User talk:TinselWolf/sandbox

Content

Kathy's comments: Good job on this! You need more citation of statements. Perhaps just cite the Scott manual, instead of stating the name in the body of the article? It sounds like an ad for them, a bit. Cite and maybe add something about yeast choice based on odor production to this sentence: Some producers may also select for yeasts that produce killer factors, allowing them to out compete other yeast in the juice, or they may select yeast that contribute mouthfeel to the cider. Change “is typically” to “may be”, since you don't have a source for that: Selection for fermentation is typically based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Restate what you are referring to here: This option Uninoculated (or spontaneous or wild- whatever you choose) fermentations may be considered risky, however, because it does not allow the cider maker to control which yeast carry out the fermentation, and because it does not necessarily allow consistency from batch to batch Get rid of the ‘which’ in this sentence: Although it was once believed that the native yeast which carried carrying out these spontaneous fermentations also came from the orchard itself. I think your Brett comments need to be moderated or expanded, since Brett is an important character in some ciders and not considered spoilage by everyone (blech!). Since you already wrote a large amount of good text, we could remove this paragraph for now, or change to something like this: Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be a significant source of off odors in the finished product. Brettanomyces species are produce volatile phenols, especially 4-ethyl phenol, which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid".[8] These flavors are not considered a fault by some producers and consumers, while others consider them spoilage odors. Yeast species like Hanseniaspora uvarum, Metschnikowia pulcherrima,Saccharomyces uvarum, Zygosaccharomyces cidri, Candida pomicole, and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors.[9]

Tone

Tone looks good. Bryantlib (talk) 15:57, 7 May 2018 (UTC)

Before making the paragraph 'live'

Remember to work with group members when uploading to the live page to ensure you dont upload the same information. Also consider how you will insert your information into the existing cider page. You may have to break up your sentences or not include everything depending on the information that is already on the page.

PROOFREAD your paragraph before you make your information 'live'.

Before you post make sure one person in your group created a new section on the Cider apple talk page you are uploading to, letting the people watching the page know you are making edits. And also make sure you summarize your final change, when submitting to the live page. If you don't remember how to do these steps, re-watch the tutorial. :)Bryantlib (talk) 15:57, 7 May 2018 (UTC)

Adding information to Cider page

You are inserting information on the Cider page, which is semi-protected, to add your paragraphs to the live page, you will need to have made at least 10 edits. You can do this in several ways. editing in your sandbox or a group member's sandbox, or/and going through and doing the steps in the tutorial all add edits to your username. Basically you change something and hit 'publish changes' it counts as an edit. The little box called 'Notices' on the top right of all the Wikipedia pages tells you when you have made 10 edits. Bryantlib (talk) 15:57, 7 May 2018 (UTC)

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