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Cider Digest #0002
Subject: Cider Digest #2 Wed Aug 14 18:00:08 EDT 1991
Date: Wed, 14 Aug 91 18:00:13 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #2 Wed Aug 14 18:00:08 EDT 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
RE: Cider Digest #1 Wed Aug 14 15:56:59 EDT 1991 (KLUDGE)
More Questions (bob)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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Date: Wed, 14 Aug 91 13:15:09 pdt
From: Don Reid <donr@hpcvcab.cv.hp.com>
Message-Id: <9108142015.AA00312@hpcvcab.cv.hp.com>
To: cider@expo.lcs.mit.edu
First let me applaud the conversion of this list into a digest.
I had not complained yet, but some of us rely on e-mail for work
and have to read messages as they come in. The constant stream of
cider messsages was interesting, but distracting.
Now to the real subject.
I am also interested in finding out about "commercial" or ever (shudder)
frozen juice. I would like to try a few small batches on something
cheap that I can get before apple season gets here in order to improve
my chances with the real thing. There was a mention of additives
retarding the yeast. Has anyone got more info?
Date: Wed, 14 Aug 1991 17:21:22 EDT
From: KLUDGE@agcb1.larc.nasa.gov
Subject: RE: Cider Digest #1 Wed Aug 14 15:56:59 EDT 1991
Chip, where did your girlfriend get Strongbow in the U.S.? For that
matter, where did she get framboise?
- --scott
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Date: Wed Aug 14 17:33:49 1991
From: semantic!bob@uunet.uu.net
Subject: More Questions
Ok, my turn.
I have to date only made one batch of Hard Cider. This was really a Cyser
with two pounds of honey added to one gallon of cider. I am pretty happy
with the ferment using the Red Star Champagne yeast. I used sulphites to
sterilize the must, but however I added some after the ferment and thus it
has a nasty aroma. This was a test batch and was ment to learn from,
as I now have.
Anyway, I am now up for makeing a batch of sweet cider. My basic
approach will be to add in light malt extract to raise the starting
gravity. (I'm going to skip out on the honey this time). I want
to raise this high enough to have a failry sweet result, But I
don't want to end up with Apple Beer! I wouldn't mind adding sugar
or ending up with really strong cider, but I can't really formulate
a recipy due to my knowledge limit.
So a few questions come to mind:
1) What is approximate Specific Gravity of Soft Cider?
(Percentage of fermentables would be better)
2) How high does a Starting Gravity have to be to have a fairly sweet
resulting Hard Cider: if using champagne yeast?; if using ale yeast?
(Say with Red Star Champagne and Whitbread Ale yeast)
3) Is it OK to boil Soft Cider? Or will this cause a hazing problem?
(I wish sterilize with heat rather than with chemicals this time)
Any insight would be appreciated. Much Thanks!!
-- Bob Gorman Jake had a vision. It was his, --
-- bob@rsi.com the only real one he'd ever had, --
-- uunet!semantic!bob and he clung to it. ... --
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End of Cider Digest
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