Cider Digest #0254

Published in

· 9 Apr 2024

Subject: Re: Haze 
Date: Tue, 16 Feb 1993 18:23:04 EST 
From: Jay Hersh <hersh@expo.lcs.mit.edu> 

My use of DME was always in the manner which Arthur suggests, 
i.e. boil the DME down in water, then add the fridge temp cider 
to the DME. 

I used 2.5 gallons cider to 1 gallon water with 1lb DME in it 
last year and the year before. 

Due to comments about the malty flavors from one or two frequent 
guests I chose a different approach for the draft this year, 
which was to boil down 2 gallons of cider to 1 qt volume 
and add that into 2.75 gallons. Theoretically this boiled  
portion would have had pectin haze, but in fact I encountered 
no haze with this approach, just lucky I guess, though long periods of 
cold conditioning may have some effect. 

        JaH 

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Date: Wed, 17 Feb 93 09:12:00 -0800 
From: jeffw@FICUS.CS.UCLA.EDU (Jeff Weidner) 
Subject: Re: I've got a batch going, and a few newbie questions. 

Yesterday I wrote: 
        The guy at the wine-making supply recommended throwing in a little 
        pectin extract.  When should I do this?  And why? 

               ^^^^^^^  I meant enzyme.  (Is this make the cider clear?) 

Whoops. 

Jeff 

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Date: Wed, 17 Feb 1993 15:21:44 EST 
From: bob@rsi.com (Bob Gorman) 
Subject: Cider Availability, Correnty Blend 

Another cider available here in the NorthEast is called Merrydown. 
I find it quite enjoyable. 

I racked the first of two 5 gallon batches of this years "Correnty Blend". 
Yum, yum, yum.  Thanks Paul!  This was a cyser made with Montrachet wine 
yeast.  Very attenuative (OG ~1.112, FG 1.003, 14% v/v).  Still hazy though. 

Tonight I'll rack the other batch, I can't wait, yum, yum, yum. :-) 

Cheers! 

- -- Bob Gorman                   bob@rsi.com           Watertown MA US -- 
- -- Relational Semantics, Inc    uunet!semantic!bob    +1 617 926 0979 -- 

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