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Cider Digest #0126
Subject: Cider Digest #126 Tue Jun 2 18:00:10 EDT 1992
Date: Tue, 2 Jun 92 18:00:12 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #126 Tue Jun 2 18:00:11 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Cider Digest #125 Tue Jun 2 11:00:07 EDT 1992 (gkushmer)
Cider Rookie at the helm (pmids)
Cycer (T2R)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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Date: Tue, 2 Jun 92 12:29:23 EDT
From: gkushmer@jade.tufts.edu
Subject: Cider Digest #125 Tue Jun 2 11:00:07 EDT 1992
Don't boil your cider!!!
I heated mine up to 190 F and kept it there for twenty minutes. I had
no nasties and was able to avoid breaking down the cider through
boiling.
- --gk
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Date: Tue, 2 Jun 92 10:56 MDT
From: pmids@druwa.att.com
Subject: Cider Rookie at the helm
Hey All! Well, I be a newcomer here, and had a couple questions
that hopefully the seasoned experts may be able to help out with.
I have been homebrewing my own beer for about a year and a half now,
so I understand a lot of how the fermentation works, and what the
tools of the trade are..but...
1) Where is a good source for "pure" Apple Cider? I am a city boy
in Denver, Colo. and don't really know where to try and find some
good cider. I would imagine that using the wonderful store-bought
Apple Cider products is all but out of the question...is this true?
Would plain apple juice work?! Or would there be too many off-flavors
with these store bought varieties.
2) I see some people say to use Champagne Yeast, and others say ale yeast.
Will the Champagne yeast just yield a higher alcohol content and more
carbonation, or what is the real difference and reason for each of the
yeasts in Cider making?
3) Are there other kinds of fruit cider that could be used to make hard
cider? or just Apple?
4) Any good books you could recommend on Cider making?
5) Lastly, any good tips, or obvious things to avoid while making a first
attempt at hard Cider making?
Thanks for any help!! (I need it...;-)
-Dan Vachon pmids@druwa.att.com
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Date: Tue, 2 Jun 1992 15:20 EST
From: T2R@ecl.psu.edu
Subject: Cycer
I made a batch of cider last fall and I am just trying it now,
fantastic (burp) is all I can say. It is actually a semi sweet sparkling cycer.
Here's the what I did.
Started in the beginning of Nov. 1991
5 gal. unpreserved cider + 5 campden tabs, let stand for 24 hrs. Heated
about one gal. on the stove and dissolved 4 lbs. clover honey (did not boil).
Filled 5 gal. carboy with cider/honey, saved extra cider (displaced by
honey) to add later after blow-off. Aireated (siphoned loudly + shook carboy)
Added 2 pks. EDME ale yeast, 5 cloves and two sticks of cinnamon. Fermented
at about 65 deg. F (quite vigorous for about a week) added saved cider as
needed. (don't fill the carboy to the top, during vigorous fermentation ale
yeast needs the surface area at the top to work well) After the initial
fermentation had subsided I racked into a secondary. About each month I
reracked off the sediment at the bottom, by March the cycer was crystal clear.
Added 0.5 cup corn sugar and bottled.
I am no expert but the above method worked quite well for me. Hope this
helps.
Tom Ricker
P.S. I think I added one or two tsp. of yeast nutrient in the beginning.
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End of Cider Digest
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