Copy Link
Add to Bookmark
Report
Cider Digest #0064
Subject: Cider Digest #64 Mon Nov 11 18:00:05 EST 1991
Date: Mon, 11 Nov 91 18:00:06 EST
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #64 Mon Nov 11 18:00:05 EST 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Undeliverable Mail ("WIBR::SMTP)
Cider Digest #62 Sun Nov 10 18:00:05 EST 1991 (Anthony Rossini)
Sweetening ("Sometimes you're the windshield, sometimes you're the bug")
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
----------------------------------------------------------------------
Date: Mon, 11 Nov 1991 11:49:33 EST
From: "WIBR::SMTP%\"cider@expo.lcs.mit.edu\""@vax.wi.edu
Subject: Undeliverable Mail
- ---- Microsoft Mail "Status" message ----
Your Message: Cider Digest #63 Mon Nov 11 11:00:03 EST 1991
Sent: Mon, Nov 11, 1991 11:48 AM
To: ALBERT SMITH@THE POST OFFICE;
Date: Mon, Nov 11, 1991 11:48 AM
Reason: Address(es) rejected by Microsoft Mail: Unknown or ambiguous user names
------------------------------
Date: Mon, 11 Nov 91 12:22:36 EST
From: rossini%biostat@harvard.harvard.edu (Anthony Rossini)
Subject: Cider Digest #62 Sun Nov 10 18:00:05 EST 1991
> Anybody got a recipe I could try, I'd like to start out with a 1 gallon
> batch. Having it end up sweet is obviously a problem. I can only
> bottle, not keg. Anybody ever try bottling, waiting a week, uncapping
> and adding sulfites or something to kill the yeast and retain a
> sweetness? With good bottles couldn't you just bottle while there is
> still some sugar left and when the CO2 builds up high enough the yeast
> will just go dormant kind of like when you make homemade soda? With
> homemade soda there's still alot of sweetness left after the yeast
> carbinate it. It's kind of explosive so you have to treat it nice but
> wouldn't that work?
Me and my housemate have made about 5 batches of cider using the "add a very
small amount of ale yeast (M&F last year, Red Star this year) to a gallon
(minus 1 glass so that we don't need a blow off tube) of fresh unpasteurized
cider, and then let it sit for a week. Last year we actually bottled the
product in beer bottles, I think we'll be lazy and use 1/2 Liter pop bottles
this year (at least so far). At this point, it got put into the fridge, and
since we usually drink it within a month (depending on how school/research
is going), it usually stays good.
We are also pretty lazy about transfering the product, and once in a while,
with really sterilizing the new containers. The end product is usually
carbonated a bit more than woodpecker, and is a bit drier (though it usually
has a better hint of apples, and is still what I would call sweet, most
people who've tried it have also thought it that). As long as it is drunk
and not aged, it seems to work pretty well.
Plus, by using the plastic jugs that it comes in, you have 1 less container
to clean...
later,
-tony
- --
Anthony Rossini - rossini@biostat.harvard.edu
Department of Biostatistics, Harvard School of Public Health
677 Huntington Ave, Boston MA 02115 617-432-1056
------------------------------
Date: Mon, 11 Nov 91 13:37 EDT
From: "Sometimes you're the windshield, sometimes you're the bug"
Subject: Sweetening
There's been some discussion on this list recently about how to sweeten the
final cider. I'd like to toss my $0.02 worth into the ring . . .
I usually make it in 1-gallon jugs by adding some sugar and a started ale
yeast, sticking a fermentation lock in the top, and letting it go. I like
a moderately dry cider, peronally, but have acheived a sweeter version for
friends who prefer that simply by adding more sugar in the beginning.
Specifically, for myself I usually use about 1/2 to 3/4 cup (cane sugar)
per gallon, but for a sweeter mix I have used up to 2 cups per gallon,
resulting in something that made my teeth hurt but that some of my friends
greatly preferred to my "normal" batches.
Judging from gravity readings (which I don't have in front of me, so I
can't quote numbers, sorry), I think that the ale yeast shuts down from
alcohol content after processing _about_ 1 cup of sugar per gallon, so
anything past that will remain unfermented and sweeten your end product.
Of course, YMMV.
It's also worth noting that dissolving 2 cups of sugar in 1 gallon of cider
takes some effort. If you're going to try this, I'd recommend heating the
cider to help dissolve the sugar.
On a not-very-related note, I've also had good luck in giving the cider
pleasant cinnamon aromatics by tossing a couple of whole sticks in for the
duration of the ferment. Very little difference in taste, but it sure
smells nice! :)
String
Big Dog Brewing Cooperative - Eastern Division
"Beer is my business, and business is GOOD." (cider too!)
------------------------------
End of Cider Digest
************************
-------
