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Cider Digest #0161
Subject: Cider Digest #161 Wed Sep 9 11:00:02 EDT 1992
Date: Wed, 9 Sep 92 11:00:03 -0400
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #161 Wed Sep 9 11:00:02 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
New England Cider Picnic (Jay Hersh)
Tart apples - an opinion (gkushmer)
Cider Presses ("ONREUR::JSAMPSON")
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
Raw digest archives available for ftp only on export.lcs.mit.edu
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Date: Tue, 08 Sep 92 18:45:46 EDT
From: Jay Hersh <hersh@expo.lcs.mit.edu>
Subject: New England Cider Picnic
OK everyone, this should be the announcement to end all announcements :-) :
WHAT: Cider Picnic
WHEN: October 3, 1992
WHERE: Anderson Fruit Farms, Westford, MA
PRICE: $5.00 a head to be paid in advance!! (Please) This includes
a porta-potty, food, plates, tables, charcoal, and other things
to get a picnic rolling.
FOOD: While food is included in the cost of the cost above, everyone
is asked to bring a side-dish. And guess who gets to
coordinate it? ME! We need salads, deserts, and other
side dishes to make this more than a burger/sandwich-only
affair.
CIDER: I have been set straight on this issue, so contrary to
my last post, Cider juice orders (apples only this
year) are to go through Paul Correnty - NOT ME. Paul
may be reached at home at 508-433-8187 or his work
number which is 617-433-8187. Paul is available for
both cider advice and price questions. He estimates that
it will cost $3.50 a gallon, but won't know for certain
until the day of the picnic. So you will pay Paul on the
day of the picnic. NOTE - I recommend you try Paul at
the office. He goes to bed EARLY (8PM) and gets up in the
wee hours of the night.
QUESTION: Who is feeling generous? Paul would like to get corn on the
cob this year, but needs to borrow someone's Cajun Cooker. He
has the pots we need, but not the cooker. If anyone is
willing to donate one for the day, it would be most appreciated
OTHER: Paul says that he will take checks for the cider orders. He
will be at the meetings (Worts and BFD) to take your order.
The only thing not set in stone, or so it seems, is a time for this all
to happen on Sat. 10/3. I am open to suggestions: Does 1PM sound OK?
Lastly, you can make your "reservations" for the picnic by calling me
anytime until 11 PM at 617-484-0948 or 617-489-5127. The second
phone number has an answering machine on it and is the general "house"
phone. So use that if you can't reach me on the first.
Otherwise, I may be reached at gkushmer@jade.tufts.edu and I check my
messages pretty regularly (sanity need).
Cheers!
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Date: Tue, 8 Sep 92 21:01:45 EDT
From: gkushmer@Jade.Tufts.EDU
Subject: Tart apples - an opinion
Concerning Aaron's tart apples:
I would guess that a high attenuating yeast (such as Red Star Champagne)
would take out a lot of the tartness. I don't know that I can explain why,
but it seems that champagne yeast takes out anything resembling a sugar
molecule and converts it to alcohol. I would guess that at least part of
the tartness is a sugar molecule combination and that conversion to
alcohol would take some of the tartness away.
But don't take my word for it ;-)
- --gk
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Date: 9 Sep 92 08:43:00 WET
From: "ONREUR::JSAMPSON" <jsampson%onreur.decnet@onreur.navy.mil>
Subject: Cider Presses
I happened across my press at an antique store in Iowa (Gutenburg?)
a couple months ago. $75.00! They called it a "lard press", although I
found the words "and fruit" on it as well. It's cast iron, about a foot
in diameter and 18 inches tall. It works perfectly (lard is apparently
an excellent preservative for iron), AND it looks great beside the
fireplace.
- -- John
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End of Cider Digest
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