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Cider Digest #0137
Subject: Cider Digest #137 Wed Jul 22 18:00:08 EDT 1992
Date: Wed, 22 Jul 92 18:00:11 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #137 Wed Jul 22 18:00:08 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: Cider Digest #136 Tue Jul 21 18:00:05 EDT 1992 (Jacob Galley)
Cyser! (Fritz Nordby)
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Date: Wed, 22 Jul 92 11:22:34 CDT
From: Jacob Galley <gal2@midway.uchicago.edu>
Subject: Re: Cider Digest #136 Tue Jul 21 18:00:05 EDT 1992
About that cyser: We bottled it last night and it already tastes
amazing. An extra month of procrastination paid off. If anyone cares,
this was 8 lbs buckwheat honey in enough cider for 5 gallons, with
some cinnamon -- chewed up and spat out by champagne yeast. The cider
was unpreserved but filtered glass jug type; we mixed several brands.
When we tasted it, it was just slightly sweet, and the tartness had
mellowed. (Still had a slightly nasty green-mead aftertaste.) We
didn't prime with anything.
Cheers, etc.
Jake.
Reinheitsgebot <-- "Keep your laws off my beer!" <-- gal2@midway.uchicago.edu
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Date: Wed, 22 Jul 92 11:42:22 PDT
From: Fritz Nordby <fritz@gumby.cs.caltech.edu>
Subject: Cyser!
So, it seems that I have a friend who has an apple orchard, and whose
neighbor keeps bees. Hmm... what ever shall I do?
I'm planning to make a cyser, and the current plan is to use freshly
juiced apples (said friend has a press) and honey. The honey will
probably be an orange honey, unless I hear screams to the contrary;
the apples will probably be windfall Jersey Macs for the first batch.
Also, I recall seeing a recipe in the homebrew list some time ago which
called for brown sugar, so I was thinking of perhaps some of that or
perhaps some molasses.
I plan to pasteurize the (wort? must? what's the correct word here?)
.. something like 170 F for half an hour? ... then pitch with either
an ale yeast or a champagne yeast. Why the ale yeast? I was thinking
that warm-fermented ale yeast esters (banana/apple) should add flavor
interest, and perhaps leave some residual sugar when they conk out from
the high alcohol levels.
I assume I should correct the pH of the (wort? must?) down into a wine-
like range ... say 3.5 - 4.5 ? ... perhaps with something like citric
acid (read: orange/lemon juice) or tannic acid (read: tea, probably
just orange pekoe). I'd rather do without sulfites (which is why I
plan to pasteurize).
Does this sound crazy? Any suggestions?
Fritz Nordby. fritz@gumby.cs.caltech.edu
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End of Cider Digest
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