Cider Digest #0135

eZine lover (@eZine)

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Cider Digest

 · 6 months ago

Subject: Cider Digest #135 Mon Jul 20 18:00:06 EDT 1992 
Date: Mon, 20 Jul 92 18:00:11 EDT 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #135          Mon Jul 20 18:00:07 EDT 1992 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 
                              
Contents: 
  Re: Cider Digest #134 Fri Jul 17 18:00:08 EDT 1992  (Jay Hersh) 
                              
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Date: Mon, 20 Jul 92 14:10:00 EDT 
From: Jay Hersh <hersh@expo.lcs.mit.edu> 
Subject: Re: Cider Digest #134 Fri Jul 17 18:00:08 EDT 1992  

 
I don't know about Cyser, but I have used buckwheat honey before  
for meads and DO NOT recommend it. It is a heavy honey with a 
stronger flavor, and as such I have found it not very good 
for making fruit meads. 

As far as the choice of honey contributing to trtness, no that is not the  
case. The tartness arises from all the sugars being fermented out. In general 
the tartness will mellow some, but not significantly in my experience. 
Either fortify further at the start in future recipes, or perhaps 
add an unfermentable now. The two choices that come to my mind are 
lactose (as you mentioned) or malto-dextrin. I can not speak from 
experience on how effective using either of these might be. Perhaps 
someone else can provide a clue on whether these, or other suitable  
unfermentable sugars can be added post-ferment to balance tartness?? 

        JaH 

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