Cider Digest #0094

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Cider Digest

 · 9 Apr 2024

Subject: Cider Digest #94 Tue Dec 17 18:00:07 EST 1991 
Date: Tue, 17 Dec 91 18:00:08 EST 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #94          Tue Dec 17 18:00:07 EST 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 
                              
Contents: 
  Re: mulled cider (Aaron Birenboim) 
  Holiday Cider (Nick Cuccia) 
                              
Send submissions to cider@expo.lcs.mit.edu 
Send requests to cider-request@expo.lcs.mit.edu 
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Date: Tue, 17 Dec 91 09:38:22 MST 
From: abirenbo@rigel.hac.com (Aaron Birenboim) 
Subject: Re: mulled cider 

 
   This can also be done with hard cider.  I made a cider using 
nothing but apple juice and chanpagne yeast.  I stabilized, 
then added a tea of honey, cloves, cinnamon, nutmeg, and allspice. 

  I added the boiled (sterilized) tea to the cider at bottling. 
The stuff came out crystal clear and absolutely delicious, 
(although the alchahol level was a bit low.  next time I will 
add honey or cane sugar to the base cider) 

  It tastes GREAT cold, but simehow it looses its charm hot. 
I think the tastebuds need an attach of cold to numb them a bit 
for all that spice.  I will also cut spice amounts in the future. 

      aaron 

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Date: Tue, 17 Dec 91 09:50:03 -0800 
From: Nick Cuccia <cuccia@eris.berkeley.edu> 
Subject: Holiday Cider 

Here is my recipe for holiday cider: 

        5 Gal. Apple Juice (Gravenstein/Jonathan blend) 
        6 c.   Maple Syrup 
        7/3 T. Whole Cloves 
        1/2    Whole nutmeg, grated 
        10     4" cinnamon sticks 
        3      lemons (juice and zest) 
        2"     ginger root, peeled and grated 
        1      pkg. Red Star Champagne Yeast 

        Simmer 3/4 gal. apple juice, spices and ginger (in spice bags), syrup, 
        and lemon juice and zest for 45 mins.  Add simmered mix to 4 1/4 gal. 
        cider in carboy.  Pitch yeast and top off with more apple juice. 

         9/15/91       Initial SG = 1.100. 
        10/19/91       Racked. SG = 0.998.  Topped off with more apple juice. 
        11/10/91       Racked. SG = 1.002.  Added 3/4 c. corn sugar, and 
                      bottled. 
        12/14/91       Public debut.  Good sparkle, mildly yeasty (not careful 
                      enough with my secondary racking), complex flavor, 
                      some spice in the nose, too much alcohol (my calcs say 
                      that the alcohol content is about 15%, but it tastes 
                      much stronger). 

In general, I'm pretty pleased; almost everybody who's tried it has been pleased 
as well.  It'll be interesting to see how my "Twelfth Night" batch (same basic 
recipe but substituting 3# Mesquite honey for the maple syrup and montrachet 
yeast for the champagne yeast, and adding the juice and zest from three oranges 
to those from the lemons) turns out; the initial SG of that batch was 1.065, 
so the alcohol will (hopefully) not mask overwhelm the palate. 

Cheers, 
- --Nick 
=============================================================================== 
 Nick Cuccia 
 cuccia@mica.berkeley.edu 
=============================================================================== 

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End of Cider Digest 
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