Cider Digest #0152

Published in

· 7 months ago

Subject: Cider Digest #152 Fri Aug 21 11:00:02 EDT 1992 
Date: Fri, 21 Aug 92 11:00:03 -0400 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #152          Fri Aug 21 11:00:02 EDT 1992 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Re: Bubbling Away... (Doug Latornell) 
  Meat in Scrumpy ("ONREUR::JSAMPSON") 

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Date: 20 Aug 92 22:54 -0700 
From: Doug Latornell <latornel@unixg.ubc.ca> 
Subject: Re: Bubbling Away... 

Mitch; 

I have used the same ingredients you mentioned, with the exception of 
the spices.  I've also used corn sugar in place of DME to yield about 
the same OG.  M&F Ale yeast was used.  The fermentations have run as 
long as 5 weeks (in cool weather) and the product has been quite dry. 
I primed as for beer, with 3/4 of a cup of corn sugar for a 23 liter 
batch.  The result is a sparkling, dry, light golden cider that my 
wife (a non-beer-drinker) just loves.  Since dry was my goal, I'm 
pleased.   

Based on my limited knowledge of cider chemistry, I have always 
assumed that very small amounts of sugars other than fructose are 
derived from apples.  Since fructose is completely fermentable by 
almost any yeast the result is going to be dry unless there are lots 
of unfermentable sugars from the addition of DME or something. 

Jay's suggestion about less vigourous agitation to try to limit the 
yeast's access to oxygen and thereby reduce its fermentary vigour is 
interesting.  Is there anybody willing to do side by side experiments? 
It's still too hot here in Vancouver for me to even think about room 
temperature fermentation. 

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Date: 21 Aug 92 10:24:00 WET 
From: "ONREUR::JSAMPSON" <jsampson%onreur.decnet@onreur.navy.mil> 
Subject: Meat in Scrumpy 

Soon after arriving in Jolly Ol' England two years ago, I decided to  
investigate the intricacies of the plumbing system in our typical house in  
an affluent London suburb.  Only the cold water tap in the kitchen comes  
directly from the water main...all the rest are gravity fed from a cistern  
in the attic.  More like a horse trough.  One peek under the loose-fitting  
plywood cover convinced us to brush our teeth with bottled water!  Perhaps  
the meat in the Scrumpy recipe is just an attempt to bring US water up to  
traditional standards.  (BTW, I like an occassion Scrumpy.) 

John A. Sampson 
Office of Naval Research European Office 
(+44) (0)71 409 4260 

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