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Cider Digest #0152
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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End of Cider Digest
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