Cider Digest #0074

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #74 Tue Nov 26 11:00:06 EST 1991 
Date: Tue, 26 Nov 91 11:00:07 EST 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #74          Tue Nov 26 11:00:06 EST 1991 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 
                              
Contents: 
  Preliminary Results  (Jay Hersh) 
  Unclear problem (Tim Carlson) 
                              
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Date: Mon, 25 Nov 91 11:18:27 EST 
From: Jay Hersh <hersh@expo.lcs.mit.edu> 
Subject: Preliminary Results  

 

Well folks I went and bottled the Raspberry Cider, and the Cranberry Cider 
(the ones made with the Red Star Epernay Yeast). I had a hard time getting  
a gravity reading. I only made 3 gallons, so there wasn't enough depth in the 
bottlin gbucket to get a reading there, and my hydrometer always seems to  
want to stick to the side of the test jar. It did appear that the gravity was 
below 1.010. 

Each of the Ciders still had a fair amount of residual sweetness and a nice 
fruity flavor. The Cranberry as could be expected was a bit more tart than the  
Raspberry. I will probably drink some at Thanksgiving, but will stick the  
rest down in the basement to age a while. 

I'll keep you posted on these and the Tradiitional Cider. I will probably put up 
the draft Cider now that I have free carbouys again :-)!! 

All in all though I would say the Epernay worked well and seems to be a good 
alternate to the Pasteur Champagne in that it apparently ferments to a less dry 
product (though sugars from the fruits may also have helped yield a higher post 
ferment sweetness). 

 - JaH 

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Hopfen und Malz, Gott erhalts 

 
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Date: Mon, 25 Nov 91 10:05:55 MST 
From: Tim Carlson <timc@hpfctjc.fc.hp.com> 
Subject: Unclear problem 

I bottled my 1st batch of cider last friday nite.  My recipe was: buy a gallon 
of "natural" cider (unfiltered with no preservatives), open it, take a taste, 
add a packet of Red Star Champagne yeast, and insert fermentation lock. 

Well, at bottling time the specific gravity was ~1.000 (no suprise), but I 
kinda hoped/expected it to clear.  It didn't taste like Woodpecker (the only 
reference that my tastebuds can recall), but it was definitely drinkable (IMHO). 
I bottled it with 2 Tablespoons of cane sugar, and ended up with 9 bottles of 
cider. 

So, 

 - how long should I let it set in bottles (beer is drinkable in ~2 weeks)? 

 - should it clear, or is "cloudy" cider acceptable/expected? 

 - in my next attempt with a similar 1 gal of natural cider, if I use ale yeast 
  (Red Star?? -- do they make ale yeast??) and add some sugar to end up with 
  some residual sugar, should I use brown sugar, (white) cane sugar, or ??, 
  and how much sugar should I add?? 

All comments &/or suggestions are greatly appreciated, 

Tim Carlson             
timc@hpfctjc.fc.hp.com 

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End of Cider Digest 
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