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Cider Digest #0162
Subject: Cider Digest #162 Thu Sep 10 11:00:02 EDT 1992
Date: Thu, 10 Sep 92 11:00:02 -0400
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #162 Thu Sep 10 11:00:02 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: tartness (Jay Hersh)
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Date: Wed, 09 Sep 92 19:57:50 EDT
From: Jay Hersh <hersh@expo.lcs.mit.edu>
Subject: Re: tartness
Actually greg my experience is oppposite of what you said.
The more attenuative the yeast, the more tart the final product
since more sugar has been consumed and thus there is less to
balance the tartness. Red Star is one of the most voracious of
the yeasts I've tried. The Epernay 2 is much better.
If you look at the Mead article in the current Zymurgy they have
a chart with some relative comparisons of various mead yeasts
(they're general Wine and Champagne yeasts which cider and mead makers
use too). The Epernay 2 seemed top perform very well if you're looking
for a yeast that will leave more final sweetness and fruitiness.
JaH
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End of Cider Digest
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