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Cider Digest #0066
Subject: Cider Digest #66 Tue Nov 12 18:00:08 EST 1991
Date: Tue, 12 Nov 91 18:00:11 EST
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #66 Tue Nov 12 18:00:09 EST 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: Priming Cider (Tim Carlson)
Re: Priming... (Dave Coombs)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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Date: Tue, 12 Nov 91 9:34:54 MST
From: Tim Carlson <timc@hpfctjc.fc.hp.com>
Subject: Re: Priming Cider
Dave Beedle wrote:
>
> Hi all. I've got a 1-gallon batch going right now and plan to bottle.
>I'm hoping for sparkling cider this time (havn't done it before) and am
>wondering how much dry malt to use for priming? Or, is this the way to do
>cider? Is there a better way? Thanks!
>
I also have a 1 gallon batch going. I used Red Star Champagne yeast, what's
the difference between using Champagne yeast and ale yeast for Cider (I'm
currently enjoying my first batch of (extract) homebrew, so I'm a novice at
this whole thing).
I've heard that Cider can be primed with corn sugar, cane suger (o.k. for
priming cider but not beer), or even some fresh (i.e., non-alcoholic) cider.
So, what's best, and how much should I use...if I put 3/4 of a cup of corn
sugar in 5 gal of beer, then I should put 3/20th of a cup in 1 gal of Cider???
- --
Tim Carlson
timc@hpfctjc.fc.hp.com
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Date: Tue, 12 Nov 91 12:12:03 -0500
From: Dave Coombs <coombs@bashful.lcs.mit.edu>
Subject: Re: Priming...
I've made sparkling cider and cyser (sort of - only a wee bit o honey)
and both times primed with cider. (I have friends who are allergic to
corn.) To be safe, I tried to duplicate the levels of carbonation
that would be achieved by 1 C corn sugar, so I weighed a cup, and got
about 5.25 oz. I estimated that one gal of the cider I had contained
about 18 oz sugar (assuming all the excess gravity in the 1.045 cider
was sugar) and so I used 5 C cider / 5 gal batch. [NB: these numbers
are from memory, so apply an adequately large grain of salt. They may
not be too far off though - I've been reviewing my records in prep for
bottling this year's.]
The level of carbonation seemed a bit low, and certainly my brut cider
lacks the body to hold it, so I didn't get the desired effect of
slightly undercarbonated champagne. (I was really disappointed since
it DID have that character at bottling time.) That doesn't stop me
from enjoying it though :) and the straight cider is rated highly
dangerous in hot weather by my friends. It seems so light and
refreshing...it just tastes like more.
I don't think I'll boost the priming much until I get champagne
bottles, though.
Enough rattling. Now a question: how do you folks bottle/store still
cider? crown caps? corks? I'm thinking of some "traditional" cider
and haven't decided on still or sparkling (and probably won't until I
taste it).
dave
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End of Cider Digest
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