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Cider Digest #0127
Subject: Cider Digest #127 Wed Jun 3 18:00:04 EDT 1992
Date: Wed, 3 Jun 92 18:00:08 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #127 Wed Jun 3 18:00:04 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: beginner questions (Aaron Birenboim)
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Send requests to cider-request@expo.lcs.mit.edu
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Date: Wed, 3 Jun 92 08:59:59 MDT
From: abirenbo@rigel.hac.com (Aaron Birenboim)
Subject: Re: beginner questions
>2) I see some people say to use Champagne Yeast, and others say ale yeast.
Will the Champagne yeast just yield a higher alcohol content and more
carbonation, or what is the real difference and reason for each of the
yeasts in Cider making?
chanpagne will ferment out real dry. i prefer ale yeast. If you add
fermentables (honey, sugar) ale yeast will leave some sweetness.
>3) Are there other kinds of fruit cider that could be used to make hard
cider? or just Apple?
pears are common. And if you want to try currents, peaches, plums,
or anything else, please do , and give me a bottle! However,
most of these beverages might be called "wines". I have had
perry (pears) and japanese plum wine, and loved them.
>4) Any good books you could recommend on Cider making?
not in my opinion. keep reading the list in the fall.
I have got much better advice here than in my 2 books.
>5) Lastly, any good tips, or obvious things to avoid while making a first
attempt at hard Cider making?
sweet, sparkling is a bitch to make. try dry sparkling of still sweet first.
If your cider is dry you can stabilize (potassium sorobate) and
sweeten before bottling if you can take it still.
BTW: I plan to use "smartcaps" on still beverages in the future.
Without carbonation... there is no yest reproduction going on to
consume any O2... so the "smartcap" will get the O2.
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End of Cider Digest
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