Cider Digest #0107

Published in

· 9 Apr 2024

Subject: Cider Digest #107 Thu Feb 6 11:00:07 EST 1992 
Date: Thu, 6 Feb 92 11:00:12 EST 
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?) 

Cider Digest #107          Thu Feb 6 11:00:08 EST 1992 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  My cyser results (Aaron Birenboim) 

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Date: Thu, 6 Feb 92 07:37:14 MST 
From: abirenbo@isis.cs.du.edu (Aaron Birenboim) 
Subject: My cyser results 

   I recently bottled a cranberry cyser.  I used about 3/4 gal health-food 
store cider (pasturized, i think), 1 lb. crushed cranberries, and 
about 2c honey.  I boiled the honey with some water for about 
40 min, skimming scum.  Then i added the cranberry mush abd allowed 
to cool (thus patsuerizing the cranberries).  Pitched red-star 
empernay 2 yeast. 

  After about 3 months, the stuff cleared & stopped fermenting. 
I tasted it...  dry.  Has anybody else got dry results with 
empernay 2???  perhaps it was a wild yeast.  It looked like 
a blush or rose wine.  tasted like that too, but a bit drier, 
and more tart.  So, i added 1c honey, boiled, to sweeten. 
After 1 more month, the honey haze is falling out, and 
it tastes quite nice.  Must people would mistake it for a rose wine. 

  oh... i forgot to mention.  Before sweetening i stabilized it with 
sodium benzoate (sp?) for about 1 week, THEN sweetened. 

  All of my ferments have been VERY slow.  I have 5 more gallons 
of cider, 4 months old, and they are STILL fermenting.  dang. 

  I'll post my results as they come through. 

  For my next cider, i will attempt a sparkling sweet cider 
by adding at least 2c/gallon cane sugar adn using empermay 2 
or an ale yeast (of low attenuation). 

        aaron 

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End of Cider Digest 
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