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Cider Digest #0107
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)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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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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