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Cider Digest #0136
Subject: Cider Digest #136 Tue Jul 21 18:00:05 EDT 1992
Date: Tue, 21 Jul 92 18:00:07 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #136 Tue Jul 21 18:00:06 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
First Batch ("SCOTT JANZ")
Re: Cider Digest #135 Mon Jul 20 18:00:06 EDT 1992 (Dan Drumm)
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Date: 21 Jul 92 12:56:00 EST
From: "SCOTT JANZ" <janz@lpr.umd.edu>
Subject: First Batch
I'm new to this list so please forgive me if this has been
covered before. I just recently made my first batch of hard cider
trying to keep it as simple as possible. To 1 gallon of cider I
added some ale yeast left over from a previous batch of beer, shook
the jug up to aerate and put a fermentation lock on. I let this
ferment out (SG 1.040, FG 1.004) and then primed with about 6 oz.
of unfermented cider and racked to 4 plastic quart bottles. I let
this condition at room temp. for about 5 days until the bottles were
nice and firm and then moved them to the fridge. The result after
2 weeks in the fridge is very nice and sparkling, quite dry (which
I like) but it is still very cloudy. Is the cloudiness a by-product
of pasteurization or is all cider like that? Should I try to find
unpasteurized cider? Use some sort of gelatin perhaps?
Scott
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Date: Tue, 21 Jul 1992 13:50 CST
From: Dan Drumm <DRUMM@cnsvax.uwec.edu>
Subject: Re: Cider Digest #135 Mon Jul 20 18:00:06 EDT 1992
>I don't know about Cyser, but I have used buckwheat honey before
>for meads and DO NOT recommend it. It is a heavy honey with a
>stronger flavor, and as such I have found it not very good
>for making fruit meads.
Thanks for the tip. I was going to use buckwheat honey in my next mead.
>As far as the choice of honey contributing to trtness, no that is not the
>case. The tartness arises from all the sugars being fermented out. In general
>the tartness will mellow some, but not significantly in my experience.
>From all I've read, you need to keep most meads a minimum of 6 months
for the tartness to mellow. I used yeast nutrients in my 4 month old
batch, and I'm guessing I will have to wait another year or more before it's
drinkable.
>Either fortify further at the start in future recipes, or perhaps
>add an unfermentable now. The two choices that come to my mind are
>lactose (as you mentioned) or malto-dextrin.
I suggest the malto-dextrin. I have used it in several beers, with
good results. malto-dextrin is hard to disolve, so add it to a few cups
of boiling water, let cool, mix and bottle.
Then forget about it for a good long time. -- but next year, let us know
how it turned out.
- -- Dan
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End of Cider Digest
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