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Cider Digest #0033
Subject: Cider Digest #33 Thu Sep 26 11:00:05 EDT 1991
Date: Thu, 26 Sep 91 11:00:08 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #33 Thu Sep 26 11:00:06 EDT 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
stuck ferment (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, 26 Sep 91 07:54:39 MDT
From: abirenbo@isis.cs.du.edu (Aaron Birenboim)
Subject: stuck ferment
I am trying to develop a method for making sweet, sparkling cider.
I have run 2 batches on health-food store, expensive, hazy apple
juice. This time I tried "Hardin Apple Cider" in the grocery
store, which was $3/gallon. This is a standard clear apple juice.
The label listed NO preservatives.
well... the ferment never started. I pitched some slurry
of wyeast bavarian wheat yeast. My best guess is that the juice
DID have preservatives, and the label lied. My questions are:
1) Is it legal to lie about preservatives on the ingredients list
in america?
2) What brands of juice have people sucessfully fermented?
(I'm just a beginner, i will NOT squish apples until i
know what I'm doing.)
3) What brands fermented well AND came out clear???
4) What preservatives kill yeast? Since many people use
camden tablets, i immagine sulfites are ok, but what
are the chenicals which kill yeast?
also... a bit of a warning. The "Hardin Apple Cider" tasted
like s#@t. I will not buy it again. However, I would still like
to see if i can save this batch. At least it will give me
some experience with pasturizing to kill the yeast after
carbonation, and before all the sugar is gone.
aaron
abirenbo@isis.cs.du.edu
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End of Cider Digest
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