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Cider Digest #0269
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Subject: Sonoma Sparkling Spiced Cider
Date: Mon, 15 Mar 1993 01:33:34 PST
From: Nick Cuccia <cuccia@Talamasca.Berkeley.CA.US>
My first cider batch of the year...
6 1/2 gal fresh apple juice (Twin Hill Farms, Sebastopol)
Light Malt Extract
Pumpkin Pie Spice
Grape Tannin
Wyeast Pasteur Champagne Yeast.
10/13/92 Pitched yeast; OG 1.066
11/21/92 Racked; IG 1.010. Acidy, some phenol.
3/2/93 Racked and spiced with tea made from 1 t.
pumpkin pie spice in 1 c. water. Acid and
phenols in pre-spiced cider mellowed greatly.
IG 1.000.
3/14/93 Added tannin tea (1/4 c. of 1 t. grape tann
in
in 1 c. boiling water), primed, and bottled.
FG 1.000. The spice flavors from the tea were
barely discernable, and did not cover the apple
flavors.
I didn't cook the malt before adding, so the cider is a slightly cloudy golden
color. Still, my best cider to date. Pity the two cases are already spoken
for... ;-)
Prost!
- --Nick
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