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Cider Digest #0176
Subject: Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992
Date: Mon, 28 Sep 92 18:00:03 -0400
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
question (jimf)
Re: Cider Digest #174 Sat Sep 26 11:00:02 EDT 1992 (Jay Hersh)
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Date: Mon, 28 Sep 92 10:19 CDT
From: jimf@iwtdr.att.com
Subject: question
I have some grocery store cider brewing right now - I believe it has
been pasteurized but has no preservatives. About 12 ozs of it is from
a can of treetop apple juice. My question is, when it's done
fermenting and is ready for bottling in a couple of weeks, I will
probably sweeten it slightly with a little bit of sugar syrup. Do
I need to add stabilizer to keep it from beginning fermentation again?
Also, if I use homemade cider from my trees (no pasteurization), won't
it turn in to vinegar unless I add some Campden for 24 hours to sterilize
it before adding yeast?
What is corn sugar? Where can it be bought? Are we talking about corn
syrup here?
Thanks.
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Date: Mon, 28 Sep 92 12:30:54 EDT
From: Jay Hersh <hersh@expo.lcs.mit.edu>
Subject: Re: Cider Digest #174 Sat Sep 26 11:00:02 EDT 1992
>But I was thinking, if beer yeast is not as attenuative, why not use
it in cider?
I have in fact done this with good results. I have made a draft
cider the last 2 years using dry malt extract as a gravity booster.
This year I plan to forgo the malt extract and instead take a portion of
the cider, and boil it down. This will remove water, thus concentrating
the sugars. I will add this back into cider that has not been boiled
and ferment that with an Ale yeast.
I've never heard of anyone using hops in cider. Personally I wouldn't
want any bittering or hop aromatics in my ciders, the apple aromas are
what I'm after.
JaH
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Date: Mon, 28 Sep 92 12:00 CDT
From: jimf@iwtdr.att.com
Subject: cider yield
Using a food processor to shred cored apples (quite fine) and then
pressing the apples against a strainer, I got a little over one wine
bottle's worth from a 2 gal bucket of apples. I don't know if a press
would yield more - I would guess about the same. Extrapolating, I would
guess I used about a peck and there are 4 pecks in a bushel, so my method
would yield close to a gallon per bushel. I'm guessing you're looking at
2 - 3 gallons for 3 bushels.
I used a little red delicious (10%), some Mcintoshes (a bit green yet and
very tart - 20%) and mostly golden delicious bordering on sweetness but
just slightly green and tart (70%) from my dwarf trees, and the apple
cider is fantastic. Not having a press, I can't really make enough to
justify fermenting it but it's great for drinking as is. Tree-ripened
apples beat the heck out of those grocery store ones.
Anybody know how to build a small ciderpress?
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Date: Mon, 28 Sep 92 12:38:07 EDT
From: loc@bostech.com
Subject: Re: Cider Digest #175 Mon Sep 28 11:00:02 EDT 1992
>>From: abirenbo@rigel.cel.scg.hac.com (Aaron Birenboim)
>>Subject: I GOT MY APPLES
>>How much juice should i expect from 3 bushels of apples???
If the apples are crushed well I usually get a gallon
per 1/2 bushel. Therefore I would expect you should get
5 to 6 gallons of cider. Your milage may vary, void where
prohibited, see your dealers for details.
rogerl
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End of Cider Digest
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