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Cider Digest #0335
Subject: Cider Digest #335 Fri Sep 10 18:00:02 EDT 1993
Date: Fri, 10 Sep 93 18:00:02 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #335 Fri Sep 10 18:00:02 EDT 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Lower Alcohol (gkushmer)
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Date: Fri, 10 Sep 93 13:05:21 EDT
From: gkushmer@Jade.Tufts.EDU
Subject: Lower Alcohol
Usually, when you want to make a lower alcohol cider, you use an
ale yeast. You'll have to go back through the archives and find a
yeast that people have tried and enjoyed.
My personal experience with making a lower-alcohol (when compared to
champagne yeast) cider was with using natural yeast. Apparently,
there is a yeast that grows naturally with apples. If you crush the
apples, put the juice in a clean carboy and wait, then you'll get
a natural product that tastes very appley.
Good luck
- --gk
Greg Kushmerek "They [Australians] don't spell 'beer'
Sr. Researcher/Development with four X's out of ignorance. . .And
Tufts University light beer is a creation of the Prince
Medford, MA of Darkness."
gkushmer@jade.tufts.edu -Morse, Thames Valley C.I.D.-
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End of Cider Digest
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