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Cider Digest #0177
Subject: Harder
Date: Mon, 28 Sep 92 18:13:24 CDT
From: Jacob Galley <gal2@midway.uchicago.edu>
> From: Jay Hersh <hersh@expo.lcs.mit.edu>
>
> 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.
Hmm. How does this compare to apple jack, where some or most of the
water in the hard cider is removed by freezing? I would guess that you
lose a lot of flavor by boiling the cider to reduce it, though maybe
reducing only a portion of the cider would be an okay compromise. But
freezing after fermentation I guess would concentrate too much of
those other, nastier products of fermentation. (Phenol alcohols?
"Esters"? I don't really have a good grip on what these things are.)
Does anyone have experience with these two methods of making cider
harder?
Cheers,
Jake.
Reinheitsgebot <-- "Keep your laws off my beer!" <-- gal2@midway.uchicago.edu
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Date: Mon, 28 Sep 1992 18:33 CST
From: Dan Drumm <DRUMM@cnsvax.uwec.edu>
Subject: Re: Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992
>Anybody know how to build a small ciderpress?
I was wondering about his myself. how about a store bought juicer?
has anyone tried this? are they more/less efficent than a press?
I am also looking for a good way to get the oil out of hemp seeds;
something like a sunflower press.
- -- Danny
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Date: Tue, 29 Sep 92 8:54:49 EDT
From: tix!roman@uunet.UU.NET (Daniel Roman)
Subject: Re: Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992
> 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?
Yes.
>
> 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?
Maybe, mine did, I will use Campden or the equivalent from now on.
>
> What is corn sugar? Where can it be bought? Are we talking about corn
> syrup here?
Corn sugar is NOT the same as corn syrup. Corn syrup is slightly
carmelized. Corn sugar can be found at home brew shops. You can also
get it from major food distributors but only in 50 lb bags. For small
quantities a home brew shop is probably your best bet.
>
> Thanks.
- --
____________________________________________________________________
Dan Roman | /// Internet: roman@tix.timeplex.com
Ascom Timeplex Inc. | \\\/// GEnie: D.ROMAN1
Woodcliff Lake, NJ | \XX/ Only AMIGA! Homebrew is better brew.
====================================================================
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Date: Tue, 29 Sep 1992 08:30 CST
From: Robert Schultz <SCHULTZ@admin1.usask.ca>
Subject: Re: Cider Digest #176 Mon Sep 28 18:00:03 EDT 1992
>>From: jimf@iwtdr.att.com
>>
>>What is corn sugar? Where can it be bought? Are we talking about corn
>>syrup here?
>>
Corn sugar is dextrose, try the brew shops. You should be able to buy any size
quanity you require, from 1/2 lb to 100 lb bags.
Don't use corn syrup, it contains artifical flavours - e.g. vanilla
Robert Schultz
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"I'm going off half-cocked? I'm going off half-cocked? ...
Well, Mother was right - You can't argue with a shotgun." - Gary Larson
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