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Cider Digest #0285
Subject: apple jack
Date: Fri, 7 May 1993 21:40 PST
From: SMEED_J%PLU.BITNET@mitvma.mit.edu
I have been expermenting with making a couple of batches of hard
cider and have found it very fun. My first batch, 1 gallon, I
added blueberries to, about 1 pound, and it turned out great.
The only problem was that I wanted to drink most of it before I
bottled it! I ended up with only 2 champaign bottles from that
batch! However, my next batch I only used cider. I added some
honey and brown sugar and let it ferment. Both of these batches
seem to have finished fermenting in about 1.5-2 weeks. Is that
normal? Or should it take longer?
I have also started a batch using a port wine yeast. I am going
to attempt to make some apple jack from this. I have heard of
the "freezing method" and was wondering if any of you out there
knew of a good way to extract the ice crystals. I have heard
that a salad spinner can be used, but I really don't want to buy
one just for apple jack.
Trink Kinder! Die Brauerei braucht leere Faesser!
Jeff Smeed
email SMEED_J@PLU.BITNET
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