Cider Digest #0285

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

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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