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Cider Digest #0209
Subject: Old cider comes out fine.
Date: Tue, 27 Oct 92 17:19:42 PST
From: ithaca!amber!phoebe@uunet.UU.NET (P. Couch)
I just want everyone to know that the cider I made last year
that I thought was disgusting turned out fine after aging in
the bottles for 1 year. I was just keeping the stuff as a
bottle saver and they turned out almost as I expected.
I used 3 gallons for fresh unfiltered juice + 1 can of
frozen juice and 1 cup of brown sugar with some water to
make up 3 1/2 gallons and added half a packet of epernay 2 yeast.
A stronge citrus/hibiscus tea with honey was added to half of the
mixture as a variation.
I used gelatin and a lot of time to clear the cider.
It is now heavily carbonated, smells and looks like fermented
martinelli's and is sweet with a acid tang.
The hibicus variation cider is slightly most acidic, but almost
indistinguishable from the plain one.
I was worried about infection the whole time,
next time I will add camden tablets as well.
P.
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Date: Wed, 28 Oct 92 08:00:10 EST
From: uucp@zoo.toronto.edu
Subject: Undeliverable Mail
This mail message is undeliverable.
(Probably to or from system 'eci386')
It was sent to you or by you.
Sorry for the inconvenience.
Sincerely,
utzoo!uucp
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Subject: Cider Digest #202 Tue Oct 20 18:00:02 EDT 1992
Apparently-To: realcider@expo.lcs.mit.edu
Cider Digest #202 Tue Oct 20 18:00:02 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Sulphite ("Butts,Stephen J")
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
Raw digest archives available for ftp only on export.lcs.mit.edu
- ----------------------------------------------------------------------
Date: Tue, 20 Oct 92 9:38:08 cdt
From: "Butts,Stephen J" <BUTTS@AC.GRIN.EDU>
Subject: Sulphite
Colleagues:
On sulphiting: the more acid the must, the less sulphite is required. For
readings below a Ph of 3.5 or so, one tablet for every TWO gallons should be
plenty. Also, with really high quality yeast like Wyeast, the wild yeasts
should be pretty well overpowered, and with decent, well-washed apples, I've
had good luck omitting the sulphite entirely. But yes, sulphited juice is
scary for a week or so. Best advice I've had is to make sure your yeast is
truly active, pitch it, and leave everything the heck alone.
- -- Steve Butts, BUTTS@GRIN1.BitNet
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End of Cider Digest
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