Cider Digest #0196

Published in

· 8 months ago

Subject: Delivery times 
Date: Mon, 12 Oct 92 12:50:12 EDT 
From: Jay Hersh <hersh@expo.lcs.mit.edu> 

The cider digest will now be sent only once per day at 6PM Eastern Time. 

(To those who suggested more complicated alternate schemes I suggest you 
read the cron Manual pages to see what kind of things you were asking :-) 

        JaH 

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Date: Mon, 12 Oct 1992 14:39 CST 
From: Dan Drumm <DRUMM@cnsvax.uwec.edu> 
Subject: Re: Cider Digest #194 Sat Oct 10 18:00:02 EDT 1992 

>To the other half I added another 2 cups or so of sugar; and I 
>also added a *small* amount of preservative in order to arrest the 
>fermentation, but not so much that I would not have a sparkling 
>product.  I then bottled this half in beer bottles.  Both batches 
>were ready to drink in about 2 weeks, but didn't really reach 
>their prime until about 1 month.  At which time the first half was 
>an excellent crisp sparlking dry cider, and the second half an 
>even better, very sparkling sweet cider. 

I am very interested in the second half of the first batch you talk about 
here.  I am very inexperienced, but find it hard pressed (no pun intended) 
to find a veteran with good suggestions about sparkling sweet cider. 

I have a few questions: 

1) how much is "a *small* amount of preservative" 
2) what type of preservative did you use?  I have BHT at home, will this do? 
3) you said "very sparkling." does this mean the the fermentation of the 
   last 2 cups of sugar was slowed, and not stopped.  if so, what happens  
   to the unopened bottles in two months? 

Thanks,  

- -- Danny 

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