Cider Digest #0262

Published in

· 7 months ago

Subject: Apple Blends 
Date: Tue, 2 Mar 93 16:30:36 EST 
From: Eric Soshea <technet!eas@uunet.UU.NET> 

Cider Fermenters, 
I have read several posts that mention "Correnty's Blend." What exactly 
makes this blend of apples so special? 

I fortified 3 gallons of Carlson's Orchard (Harvard, MA) apple cider with 
about 3 cups of corn sugar and pitched some Whitbred yeast. It has finally 
cleared this week after about 2 months of fermentation/clearing, 6 weeks of 
which have been in a secondary. Those of you who live in this area may know 
of Carlson's cider; any ideas on how this (my first) cider will turn out? 
How will it differ from a "Correnty Blend" cider? In general and for the 
benefit of readers in other parts of the world, are there certain types of 
apples which should be avoided/sought out for fermentation? 

Lastly, I infer from Steve Stroud's post yesterday that Paul Correnty  
is on this list. Will you be pressing another "Special Blend" next fall? 

Thanks for any advice you may be able to share, 
Eric  
__________________________________________________________________________ 
Eric Soshea, Corporate R & D          | EMAIL: eas@technet.macom.com 
M/A-COM, INC.                         | PHONE: (617) 272 3000 X1757 
63 South Ave., Burlington MA 01803    | FAX :  (617) 221 3115 

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Date:    Wed, 3 Mar 1993 10:20 EST 
From: Phil Hultin <HULTINP@QUCDN.QueensU.CA> 
Subject: Acidity adjustment 

This year's batch of cider was tested for the first time last night. 
Unlike previous years, where there was quite a pronounced acidity, 
this cider is smooth, but perhaps just a bit too smooth.  I would 
appreciate suggestions about how to go about adding just a hint 
more acid, how much or how to calculate how much etc. 

BTW, this one was done using an ale yeast, Wyeast 1028, which is 
supposedly "less attenuative".  However, it went quite nicely 
from OG 1.040 to SG 0.996 at a cellar temp of 12C.  Still, the overall 
effect is more balanced than when I used Lalvin wine yeasts in 
previous years, although as I said, less acidic too. 

Cheers, P. 

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