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Cider Digest #0211
Subject: Undeliverable Mail
Date: Fri, 30 Oct 92 08:00:10 EST
From: uucp@zoo.toronto.edu
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Subject: Cider Digest #204 Thu Oct 22 18:00:02 EDT 1992
Apparently-To: realcider@expo.lcs.mit.edu
Cider Digest #204 Thu Oct 22 18:00:02 EDT 1992
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Re: cider press experience (David L. Kensiski)
Re: Cider Digest #203 Wed Oct 21 18:00:01 EDT 1992 (Dan Drumm)
Re: Sweet Cider (Daniel Roman)
Send submissions to cider@expo.lcs.mit.edu
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Raw digest archives available for ftp only on export.lcs.mit.edu
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Date: Wed, 21 Oct 92 15:42:06 -0700
From: kensiski@nas.nasa.gov (David L. Kensiski)
Subject: Re: cider press experience
In Cider Digest #203, jimf@iwtdr.att.com writes:
> My wife saw a press at a local orchard - it was shaped somewhat like a
> very large accordion...
That must be hard on the arms... :-)
- ------------------------------
Date: Wed, 21 Oct 1992 17:51 CST
From: Dan Drumm <DRUMM@cnsvax.uwec.edu>
Subject: Re: Cider Digest #203 Wed Oct 21 18:00:01 EDT 1992
>So here's my idea. Ok it may be
>un-orthodox, but why not let the cider ferment out, prime with just enough
>sugar to carbonate, and also add some artificial sweetener to adjust the taste.
>My guess is that aspartame/Nutrasweet would be the best candidate, and since it
>really isn't sugar, it just stimulates the senses of sweetness, that the yeast
>would probably leave it alone. Is this plausible? Would it work? Would I be
>violating the yet-unwritten Reinheitsgebot-de-appls?
rather than using (gasp) aspartame/Nutrasweet, get some malto-dextrin
from the local brew shop or health food store. This is sugar that the
yeastie beasties have a real hard time breaking down. you'll have to
boil it into some water or cider to get it to disolve (better wait 'till
it's cooled a bit after the boil, so as to not break it down.)
I believe you can add it either in the initial batch, or at prime time.
Works wonders in my beer!
- -- Danny.
- ------------------------------
Date: Thu, 22 Oct 92 9:40:23 EDT
From: roman@tix.timeplex.com (Daniel Roman)
Subject: Re: Sweet Cider
Well, I think I found what works best for me as far as sweet sparkling
cider is concerned. I need to let the final product age a bit more to
remove some of the ale yeast residuals but here is what I did:
After fermentation in the secondary was complete (FG 0.998) I added 1/2 a
teaspoon per gallon of potatasium sorbate and let it sit half an hour.
I then added cane sugar at the rate of approx. 2/3 a cup per gallon
which was to my taste. That amount of sugar gave me a sweet cider with
a hint of tartness, a little less sweet than Woodpecker. Your mileage
may vary.
Anyway, I then kegged it and applied CO2 to artificially carbonate.
After it ages in the keg a bit I plan on moving it to bottles simply to
free up the keg for other batches (I've only got one keg right now).
As I said, this method works fine and although I had to resort to
chemicals, I do the same thing for wine anyway so I figured it was no
big deal.
For carbonating my dry sparkling cider I simply add fresh boiled cider
before bottling. I used sugar when kegging because I was not sure if
the "yeast clearing" process would be seriously affected or not. It
appears to have cleared quite well though so I don't think that's an
issue. It would water down the alcohol level though.
- --
____________________________________________________________________
Dan Roman | /// Internet: roman@tix.timeplex.com
Ascom Timeplex Inc. | \\\/// GEnie: D.ROMAN1
Woodcliff Lake, NJ | \XX/ Only AMIGA! Homebrew is better brew.
====================================================================
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End of Cider Digest
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