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Cider Digest #0303
Subject: varieties
Date: Mon, 19 Jul 93 09:57:30 EST
From: Greg Appleyard <UGG00081@vm.uoguelph.ca>
I am curious to know from the readers of this list what varieties
or blends of apple varieties you have had the greatest success with in
making cider.
Has anyone tried crab apples?
Lastly, does anyone know where to get apples or juice from the tannin
rich cider apples such as Foxwhelp, Bloody Butcher, Court Royal,
Sweet Coppin, Tremlett's Bitter or Brown's Apple??
Thanks
Greg Appleyard
UGG00081 at vm.uoguelph.ca
Vet. Micro. Immunol.,
University of Guelph,
Geulph, Ont., Canada,
N1G 2W1
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Date: Mon, 19 Jul 1993 09:49:54 -0500 (CDT)
From: betel@cegt201.bradley.edu (Robert Crawford)
Subject: Re: Cider Digest #302 Sat Jul 17 18:00:01 EDT 1993
> From: wslack.UUCP!wrs@mv.MV.COM (Bill Slack)
> That's right, saccharin tablets. Before any of you purists get on my case, I
> would rather adulterate my cider with saccharin than use a poison to stop the
> fermentation.
Hurm? What poison?
I doubt if anything used to stop fermentation, in reasonable
concentrations, is any more (or less) dangerous than saccharin.
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