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Cider Digest #0254
Subject: Re: Haze
Date: Tue, 16 Feb 1993 18:23:04 EST
From: Jay Hersh <hersh@expo.lcs.mit.edu>
My use of DME was always in the manner which Arthur suggests,
i.e. boil the DME down in water, then add the fridge temp cider
to the DME.
I used 2.5 gallons cider to 1 gallon water with 1lb DME in it
last year and the year before.
Due to comments about the malty flavors from one or two frequent
guests I chose a different approach for the draft this year,
which was to boil down 2 gallons of cider to 1 qt volume
and add that into 2.75 gallons. Theoretically this boiled
portion would have had pectin haze, but in fact I encountered
no haze with this approach, just lucky I guess, though long periods of
cold conditioning may have some effect.
JaH
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Date: Wed, 17 Feb 93 09:12:00 -0800
From: jeffw@FICUS.CS.UCLA.EDU (Jeff Weidner)
Subject: Re: I've got a batch going, and a few newbie questions.
Yesterday I wrote:
The guy at the wine-making supply recommended throwing in a little
pectin extract. When should I do this? And why?
^^^^^^^ I meant enzyme. (Is this make the cider clear?)
Whoops.
Jeff
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Date: Wed, 17 Feb 1993 15:21:44 EST
From: bob@rsi.com (Bob Gorman)
Subject: Cider Availability, Correnty Blend
Another cider available here in the NorthEast is called Merrydown.
I find it quite enjoyable.
I racked the first of two 5 gallon batches of this years "Correnty Blend".
Yum, yum, yum. Thanks Paul! This was a cyser made with Montrachet wine
yeast. Very attenuative (OG ~1.112, FG 1.003, 14% v/v). Still hazy though.
Tonight I'll rack the other batch, I can't wait, yum, yum, yum. :-)
Cheers!
- -- Bob Gorman bob@rsi.com Watertown MA US --
- -- Relational Semantics, Inc uunet!semantic!bob +1 617 926 0979 --
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