Cider Digest #0279

Published in

· 9 Apr 2024

Subject: Re: Cider scum 
Date: 20 Apr 1993 09:42:45 -0600 (MDT) 
From: Mark Taratoot <SLNDW@CC.USU.EDU> 

Greetings. 

I have read of something called "Flowers of Wine" that 
are supposed to look like a fine white powdery-ish 
layer floating on top of the fermenting must.  It  
metabolises alcohol into carbon dioxide and water.  I am 
not sure if this is what is floating on your cider.   
I have 5 gal of Cyser that had a fine layer similar to 
the one that you describe.  But there is still alcohol 
in it (so far).  I am not worried about it. 

 -toot 

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Date:         Tue, 20 Apr 93 11:47:35 EDT 
From: Bridget Cullinan <BCULLIN@american.edu> 
Subject:      !00001 Cider Recipes 

Hello Fellow Cider Fanantics! 

I have just subscribed to this and so am apologizing in advance for any 
erronious information I have asked for that many others have before: 

What I'm looking for is an easy recipe for a fairly dry or tart cider with 
some carbonation [but not like champagne] which doesn't have to ferment for 
months [i.e. one that is finished fermenting in about a week], and which you 
don't have to wait for it to condition in the bottles [or kegs] for months and 
months to make it drinkable. Can anyone help me out? I'm not above using kits 
if they work quickly and don't taste heinous. 

Also, I only recently got e-mail and I cannot for the life of me figure out 
how to access ftp. I want to look at old issues of Cider Digest, so I won't 
have to bore anyone in the future, but I can only seem to get to the list, but 
not able to open them to read them.  Help, please. 

Any suggestions, etc can be mailed to me at BCULLIN@auvm.american.edu 

Thanks, Bridget 

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