Cider Digest #0302

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Re: Sour Cider 
Date: Fri, 16 Jul 93 18:57:39 EDT 
From: wslack.UUCP!wrs@mv.MV.COM (Bill Slack) 

Another tip for sour cider: 

Sometimes my New England Barrel Cider comes out too tart for some people's 
tastes. So I occasionally doctor a few bottles as follows. Open the 
fermented cider (carefully, if it's sparkling). Drop in a single clove and 
about 1/4 to 1/2 inch cinnamon stick and four saccharin tablets, then recap. 
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. At any rate, the cider is sweetened and the sweetener does not 
ferment. And the spices are delicious. The above quantities are for a 750cc 
champagne bottle so adjust as necessary. Two weeks is enough time for the 
spices to take efect. This is so popular that next year I will spice a 
number of bottles at bottling time and sweeten to taste. 

Bill 
__ 
wrs@gozer.mv.com (Bill Slack) 
     

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