Cider Digest #0346

Published in

· 8 months ago

Subject: Cider Digest #346 Sat Oct  2 18:00:01 EDT 1993 
Date: Sat, 2 Oct 93 18:00:02 -0400 
From: cider-request@x.org (Are you SURE you want to send it HERE?) 

Cider Digest #346          Sat Oct  2 18:00:02 EDT 1993 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  First time jitters ("Anderso_A") 

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Date: 1 Oct 93 07:12:00 EST 
From: "Anderso_A" <Anderso_A@HQ.NAVSEA.NAVY.MIL> 
Subject: First time jitters 

Message Creation Date was at  1-OCT-1993 07:12:00 
       
          Greetings, 
               I've never made a cider before, but I'm quite curious 
          to do so.  I brew beer quite often & whenever I'm 
          formulating a recipe a little voice in the back of my head 
          says,"Now! Do it! Make a cider!".  But as usual, I ignore 
          most voices: spoken or tacit.  However, now that I just 
          froze while riding my bicycle to work I have decided I must 
          finally create some warming, high-strength cider.  I've done 
          some reading on the subject, but I still have a few 
          questions: 

          1.   How do I prevent the cider from fermenting ALL the 
          sugars and leaving me with an extremely dry cider?  Should I 
          be monitoring fermentation with a hydrometer and then stop 
          fermentation with Campden Tablets? 

          2.   How do I make a "sparkling" cider?  I would assume that 
          I prime my bottles just like with beer, but how much priming 
          solution and should it be dextrose or something else? 

          3.   I have a package of Wyeast Chanpagne yeast.  It's about 
          5 months old (refrigerated), so I want to make a starter 
          solution before pitching it.  I assume I don't use the DME 
          that I'd normally use for beer.  Should I just pitch it into 
          a jug of apple juice which has previously had a Campden 
          Tablet in it.  Is any boiling required? 

          4.   How long does it take for a Campden Tablet to finish 
          sublimating, i.e when can I pitch my yeast? 

          5.   I have some apple juice and honey.  How would I use 
          these to create a pseudo-Champagne? 

          I appreciate any and all help you can give. 

          Cheers, 
          Andy Anderson 

 
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