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Cider Digest #0339
Subject: Cider Digest #339 Fri Sep 17 18:00:01 EDT 1993
Date: Fri, 17 Sep 93 18:00:02 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #339 Fri Sep 17 18:00:01 EDT 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Novice cider maker (Matthew Whiting)
Choosing blends (of apples) (R.) Cavasin" <cav@bnr.ca>
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Date: Wed, 15 Sep 93 21:45:00 -0500
From: matthew.whiting@channel1.com (Matthew Whiting)
Subject: Novice cider maker
Hello all, I a novice cider maker. I have been brewing beer for
five years and now want to venture into cider. I live in New England
and want to take advantage of the fall crop. I have local accesss to some
excellent cider. What I need is some advice. Some questions:
1. What types of yeast do you recommend?
2. How long is the ferment? Do you do a single or primary/secondary
ferment.
3. I've heard you have to add sugar at end to prevent too dry a product
is this true?
4. basically I'd live to produce 2.5-3 gals of a semi-dry product from
local cider mills in Westford, MA. can you offer some guidance?
Thank you in advance. my e-mail address is matthew.whiting@channel1.com
Cheers and my your cup never run dry.
- ---
~ DeLuxe} 1.25 #12626 ~ ....Breath deeply and relax
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Date: Fri, 17 Sep 1993 10:55:00 +0000
From: "Rick (R.) Cavasin" <cav@bnr.ca>
Subject: Choosing blends (of apples)
Things have been kinda quiet lately so this should get some
traffic going. I've made the aquaintance of the boys at the
local cider mill, so I can get fresh pressed, unpreserved
cider from them with a fairly accurate idea of the blend of
apples that went into it. Unfortunately, because of the size
of their batches, I won't have any input into what the blend
is. So I thought I might try augmenting their blend with
small amounts of home pressed (I've got a small tabletop
press) 'specialty' apples (crab? spy? russet? granny smith?).
I've got the rest of the process
pretty much down, but I don't really have a good idea of
what sort of blend of apples might yield a cider superior
to what I get from the generic blend they use (probably
macs, empire, delicious, that sort of thing - I'll find out
exactly what went into the pressing when I pick it up).
Of course, I'll be restricted somewhat by what's available
here in Eastern Ontario (Ottawa Valley).
I may ferment a series of 1 gallon batches, each with a
different blend, or I may ferment a five gallon batch of
their cider, and a bunch of one gallon batches of pure
specialty apples, and blend the finished ciders to taste
....hmmmmmm.
Suggestions?
Cheers, Rick C. (looking for cheap pears to repeat the
wonderful perry I made last fall)
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End of Cider Digest
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