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Cider Digest #0420
Subject: Cider Digest #421 Mon Mar 21 19:00:03 EDT 1994
Date: Mon, 21 Mar 94 19:00:03 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #421 Mon Mar 21 19:00:03 EDT 1994
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
first day of spring, time to bottle (Jay Hersh)
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Date: Mon, 21 Mar 1994 11:20:24 EST
From: Jay Hersh <hersh@x.org>
Subject: first day of spring, time to bottle
yesterday being the first day of spring I went ahead and bottled 11 gallons of
cider. Six gallons was a traditional New England fortified with cane sugar to
a gravity of 1075 and left to ferment with the wild yeasts. I split this
batch, which had a final gravity of 1000, into two halves. The first was just
bottled straight. The remaining 2 gallons I added a little under 1/2 cup of
caramelized cane sugar to, an idea I stole from the makers of Woodchuck cider.
The straight New England was medium dry, the caramelized version slightly more
sweet, and of course a little darker in color.
The other batch was a 50-50 blend of the Correnty blend (a local chef and club
member Paul Correnty makes a custom blend for the club) and a farm stand
drinking cider made from exclusively Mutsu apples, a sweet and very fruity
variety grown in New Hampshire originally imported from Japan. It had a final
gravity of 1006 with a starting gravity of 1075 as well I believe (I will have
to double check my notes). It was quite a bit sweeter than the straight
traditional New England in the other batch but was no sweeter than
commercial ciders such as Woodpecker or Woodchuck.
Overall I am very pleased with this years batch.
JaH
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Hopfen und Malz, Gott erhalts
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End of Cider Digest
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