Cider Digest #0420

Published in

· 7 months ago

Subject: Cider Digest #421 Mon Mar 21 19:00:03 EDT 1994 
Date: Mon, 21 Mar 94 19:00:03 -0400 
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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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