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Cider Digest #0368
Subject: Cider Digest #368 Wed Nov 10 18:00:02 EST 1993
Date: Wed, 10 Nov 93 18:00:03 -0500
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Cider Digest #368 Wed Nov 10 18:00:02 EST 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
slow cider (nr706)
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Date: Wed, 10 Nov 93 13:29:16 EST
From: nr706@aol.com
Subject: slow cider
Okay, I know it's not the best way to start, but I had a bad experience with
some cider that the farm-stand guy said was all-natural. It was only after
I'd pitched yeast into the 5-gallon batch - twice - that I noticed the cider
jugs included on the label - in small letters - "contains less than 1/10 of
1% sodium benzoate". After a month waiting for something to happen, I threw
out the whole thing. Then just to see if I could get anything going, I mixed
up some frozen supermarket apple juice (specificaly labeled "no
preservatives"), adding extra frozen juice and some sugar to get to 1.070,
and a packet of Edme Ale
yeast (already started in 100o water with corn syrup added). It started
bubbling almost violently within a day. But that was a month ago. It's still
bubbling, slowly, (about 1 bubble every 15 seconds) and appears to be
clearing a little, but not much. How long should I expect it to continue like
this? Should I rack it off the yeast to another container? What would be the
advantages/disadvantages of racking? How much longer 'til it might be ready
for bottling? Should I add a little sugar at bottling for a light
carbonation? I'm hoping for a cider that's more beer-like, like Woodchuck,
rather than a wine-like cider. Anyone have any hints?
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End of Cider Digest
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