Cider Digest #0377

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Re: Cider Digest #375 Thu Nov 18 19:00:07 EDT 1993 
Date: Tue, 23 Nov 1993 22:04:20 -0600 (CST) 
From: James D Rickard-1 <rick0018@gold.tc.umn.edu> 

Howdy!  This is my first post here.  I noticed a lot of hullaballoo about 
cider becoming too dry and the subsequent remedies via lactose or extra 
sugar priming, etc.  I have made a few batches of cider that use less 
attenuative yeasts and had resounding success.  Of course, I can't recall 
the numbers right now, but I used Wyeast liquid cultures.  One was Irish 
ale yeast, and the other was British ale yeast.  The british ale yeast is 
the same one used in Whitbread ale.   
        The Whitbread batch came out dry and very effervescent, most 
people who tasted it described it as champagne-like.  I loved it.  It came 
out at about 8.5% alcohol.  My wife could only drink 1/2 a bottle before 
falling asleep.  She wanted a sweeter cider with a lower alcohol content. 
        The Irish ale yeast is much less attenuative in my experience.  
The yeast fell asleep at about 4% alcohol, leaving all the rest of the 
sugar.  It is a little too sweet for me, and luckily I bottled it right as 
it was slowing down.  Two months later, it is lightly carbonated and 
slightly reminiscent of a vouvray.  The only problem is a little 
cloudiness.  I suppose that time would erase this, if I gave it a chance. 
        Cheers! 

 

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