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Cider Digest #0360
Subject: Cider Digest #360 Thu Oct 28 18:00:02 EDT 1993
Date: Thu, 28 Oct 93 18:00:03 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #360 Thu Oct 28 18:00:02 EDT 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
RE: Cider Digest #359 Wed Oct 27 18:00:02 EDT 1993 (tkeough)
First Batch (KWH)
Commercially available ciders (Paul Anderson)
Sweetening Cider (Thom Hofer)
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Date: Thu, 28 Oct 1993 08:50:16 -0230
From: tkeough@kean.ucs.mun.ca
Subject: RE: Cider Digest #359 Wed Oct 27 18:00:02 EDT 1993
Hello everbody,
YES! My initial posting of a SG of 1.200 was a typo as pointed out
previously. It should have read 1.0200.
As to how to measure the SG go get yourself a hydrometer. They are
available in any brew supply shop. Just make sure that you get one to suit your]
needs, either a beer or wine hydrometer depending on the job.
Cheers
Trevor Keough
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Date: Thu, 28 Oct 93 08:48
From: KWH@roadnet.ups.com (KWH)
Subject: First Batch
I made the plunge last week into cider after 6 years of making beer and
about 9 months of making wine. The recipe I used was a combination of what
I've read from The Cat's Meow II, this digest and a couple of wine-making
books:
4 gallons of fresh cider (They said it was from a blend of locally
grown apples - no specifics)
4 teaspoons acid blend
4 teaspoons pectic enzyme
4 teaspoons yeast nutrient
4 teaspoons cinnamon
50-50 mix of brown and cane sugar to bring the O.G. to 1.082
2 packets of Red Star Pasteur Champagne yeast
Questions:
1. Was the acid blend necessary? One wine book said "yes", the other
"no". I don't have an acid test kit yet, but I will probably pick one up.
What is the ideal level for cider? I have read that wine must should be
adjusted to a ph of 3.3 - 3.8, and I assume this is true for cider also.
2. I did not add any tannins, as both books said it was not necessary for
apples. Any comments?
3. I am hoping that the use of the brown sugar will leave some residual
sweetness. Is this true, or will it completely ferment out?
4. Is a target O.G. of 1.082 too high? I was shooting for a potential
alcohol level of 10% What is common?
5. I plan on making this a sparkling wine, adding 3/4 cup cane sugar at
bottling. Is this in the ballpark? Comments?
6. I have read that cider will clear on its own in time; however, I plan
on adding bentonite at the first racking to quicken the process. Does
anyone have any experience with this? I have had very good luck with it in
wines. Would sparkaloid (?) been a better choice?
7. What kind of time frame am I looking at? I was thinking it would take
quite a while with that starting gravity, but primary fermentation has been
vigorous, bordering on violent.
8. A friend told me that I should have waited to add any spices to the
secondary. Should I plan on adding more to get a spicy flavor? I thought
4 teaspoons was an awful lot to add...
9. Any general comments?
As always, thanks in advance
Kirk Harralson
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Date: Thu, 28 Oct 93 09:42:06 -0400
From: paul@grammatech.com (Paul Anderson)
Subject: Commercially available ciders
Hi:
Here in Ithaca, NY, I can buy three commercially produced ciders
in my local beer store: Woodpecker, Woodchuck regular, and Woodchuck
amber. Not such a wide selection, considering that the same
beer store stocks 100 different beers.
My question is: what other ciders are available in the US?
If you have a chance to reply, please include as much information
as possible. For example:
Name of cider:
Name and location of brewer:
Where sold:
Price (for what quantity):
Style (dry, sweet, etc):
Carbonation (still, sparkling):
Approx alcohol content (mild -- strong):
Finally, if you got a chance to taste it, let me know what
your opinion of it was.
Send all responses to me, and I will post a summary later.
Thank you all in advance.
Paul Anderson
paul@grammatech.com
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Date: Thu, 28 Oct 93 09:23:00 +0000
From: thom.hofer@commlink.wariat.org (Thom Hofer)
Subject: Sweetening Cider
With regards to sweetening an already fermented cider which is tart,
most have recommended adding sugar until it can't atke anymore. At what
% alch. will the yeasties begin to die off, rather than continue
fermentation. I'm currently at approx. 13.50 %, but want a sweeter
cider. And, how about Lactose as a sweetener? Anybody try this? Look
forward to hearing from you all.
.
Thom.Hofer@commlink.wariat.org
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End of Cider Digest
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