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Cider Digest #0373
Subject: Cider Digest #373 Tue Nov 16 18:00:02 EST 1993
Date: Tue, 16 Nov 93 18:00:02 -0500
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #373 Tue Nov 16 18:00:02 EST 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
racking schedule (ROSS)
commercial cider (Mark Taratoot)
Irish Moss etc (Philip Atkinson 356-0269)
Irish Moss etc ("Philip Atkinson")
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Date: Tue, 16 Nov 1993 10:35 EST
From: ROSS@mscf.med.upenn.edu
Subject: racking schedule
Date sent: 16-NOV-1993 10:31:52
I pressed some apples about two weeks ago, added some honey and
yeast and the fermentation has been proceeding along very well. Right now
I have a good amount of yeast sediment on the bottom of the fermenter.
What kind of racking schedule should be followed for cider. I saw in one
book that the cider should be left alone until it fermented to dryness, then
checked for acid content, and depending on the results, either rack or let
sit for one additional month on the sediment. Any other recommendations?
--- Andy Ross ---
ross@mscf.med.upenn.edu
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Date: Tue, 16 Nov 1993 12:08:29 -0600 (MDT)
From: Mark Taratoot <SLNDW@cc.usu.edu>
Subject: commercial cider
Greetings cider lovers!
I was in Boise this weekend and had the oppertunity to try another
commercially available cider.
"Seven Sisters Apple Cider"
$4.29 for 750ml. 5.5% by volume. P.O. Box 2126 Sandpoint, Idaho.
This was a very light cider. Seven Sisters makes three flavors:
Apple, raspberry, and cherry. All are made with apple cider and are
5.5% by volume. The cider came in a regular wine bottle with a regular
cork, but there was a tiny bit of carbonation (not enouhg to make
the bottle dangerous). Not much apple flavor at first, but
it got better with the second glass (perhaps from the cider "breathing
in the open bottle?).
Just thought y'all would like to know.
-toot
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Date: Tue, 16 Nov 1993 13:27:00 -0800 (PST)
From: Philip Atkinson 356-0269 <PATKINSON@galaxy.gov.bc.ca>
Subject: Irish Moss etc
- --Boundary (ID kWKBUOKFPD+WASslGxCzfA)
Content-type: TEXT/PLAIN; CHARSET=US-ASCII
I tried to send this private e-mail but it bounces ...hope it's
of interest to others!
- --Boundary (ID kWKBUOKFPD+WASslGxCzfA)
Content-type: MESSAGE/RFC822
Date: Tue, 16 Nov 1993 08:49:00 PST
From: "Philip Atkinson"@mr.gov.bc.ca
Subject: Irish Moss etc
Content-type: TEXT/PLAIN; CHARSET=US-ASCII
Posting-date: Tue, 16 Nov 1993 00:00:00 PST
A1-type: DOCUMENT
Hi Pam:
Thanks for replying! I too make my own beer and yes, I add Irish
Moss in the boil to assist with clearing. I was wondering if you
had boiled your apple juice like wort to incorporate the moss.
many people on the Cider digest say not to boil. Personally, I
always boil store-bought juice as it inevitably contains
potassium sorbate. An evil sounding name but it is perfectly
harmless except it inhibits yeast growth, which is what it gets
paid to do ... a quick boil (a minute or two)destroys its
preserving property and allows the yeast to take off rapidly.
I grew up in England and the (home made)cider was always allowed
to ferment on natural yeast. It takes a year or more, but it
always clears and it manages to get to around 8% alcohol. It is
served `still', i.e. not fizzy, down in the west country -
Somerset, Devon, Cornwall, etc.;- and it tastes a bit like cold
tea and apples. It's very easy to drink and neophytes often fall
down after a single pint!
The west country folk claim to have been making cider since
Joseph of Aramathea (he of the Holy Grail fame) set his staff in
the ground somewhere near Stonehenge and it turned into an apple
tree. I just love those apocryphal stories, don't you?
To answer your Q. re cider clearing, yes, in my experience it
will always clear given enough time. To ensure a really
sparkling glint to it you might want to use pectinase when you
pulp the fruit. It's an enzyme that destroys the pectins which
could leave a haze in the cider. You can get it at any
winemaker's shop for less than two dollars.
good luck with your cider. I wish I could taste it, too
waes hael,
Phil Atkinson
Victoria, BC
- --Boundary (ID kWKBUOKFPD+WASslGxCzfA)--
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End of Cider Digest
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