Cider Digest #0402

Published in

· 7 months ago

Subject: Misc. Followup 
Date: Thu, 13 Jan 94 01:02:18 EST 
From: nr706@aol.com 

Some followup: 

tak@tazboy.Jpl.Nasa.Gov (Tom Kreitzberg) responded to my note about other 
fruit juice bases for cider-type beverages ... 
>I'd guess you could make an orangecider in much the same way as apple cider, 
but expect the shelf life to be very short -- at least that's the case for 
citrus wines. 

Why should their life be short? Wouldn't the acidity discourage the growth of 
nasties? 

Greg Appleyard <gappleya@uoguelph.ca> asks ... 
>I am curious about filtering equipment and ...  Alternatives to filtering? 

I just bottled a 5 gal. batch of cider which looks much clearer than either 
of the other two batches I'd made to date. After secondary fermentation was 
down to just about nothing, I added about 1/4 tsp grape tannin, then 1 tsp. 
gelatin dissolved in a little hot water. After four days, the gelatin had 
caught all the stuff that made other batches a bit cloudy, and settled out. 
The end product appeared amazingly 
 clear, and the cost, needless to say, was negligible. 

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Date: 13 Jan 94 01:29:03 EST 
From: "Kevin M. Watts" <75250.2033@CompuServe.COM> 
Subject: Cider Recipe 

Just bottled a cider (actually, a cyser) I began in early October. It tastes 
great, so I thought I'd post the recipe: 

KEVIN'S STRONG CIDER 

5 gallons sweet cider 
6 lbs. Mesquite honey (from St. Pats Brew supply, Texas) 
1 tsp. yeast extract 
Pasteur Eperney dry yeast 
American ale yeast slurry 

Heated honey and 1/2 gallon cider until almost boiling. Held temp for 1/2 hour 
to sterilize honey. Added yeast extract. Cooled and added to 4 1/2 gallons sweet 
cider in plastic fermenter. Pitched yeast.  

Racked to glass secondary after 1 month. Cider cleared on its own after two 
months. Bottled when fermentation ceased, almost 3 months. Bottled without 
priming. SG 1.090. Finishing grav: .998.  

I thought the combination of Epernay and ale yeast would give a fruitier taste, 
and it seemed to work. The taste is dry and quite strong, with a good apple 
taste. Fermentatation in a closed fermenter must have aided in retaining the 
"appley" taste so often lost in cider fermentation. 

I now definitely believe in a "hands off" approach to cider making. I only 
racked this sucker once, and that appeals to my essentially lazy nature! And, 
adding sulfites seems unnecessary when you pitch enough yeast. 

                             -Kevin/Chicago 

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