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Cider Digest #0370
Subject: Cider Digest #370 Fri Nov 12 18:00:02 EST 1993
Date: Fri, 12 Nov 93 18:00:02 -0500
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #370 Fri Nov 12 18:00:02 EST 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Help me clear my cider (Philip J Difalco)
nomenclature (Philip Atkinson 356-0269)
Re: Cider Needs Help (Mike Pav)
Undelivered Mail. (CHANGE&THIS&IF&NECESSARY)
slow cider (nr706)
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Send subscribe, unsubscribe and address change requests to cider-request@x.org
Raw digest archives available for ftp only on export.x.org
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Date: Fri, 12 Nov 93 10:30:28 -0500
From: Philip J Difalco <sxupjd@fnma.COM>
Subject: Help me clear my cider
I am currently fermenting a batch of cider (almost three weeks now).
Right now, it's a bit cloudy.
What can I do to ensure that this cider will clarify?
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Date: Fri, 12 Nov 1993 08:52:00 -0800 (PST)
From: Philip Atkinson 356-0269 <PATKINSON@galaxy.gov.bc.ca>
Subject: nomenclature
I found it strange when I first registered in Cider Digest (back
when there were only two messages a month!) to read postings
that refered to apple juice as cider. I wondered why anyone
would use cider as an ingredient of cider. See? Told you it was
confusing ... As this is an international forum, it seems
logical to reserve the name cider for the end product only.
re: Pam Day's posting - Help!
Why would you include Irish Moss in your recipe, and where/what
did you do with it?
Phil Atkinson
Victoria, BC
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Date: Fri, 12 Nov 1993 14:36:59
From: mpav@bdmserver.mcl.bdm.com (Mike Pav)
Subject: Re: Cider Needs Help
Brad Richards writes that he is/was having trouble getting his batch of cider
to ferment.
Well, I'm no expert, but I did have a similar problem. I believe the
culprit is the addition of sodium metabisulphite. My cider took 5 days to
show any signs of fermentation, but after a few more days, it was working
nicely.
The only problem that now remains is a semi-irritating sulphur smell.
Oh-wwll.
I hope this info helps. By the way, my cider has been in the bottle for 2
weeks and is pretty tasty, as ling as you don't try to smell it.
Mike P.
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Date: Fri, 12 NOV 93 14:35:43 EST
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Date: 11-11-93 7:45am
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Subj: Cider Digest #368 Wed Nov 10 18:00:02 EST 1993
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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)
Send articles for submission to cider@x.org
Send subscribe, unsubscribe and address change requests to cider-request@x.org
Raw digest archives available for ftp only on export.x.org
- ----------------------------------------------------------------------
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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