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Cider Digest #0350
Subject: Cider Digest #350 Thu Oct 7 18:00:02 EDT 1993
Date: Thu, 7 Oct 93 18:00:02 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #350 Thu Oct 7 18:00:02 EDT 1993
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
'fridge cider (Ted Manahan)
Yeast ? (Brian O'Gorman)
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Date: Wed, 6 Oct 93 15:37:27 -0700
From: Ted Manahan <tedm@hpcvcbp.cv.hp.com>
Subject: 'fridge cider
Steve Oliphant writes:
> ... In fact, my first attempt with homebrew cider was when a gallon of
> this juice was forgotten in the back of my refrigerator for over a
> month. I had a very good sweet sparkling cider. After that I was hooked.
I plan to do just this. Yesterday I bought a couple fresh pressed
gallons from a local apple grower. I plan to add lager yeast to one of
the gallons and let the other ferment spontaniously. I also bought a
gallon to drink as is.
The apples are mostly red and golden delicious, according to the grower.
This brings me to a question: would it make any sense to add some lemon
juice to adjust the acid content? Your opinons are solicited.
Ted Manahan
tedm@cv.hp.com
503/750-2856
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Date: Thu, 7 Oct 1993 12:58:48 -0400 (EDT)
From: bogorman@whsun1.wh.whoi.edu (Brian O'Gorman)
Subject: Yeast ?
I made a NE cider based upon the recipe in Cat's Meow II over this
last weekend. As follows:
4 gallons cider - a Macouns and MacIntosh blend from
Peter's Family Orchard, Acushnet, MA - no preservatives
and un-pasturized
5 and 1/3 cups cane sugar
Placed into a plastic fermentation bucket with lid and
airlock
O.G 1.074 at 62 degrees F
After 4 days, absoultely no activity! I'm trying to rely on wild
yeasts, but also I'm afraid of making rope or vinegar. I'm
also thinking about the recent scare and E. coli infection outbreak
in SE Mass from people drinking un-pasturized cider, this reportedly from
rabbit/deer/rodent feces contaminating the drops used for making
cider. Did the cider mill wash the apples too much and remove all
the wild yeast? I didn't want to wait much longer so I pitched
Epernay II yeast this morning. Epernay II, from Great Fermentations,
Santa Rosa, CA, is supposed to be for fruit wines.
Does anyone have any comments? Was I too impatient? I have yet to make
a cider with wild yeast!
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End of Cider Digest
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