Cider Digest #0448

Published in

· 9 Apr 2024

Subject:  tannin/acid blend 
Date:  Wed, 22 Jun 1994 14:25:05 -0400 
From: Haber Justin  <Justin.Haber@gtegsc3.sprint.com> 

Dear Cider Heads: 

        The cider I started last fall has finally reached the desired level of  
carbonation.  The high f.g. gives the cider a pleasing sweetness, and it is,  
IMHO, a surprisingly good first attempt.   

        Technical Details: 
Cider from a N.H. roadside stand, 
s.g. increased with cane sugar 
Correnty II Cider yeast 
Neither tannin nor acid blend. 
Racked onto 1lb. raisins after 2 months 
Primed with cane sugar and bottled after another 4 months 

        Though pleased with the results, I was hoping for a little more tang (an 
d not  
the stuff the astronauts drink :-)).  This year I hope to use cider from the  
Wort Processor's cider picnic.  Will their addition of more "Cider" apples help  
the final flavor profile, in this respect, or is the missing ingredient tannin  
and/or acid blend? 

TIA 
Justin Haber 
justin.haber@gtegsc3.sprint.com 

------------------------------ 

Date: Wed, 22 Jun 1994 15:19:32 EDT 
From: Jay Hersh <hersh@x.org> 
Subject: Re:  which ale yeast to use?  

while I don't recommend the Red Star Ale yeast for brewing beer, I have used it 
with very good results in my draft ciders (a low alcohol cider which I force 
carbonate in Cornelius kegs).  I generally think any of the dry ale yeasts on 
the market will serve the purpose well.  I don't really think you'd need to go 
to the extra expense of using a liquid yeast for a cider, though if you were so 
inclined I'm sure you'd achieve good results with most of them as well. 

        JaH 

------------------------------