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Cider Digest #0461
Subject: Cider Digest #461 Tue Aug 30 18:00:04 EDT 1994
Date: Tue, 30 Aug 94 18:00:04 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #461 Tue Aug 30 18:00:04 EDT 1994
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
1994 Cider Picnic Announcement (gregk)
Re: Cider Digest #458 Tue Aug 23 18:00:05 EDT 1994 (ECS)
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Date: Mon, 29 Aug 94 19:42:19 EST
From: gregk@st0558.infonet.tufts.edu
Subject: 1994 Cider Picnic Announcement
With Fall around the corner, it's time to once again think about making cider.
Two New England homebrew clubs, the Boston Wort Processors and Brew Free or
Die, are holding an annual cider picnic.
This is the source of the vintage "Correnty Blends" of which you may hear once
in a while on this list. I've used two blends, and this year promises to have
some great apples. Paul Correnty told me that he's already stashed away some
Wolf River and Gravenstein apples. The rest of the crop is looking
magnificent this year with the ample rain and warm weather we've had in New
England.
If you're in driving distance of Westford, MA (near the intersection of Routes
3 and 495) then you should consider coming. The following is the information
as I've taken it from a club newsletter.
1994 Cider Picnic Announced!
by Greg Kushmerek
What do homebrewers brew when they're not making beer?
If it's autumn then this homebrewer is making cider! Mark it in your
calendar -- it's time for the Cider Picnic.
WHAT: Cider Picnic
WHEN: October 9, 1994 (Columbus Day Weekend)
WHERE: Anderson Fruit Farms, Westford, MA
PRICE: $5.00 a head to be paid in advance!! (Please) This
includes a porta-potty, food, plates, tables, charcoal,
and other things to get a picnic rolling.
FOOD: While food is included in the cost of the cost above,
everyone is asked to bring a side-dish. And guess who
gets to coordinate it? ME! We need salads, deserts,
entrees and side dishes to make this more than a
burger/sandwich-only affair. Call me at (617) 484-0948
or send email to gwk@world.std.com.
CIDER: This year send orders directly to Paul. Paul is reachable
during the week at (617) 860-6178 (6AM-3PM). Weekends
and evenings you can reach him at home (508) 433-8187.
Paul goes to bed early, so call before 8PM. Paul
expects cider to cost no m ore than $3.25/gallon and he
is accepting personal checks.
OTHER: Rain date Monday, October 10th at noon. Let's hope we don't need it!
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Date: Tue, 30 Aug 1994 09:28:09 -0700 (MST)
From: ECS@NAUVAX.UCC.NAU.EDU
Subject: Re: Cider Digest #458 Tue Aug 23 18:00:05 EDT 1994
I use pectic enzymes to clarify my cider, though as far as I know, it's just
a mattter of aesthetics wherther you have suspended yeast and a cloudy cider. I
add
add them after the fermentation is complete and 2 or 3 daus whoops days before b
ottling
bottling. You also might try using wine yeast strtains, like chanmplagne yeast
whoops champagne yeast, which seems to settle better
eric schenk, ecs@nauvax.ucc.nau.edu itic enzyme
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End of Cider Digest
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