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Cider Digest #0469
Subject: Cider Digest #469 Fri Sep 9 18:00:04 EDT 1994
Date: Fri, 9 Sep 94 18:00:04 -0400
From: cider-request@x.org (Are you SURE you want to send it HERE?)
Cider Digest #469 Fri Sep 9 18:00:04 EDT 1994
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
weak hard cider (Gerald D Irons)
RE: Cider Digest #466 Tue Sep 6 18:00:04 EDT 1994 (KLUDGE)
Re: Cider Digest #468 Thu Sep 8 18:00:06 EDT 1994 (Dan Drumm)
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Date: Thu, 8 Sep 1994 19:58:41 -0400 (EDT)
From: Gerald D Irons <irons@acsu.buffalo.edu>
Subject: weak hard cider
Hello,
I'm new to this digest, and I see a lot of great recipes to try out, but
one question I have is this:
One of my favorite ciders when I was over in England was Strongbow cider,
I think it was about 5 or 6 % alcohol. (I also like Woodpecker cider -
it was 3-4%). Many of the recipes I see are for hard cider - is this over
10% alcohol ? Does anybody have any recipes for making weaker cider?
I'm sorry if this question has been answered a hundred times already - in
that case please don't post this question...
-Jerry
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Date: Fri, 9 Sep 1994 9:18:55 -0400 (EDT)
From: KLUDGE@AGCB1.LARC.NASA.GOV
Subject: RE: Cider Digest #466 Tue Sep 6 18:00:04 EDT 1994
I recently made up a batch using the Red Star Cuvee des Blancs yeast,
and a small bit of honey added to the cider. The odor resulting during
fermentation, though, is pretty vile. Any suggestions? This is the
first time I have ever used this yeast, and while the smell isn't as
bad as that from the Montrachet, it's certainly not what I would expect.
- --scott
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Date: Fri, 09 Sep 1994 15:05:01 -0600 (CST)
From: Dan Drumm <DRUMM@CNSVAX.UWEC.EDU>
Subject: Re: Cider Digest #468 Thu Sep 8 18:00:06 EDT 1994
>Subject: Yeast Nutrient Question
>
> Only one recipe in the cider chapter of the Cats Meow mentions yeast
>nutrient. I know it's necessary for mead, does apple juice have sufficient
>nutrients without adding any?
No! don't do it! I used nutrients once, and it makes everyting taste
terrible. yuck. You really don't need it. Just let the yeast do it's
thing.
> Ale and champagne yeasts are mentioned in various recipes. Is ale yeast
>as quick in fermenting cider as it is with ale wort?
no, the cyder will take much longer.
Is champagne yeast slow and steady with cider like it is in mead?
What are the differences in the character of cider made with these yeasts?
What other yeasts do people use with cider?
I like to use Weis beer yeast. the champagne yeast is very common, and
people like it, but the alcohol get's a little high for my taste.
- -- Danny
(note: the above are just my opinions, and should not be confused
with the opinions of those who know what they are doing.)
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End of Cider Digest
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