Copy Link
Add to Bookmark
Report
Cider Digest #0532
Subject: Cider Digest #532, 1 May 1995
From: cider-request@talisman.com
Cider Digest #532 1 May 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
scions ("Daniel S McConnell")
Re: blueberry cider (T.J. Higgins)
kegging cider ("Perry Geib")
Stuck Fermentation?? (K Rutherford)
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
When subscribing, please include your name and a good address in the
message body unless you're sure your mailer generates them.
Archives of the Digest are available for anonymous FTP at ftp.stanford.edu
in pub/clubs/homebrew/cider.
----------------------------------------------------------------------
Subject: scions
From: "Daniel S McConnell" <Daniel_S_McConnell.RSP#u#MAIL@mailgw.surg.med.umich.
edu>
Date: 25 Apr 1995 23:06:31 -0400
Subject: Time:0:14
OFFICE MEMO scions Date:4/13/95
My first post to this forum....
Hi all. My zymurgological partner and I have recently found
ourselves interested in ciders, apples, trees and all the other
associated aspects of this beverage having found that it only
takes a few trees to produce an enormous quantity of fresh apple
juice (or fermentable material depending on your viewpoint). As
usual, we seem to be way more excited about the possibilities
than our spouses.
Enough Blah, Blah, Blah....
What I really want to know is are some of you into trading
scions (much like trading yeasts I suppose)? Or know of people
or organizations that sell scions. I have found a few good
places that sell trees and have purchased a few cool numbers.
I know that it is way too late to graft this year, but am
particularly interested in trading varieties such as Dabinett,
Kingston Black, Tremlett's Bitter, Foxwhelp, Wickson, Sweet
Russet, Roxbury Russet, Yarlington Mill, Medaille d'Or, Kinsei,
Hunt Russet (the list goes on and on)....basically any highly
regarded cider apple variety. Eating apples are not a bad
thing either.
=DanMcC
DanMcC@umich.edu
------------------------------
Subject: Re: blueberry cider
From: tjhiggin@alpine.b17a.ingr.com (T.J. Higgins)
Date: Thu, 27 Apr 95 8:24:23 CDT
> Has anyone tried to make a blueberry flavored apple cider by adding
> farm market blueberry syrup (with whole blueberries) to a secondary
> ferment. Or any other type of fruit flavored apple cider by adding
> syrup.....
You bet! Last Thanksgiving, my mother made an apple-cranberry pie,
and the flavor was fantastic. This got me to thinking about adding
cranberry juice to my apple cider. So I added two 12-oz cans of
cranberry juice concentrate to a 5-gallon batch of cider at bottling
time, and reduced the priming sugar from 1 cup to 1/2 cup. I just
used store-bought preservative-free cranberry juice (Seneca brand).
It turned out pretty well, with a pronounced cranberry flavor. If
anything, the cranberry flavor was too strong, overpowering the
apple. And it tasted nothing like the pie. :^( But that won't
stop me from trying again!
Brew on,
- --
T.J. Higgins
tjhiggin@ingr.com
Huntsville, AL
------------------------------
Subject: kegging cider
From: "Perry Geib" <p00164@psilink.com>
Date: Thu, 27 Apr 95 09:58:06 -0500
Does anyone have any experience with kegging cider in soda kegs? I have
several batches and would like to keg them up. Any hints, tips, and
suggestions would be appreciated.
Thanks,
Perry Geib
p00164@psilink.com
------------------------------
Subject: Stuck Fermentation??
From: K Rutherford <frymoyer@u.washington.edu>
Date: Thu, 27 Apr 1995 09:00:31 -0700 (PDT)
Hi,
I need some advice! I have some cider that has been going for
quite a while in the carboy, but seems to have stopped fermenting
and the SG is still too high to bottle.
The cider started out at a specific gravity of ~1.087 and is now
down to about 1.040. It seems to be staying at 1.040. I checked
it about a week before I racked it to another carboy and it was
at 1.040, and then a week later when I racked it the sg was still
at 1.040. I think it has stopped fermenting. There is a small
ring of bubbles around the top but no visible bubbling and the
airlock doesn't seem to be bubbling (although I must admit I haven't
been sitting with it for very long watching).
I realize that if I bottle it at 1.040 I will be making cider
grenades, so I want it to ferment more. I did use champagne
yeast, so it should have been ok to ferment out further. It has
been brewing since 3/20. My batches have been taking about a month
to ferment out.
Should I add more yeast, or just wait and see what happens?
Is there any risk of contamination if it isn't fermenting but just
sitting in the carboy? Thanks very much for any advice!!
Karen Rutherford
frymoyer@u.washington.edu
------------------------------
End of Cider Digest #532
*************************
