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Cider Digest #0557
Subject: Cider Digest #557, 6 October 1995
From: cider-request@talisman.com
Cider Digest #557 6 October 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
salicylic acid (Rolland Everitt)
cider ? (Scott E. Bratlie)
recipe request (blacksab@siu.edu)
Re : Salicylic Acid (Antony Lord)
***Salt City Contest*** (fwd) ("Kieran O'Connor")
Cyser? (Ray Ownby)
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----------------------------------------------------------------------
Subject: salicylic acid
From: af509@osfn.rhilinet.gov (Rolland Everitt)
Date: Sat, 30 Sep 1995 18:05:58 -0400
A couple of digests ago I posted an article containing a traditional
local recipe for hard cider that contained salicylic acid. I asked
if anyone knew what purpose that ingredient served. Drbeer responded
that it is a preservative. Further research confirms this.
Salicylic acid was commonly added to wine as a preservative years ago,
but is no prohibited. Apparently it is toxic. This information
comes from _The Technology of Wine Making_, by Amerine, Berg, and
Cruess, AVI Publishing, 1967. Do not use the recipe as posted.
Do NOT use salicylic acid in cider making!
------------------------------
Subject: cider ?
From: bratlie@selway.umt.edu (Scott E. Bratlie)
Date: Sat, 30 Sep 1995 18:48:55 -0600
Hello I'm a relitivly new cider maker, one my second batch now.
I have been reading the cider and perry pages with intrest, which leads
me to my questions. I have been making cider from store bought
concentrate, I know but thats all I've been able to find. Do need to add
malic acid to the cider that I'm making? How about tannin? Will
i still get a malio-lactic fermentation? Is it best to let it age in my carboy
or in bottles? One this batch I am using muton and fision ale yeast.
Is there a cider yeast out there? When I do find a source of apples
what is the best way to grind them? Do I grind them seeds stem and all,
or take the seeds and stems out? Thank you all in advance.
Scott Bratlie
"A nation may lose its liberties in a day and
not miss them in a century."
Montesquieu
------------------------------
Subject: recipe request
From: blacksab@siu.edu
Date: Sun, 1 Oct 1995 08:29:14 -0500
Hello all! I'm new to this forum, and am sure this question has been asked
ad nauseum, but here goes anyway: I want to make cider this year--I can get
fresh pressed cider, no added anything.
1. One type I'd like to make is with natural yeast. Can I simply toss 5-gal
into a carboy and top with a fermentation lock? (BTW, I'm an experienced
homebrewer)
2. Another type would use either Champagne Yeast or Ale Yeast or one of
each. Any caveats? And is there a FAQ somewhere on whether to boil or not to
boil--I'd assume that boiling would eliminate much of the aromatic nose, but
assure sterility. However, I like the idea of concentrating a portion of the
cider and adding that to the whole. What kind of nasties do you tend to get?
Lactobaccillus? Others?
3. When adding yeast, what kind of headspace is necessary in the carboy--do
you get the kind of kreusens that we homebrewers get? I really have no idea.
4. What about time frames and transfering to a secondary, do you use
secondaries?
5. PLEASE NOTE: short, terse answers are both expected and desired. I'm not
looking to make world-class cider, only a crude kind of pagan punch.
6. How about the titles to some really good books on the subject so I can be
better prepared next year.
Thanks in advance, and I appologize for not getting it together much
earlier, but I've been spending WAY too much time building my new brewery
and I forgot what month it was;-)
--Harlan Bauer
=============================================================================
* *
* Harlan Bauer ...malt does more than Milton can *
* <blacksab@siu.edu> To justify God's ways to man. *
* --A.E. Houseman *
* *
=============================================================================
------------------------------
Subject: Re : Salicylic Acid
From: Antony Lord <macgyver@tartarus.uwa.edu.au>
Date: Mon, 2 Oct 1995 11:58:11 +0800 (WST)
>From my studies in organic chemistry I remember salicylic acid being the
ealier form of the product now known as aspirin. I also remember that
they stopped using it becuase in excess it can cause internal bleeding
(usually of the stomach lining) and besides is wasn't a very good pain
killer anyway.)
Thats my dose of phosphor for the day, enjoy!
- --------------------------------+--------------------------------------------
| Antony Lord | The University of Western Australia |
| macgyver@tartarus.uwa.edu.au | |
- --------------------------------+--------------------------------------------
------------------------------
Subject: ***Salt City Contest*** (fwd)
From: "Kieran O'Connor" <koconnor@syr.edu>
Date: Mon, 2 Oct 1995 13:49:36 -0400 (EDT)
Subject: ***Salt City Contest***
Announcing the Salt City Brew Club's (Syracuse, NY) 10th annual contest.
We hope you'll enter and/or judge at our annual competition. here's why
you should do so:
1) Best of Show First prize earns a $200 gift certificate to a local shop
(he also does mail order)
2) ****We'll take any size bottle, any color bottle, and even carbonators
(which will be returned).*****
3) We have nifty prizes for each category.
4) We'll be having a mini pub crawl after the event
5) There are spiffy extras for those who judge/steward.
6) Meads and ciders will be accepted and will compete in their own best
of show. The Best of show prize is a $50 gift certificate to a
homebrewshop, and three bottles of commercial mead.
If you'd like a competition packet, please email me, or call (315)
449-2844. Write to Kieran O'Connor, 313 Cooper Lane, DeWitt, NY 13214.
The contest date is November 11, deadline for entries, October 28.
Kieran
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kieran O'Connor
koconnor@syr.edu
Syracuse, N.Y. USA
In vino veritas; in cervesio felicitas.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Subject: Cyser?
From: rownby@televar.com (Ray Ownby)
Date: Thu, 5 Oct 1995 21:45:15 -0700
With the cider season upon us again, it's time to start planning out what
experiments we would like to do this year. Since I'll have probably 10-15
gallons of fresh cider after our little pressing party, I thought I'd try a
cyser this time. Did one a few years ago from store-bought ingredients and
it was horrible. Any tried and true suggestions? Like how much honey per
gal, etc. TIA,
- -Ray-
"Aye, aye, Bessy, never brew wi' bad malt upo' Michaelmas day, else you'll
have a poor tap."
-Mr. Tulliver From "The Mill on the Floss"
by George Eliot
rownby@televar.com
- -Ray Ownby-
Moses Lake, WA
------------------------------
End of Cider Digest #557
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