Cider Digest #0520

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #520, 6 February 1995 
From: cider-request@talisman.com 

 
Cider Digest #520                                         6 February 1995 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  sweetened cider survey (Greg Appleyard) 
  Juice and yeast (Marla Korchmar) 

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Subject: sweetened cider survey 
From: Greg Appleyard <gappleya@uoguelph.ca> 
Date: Wed, 1 Feb 1995 11:01:51 -0400 (EDT) 

 
There has been much talk here recently about the sweetness of cider. Some  
people want to stop fermentation before dryness and other want to sweeten  
the bone dry cider. 
  
I propose a survey on the matter. 

1) Do you prefer to stop fermentation to maintain sweetness or do you  
prefer to sweeten the cider after fermentation (or "I like it dry thanks"  
none of the above). 

2) How sweet do you like your cider? 
What S.G. do you consider too sweet, too dry, just right? 

 
Send replys to gappleya@uoguelph.ca 
and I will compile the results and post them. 

Greg 

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Subject: Juice and yeast 
From: Marla Korchmar <marlak@pipeline.com> 
Date: Thu, 2 Feb 1995 09:43:11 -0500 

  
  
A couple questions for the experts about my first cider batch (I'm trying 
for a dry cider:  
1)  Should I use bottled, unprocessed apple juice or fresh cider from the 
grocery's refrigertor?  (Both are without preservatives.)  
  
2) What's the best way to make a yeast starter (using a 5g packet of dry 
pasteur champagne yeast). What temp should the starter - and the cider - 
ferment at?  Do I need to use an airlock in the starter?    

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End of Cider Digest #520