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Cider Digest #0588
Subject: Cider Digest #588, 26 March 1996
From: cider-request@talisman.com
Cider Digest #588 26 March 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Quebec cider tours (Dr. Beer)
Re: dumb question (grankin@itis.com)
Orange Hard Cider (HuskerRed@aol.com)
Re: Cider Digest #587, 23 March 1996 (Jack Hardman)
Re: How to make Blackthorn style ciders (Michael Vezie)
RE: RE: How to make Blackthorn style ciders (Grizzliez@aol.com)
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Subject: Quebec cider tours
From: drbeer@tiac.net (Dr. Beer)
Date: Sat, 23 Mar 1996 23:53:28 -0500
you will have to page down towards the bottom some but there is a list of
Quebec cider makers including some notes on a brief tour of one we took a
while back. This was previously posted to this list so I'll only provide
the URL here.
Jay
http://www.rsi.com/wort/Trips/quebec.html
- ---------------------------------------------------------------------------
Hopfen und Malz, Gott erhalt's
This is a key free document, no keyboards were harmed in its creation.
(The DragonDictate speech recognition system, the CIC handwriting
recognizer, or some combination was used. Send e-mail to drbeer@tiac.net to
find out more)
------------------------------
Subject: Re: dumb question
From: grankin@itis.com
Date: Mon, 25 Mar 96 04:25:17 GMT
Cider List:
I know how to make a decent top-fermented beer. Decided to try to make
a dry cider, as my wife isn't super-fond of hoppy beers.
Bought me 5+ gallons of cider from an orchard. Followed advice of beer
& wine shop & added champagne yeast to otherwise untouched liquid in
primary fermenter. Fermented. Added whatever they sold me to
precipitate solids. Bottled the extremely turbid liquid after fermentation
completed. Let sit for several months. Got EXTREMELY alcohol-tasting,
not-quite-right-on, absolutely clear well-carbonated stuff.
Dumb question: what have I got? A bacterially-contaminated cider for
lack of proper pretreatment? Just a flavor I wasn't anticipating? Right.
I did not RTFM. Don't have one. (Got LOTS of books on beermaking.)
Can one be suggested by Older & /or Wiser Heads?
Thanks in advance.
Gene
- ----
Gene R. Rankin
grankin@itis.com
"If you cannot bring good news, then don't bring any." B. Dylan
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Subject: Orange Hard Cider
From: HuskerRed@aol.com
Date: Mon, 25 Mar 1996 00:02:07 -0500
Hello all-
I just put my second gallon batch of cider in the bottle today. I was at
the grocery store getting some more cider for my next batch and they have
some orange juice that is fresh squeezed in the store and doesn't have
preservatives. So I bought a half gallon and pitched some Australian ale
yeast in it. It had a O.G. 44. Has anyone else tried orange juice or
have I just lost my mind?!?
Cheers,
Jason Henning
There is nothing wrong with sobriety in moderation - John Ciardi
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Subject: Re: Cider Digest #587, 23 March 1996
From: Jack Hardman <jhardman@mary.iia.org>
Date: Mon, 25 Mar 1996 11:01:45 -0500 (EST)
Are there any other cider makers in the nothern Virginia (DC) area? I
would enjoy meeting you via email.
Jack Hardman, Great Falls, VA jhardman@mary.iia.org
------------------------------
Subject: Re: How to make Blackthorn style ciders
From: Michael Vezie <dv@best.com>
Date: Mon, 25 Mar 96 14:25:33 EST
>What the big cidermakers do is tricky. What happens is they start with high
>OG juice (added sugars), ferment the juice to dry (usually with champaign
>yeasts-quick,clean,high alcohol), kill the yeast, then add in more juice
>(or carbonated water) to hit the desired ending gravity. Then powdered
>mallic acid is added to raise the 'tartness' of the cider.
>
>The reason commercial cider makers do this is for economic and storage reasons.
Fascinating. Thanks for the info.
Does this mean that the carbonation isn't a function of fermentation, but
simply pressurizing the end result, or using carbonated water?
In Christ,
Michael
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Subject: RE: RE: How to make Blackthorn style ciders
From: Grizzliez@aol.com
Date: Mon, 25 Mar 1996 18:52:13 -0500
In Cider Digest #587 Morgan replied to my original message:
>> I would like to produce something more like Blackthorn.
>What the big cidermakers do is tricky. What happens is they start with high
>OG juice (added sugars), ferment the juice to dry (usually with champaign
>yeasts-quick,clean,high alcohol), kill the yeast, then add in more juice
>(or carbonated water) to hit the desired ending gravity. Then powdered
>mallic acid is added to raise the 'tartness' of the cider.
If I want to try replicating this type of procedure, what is the recommended
way of killing the yeast? Do I have to boil the fermented cider? Is there a
better approach?
Craig
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End of Cider Digest #588
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