Copy Link
Add to Bookmark
Report
Cider Digest #0587
Subject: Cider Digest #587, 23 March 1996
From: cider-request@talisman.com
Cider Digest #587 23 March 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Quebec cider tours (ROSS@mscf.med.upenn.edu)
Re: Cider Digest #586, 20 March 1996 (Henry Robertson)
Re: Cider Digest #586, 20 March 1996 (William J. Rhyne)
Re: Cider Beer Recipe Request (brewmaster Mitch)
How to make Blackthorn style ciders (Morgan Miller)
Cider (MattLateer@aol.com)
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: Quebec cider tours
From: ROSS@mscf.med.upenn.edu
Date: Wed, 20 Mar 1996 09:26:56 -0500 (EST)
Date sent: 20-MAR-1996 09:23:49
I'm planning to travel to Montreal this summer for a vacation. I
believe there are a number of cider producers in the area just outside the
city. Can anyone recommend which offer the best tours, and of course the
best cider.
Thanks.
--- Andy Ross ---
University of Pennsylvania
ross@mscf.med.upenn.edu
------------------------------
Subject: Re: Cider Digest #586, 20 March 1996
From: Henry Robertson <robohen@UX1.SP.CS.CMU.EDU>
Date: Wed, 20 Mar 1996 11:07:36 -0500 (EST)
Hello, since oxygen is the killer of apple cider flavor, would it make sense
to leave some apple pulp in the fermentation vessel? It seems that the pulp,
in turning brown, is reacting with oxygen in the air and prevents the juice
from getting oxidized. Can the yeast convert the starch in the pulp into
sugar?
E-mail replies appreciated.
Henry
------------------------------
Subject: Re: Cider Digest #586, 20 March 1996
From: rhyne@pop.winterlan.com (William J. Rhyne)
Date: Wed, 20 Mar 1996 08:47:46 -0800
In regards to Tom Kenny's cider turning to vinegar, it is advised to use an
airlock during fermentation and to keep the juice away from areas where the
flavor may be adversely affected. Once the fermentation is finished, the
juice need to be topped off and sealed. If you use some fresh juice for
topping, it can serve to add a little sweetness to the final outcome.
Temperature can make a difference also. Yeasts and little bugs are not very
active in colder temperatures so try refrigeration or cool storage after
fermentation.
===========================
Callie Konno
===========================
------------------------------
Subject: Re: Cider Beer Recipe Request
From: gellym@aviion.persoft.com (brewmaster Mitch)
Date: Wed, 20 Mar 1996 14:24:53 -0600 (CST)
In CD 586, Craig (Grizzliez@aol.com) mentions
> Also, a local brewery, New Glarus Brewing (in Wisconsin) has an Apple Beer
> that I would like to copy but I'm not sure where to start. It tastes as if
> they add Cider to some hopped malt.
The New Glarus Apple Jack, a great apple beer indeed. Perhaps the best one I
have ever tasted, commercial or homebrewed. More than a beer with an
acetylaldehyde nose, as some seem to be.
A balanced blend of ale with apples. I could not tell you the hops, but the
beer is basically a mild brown ale with cider added post-fermentation. The
proportion is approximately 2/3 beer to 1/3 cider.
I can find out more if you like. It's been a while since I've been out to the
brewery. I only live 15 minutes from New Glarus, but only manage to get out
that way about every three months or so !
Cheers,
Mitch
- --
-- Mitchell B. Gelly -- owner/brewmaster of the ManOwaR nanoBrewery --
software QA specialist, UNIX|VMS|AOS systems administrator, Usenet admin,
zymurgist, BJCP certified beer judge, brewer of lambic and other oddities
-- gellym@aviion.persoft.com -- Existential Void Where Prohibited --
------------------------------
Subject: How to make Blackthorn style ciders
From: incider@teleport.com (Morgan Miller)
Date: Wed, 20 Mar 1996 13:45:30 +0100
In Digest #586 Craig wrote:
>I started brewing Cider last year after drinking a great deal of Blackthorn
>Cider when I was in England for vacation. Although I have been pleased with
>my first few efforts, I would like to produce something more like Blackthorn.
> So far I have used Champagne, Montpillier, and Ale yeasts. The Champagne
>was definitely too dry and the the other two are good but still don't give
>what I'm looking for.
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.
Morgan Miller
Cider Space
http://www.teleport.com/~incider
------------------------------
Subject: Cider
From: MattLateer@aol.com
Date: Thu, 21 Mar 1996 19:35:34 -0500
As a beginer, I'm looking for a cheap way to begin my quest for great cider.
Of course, I want the obvious- great taste and alcoholic content. I would
be grateful for any hints or suggestions that anyone might give me. Thanks
Matt Lateer
------------------------------
End of Cider Digest #587
*************************
