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Cider Digest #0546
Subject: Cider Digest #546, 16 July 1995
From: cider-request@talisman.com
Cider Digest #546 16 July 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Response to Scott Bratlie's questions (Joel Stave)
Commercial Cider (MR BRENT A PETERS)
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Subject: Response to Scott Bratlie's questions
From: Joel Stave <stave@ctron.com>
Date: Wed, 12 Jul 1995 09:29:09 -0400
bratlie@selway.umt.edu (Scott E. Bratlie) wrote:
>>First can anyone give a good average gravity for apple juice for
>>my suds program?
In my experience, fresh apple juice is usually around 1.05 +/- 0.005
>>The O.G. 1.090, secondary 1.020, third 1.018. this over a one month period
>>should the cider finish lower? What about finnings and pectic enzyme, use
>>them or not? Thank you for all you're help in advance.
I usually make my apple wine starting at 1.09. My cider, I don't add any sugar
to. They both usually finish at 0.995 or lower, (I sweeten the wine a little
with apple concentrate). I usually use Prise de Mousse yeast, which is fairly
attenuative. I use liquid pectic enzyme (5 drops per gallon) and have never
had to use finings for my cider or apple wine - its usually almost crystal
clear within about 2 months - much faster than most of my other fruit wines, I
have no idea why.
This is a personal taste thing, but IMO if you're using cloves, you want some
sweetness in the final product. To me, a dry cider/mead/whatever that has
cloves in it tastes very hot and harsh - even when its a few years old.
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Subject: Commercial Cider
From: UJYC69A@prodigy.com (MR BRENT A PETERS)
Date: Sun, 16 Jul 1995 13:45:29 EDT
Sales of commercial fermented cider are exploding in the United
States. According to Impact Databank, from Shanken Communications,
sales have taken off in the 90's:
1990 115,000 nine liter cases sold
1991 172,000
1992 223,000
1993 357,000
1994 606,000.
In Great Britain, cider sales account for about 5 percent of the
total alcoholic beverage market, so there may still be alot of room
for more growth in the U.S.
Please participate in an informal cider survey. E-mail your
responses to UJYC69A@prodigy.com
1. If you buy commercial cider, where do you get it and where do
you drink it? How much do you buy, how often and at what price?
2. If you sell cider, who buys it and how do they find you? What
do you charge, is the business profitable, and how did you get
started?
Thanks for your input!
Brent Peters
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End of Cider Digest #546
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