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Cider Digest #0579
Subject: Cider Digest #579, 11 February 1996
From: cider-request@talisman.com
Cider Digest #579 11 February 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re:Mail Order Ciders (Morgan Miller)
Re: Cider Digest #578, 7 February 1996 (Michael S Ferdinando)
pasteurizing cidre ("Kathy Booth (Waverly)")
milky colored cider (Charles Wettergreen)
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Subject: Re:Mail Order Ciders
From: incider@teleport.com (Morgan Miller)
Date: Wed, 7 Feb 1996 15:00:46 +0100
In the last Cider Digest Erich wrote:
>A friend brought back a hard cider from Vermont a few months ago. I think
>it was called woodchuck cider?? Are there any mail order places that sell
>hard cider?
There are several cider makers you can directly order cider from. Neither
are in Woodchucks style, but you might be happy anyhow. The two I have
talked to are both farmhouse ciders (traditional style) from New England.
Both use fresh pressed apples, & premium varieties such as Golden Russets.
Tell them Morgan sent you.
Metcalfe's from Jacksonville, VT phone 1-800-585-7779.
Sow's Ear Brookville, Maine 1-207-326-4649
I don't have the URL right off, but a place down in Florida called Hogtown
(Brewer?) sells a number of US, French and English ciders. I found them by
searching 'cider' on Webcrawler.
Morgan Miller
"Cider Space" http://www.teleport.com/~incider/
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Subject: Re: Cider Digest #578, 7 February 1996
From: msf2@cornell.edu (Michael S Ferdinando)
Date: Thu, 8 Feb 1996 08:05:56 -0500
In # 578, Tracy Thomason <102472.1404@compuserve.com> wrote...
>
>Can anyone suggest some good yeasts to use for ciders? I can't find a true
>cider yeast (maybe I'm looking in the wrong places), so I've been using Lavlin
>1118 champagne yeast and Whitbread ale yeast.
>
Until this week-end, I swore by Red Star active dry ale yeast. It tended
to finish out at 8-10% alcohol by weight, and left a nice subtle sweetness
and some complex fruity esters. Edme dry ale yeast works okay, but it
doesn't add the... complexity (for lack of a better word) that Red Star
adds.
This week-end, I tried Wyeast #1968, London ESB. It's only been a week in
the primary fermenter, but it's already developing a nice complexity.
I haven't had the guts to try a natural fermentation. I guess I still
remember the thick and chunky "hard ciders" that I accidentally "brewed" in
the back of my 'fridge before I started homebrewing.
Anyway, good luck!
Michael S Ferdinando
Production Control Assistant--Cornellcard
Cornell University Office of the Bursar, 260 Day Hall, Ithaca NY 14853
607-255-5980 // msf2@cornell.edu // fax: 607-255-6442
"640K ought to be enough for anybody."
--Bill Gates, 1981
------------------------------
Subject: pasteurizing cidre
From: "Kathy Booth (Waverly)" <kbooth@isd.ingham.k12.mi.us>
Date: Thu, 8 Feb 1996 12:16:41 -0500 (EST)
To keep cidre from getting too tart, one solution would be to
pastuerize it. Has anyone bottled and carbonated their cidre and then
pasteurized it? Did the carbonated bottles pop their lids at 160
degreees F? How low a temp can you use and kill the yeasties? 120? 130?
Would it be better to use a low temp and longer time or higher and shorter?
Any references or experiences would be appreciated. Cheers Jim Booth
------------------------------
Subject: milky colored cider
From: chuckmw@mcs.com (Charles Wettergreen)
Date: Fri, 9 Feb 96 15:17 CST
Dear Cider Digesters,
You'll recall that I had a totally naturally fermented cider, that had a
slight haze, which I decided to "fix" by adding gelatin. The cider turned
milky-white and would not settle out, not even when chilled.
I posed the question to the Digest and the overwhelming response was to add
tannin to the cider (Michael Ferdinando did recommend adding pectic enzyme,
which I had already tried to no effect, but did not mention.)
Last night I dissolved, according to the directions on the label, a little
more than 1/2 tsp grape tannin in hot water and then added to the cider. The
effect was immediate!
I swirled it into the cider and immediately great "flocs" of what I would
call coagulated protein, if I were making beer, came out of solution. It
looked sort of like the same stuff that comes out of solution sometimes
after you pitch your yeast when using Irish moss.
This morning the cider is bright crystal clear, and there must be a good
inch of the coagulated protein on the bottom of the carboy.
Many thanks to all who helped me with this problem, However, I think the
best advice of all came from our trusty janitor, Dick Dunn, who said:
> In my case, I decided that what I had done was to violate a cardinal rule:
> "If it ain't broke, don't fix it!" Looks like the idea of gelatin fining
> may be a homebrewing or mead-making thing that doesn't carry over to cider
Cheers,
Chuck
chuckmw@mcs.com
Geneva, IL
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End of Cider Digest #579
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