Cider Digest #0558

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #558, 11 October 1995 
From: cider-request@talisman.com 

 
Cider Digest #558                                         11 October 1995 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  salicylic acid (Andy Rowan) 
  Sal..Acid (Spell?) (Peter Matra) 
  floor sweepings... (Cider Digest) 
  Potassium Sorbate & Cider (Ray Robert) 

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---------------------------------------------------------------------- 

Subject: salicylic acid 
From: Andy Rowan <rowan@ocean.rutgers.edu> 
Date: Fri, 6 Oct 1995 14:28:03 -0400 

I believe aspirin is acetosalicylic acid ... but I think salicylic 
acid IS what they put in wart-removing medicine. 

Someone mentioned that it is now outlawed in wine ... but even if it 
weren't, there are lots of things used in commercial production that 
are only safe if very carefully controlled amounts are used.  I don't 
have that kind of attention span, so I steer clear of them. 

 
================================================== 
| Andy Rowan                                     | 
| Center for Remote Sensing and Spatial Analysis | 
| Rutgers University, New Brunswick NJ USA       | 
| e-mail: rowan@ocean.rutgers.edu                | 
| WWW: http://deathstar.rutgers.edu/             | 
================================================== 

------------------------------ 

Subject: Sal..Acid (Spell?) 
From: Peter Matra <stalkwol@cloud9.net> 
Date: Fri, 6 Oct 1995 15:58:26 -0400 (EDT) 

        A little more information on Saliyic Acid or whatever it is. I'm  
into herbs and stuff, and that compund shows up in White Willow Bark  
which was an alternative for Aspirin that doesn't give an upset stomach.  

Well anyway, this is a Cider digest, not herb digest! 

The season is upon, fresh pressed Cider. I was thinking about using Ale  
yeast. I'm new at brewing cider. Tried once, but failed. I have had some  
good brews, mead, wine. I wasw wondering what yeast to use. I have both  
Montrachet, and Doric Ale Yeast my box of brewing wonders. Maybe I'll try  
both?! 

To that person wondering about cyser...look through the Mead digest.  
There is a couple of threads on cyser every once and a while. There was  
even a prize winning recipe. In their archives I know there are some recipes. 
FTP to ftp.stanford.edu /pub/clubs/homebrew/mead 

                                                  Pete Matra 

------------------------------ 

Subject: floor sweepings... 
From: cider@raven.eklektix.com (Cider Digest) 
Date: 6 Oct 95 23:47:52 MDT (Fri) 

A note from the Digest janitor... 
It's now been more than a year since I took over the digest from Jay Hersh 
(to whom, many thanks for getting it going and keeping it going prior to my 
tenure). 

It's quite time to let the old x.org addresses die--they haven't really 
been valid for a year now, and that seems like a long enough grace period. 
When sending mail to/about the digest, please use 
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and 
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drop me a note with whatever info you can glean, so I can try to contact 
someone and get it updated.  Thanx. 
- --- 
Cider Digest                                  cider-request@talisman.com 
Dick Dunn, Digest Janitor                         Boulder, Colorado  USA 

------------------------------ 

Subject: Potassium Sorbate & Cider 
From: Ray Robert <rayr@bah.com> 
Date: Sat, 07 Oct 95 12:11:00 PDT 

 
Hello! 

Have a couple questions before I try my next cider batch.  I bought some  
pennsylvania 100% cider but it has potassium sorbate and sodium benzoate  
added.  I understand potassium sorbate is put in the cider to kill the wild  
yeast.  Am I correct? and will this also kill any yeast I put in this cider  
to ferment?  I also want to know how to maintain some residual sweetness in  
the cider.  The last batch fermented out completely and was nice and dry but  
lacked sweetness.  What should I do? 

Thanks 

Regards 
Robert Ray 
Tampa FL 
rayr@bah.com 

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End of Cider Digest #558 
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