Copy Link
Add to Bookmark
Report
Cider Digest #0541
Subject: Cider Digest #541, 5 June 1995
From: cider-request@talisman.com
Cider Digest #541 5 June 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Digest focus of late (Cider Digest)
Re: Wyder's (wegeng.XKeys@xerox.com)
Primeing failure ("Klaus Vogel")
RE: Too dry cider (MarcMon@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: Digest focus of late
From: cider@raven.eklektix.com (Cider Digest)
Date: 2 Jun 95 00:39:44 MDT (Fri)
Some comments I've received of late indicate curiosity about the focus of
the digest, particularly the shift toward horticulture, apple varieties,
trading scions, and the like.
I should point out that the Cider Digest tends to be strongly seasonal.
Mostly, folks aren't talking about making cider now because there's no
fresh juice available (apparently we have few southern-hemisphere readers),
so the apple-growing discussion fills the void for now.
As usual, if you want to see discussion pick up on some aspect of cider,
you know what to do.
- ---
Cider Digest cider-request@talisman.com
Dick Dunn, Digest Janitor Boulder, Colorado USA
------------------------------
Subject: Re: Wyder's
From: wegeng.XKeys@xerox.com
Date: Fri, 2 Jun 1995 06:07:52 PDT
Dick Dunn writes:
>I'm puzzled at the
>carbonated water (rather than just carbonating the cider itself).
I know of at least one major US brewery that uses this same process. They brew
a concentrated beer, and then dilute it with carbonated water. The advantage
of this process (according to this brewery) is that allows more efficient use
of their brewing equipment, since they get a greater quantity of finished
product.
It sounds like Wyder's is doing the same thing: by using carbonated water they
can stretch the capacity of their plant.
/Don
wegeng.xkeys@xerox.com
------------------------------
Subject: Primeing failure
From: "Klaus Vogel" <VOGEL@net2.eos.uoguelph.ca>
Date: Fri, 2 Jun 1995 10:00:41 EDT
Myself and a friend made a large batch of cider last fall and we are
having problems activating the primming sugar and I am hoping
someone out there can tell us what we are doing wrong.To minimize
oxidation I mix the primming sugar(regular table sugar) with
champagne yeast,yeast nutrient and enough acid to raise the acid to
.6%.Then we add 1 teaspoon of this dry mixture to each bottle before
siphoning into the cider.Each time we have used this method we have
very little or no carbonization.Has anyone experienced this before?Any
suggestions on a fix to this?Or is there a better way of priming?
Klaus Vogel
Vogel@net2.Eos.UoGuelph.ca
------------------------------
Subject: RE: Too dry cider
From: MarcMon@aol.com
Date: Sun, 4 Jun 1995 16:53:55 -0400
Dave Breece wrote:
>I just finished a batch of cider (from concentrate), that >turned out MUCH
drier than I wanted it. It's more like apple >champagne than cider.
It's interesting that in the same digest that this lament appeared, a
critique of Wyder's cider as being too sweet was posted as well. As far as
sweetening a dry cider, you can always just add sugar to it, providing that
either 1) all fermentation has ceased and all yeasts are dead or 2) you
prevent additional fermentation by some other technique (cold storage, for
example). Try reading up on how champagnes are sweetened. On the other
hand, you might consider altering your conception of what cider should be,
and give your "too dry" product another taste or two -- it sounds delicious
to me!.
Marc Montefusco
------------------------------
End of Cider Digest #541
*************************
