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Cider Digest #0564
Subject: Cider Digest #564, 5 November 1995
From: cider-request@talisman.com
Cider Digest #564 5 November 1995
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Natural Yeast (Peter Matra)
Re: Cider Digest #561, 26 October 1995 (James C Anderson)
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Subject: Natural Yeast
From: Peter Matra <stalkwol@cloud9.net>
Date: Thu, 2 Nov 1995 12:30:42 -0500 (EST)
I'm asking how to with the natural yeast. I poured my cider intoa jug.
It has no preservatives, just fresh pressed. Question...do I need to do a
starter with cider or anything? Do I just let it sit there? and how long
will it take for the yeast to take off? Thanks.
Stalking Wolf
Peter Matra
stalkwol@cloud9.net
"Those who walk the woods, in God's country, walk on his ever changing
church. Drink the wine, plow the earth, listen to Mother Nature."
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Subject: Re: Cider Digest #561, 26 October 1995
From: James C Anderson <JCLARKA@macc.wisc.edu>
Date: Fri, 03 Nov 95 10:08 CDT
I am writing with a proposal for those looking for cider without preservatives.
The idea is to make your own cider. For those without an orchard, like myself,
this might seem impossible;but it is not. Every year I collect between 2000 and
3000 pounds of apples within twenty miles of downtown Madison Wisconsin; in
Maine and New York State, I did the same. These apples are free. I simply ask
people who have old apple tree on their property if they use there apples; 90%
say "no" and are happy to see them put to some use. Of course, I return the
favor by giving them some cider in return. To find a press for these apples,
you need only to call a local orchard and ask if they would press them or if
they know of an independent press in your area. The cost here of pressing
apples is 60 cents/gallon (85 cents if you need gallon containers). The great
thing about this way of gettin cider is that you meet lots of nice people; you
get outdoors in the fall with friends picking apples; you scout out the apple
trees in the spring (by watching for blossoms). And the trip to the press each
fall becomes a ritual. A side benefit is that we get a wide variety of apples,
some (from abandon orchards) are very old varieties, some are newer types. I
think even people who live in urban areas could do this if they made scouting
trips to the country at various times during the year. Making cider becomes a
year round activity. And, you never have to put bad stuff in your cider. Hope
your cider is fermenting well, The Philosopher's Cider.
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End of Cider Digest #564
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