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Cider Digest #0643
Subject: Cider Digest #643, 30 January 1997
From: cider-request@talisman.com
Cider Digest #643 30 January 1997
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #641, 23 January 1997 (Brian Black)
ACE Ciders (John A. DeCarlo)
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Subject: Re: Cider Digest #641, 23 January 1997
From: Brian Black <b.black@worldnet.att.net>
Date: Sun, 26 Jan 1997 04:58:58 -0800
> >>Goodale's cider registers a whopping 12% a/v!!!.
>
> Well call me a hair-splitting purist if you like, but there's no way that
> can possibly be cider! The maximum SG of apple juice in even the best of
> years is 1.070, giving a natural alcohol level of 8.5 - 9% as absolute
> tops. (Incidentally the maximum legal level for cider in the UK is 8.5%).
> So that 'must' has been fortified with at least 25% added sugar before
> fermentation. Do we really want to encourage this sort of thing? Cider is
> inherently a fairly delicate beverage, and to go so high in alcohol is
> bound to unbalance it. What are we drinking the stuff for, to savour and
> enjoy it or just to get smashed? If you want that level of alcohol AND
> plenty of gutsy flavour to balance it off, you should be drinking a solid
> Cabernet Sauvignon up to 13.5% or a nice flowery Gewurztraminer......or am
> I simply a lone traditional voice here swimming against the tide? After
> all the UK industry has done wonders in the last 10 years selling a 25%
> original juice 8.5% alcohol beverage and they've now convinced a whole
> generation of punters that THAT'S what cider is!! (AND they have the gall
> to call these products 'premium' ciders - what a misuse of the English
> language!) Will you people across the herring pond be following the same
> sad road?
Here, here! Well said. One of the things that attracts me to cider is
how nature has endowed it with its own natural level of pleasure i.e.
5-6% alcohol. If you leave it alone, it works. To add sugar to make it
"whopping" does just as Andrew says: it creates a medium by which one
gets drunk. Bad business.
Not true for a Gewurz, though. Take a cue from what the juice tells you.
Cider is apple juice after nature has had her way with it. Lets not mess
it up. Any more thann we have to.
And no, those of us who care on the West side of the herring pond will
do our darndest to make sure that what we end up calling cider is just
that: fermented juice from press apples grown locally. Count me in as
one of the traditionalists!
Brian Black
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Subject: ACE Ciders
From: jdecarlo@mail04.mitre.org (John A. DeCarlo)
Date: Wed, 29 Jan 97 09:43:23 -0500
Excuse me if this was discussed recently, but I just found a series of ciders
from ACE in California. They had an Fermented Apple Cider, Fermented Honey
Cider (apples and honey), and Fermented Pear Cider (main ingredient being
"cider stock", with no mention of apples or pears).
Any information out there on these products would be helpful. Are they mainly
a marketing gimmick or is this a good product? And what is "cider stock"
anyway?
Thank you,
John DeCarlo, jdecarlo@juno.com
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End of Cider Digest #643
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