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Cider Digest #0607
Subject: Cider Digest #607, 29 July 1996
From: cider-request@talisman.com
Cider Digest #607 29 July 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Melomel/Metheglyn (Marc Shapiro)
Re: Cold Cider and fermentation (Robert Hook)
recent success (lprescot@sover.net)
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Subject: Melomel/Metheglyn
From: Marc Shapiro <mshapiro@nando.net>
Date: Sat, 20 Jul 1996 09:00:33 -0400 (EDT)
> What would you call a very stong mead made using champane yeast
> that has had additions of:
>
> 1. 1lb of light malt powder
> 2. 3 gallons of Apple Juice
> 3. 1lb raisons
> 4. 1/2 gallon cherry juice
> 5. 1/2 gallon grape juice
> 6. Some Ginger - added to secondary for 3 weeks
This is definately a melomel, except for the malt extract (which I would
have left out, myself). The ginger would tend to place it in the
category of metheglyn, but I am guessing that the amount of ginger was
small and had little effect on the end result, which was primarily
influenced by the fruit juices. I have never made a melomel with all of
these ingredients at the same time, but I have used each of them
individually. I like an apple methegly with cinnamon and cloves in
addition to the ginger, myself.
Marc Shapiro mshapiro@nando.net
See my WEB page: The Meadery at
http://www.webbuild.com/~mshapiro/
or
http://www.geocities.com/Paris/1265/
THL Alexander Mareschal Canton of Kappelenburg
Barony of Windmasters Hill
Kingdom of Atlantia
_____________________________________________________________________________
No poem was ever written by a drinker of water. - Horace (63 BCE - 8 BCE)
In Wine there is truth. - Pliny the Elder (23 CE - 79 CE)
Good wine praises itself. - Arab proverb
Water separates the people of the world, wine unites them. - Anonymous
------------------------------
Subject: Re: Cold Cider and fermentation
From: rhook@gil.com.au (Robert Hook)
Date: Mon, 22 Jul 1996 20:51:39 +1000
Thanks to everyone who responded to by plaintive bleat about my cold cider.
The consensus was "it's probably ok, just slow, so leave it alone". I have
done, and will bottle this weekend - a quick gravity test a few days ago
showed that the yeasty beasties have been doing their thing in a desultory
sort of fashion.
What have I learnt from this?
1) If you're going to leave cider to ferment somewhere cold, get the yeast
of to a good start first to help it along.
2) Don't panic - if you're taking care to avoid infections, it doesn't
really matter how long the process takes.
- ---
Remember - the Oxen are slow, but the Earth is patient.
mailto:rhook@gil.com.au
http://www.gil.com.au/~rhook/rah.html
Robert Hook
Brisbane, Qld, Australia
------------------------------
Subject: recent success
From: lprescot@sover.net
Date: Sun, 28 Jul 1996 20:23:54 -0400 (EDT)
FWIW, I've recently done a couple of batches, including five gallons of cider,
nutrient, and ale yeast (munton and edme). Primary was two weeks, and
secondary was one month. It's a traditional English cider, and comes out great
every time except that it's always a little tangy for my tastes.
A few months ago a fellow from Wales posted here his suggestion that the
solution to difficulties sweetening cider can be solved by bottling and
stirring in a teaspoon when it's served. Although I've always aimed to have a
product can be served straight from the bottle, I've decided that this is the
best way to serve this kind of cider. It is also the easiest. I no longer have
the Welsh guy's address, but hope that he reads this. It's been a real hit
here with my cider-snob friends and relatives. Try it out!
David Prescott, Shaftsbury, Vermont
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End of Cider Digest #607
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