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Cider Digest #0637
Subject: Cider Digest #637, 6 January 1997
From: cider-request@talisman.com
Cider Digest #637 6 January 1997
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
it's giving me heartburn (Josh Ritchie)
Hornsby's, Apple wine? (Richard Anderson)
Re: Cider Digest #633, 17 December 1996 (William Brand)
Re: Cider Digest #636, 31 December 1996 (GRANDBEER@aol.com)
Re: Cider Digest #636, 31 December 1996 (SC3216@aol.com)
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From: lprescot@sover.net
Date: Wed, 1 Jan 1997 08:46:31 -0500 (EST)
om: Dylan <dylan@netaxs.com>
Date: Fri, 27 Dec 1996 08:35:48 -0500 (EST)
Dylan says:
"I just racked my first batch of cider
and tasted it in the process. I used
a champagne yeast and it turned out
very dry.
Is there anything I can do to sweeten
the taste. I was considering adding
camden tablets to kill off any other yeasties
and then adding some pasteurized juice
to lighten things a bit.
any suggestions?"
OK. I know that my infrequent contributions to this digest make
me sort of a one-trick pony, but it bears repeating that
sulfites only stun yeast fermentation. Sorbates only stun
refermentation, and can produce off-flavors in situations where
malolactic fermentation haven't occurred. Sorbates used for
sweetening should only be used in the presence of sulfites.
I've had my best success with adding a tad of sugar with a
spoon when I serve the cider. It sounded weird to me at first,
but has come to make a lot of sense to me. Most of my guests
seem to prefer a drier cider (to my surprise). I like it a bit
sweeter to emphasize the apple taste. I never have exploding
bottles. This idea originally was posted by a fellow in Wales
whose name, in my ignorance, I can't spell.
I think next year I will use concentrate to beef up the cider
so that a wine yeast will leave behind a resideual sweetness.
All the best!
David Prescott, Shaftsbury, Vermont
------------------------------
Subject: it's giving me heartburn
From: Josh Ritchie <jritchie@stimpy.acofi.edu>
Date: Thu, 2 Jan 1997 09:24:43 -0700 (MST)
I just tried drinking my first batch of cider. The flavor is good but it
is so acidic that it is painfull to drink. What did I do wrong? Is
there anyway to save this batch?
Josh Ritchie
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Subject: Hornsby's, Apple wine?
From: Richard Anderson <71203.3075@compuserve.com>
Date: Thu, 2 Jan 1997 16:44:35 -0500
I think Bill Rhyme is correct when he suggests that Hornsby's has a apple
wine base . I know of several wineries in Washington State making
commercial cider, and one of the wine makers told me that he makes an
apple wine from apple concentrate and diluted it with juice or concentrate
to get the alcohol content and flavor he wanted. From the wineries point
of view, this is a good way to utilize their equipment when they do not
need it for wine.
Rich Anderson, Westcott Bay Orchard
------------------------------
Subject: Re: Cider Digest #633, 17 December 1996
From: whatsontap@value.net (William Brand)
Date: Sat, 4 Jan 1997 00:01:49 -0500
Dick...
I understand that Gallo makes Hornsby from apple juice concentrate. May be
other stuff in there, don't know. They NEVER return my phone calls.
Frankly, I don't like it at all. Scott Bauer's cider tasting was excelent.
Only place I'd truly disagree with his tasters would be Herout. It's a
blend of Normandy cider apples, made by a cidermaker in France. Our tasters
found it outstanding in the summer of 95.
My guess is that he got a sample that was far out of date. We found it had
an intense apple aroma, but was very dry on the palate with just a teasing
hint of sweetness. At the time it was the best cider I'd ever found in
America. Since then I've sampled a number of American-made ciders that are
its equal. Wm Brand/What's On Tap.
------------------------------
Subject: Re: Cider Digest #636, 31 December 1996
From: GRANDBEER@aol.com
Date: Sat, 4 Jan 1997 10:07:48 -0500
Can you please help me locate via the net, phone, or letter, information on
purchasing or building a cider press ??. I have had only limited success so
far.
Your help is appreciated, Thank you. - Paul
Paul W. Weber e-mail GRANDBEER@aol.com
------------------------------
Subject: Re: Cider Digest #636, 31 December 1996
From: SC3216@aol.com
Date: Sat, 4 Jan 1997 14:08:28 -0500
>Subject: How to sweeten dry cider
>From: Dylan <dylan@netaxs.com>
>Is there anything I can do to sweeten
>the taste. I was considering adding
>camden tablets to kill off any other yeasties
>and then adding some pasteurized juice
>to lighten things a bit.
I use potassium sorbate wine stabiliser, then add a gallon of pastuerised
juice and 1-2 cups of honey to sweeten a 5 gallon batch. This works very well
and avoids the sulphury flavors associated with sulfites.
Scott Christensen
------------------------------
End of Cider Digest #637
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