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Cider Digest #0620
Subject: Cider Digest #620, 24 October 1996
From: cider-request@talisman.com
Cider Digest #620 24 October 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
SO2 questions (Ann Marie Reh and Danielle Bomball)
Cranberry Cider ("Pamela J. Day")
Off Flavors in Cider (Michael Kril)
re: SS hardware (Kurt Schilling)
Re: Stevia & sweet cider (Pickleman)
Re: Pastuerizing cider (SC3216@AOL.COM)
viable wild yeast in frozen juice? (Michael Mendenhall)
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----------------------------------------------------------------------
Subject: SO2 questions
From: Ann Marie Reh and Danielle Bomball <rhianon@dataplusnet.com>
Date: Wed, 16 Oct 1996 19:20:59 -0500
I'm interested in the use of SO2 as a stabilizing agent; however, I'm
allergic to sulfites and have a severe reaction to them. Is SO2 a
sulfite, and if so is there an alternative? I'd _really_ like to be
able to drink what I make without a trip to the hospital!
Thanks in advance,
Danielle
------------------------------
Subject: Cranberry Cider
From: "Pamela J. Day" <DAY@A1.TCH.HARVARD.EDU>
Date: Thu, 17 Oct 1996 07:10:48 EST
I have used cranberry & cranraspberry concentrate in several batches
of cider. It turns out terrific, and the final product has a beautiful
rosy-orange color to it. Technically it's more a cyser than a cider, I
use honey, brown sugar & raisins to boost the fermentables and to leave
some residual sweetness. Anyone who wants details can feel free to e-mail
me. I kegged & force carbonated last year's batch & served it at a
cookout on Memorial Day, needless to say my homebrew was ignored and the
the cider keg was dry by the end of the day.
Pam Oakman
DAY@a1.tch.harvard.edu
------------------------------
Subject: Off Flavors in Cider
From: Michael Kril <michael_kril@ccmail.bms.com>
Date: Thu, 17 Oct 1996 10:17:47 -0500 (EST)
To All -
Recently I made a cider and during the first racking I sampled a bit
to examine the flavor. I made the cider with 3 gallons of fresh
pressed cider, 2 cans of apple juice concentrate and 1 cup of brown
sugar (initial gravity about 1.070). I also added pectic enzyme and
yeast nutrient. I fermented with the natural yeast found in the
cider. The fermentation took off rather quickly (after about 3 days)
and went for about 10 days. The gravity after fermentation was about
1.015 (which doesn't really bother me). The taste of the cider is
terrible, though. There is a residual taste similar to burned
cardboard. Is this common when using wild yeast. Should I just let
it sit and see what happens. After about two weeks in secondary, the
cider has cleared rather well, but I haven't tasted it since my
initial taste.
Mike
------------------------------
Subject: re: SS hardware
From: Kurt Schilling <kurt@pop.iquest.net>
Date: Thu, 17 Oct 96 10:29 EST
In CD619, Dick Dunn asked about a source of Stainless Steel hardware.
I thnk that your best bet would be McMaster Carr, P.O. Box 4355, Chicago IL
60600, tel 708-834-9600. They carry a buch of stuff that yo may find
useful. No affiliation, etc...
Cheers!
Kurt Schilling e-mail kurt@iquest.net
Kurt
------------------------------
Subject: Re: Stevia & sweet cider
From: Pickleman <wrp2@axe.humboldt.edu>
Date: Fri, 18 Oct 1996 15:02 -0700 (PDT)
To whom it may concern,
=09Contact these people if you want to try stevia as a nonfermentable=20
sweetener. They sent me a baggie for=20
nothing just to try it. I found that it has some grassy note to it as=20
well as sweetness. It may work in making a sweet stout, where the hops=20
have their own grassy notes that would overpower that of the stevia, but=20
as far a cider is concerned, I'm still searching for a acceptable sweetener=
------------------------------
Subject: Re: Pastuerizing cider
From: SC3216@AOL.COM
Date: Wed, 23 Oct 1996 02:02:50 -0400
I have used the method of pastuerizing live sweet cider in the bottle after a
few days of carbonating, as discussed (618, 619). This was years ago when I
first started making cider, and I can tell you it is a thrilling procedure.
The first time I did it, I lowered the bottles in a rack into fairly hot
water and proceded to heat over stupidly high heat until they began to
explode. I lost 4 or 5 of the 12 I heated, and decided not to do the rest. I
opted rather for refrigeration and quick comsumption.
Some weeks later after regaining my nerve I tried again, this time with fewer
bottles and gentler heat. I lowered the bottles into warm water and heated
over low heat until the first one exploded then turned the heat off. A
couple more popped soon after. The water temp was 133 F, quite a bit lower
than the 68-75 C suggested by Mr. Lea in the last Digest. I don't know for
sure whether the yeast was all killed off or not, since I refrigerated these
as well.
My conclusion at the time was that it might be possible to succeed at 128-130
F, and hold for a longish time. I never tried it though; I bought some soda
kegs instead and now force carbonate everthing. If you try this, WEAR EYE
PROTECTION, etc.
Good luck,
Scott Christensen, Mpls, MN
------------------------------
Subject: viable wild yeast in frozen juice?
From: Michael Mendenhall <mmendenh@br.state.ut.us>
Date: Tue, 22 Oct 1996 15:59:34 -0600
I've got access to frozen apple juice (recently-pressed, no preservatives
added) and would like to try a natural fermentation, i.e. I won't pitch any
yeast. Will there be viable "wild" yeast in the frozen juice, or does
freezing the juice wipe them out? Any advice?
Michael Mendenhall
SLC UT
mmendenh@br.state.ut.us
------------------------------
End of Cider Digest #620
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