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Cider Digest #0598
Subject: Cider Digest #598, 29 May 1996
From: cider-request@talisman.com
Cider Digest #598 29 May 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Sweet Cider (Chickengrrl)
cider mill/presses (Dick Dunn)
sulfur smell during fermentation (Mark Capoferri)
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Subject: Re: Sweet Cider
From: Chickengrrl <smw1@axe.humboldt.edu>
Date: Mon, 20 May 1996 08:36 -0700 (PDT)
> From: "Jay Hersh aka Dr. Beer (SM)" <drbeer@tiac.net>
> I have had good results with using caramelized sugar added at bottling time
> to sweeten the cider. I don't however make carbonated cider, just still. I
> understand that woodchuck, a commercial brand, uses a similar technique. I
Isn't caramelized sugar just as fermentable as regular sugar? I
don't know anything about the ingredient. I did have an idea. Has
anyone ever added chalk(CaCO3) to reduce the acidity of their cider. I
would think that would make it sweeter. I won't be able to try it for a
while, but would like to know other's experiences.
BrewWard
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Subject: cider mill/presses
From: rcd@raven.talisman.com (Dick Dunn)
Date: 24 May 96 00:54:27 MDT (Fri)
Does anyone have experience (good or bad!) to report on the few cider
grinder/presses available in the US?
I seem to have been able to get the most info on the Happy Valley Ranch
setup. All the characteristics look good...but does anybody have one and
care to comment on real results? Are there others that I should be con-
sidering first?
[I've been somewhat haphazard in getting apples or juice, and in the grind/
press for apples, so far. I'd like to make this all more predictable and
get higher quality. Suggestions appreciated.]
- ---
Dick Dunn rcd@talisman.com Boulder County, Colorado USA
Turn off the tube. Hang up the phone. Get out of the car. Log off.
Get out and live for real!
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Subject: sulfur smell during fermentation
From: Mark Capoferri <bookcook@voicenet.com>
Date: Tue, 28 May 1996 17:08:40 -0700
I recently brewed two 9 gallon batches of cider. Both were fresh cider
with additional sugars for summer fortification. Whitbread ale yeast was
used in one batch and dry champagne yeast in the other. Both batches
were sulfited prior to pitching the yeasts (primed in 1 pint starters).
The champagne yeast was very clean and with strong apple tones in the
off-gas while the Whitbread reeked of sulfur. Haven't bottled yet, so
I'm not sure of flavor differences yet.
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End of Cider Digest #598
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