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Cider Digest #0594
Subject: Cider Digest #594, 25 April 1996
From: cider-request@talisman.com
Cider Digest #594 25 April 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
sweet cider (Wallinger)
Sweet & Sparkling (Russell Mast)
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Subject: sweet cider
From: Wallinger <wawa@datasync.com>
Date: Mon, 22 Apr 1996 07:18:25 -0500
The debate about methods for creating a sweet cider reminded me of the =
method for bottling soft drinks at home. Soft drinks are made by mixing =
about 5 pounds of sugar in 5 gallons of water with champagne yeast and =
soda flavor extract (root beer, cola, you name it). Once the sugar is =
dissolved you bottle immediately, let the bottles sit in the sun for a =
few hours then put in the closet (basement, where ever) for storage.
these do NOT go BOOM. Why not? I have no clue, except that perhaps the =
pressure buildup in the bottle stifles further fermentation. There was =
similar thread on the Homebrew Digest about yeast activity in general, =
and I recall that pressure has been shown to slow yeast activity. But =
does it stop it altogether?=20
Perhaps this would provide some clues as to how a similar technique =
might be applied to making sweet cider.
Wade Wallinger
Pascagoula, Mississippi
http://www.datasync.com/~wawa
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Subject: Sweet & Sparkling
From: Russell Mast <rmast@fnbc.com>
Date: Mon, 22 Apr 1996 11:44:58 -0500
I was considering crossposting this to Mead Lover's Digest, but I decided not
to, especially considering they'll both be erotic for a couple of weeks.
Good thing the CDA isn't being enforced yet.
> From: "Colin J. McConnell" <ucjm3@sunyit.edu>
> Here's
> the part people want to hear, I then pasturize the cider, at that point
> no more yeast activity, I rack to a 5gal. soda keg, push it thru my
How do you pasteurize it? Rack it into a brewkettle and heat it? At what
temperature does the alcohol begin to evaporate? What's the risk of a flash
fire with this procedure? I was in a big flash fire when I was about 11, and
I thought it was really cool, but I'm not really up for another any time soon.
> From: "Ben Brinkmann" <bbrink@explorer.mayo.edu>
> Date: Wed, 17 Apr 1996 10:00:14 -0500
> 2) Add an unfermentable sugar (lactose?) to a dry, carbonated cider
> recipe.
This might seem like a dumb question, but do "lactose-intolerant" people have
a problem with the lactose that you can buy at the beer store? I'm interested
because my girlfriend is somewhat lactose-intolerant (she can drink a glass or
two of milk a day, but even that sometimes upsets her stomach a bit), and she's
the one for whom I'd brew sweet cider. (I prefer it dry, but can take it
either way.) I was considering splitting a batch, putting lactose or something
like it in half of it. (I may go ahead with the Nutrasweet someone mentioned
here awhile back, though.) So, how much lactose would I want to add? How
much is that relative to the amount in a glass of milk? (Or is it something
else in milk that really bothers lactose-intolerant people?)
Is there some other (affordable) unfermentable sugar additive I could use?
> Also, for a sweet, still cider, I've had great luck pasteurizing (160 degrees
> F) the must under airlock. (of course, this was a one gallon batch- no
> guarantees for a 5-6 gallon carboy, but I think it could be done if one
> could comandeer the bathtub or a laundry sink for long enough.)
Who here has pasteurized after bottling? Any pointers? (I would worry
that this would up the CO2 pressure dangerously, for instance.)
Thanks!
- -Russell
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End of Cider Digest #594
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