Cider Digest #0630

Published in

· 8 months ago

Subject: Cider Digest #630, 5 December 1996 
From: cider-request@talisman.com 

Cider Digest #630                                         5 December 1996 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Sparkling sweet (Derek Schott) 

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Subject: Sparkling sweet 
From: dschott@dnc.net (Derek Schott) 
Date: Fri, 29 Nov 1996 21:04:33 -0800 

I have recently put most of my attention towards cider brewing, but have 
come up with one small problem. I can make a lovely dry champagne type 
cider, but can not for the likes of me, make a sweet cider. I have been 
using bottled apple cider as a base, and adding sugar in various amounts. I 
have tried using ale yeast in hopes that it would stop fermentation early, 
and leave some sugar behind. The last batch I made fermented out to 18%! The 
yeast strain was suposed to be good to only 8%. I figured that I could stop 
the ferment early by dousing it with potassium sorbate or campden tablets, 
but then how does one create a sparkling cider (short of bursting CO2 
through it)? Finally, I can't quite grasp the idea of being able to sparkle 
a cider after it has fermented out. If the cider has reached it's peak 
ferment range, how can adding sugar to it at bottling time casue it to start 
again? Soooo, anyone with a method for making a nice sweet, sparkling cider, 
will get my undevoted praise. 

************************************************************************ 
 Derek Schott 

 Email: dschott@dnc.net        
 Albany, OR, USA                                              DOD 313f^3  
************************************************************************ 

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End of Cider Digest #630 
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