Cider Digest #0636

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #636, 31 December 1996 
From: cider-request@talisman.com 

 
Cider Digest #636                                         31 December 1996 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  request from the janitor (Cider Digest) 
  Re-using yeast (Tim Taylor) 
  How to sweeten dry cider (Dylan) 
  Clearing (Mirra@aol.com) 

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---------------------------------------------------------------------- 

Subject: request from the janitor 
From: cider@raven.talisman.com (Cider Digest) 
Date: 26 Dec 96 11:40:36 MST (Thu) 

Simple request:  Don't spam the digest!  It won't work anyway; it will get 
caught before it goes out.  It just annoys me.  Also, I treat an obvious 
spam from a subscriber as equivalent to an "unsubscribe" request. 

Basically, anything having to do at all with cider is welcome here, and 
anything not having to do with cider is not welcome. 

Questions/comments on this?  Send me email; I'll respond. 
- --- 
Cider Digest                                  cider-request@talisman.com 
Dick Dunn, Digest Janitor                  Boulder County, Colorado  USA 

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Subject: Re-using yeast 
From: Tim Taylor <tt@individual.com> 
Date: Thu, 26 Dec 1996 19:44:32 -0500 (EST) 

        I prepared a batch of Cranberry-Apple cider this fall, using a 
recipe I found on the net.  I ground up 24 ounces of fresh cranberries, 
added them to the bottom of the carboy and then added 4 gallons of 
fresh-pressed apple juice from a local orchard.  The juice had been 
pasturized, but no preservatives added.  I then added a gallon of juice 
that I had pressed myself...using about 6 different types of apples.  I 
let this juice sit for a week in a plastic 1 gallon container, until the 
container was completely "puffed-out", in other words, the juice inside 
had started to ferment.  I added a package of Champagne yeast, and let it 
go.  After two weeks I racked it, and after two more weeks I bottled it.  
I saved the remaining inch or so of cider/yeast that was left in the 
carboy and added it to 5 gallons of pasterized apple juice.  I added 2 
cups of white sugar.   
        Okay, the first batch of "FAT RAT CIDER" (the cranberry/apple) is 
extremely fizzy...but very sweet.  I am curious though, has anyone had 
success using yeast from a previous batch? Is this a bad thing? I have 
racked this batch of cier off, and will be bottling it sometime around the 
2nd weekend in January...the first taste shows it to have a pronounced 
apple aroma, though a very dry finish.  Should I use "fresh" yeast for 
each batch? 
        Any advice, input would be greatly appreciated. 

        Thanks in advance 

Timothy Taylor 
Nor'easter Brewing..."A whale of a Tale in every bottle" 

------------------------------ 

Subject: How to sweeten dry cider 
From: Dylan <dylan@netaxs.com> 
Date: Fri, 27 Dec 1996 08:35:48 -0500 (EST) 

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? 

dylan 

dylan             "Ohhhh...I'm gonna lose 
John D. Murray     my job, just because I'm  
Philadelphia, PA   dangerously unqualified." 
dylan@netaxs.com               - H. Simpson 

------------------------------ 

Subject: Clearing 
From: Mirra@aol.com 
Date: Sun, 29 Dec 1996 09:04:46 -0500 

On (date) I wrote to the affect of "Help, my cider won't clear". 
I attributed it to a too high alcohol content killing the pectin 
enzymes (added for clearing).  Upon reflection, I now doubt  
this is the root of my problem.  After all a batch of cyser 
(made from the same juice ) cleared and it has a much  
higher alcohol content than cider. 

What else, besides pectin, might cause haze in cider ?   And 
how (what method, treatment) can I use to remove it ?  I read 
a reference on rec.crafts. winemaking to starch haze in apple 
wine and beer being cleared with amalase enzyme, but how do 
I tell if it's a starch haze in my cider ?  Experiment?  What about  
filtering?  Winemakers seem to do this for their brew.  Anybody 
tried filtering their cider ? 

Any and all suggestions/advice welcome ! Email me if you're shy 
about burning bandwidth. 

Mike Smith 

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End of Cider Digest #636 
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