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Cider Digest #0603
Subject: Cider Digest #603, 24 June 1996
From: cider-request@talisman.com
Cider Digest #603 24 June 1996
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider and ale (Michael S Ferdinando)
Bad cider batches ("Brinkmann, Benjamin H." (Ben Brinkmann))
Berries in cider (Chickengrrl)
Re: Volcano cider (Chickengrrl)
volcanic action (Kathy Booth)
Re: Cider Digest #602, 21 June 1996 ("Kirk L. Oseid")
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Subject: Re: Cider and ale
From: msf2@cornell.edu (Michael S Ferdinando)
Date: Fri, 21 Jun 1996 07:51:46 -0400
>Subject: cider and ale (fw
>From: Kathy Booth <kbooth@isd.ingham.k12.mi.us>
>Date: Mon, 17 Jun 1996 09:08:04 -0400 (EDT)
>
- -[snip]-
>
>Does anybody remember the historical name for cidre and ale fermented
>together? Are there recipes out there you'd recommend?
I think it's called braggot.
Or is that malt and honey...?
Michael S Ferdinando
Production Control Assistant--Cornellcard
Cornell University Office of the Bursar, 260 Day Hall, Ithaca NY 14853
607-255-8135 // msf2@cornell.edu // fax: 607-255-6442
"When you gaze into the Abyss, remember that the Abyss gazes also into thee."
--Neitzche
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Subject: Bad cider batches
From: "Brinkmann, Benjamin H." <brinkmann.benjamin@mayo.edu> (Ben Brinkmann)
Date: Fri, 21 Jun 1996 08:58:11 -0500
Hi.
Some advice for novice cider brewers, as well as the more experienced brewer
who has the occasional bad batch of cider. I've found that some of my earlier
batches of cider, which turned out fairly unpleasant to drink, make great
marinades and sauces for cooking. In fact, you could probably substitute
cider for white wine in any of a number of different recipes with great
success.
So don't let fear of making bad cider stop you from brewing. Chances are,
even if it's undrinkable, you can still put your product to good use.
- -Ben Brinkmann
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Subject: Berries in cider
From: Chickengrrl <smw1@axe.humboldt.edu>
Date: Fri, 21 Jun 1996 07:36 -0700 (PDT)
Heya,
I am planning on making a berry cider this summer. I want to try
it w/ and w/o apple juice. I'm also concidering using elderberries,
blackberries, salmonberries and huckleberries. I don't plan on using
them all together. What I need is some help with how to handle fruit. I
don't have any fruit pressing material. All along I've been just getting
my apple juice from the store and adding yeast to it. I love the
resulting low alc% cider. So, how can I do this w/ berries?
BrewWard
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Subject: Re: Volcano cider
From: Chickengrrl <smw1@axe.humboldt.edu>
Date: Fri, 21 Jun 1996 07:40 -0700 (PDT)
You could uncap all the bottles, and pour them into your bottling
bucket. Then just start over with the correct amount of priming sugar.
How does this stuff taste? Either you primed w/ too much sugar, didn't
ferment fully, or you got an infection. If its the latter, don't
bother. I rebottled a cider (I forgot to prime) and didn't notice any
spoilage from oxygen.
BrewWard
------------------------------
Subject: volcanic action
From: Kathy Booth <kbooth@isd.ingham.k12.mi.us>
Date: Sat, 22 Jun 1996 00:27:22 -0400 (EDT)
I've had overcarbonated ciders and I now use Grolsch bottles. I
can slip a bit of gas if the sediment boils off the bottom. Also screw
on caps can be opened slightly and then tightened.
How to solve the crown cap bottled gusher problem? I never did!
Super chilling helps as does lifting the edge slightly to have an
extended pressure release. Cheers...Jim Booth, lansing, mi
------------------------------
Subject: Re: Cider Digest #602, 21 June 1996
From: "Kirk L. Oseid" <klo@klo.fluent.com>
Date: Mon, 24 Jun 1996 09:06:53 -0400
unsubscribe
- --
Kirk L. Oseid klo@fluent.com
Fluent, Inc. tel 603/643-2600
10 Cavendish Court, Lebanon, NH 03766 fax 603/643-3967
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End of Cider Digest #603
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