Copy Link
Add to Bookmark
Report
Cider Digest #0719
Subject: Cider Digest #719, 18 January 1998
From: cider-request@talisman.com
Cider Digest #719 18 January 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #718, 13 January 1998 (Sean Kelle)
French sweet cider (Andrew Lea)
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
When subscribing, please include your name and a good address in the
message body unless you're sure your mailer generates them.
Archives of the Digest are available for anonymous FTP at ftp.stanford.edu
in pub/clubs/homebrew/cider.
----------------------------------------------------------------------
Subject: Re: Cider Digest #718, 13 January 1998
From: Sean Kelle <SeanKelle@aol.com>
Date: Wed, 14 Jan 1998 13:18:35 EST
In a message dated 14/01/98 01:53:04 GMT, you write:
<< Date: Tue, 13 Jan 1998 10:22:02 -0800 (PST)
My sister started a 3 week trip to London yesterday.
"Let me know what cider I should bring you back," was her parting
statement.
Any recommendations about what I should request of her? I doubt
she'll have the chance to leave the city much, nor hit any obscure
markets.
Any thoughts on customs issues on the way back in the states?
John
>>
Really good bottled cider is difficult to find without visiting the actual
cider
makers. If she can find any try anything by Dunkerton's
and any of the the "Traditional Methode" (ie Champaigne ciders)
especially that made by Bollhayes (for a west-country style cider)
& Gospel Green (for an East of England style).
On a slightly more commercial style (which can be found in some
Tesco's supermarkets) try any of the new single variety ciders made
by Thatchers.
------------------------------
Subject: French sweet cider
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sat, 17 Jan 1998 03:45:12 -0500
Eckard Witte asked last week
>>Could you make a sweet cider with that low alc without adding
>>any chemicals? It's not the stuff I like to drink: Not because
>>of the low alc (wonderful!), but because of all the chemicals.
The answer is yes, by cold arrested fermentations, and the mainstream
French cider industry has invested heavily in huge refrigerated
fermentation vats and centrifuges so that they can and do produce naturally
sweet ciders. French law (unlike English) specifically forbids the
addition of any 'chemicals' in cider, I think, except citric acid and SO2.
I can't believe that the mainstream French industry (which is two-thirds
owned by Pernod-Ricard) would be deliberately flouting that! So by and
large French cider is a lot closer to the 'real thing' than most of what
you can buy in Britain.
Andrew Lea, nr Oxford, UK
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
End of Cider Digest #719
*************************
