Cider Digest #0714

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #714, 28 December 1997 
From: cider-request@talisman.com 

 
Cider Digest #714                                         28 December 1997 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  serving temperature (kathy) 
  Cider Mats (Coasters) ("capshew") 
  Re: Cider Digest #712, 21 December 1997 (Mirra) 
  Re: Cider Digest #713, 24 December 1997 (Jean Marie Boustani) 
  Please Help if you can. ("Grand Templar Sean Bennetts OEAC") 

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: serving temperature 
From: kathy <kbooth@scnc.waverly.k12.mi.us> 
Date: Thu, 25 Dec 1997 12:58:02 -0500 

On my 12/24 shopping forays, I stopped at a pub for refreshment and they 
had Doc Smith cider on tap.  It was served bitter cold in a heavily 
frosted mug and as such, was well almost drinkable.  It occured to me 
that the domestic ciders that are too sweet to tolerate at 50 degree F 
are probably made to drink at 35F. 

What temperatures do most cider makers like their craft produced ciders 
served? 

What temperature do you prefer the industrial grade apple products 
served when pubbing?  

Wassail on this Christmas Day....(Had a Champaigne Christmas breakfast 
but with my cider instead of champaigne). jim booth, lansing, mi 

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

Subject: Cider Mats (Coasters) 
From: "capshew" <capshew@otherside.com> 
Date: Fri, 26 Dec 1997 09:44:56 -0500 

Would like to trade cider mats (coasters) with other collectors.  I have 
over 30 different ones from England and the U.S.  Contact me at  
capshew@otherside.com. 

Bob Capshew 

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

Subject: Re: Cider Digest #712, 21 December 1997 
From: Mirra <Mirra@aol.com> 
Date: Fri, 26 Dec 1997 08:54:29 EST 

What's wrong with an American brand as a US standard? 
America has along tradition of cider making.  Reference the 
historical passages of Proulx & Nichols' "Sweet&Hard Cider". 
Prohibition ended the commercial ventures and nearly eradicatated 
the cottage cideries in the States.  If you need a "taste model" 
use Woodchuck or whichever of the US brands that are trying to 
revive the trade of American cider. 

If you're serious about wanting a "traditional English farmhouse" cider 
as a model I suggest a tour of the West country there in the late fall. 
A travel agent provided me with a brochure of orchards and cideries that 
provide samplings of their product.  Many of these ciders never make it 
farther than the local pub.  The brochure was promoted by a cider producers' 
association and the listings were all of members.  Apparently there are many 
more "farmhouse ciders" since a shop girl in Cambridge told me " that back  
home in Somerset you couldn't give cider away as every farm made it". 

Mike Smith   

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

Subject: Re: Cider Digest #713, 24 December 1997 
From: Jean Marie Boustani <jboustan@lynx.dac.neu.edu> 
Date: Sat, 27 Dec 1997 11:38:13 -0500 (EST) 

  Just a quick note to say that I enjoy reading your newsletter 
and like to wish everyone happy holidays and a great new year 

Jean-Marie Boustani 
US Microbrew Export Co. Inc. 
12 Trowbridge St. 
Cambridge MA 02138 
USA 
jboustan@lynx.dac.neu.edu 

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

Subject: Please Help if you can. 
From: "Grand Templar Sean Bennetts OEAC" <GTemplar@oeac.org.au> 
Date: Sat, 27 Dec 1997 15:55:55 +1100 

Hi Everybody, 

I am new on the Digest and fairly new at Brewing. 

I have made 2 batches of Cider, one is carbonated, and the other is still. 
Both have been sitting now for about 6 - 9 months.  The other day I opened 
one of each and they are extremely Dry.  The carbonated one isn't very 
carbonated either. 

I was wondering if there is anyway to Sweeten a cider once it has been made, 
and also what you need to add to a cider to make it a sweet cider when you 
are making it.  Any help people can offer me on this would be greatly 
appreciated. 

Sean 

 

  ,-._|\  Sean Bennetts O.E.A.C.       E-MAIL: GTemplar@oeac.org.au 
 /  Oz  \  Grand Templar of the Ordo Equester de Aureus Cervus Inc. 
 \_,--.x/                 http://www.oeac.org.au/ 
       v                    BENNETTS ENTERPRISES 
           http://www.oeac.org.au/bennetts/ 

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

End of Cider Digest #714 
*************************