Cider Digest #0706

Published in

· 8 months ago

Subject: Cider Digest #706, 22 November 1997 
From: cider-request@talisman.com 

 
Cider Digest #706                                         22 November 1997 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Re: Cider Digest #705, 16 November 1997 ("Brad Miller") 
  Re: Cider Digest #705, 16 November 1997 (Mirra@aol.com) 

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Subject: Re: Cider Digest #705, 16 November 1997 
From: "Brad Miller" <bmiller@safety.rochester.edu> 
Date: Mon, 17 Nov 1997 14:32:21 -0500 

Concerning wild yeasts.... does flash pastuerization destroy the wild yeast? 
If so, at what temperature are the yeasts rendered destroyed?? 

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Subject: Re: Cider Digest #705, 16 November 1997 
From: Mirra@aol.com 
Date: Sat, 22 Nov 1997 11:12:08 -0500 (EST) 

In a message dated 97-11-16 14:05:50 EST, you write: 

>I was thinking of using brown sugar instead of corn sugar for bottling, 
>which I am hoping will produce a sparkling, but dark, cider. Does anyone out 
>there know what the conversion rate would be? Should I perhaps mix 
>corn/brown sugar. Any suggestions would be greatly appreciated. 
> 
>Anthony D. Paskins  
>paskins@sirius.com 
>San Francisco, CA 
> 
> 
For dark cider I would add dark ( as opposed to light)  brown sugar, at the  
rate of 1/2 lb. per gallon of juice; ferment to dryness; charge with the corn 
sugar for sparkle. 
I use brown sugars to fortifiy the alcohol content of my  cider ( purists, 
please be tolerant).  The darker the sugar, e.i. the greater the carmel content, 
the darker the finished cider. Carmel, cooked sugar,  is added to refined or 
white sugar in the manufacturing process to provide coloration and retain 
moisture. Corn sugar is ground finer therefore an equal volume of corn 
sugar would be of greater mass, but you are agonizing over a very small 
difference in masses when considering charging doses. At these amounts, 
1tsp.+/-, per bottle I doubt that enough carmel would be present to color 
your cider sufficiently. 

Mike Smith 

 
  

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End of Cider Digest #706 
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