Cider Digest #0692

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #692, 15 October 1997 
From: cider-request@talisman.com 

 
Cider Digest #692                                         15 October 1997 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
   ("Mike Wagler") 
  Algebra and MLF ? (DakBrew@aol.com) 
  Re: Cider Digest #691, the right phone number for Golden Russets (Terry Malone 
y) 
  Re: Cider Digest #691, 13 October 1997 ("Dione Wolfe, Dragonweyr, NM dkey@medu 
sa.unm.edu") 

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:  
From: "Mike Wagler" <wags@golden.net> 
Date: Mon, 13 Oct 1997 22:27:12 -0400 

Hi Im new to cider making and have a simple question. 
I see most of the cider recipes are 8%, is there anyway to crank it up to 
15 or 20% 

thanks   wags@golden.net 

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

Subject: Algebra and MLF ? 
From: DakBrew@aol.com 
Date: Tue, 14 Oct 1997 09:13:22 -0400 (EDT) 

Hi all I just found this list and have a couple of questions. 

I have 6gl of fresh local cider SG 1.050 with out adding any sugar. 
I sulfited to 50ppm and added pectic enzime. I am going to pitch some 
Wyeast #3056 from harvested from a batch of Wheat I just racked to 
secondary.  I plan to siphon off some of the cider befor pitching the 
yeast, and hold it till fermantion is compleat then add it back befor 
bottling to sweeten the cider.  Question 1; How much of the cider should I 
hold back so that when it ferments out to very dry I can raise the gravity 
to 1.002 or 1.005 knowing that the cider is now 1.050?  Question 2; Do I 
have to wait for Malto Lactic fermentation to compleat befor adding the 
cider or does MLF only convert Maltic acid to Lactic acid in? 

Thanks Dan 

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

 
Received: from CONVERSION-DAEMON by pmdf.cinops.xerox.com (PMDF V5.1-8 #19017) 
 id <01IOSIUC13GW9870ZZ@pmdf.cinops.xerox.com> for cider@talisman.com; Tue, 
 14 Oct 1997 09:48:14 EDT 
Received: from xn.mhs.xerox.com by pmdf.cinops.xerox.com (PMDF V5.1-8 #19018) 
 id <01IOSH1D760W9ANVR3@pmdf.cinops.xerox.com> for cider@talisman.com; Tue, 
 14 Oct 1997 08:48:56 -0400 (EDT) 
Date: Tue, 14 Oct 1997 04:44:48 PDT 
From: "Wegeng,Donald" <Donald_Wegeng@xn.xerox.com> 
Subject: RE: Malolactic fermentation 
To: Cider Digest <cider@talisman.com> 
Message-id: <5A5643348109687C5A5643348109687C#064#X-WB-0311-MS7.xn@SMF> 
MIME-version: 1.0 
Content-type: TEXT/PLAIN; CHARSET=ISO-8859-1 
Posting-date: Tue, 14 Oct 1997 07:55:26 -0400 
Priority: normal 
Hop-count: 3 

Another source for malolactic cultures is Wyeast Laboratories, located  
 in Oregon.  Most home beer making supply stores stock their yeast  
 cultures, and will probably order malolactic  cultures upon request. 

/Don 

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

Subject: Re: Cider Digest #691, the right phone number for Golden Russets 
From: Terry Maloney <westcounty@ibm.net> 
Date: Tue, 14 Oct 1997 11:40:29 -0400 

> I thought cidermakers in Sourthern New England might be interested to 
> know that Pine Hill Orchards is going to have some Golden Russets later 
> in the month, at cider apple prices,   Call the orcard at 413 624 3481 
> for details. 
>  
> Terry Maloney 
> West County Hard Cider 
>  
The phone number is incorrect- the real number is 413 624 3325.  And 
Pine Hill Orchards is in Colrain, Massachusetts, the northwest corner of 
the state.  Sorry. 

Terry Maloney 

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

Subject: Re: Cider Digest #691, 13 October 1997 
From: "Dione Wolfe, Dragonweyr, NM dkey@medusa.unm.edu" <DKEY@MEDUSA.UNM.EDU> 
Date: Tue, 14 Oct 1997 15:38:37 -0700 (MST) 

Concerning freezing and skimming ice until ambiance reaches 0 degrees:  A great 
idea that should make some potent rocket fuel---but illegal.  It's my 
understanding that unlicensed brewers/vintners, etc., such as us are prohibited 
by Federal law from concentrating our product in any way, such as distilling or 
freezing and removing the ice.  Of course, what you do is your business, but be 
careful about posting it. 

If I am mistaken about this, I'd be happy to hear so.  Some of my cysers and 
meads would be great in a more concentrated form. 

Never Thirst, 

Dione 

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

End of Cider Digest #692 
*************************