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Cider Digest #0796
Subject: Cider Digest #796, 2 March 1999
From: cider-request@talisman.com
Cider Digest #796 2 March 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
First Batch suggestions sought (Tom Franklin)
MUSCADET DE DIEPPE (Richard Anderson)
Raw Meat? (Andrew Lea)
Pommiers a Cidre (Andrew Lea)
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Subject: First Batch suggestions sought
From: Tom Franklin <tommfranklin@yahoo.com>
Date: Thu, 25 Feb 1999 12:49:17 -0800 (PST)
Hi All,
I've been a Homebrewer for some time now, but I'd like to give Cider a
try. I believe I've got most of the equipment already, but I could
use some help in creating a relatively simply 1 gallon test batch.
Can I simply get a gallon of Preservative-Free apple cider from the
local health food store to start with? Or should I wait until we make
our yearly trek to the mountains and get a gallon of freshly-pressed
cider?
And will a glass gallon container (such as what the cider comes in at
the health food store) be good enough to use?
Many thanks in advance,
tom
==
Tom Franklin
Raleigh, NC
Listen to "Kite Site Nights" @ Imagine Radio
http://www.imagineradio.com/mymusiclisten.asp?name=tomfranklin
------------------------------
Subject: MUSCADET DE DIEPPE
From: Richard Anderson <baylonanderson@csi.com>
Date: Fri, 26 Feb 1999 22:09:12 -0800
Muscadet de Dieppe can be found in the Geneva Malus Catalog. This
catalog can be found starting with =
http://www.ars-grin.gov/gen/apple.html. The WSU Research Station at Mt.
Vernon also has several of these trees. Nick Botner also lists it. His
address was posted in an earlier response.=20
------------------------------
Subject: Raw Meat?
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sun, 28 Feb 1999 15:44:15 -0500
Jeff Peters asked:
>Oh, by the way...I saw a
recipe for Scrumpy that called for raw meat during the fermentation
process (?????) was this a joke?
<
No it's not a joke. Traditional apple juices from big old trees are poor
in nutrients. Adding the meat helped the fermentation along by feeding the
yeast with amino acids and vitamins. Today you can add yeast nutrient to
do the same thing. Though it should be said that many of us contributing
to Cider Digest are interested in long slow fermentations that take 4 - 6
months to finish, since we believe a certain quality can arise that way!
Andrew Lea, nr Oxford, UK
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: Pommiers a Cidre
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sun, 28 Feb 1999 15:44:18 -0500
Claude Jolicouer wrote:
>This book I just mentioned by Bore and Fleckinger is exactly that. You can
order it at INRA Editions (http://www.inra.fr/). It's huge (771 pages) and
expensive. Over 300 varieties are meticulously described and there are
numerous photographs and drawings. Published in 1997. In French...
<
I can't find it via the INRA on-line catalogue but I've requested the
printed version. That book sounds terrific. There's never been anything
that comprehensive, for cider, in English. The most recent cider apple
book was Bulmers Pomona which runs to just 35 cider cultivars. Sob,
sob....!!
Andrew Lea, nr Oxford, UK
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
End of Cider Digest #796
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