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Cider Digest #0739
Subject: Cider Digest #739, 27 April 1998
From: cider-request@talisman.com
Cider Digest #739 27 April 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
fermented sugar water (Di and Kirby)
Re: Cider Digest #738, 22 April 1998 (William J. Rhyne)
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Subject: fermented sugar water
From: Di and Kirby <trillium@baste.magibox.net>
Date: Sat, 28 Mar 1998 23:07:55 -0600
> From: "Mr. Warren Place" <wrp2@axe.humboldt.edu>
> If you are curious, fermenting a
> sugar/water solution (with addition of nutrients and epsom salts) makes a
> product that has some fruity smell and taste. I did it as a starter
> preparation that just kept expanding(no time to do anything with it).
> Anyways, to make a long story short, I added some acid blend and bottled
> it. Later, I served it to some unsuspecting freinds who described it as
> my weakest cider ever(is that a compliment?). One person asked if I
> hadn't gotten it confused w/ a mead when I bottled it.
Heh. Sounds like Zima. ;)
Di
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Subject: Re: Cider Digest #738, 22 April 1998
From: rhyne@pop.winterlan.com (William J. Rhyne)
Date: Fri, 24 Apr 1998 09:09:15 -0700
RE: apple flavor
Apple flavor can be affected by the yeast, the apples, fermentation
process, time in the bottle, and so on. One of the things that we have been
doing that seems to get nice results is a second fermentation in the
bottle. The aroma that would normally be lost during primary fermentation
due to evaporation is captured in the bottle. When we open a bottle, the
carbonation contains some of that natural aroma that suggests an apple
product. We stop the second fermentation by pasteurizing the package with
the cap on the bottle. That retains the aroma and some natural sweetness.
So far, we have also found that people don't know too much about what to
expect from apple cider except that they want it sweeter. Those people that
drink wine are more receptive to our blend as we are trying to make a fine
sparkling beverage that balances acid/sweetness/natural processes, etc.
For those of you in the San Francisco Bay area, Rhyne Cyder will be pouring
our cider in the wine tent at the Apple Blossom Festival in Sebastopol on
4/26/98 from 10am-5pm. On May 2nd in Berkeley, we will be at the Oak Barrel
wine and beer making shop "home brew tasting" from about 1pm-5pm.
That is all for now!!
Bill Rhyne
Rhyne Cyder
http://www.rhynecyder.com
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William J. Rhyne
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End of Cider Digest #739
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