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Cider Digest #0807
Subject: Cider Digest #807, 29 April 1999
From: cider-request@talisman.com
Cider Digest #807 29 April 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
freezing juice (NLSteve@aol.com)
cider changes in time (Gabi)
newbie - cider doesn't taste good ("Lise")
5th Annual Boneyard Brew-Off ("Brian J. Paszkiet")
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Subject: freezing juice
From: NLSteve@aol.com
Date: Fri, 23 Apr 1999 23:02:26 EDT
Dick Dunn says, responding to a post on whether it is feasible to freeze
early season sweet cider & mix & ferment it with late season juice:
<< I haven't tried that, but let me suggest a different approach: Ferment
your earlier apples and hold the cider (in a carboy or whatever) until you
have your later apples. If it matters to you to ferment with natural
yeasts, this solves the problem that the freezing would kill the yeasts. >>
I just made a good batch of naturally fermented cider using flash-frozen
sweet cider. It took a day to defrost the jugs, & three days later the jugs
were puffed up & ready for the carboy. . . I think a lot of the yeast survive
freezing, it's just pasteurization or preservatives that'll get em.
Steve
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Subject: cider changes in time
From: wombat@xpoint.at (Gabi)
Date: Sun, 25 Apr 1999 20:27:55 GMT
Andrew Lea <andrew_lea@csi.com>said:
>2. Long-term storage of cider in aluminium is NOT recommended.
Thanks for your sudden answer - but I fear that your suggestions don`t
solve our problems.
=46irst of all, we have one stainless steel barrel with cider - and the
same happens with the cider there. From the day on you take your first
glass of cider out of the barrel it starts to change and gets rougher
and rougher.
>1. A natural malo-lactic bacterial fermentation, which is normally to
>be welcomed since it smoothes the flavour and actually reduces the
>acidity. Often you can see no cloudiness because the bacteria are so
>small. But it does produce CO2 hence perhaps an illusion (?) of
The malo-lactic fermentation - as far as I understood - is related to
the rising temperatures in spring. It starts when the temperatures in
the cellar rise in spring or its directly following the fermentation
in autuumn if the temperatures are high enough. But this changes are
not correlated to the time of the year, it doesn`t matter if we open
the barrel in December or in May.
But - the next thing I will do is measuring the acidity....
Well, the changes are not as bad if you empty the barrel as quick as
you can - before the cider tastes like the "scrumpy" ones we got to
know in Devonshire.....
Greeetings from Vienna,
Gabi
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Subject: newbie - cider doesn't taste good
From: "Lise" <dune9@cobweb.com.au>
Date: Mon, 26 Apr 1999 15:30:30 +0930
Lise
Adelaide South Australia
Hi all, I'm a new member to this list. I started making cider because I was
disappointed with only having a choice of 2 brands on the shelf in the
stores. I finished bottling my first batch 3 weeks ago using a Blackrock
cider (New Zealand) kit (It comes in a can with a yeast sachet) in a sealed
plastic brewer. No probs with making the cider - takes a lot longer than
beer.
3 weeks later it is not fit for drinking. I know that the cider will taste
better the longer I leave it - but when can I start to enjoy it? I'm not
sure if I am doing something wrong, but I want to make sure before I start
my next brew. I have the same base to work with but I intend to include a
sachet of dry amylase to give the cider a dry flavour.
Blackrock is the only base that I am aware of in South Australia. There
used to be an English version but the state of the Aust $ has made the base
prohibitive to import. I have also been told that only dessert apples are
around if I want to start from scratch.
Sorry for the long post. Appreciate any helpful comments.
Lise
if you need to respond - take the nine from the address
------------------------------
Subject: 5th Annual Boneyard Brew-Off
From: "Brian J. Paszkiet" <bpaszkie@ux1.cso.uiuc.edu>
Date: Tue, 27 Apr 1999 10:36:21 -0500
The Boneyard Union of Zymurgical Zealots of Champaign, IL
would like to announce our upcoming 5th Annual Boneyard
Brew-Off taking place June 11-12, 1999. We will be judging
all 1998 BJCP beer, mead, and cider categories. This is an
AHA sanctioned competition as well as a qualifying event for
the Masters Championship of Amateur Brewing (MCAB) II (see
http://www.hbd.org/mcab for more details). Points will also be
awarded for Midwest Homebrewer of the Year.
The main judging will start at 9:00 am on Saturday, June 12th.
Standard AHA rules apply: we will need three unmarked
10-16 oz brown or green bottles, with bottle ID forms attached
to each bottle with a rubber band, a completed entry/recipe
form, and $6 for each of the first entry, $5 for each subsequent
entry from the same brewer(s). Entries must arrive between
MAY 26 and JUNE 5, 1999. We will accept walk-in entries
from judges at 8:15 am on the day of the competition
(June 12th) as long as the completed paperwork and fee arrive
by June 5th.
Our special category again this year will be the "No One Gets
Out Alive High-Gravity Brew-Off". In this category, we will judge
any beer with a starting gravity over 1.070 purely on the basis
of drinkability and octane. For this category, we only require
two unmarked 6-16 oz brown or green bottles. We will allow
any high gravity style, but if you wish the beer to be also judged
in another category, you must separately enter it in that category.
No fortification is allowed. The winners in this category will not
be eligible for best of show, but will receive a special award.
Entries should be sent to:
Boneyard Brew-Off
c/o Piccadilly Beverage Shop
505 S. Neil St.
Champaign, IL 61820
For additional information, contact the competition organizer
Brian Paszkiet (bpaszkie@uiuc.edu or (217) 352-2438(H) or
(217) 333-9033(W)).
Forms and rules are also available on the World Wide Web at:
http://www.uiuc.edu/ro/BUZZ/contest5.html
Online entry and judge registration will be available in mid May.
Brian Paszkiet
BUZZ President
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End of Cider Digest #807
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