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Cider Digest #0819
Subject: Cider Digest #819, 27 July 1999
From: cider-request@talisman.com
Cider Digest #819 27 July 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Apple cider vinegar (dwegeng@att.net)
New cidermaking book (Andrew Lea)
How do you drink Cider? (Richard Anderson)
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Subject: Apple cider vinegar
From: dwegeng@att.net
Date: Wed, 14 Jul 1999 18:02:28 +0000
There's a reasonable description of how to make vinegar
online at
http://chattanooga.net/~cdp/vinegar.htm
Note that most recipes use three parts wine/beer/cider to
one part mother of vinegar. Other proportions will also
work, but it make take a **long** time to finish
(assuming that you don't kill the bacteria by exposing it
to a high concentration of alcohol). You also need to
pay attention to the alcohol content of the
wine/beer/cider.
/Don
dw@gsp.org
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Subject: New cidermaking book
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sat, 24 Jul 1999 13:31:36 +0100
I've just got myself a copy of the following (British) book published very
recently. It's available through Amazon.
MICHAEL POOLEY AND JOHN LOMAX
REAL CIDER ON A SMALL SCALE
ISBN 1854861956 (1999)
Publisher NEXUS SPECIAL INTERESTS
Price (pound-sterling)5.95
It's a good read, well-written and also has a plan for making a small
fruit press. I personally would recommend it as a very sound introduction
to small-scale cidermaking (and not just because he refers to my book in
the reference list!!). A trifle 'new-age' but follow it and you'd not
go far wrong, in my opinion. It's a useful addition to the very brief
list of cidermaking books which are now in print.
Andrew Lea
- --------------------------------------
Visit the Wittenham Hill Cider Page at
http://www.oxfordonline.co.uk/cider OR
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: How do you drink Cider?
From: Richard Anderson <baylonanderson@csi.com>
Date: Mon, 26 Jul 1999 23:15:13 -0700
In April, I attended a Cider Workshop in Seattle. During the session on
marketing hard cider, one of the attendees remarked that one challenges
which needed to be met when distributing cider to be resold by the glass
was educating the resalers on how to serve cider. Now I know that the
individual making the remark had some (strong) ideas on this subject,
this got me thinking. I like to drink cider at cool room
temperature(approx. 45 - 50F), served in a tall white(6-8oz) wine glass.
One thing I particularly like is holding it to the light and enjoying
the straw/amber color. I would be interested on what others think. How
should cider be served?
This is not idle chatter but a desire to gather some ideas on how to
market a natural dry cider from our Westcott Bay Orchard.
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End of Cider Digest #819
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