Copy Link
Add to Bookmark
Report
Cider Digest #1020
From: cider-request@talisman.com
Errors-To: cider-errors@talisman.com
Reply-To: cider@talisman.com
To: cider-list@talisman.com
Subject: Cider Digest #1020, 1 February 2003
Cider Digest #1020 1 February 2003
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
"The Botany of Desire" by Michael Pollan (John White)
re:Acidity and Sweetness (Rocco Rizzo)
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 at www.talisman.com/cider
----------------------------------------------------------------------
Subject: "The Botany of Desire" by Michael Pollan
From: John White <johnjohn@triceratops.com>
Date: Mon, 27 Jan 2003 00:32:46 -0800
Just finished reading the apple chapter of Michael Pollan's
"The Botany of Desire." I'm sure that some of the reproductive
issues surrounding apples are obvious to those who are closer
to the orchard, but I found it all to be mind-blowing. I
see that I missed a public appearance announcement back in
digest issue #922 (back in Oct 2001), and was wondering
whether anyone went to the appearance and heard the guy speak.
Highly reccomended for anyone interested in the genetic and
breeding history of the apple, and even for those who aren't.
I wasn't, but found it impossible to put down once I'd started.
Any other readers and reactions out there?
- --
John White
------------------------------
Subject: re:Acidity and Sweetness
From: Rocco Rizzo <rrizzo@hvc.rr.com>
Date: Mon, 27 Jan 2003 06:26:45 -0500
>Subject: Acidity and Sharpness
>From: "Berggren, Stefan" <stefan_berggren@trekbike.com>
>Date: Wed, 16 Oct 2002 09:07:16 -0500
>
>Hello All,
>
>I started a cider about a two weeks ago and have some concerns with it.
>
>I used 4 gallons un-pasteurized cider (nice mix of apples)
>from local orchard.
>
>2 packs of Coopers Ale yeast ( and one more packet added-thought the
>yeast died-really slow starter)
>
>fermented like gang busters after 12 hours w/huge krausen
>temperature was (67degrees)
>OG. 1058
>
>tasted after one week and it was really sharp/acidic. I don't feel that
>it was infected with acetobacter, as it had a different taste than that.
>
>I wanted to bring the acidity down (sweetness up) to counter the sharpness,
>so I added a pound of honey.
>
>Does anyone have any other advice or suggestions for curing a cider that is
>to acidic/sharp. Or should I just be patient and let nature take its
>course.
>I am not sure of the specific gravity currently.
>
>Cheers,
>
>Stefan Berggren
>
Stefan,
I have found that if you sweeten your cider after it's done fermenting, and
the yeast is ALL DONE, adding a can or two of apple juice concentrate works
wonders. Just my findings. Your mileage may vary.
Rocco Rizzo "The PC Wizard"
email: rrizzo@hvc.rr.com
"Understanding is a three-edged sword."
------------------------------
End of Cider Digest #1020
*************************
