Copy Link
Add to Bookmark
Report
Cider Digest #0999
From: cider-request@talisman.com
Errors-To: cider-errors@talisman.com
Reply-To: cider@talisman.com
To: cider-list@talisman.com
Subject: Cider Digest #999, 24 October 2002
Cider Digest #999 24 October 2002
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Acidity and Sharpness ("Berggren, Stefan")
Cider in the news ("McGonegal, Charles")
When to rack (Dan Aldrich)
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: 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
One of the penalties for refusing to participate
in politics is that you end up being governed by your inferiors." -Plato
------------------------------
Subject: Cider in the news
From: "McGonegal, Charles" <cpmcgone@uop.com>
Date: Thu, 17 Oct 2002 14:37:57 -0500
I likes the SF Chronicle article. 425 bottles - and I thought _I_ was a
small operation :-)
While we're thinking of cider news articles:
Racine Journal Times
http://www.journaltimes.com/articles/2002/10/08/news/daily_news/619winery.txt
Couple fulfills dream, opens winery
BY ABE WINTER <mailto:AWinter@journaltimes.com>, Burlington Bureau, 10/8/02
TOWN OF BRIGHTON -- The dream of creating and marketing his own wine has
come true for Charles McGonegal.
He and his wife, Milissa, are the owners of AEppelTreow Winery, which is
open for business on weekends at Brightonwoods Orchard....
and
Milwaukee Journal Sentinel
http://www.jsonline.com/news/Racine/oct02/85339.asp
Brightonwoods Orchard becomes home to apple winery
Charles McGonegal
------------------------------
Subject: When to rack
From: Dan Aldrich <daldrich@earthlink.net>
Date: Mon, 21 Oct 2002 12:47:34 -0400
Just started my first batch of cider over the weekend. Used peptic enzyme
to clarify which did a great job. I'm ready to pitch yeast. Should I rack
off the trub first or just leave it there until racking after the initial
fermentation.
Thanks!
- -d
------------------------------
End of Cider Digest #999
*************************
