Cider Digest #1195

Published in

· 7 months ago

Subject: Cider Digest #1195, 27 January 2005 
From: cider-request@talisman.com 

Cider Digest #1195                                         27 January 2005 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Racked my first cider to secondary today! (Robert Marshall) 
  item: NYTimes.com -- In Basque Country, Everyone's in the Cider House (Pet...) 

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Subject: Racked my first cider to secondary today! 
From: Robert Marshall <robertjm@hockeyhockeyhockey.com> 
Date: Sun, 23 Jan 2005 16:53:11 -0800 

Hi all, 

Just a quick note and looking for some reasurance/advise! 

Today I racked my (first) cider/cyser to the secondary. It stated out  
slow, but cooked along for awhile, but finally slowed down. The original  
Gravenstein juice gravity was 1.050, and today's reading was 1.002!!  
This included about 1 1/2 cups honey too, so it doesn't surprise me that  
it was so dry after a month. 

Anyways, I was able to rack about 4.5 gal of fermented cider to the new  
carboy. Because I didn't want that much headspace I bought another jug  
of the Gravenstein juice (pasteurized) to top it off. The local shop  
said that should be OK. Anyone have any problems when they've topped  
their stuff off? 

Also, I bought a racking tube that was about 2 feet too short so it  
ended up fanning the fermented cider down the side of the carboy. I  
image this must've aerated it a bit. Any problems with that? I'm used to  
not wanting to aerate beer, but did have someone tell me that it was  
actually GOOD to aerate the cider at transfer. 

So now I have to wait while its in the secondary. I don't imagine it  
will ferment much (other than the juice I topped it off with), so what  
does conventional wisdom say I should wait before bottling this stuff?  
Its pretty murky right now and am considering using a fining agent  
somewhere down the line. 

Later, 

Robert 

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Subject: item: NYTimes.com -- In Basque Country, Everyone's in the Cider House 
From: Peter G <peter.g@telus.net> 
Date: Tue, 25 Jan 2005 20:21:55 -0800 

once again a cider feature from NYTimes.com , this time it's txotx ...  
Basque cider . 
http://www.nytimes.com/2005/01/26/dining/26basq.html 

cheers 
peter g 

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End of Cider Digest #1195 
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