Cider Digest #1363

Published in

· 7 months ago

Subject: Cider Digest #1363, 20 January 2007 
From: cider-request@talisman.com 

Cider Digest #1363                                         20 January 2007 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Cidermaking in Spain (Andrew Lea) 
  First timer wants to make sparkle and expand. ("Timothy") 

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: Cidermaking in Spain 
From: Andrew Lea <andrew_lea@compuserve.com> 
Date: Sat, 13 Jan 2007 14:18:41 +0000 

I know very little about Spanish cider myself but there is a reasonable 
summary on the UK Cider Wiki and with several external links at 
http://ukcider.co.uk/wiki/index.php/Cidernaut_guide_to_Spain 

I seem to remember David Matthews wrote a nice article on the topic in 
the CAMRA Cider Guide 2000 (not the current one) if you can find one. 

Andrew Lea 

- -- 
Wittenham Hill Cider Page 
http://www.cider.org.uk 

------------------------------ 

Subject: First timer wants to make sparkle and expand. 
From: "Timothy" <tboger111@earthlink.net> 
Date: Sun, 14 Jan 2007 13:23:32 -0500 

I'm a first timer. I just finished bottling 2 of my 6 five gallon 
batches of cider. I started with a beginning specific gravity of 1.080 
and ending with 0.990 on one batch. If I did the math right that is 
11.8%...wow, and I can feel it too! It has a bite, but no after taste. I 
don't expect to win any awards, but hope it will mellow with age. 

Next year, I want to try containing some of the C02 and make sparkling 
cider. I'm not exactly sure how to do this except that you have to 
bottle at just the right time. Too early and you break bottles, too late 
and you get no sparkle. Anyone have suggestions or suggested reading 
that explains this process better? 

Lastly, I was considering making a large batch in a 55 gallon food grade 
container. My thinking is I can do everything in one container. First 
stage with vent from hose to release foam, second stage with an airlock, 
and third, be able to tap and age it using a pressurized C02 tank 
apparatus used for beer to replace the vacuum. Anyone tried this with 
success or problems? Any thoughts? 

Tim from Canton Ohio 

tbrouter@gawab.com 

------------------------------ 

End of Cider Digest #1363 
*************************