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Cider Digest #1603
Subject: Cider Digest #1603, 24 December 2010
From: cider-request@talisman.com
Cider Digest #1603 24 December 2010
Cider and Perry Discussion Forum
Contents:
bottle bombs (Michael McClatchey)
Bottle Bombs ("Rich Anderson")
Ice cider (Jack O Feil)
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Digest Janitor: Dick Dunn
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Subject: bottle bombs
From: Michael McClatchey <mmmcclatchey@gmail.com>
Date: Mon, 20 Dec 2010 11:26:47 -0500
I was under the impression that only Champagne bottles were strong enough
for fully-conditioned sparkling hard cider. I've done it in beer bottles
without any blowups, but it wasn't as carbonated. My Champagne bottle cider
blows the cork like a rocket, it would shatter a wineglass if it hit it.
Best,
Michael McClatchey
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Subject: Bottle Bombs
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Mon, 20 Dec 2010 11:10:08 -0800
If you are working in a very cold space, rapid cooling may be a major issue.
As for a "shark cages" try using plastic milk cartons and they seem to
withstand a fair amount of indirect heat.
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Subject: Ice cider
From: Jack O Feil <feilorchards@juno.com>
Date: Tue, 21 Dec 2010 09:22:52 -0800
Ice cider has recieved comments lately on the digest. I am completely
ignorant on the subject so I ask the following question?, What is the
difference between using regular juice and juice from just thawed frozen
apples? Does it make a difference how long the apples are frozen? Jack in
Wenatchee, Washington.
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End of Cider Digest #1603
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