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HOMEBREW Digest #0002
HOMEBREW Digest Tue 01 November 1988
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
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Date: Mon, 31 Oct 88 16:53:00 +0100
From: David Warhurst <david@afrodite.cmi.no>
Subject: Mailing List
Please add me to the Homebrew mailing list.
David Warhurst - david@kheops.cmi.no
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Date: Tue, 1 Nov 88 10:40:38 est
From: jhersh@yy.cicg.rpi.edu (Jay Hersh)
Subject: digest
To Nancy Lawler:
There is a mail order homebrew supply shop right here in Troy, N.Y. that
has Edme, Red Star, Leigh & Williams, Munton & Fison (Levuere), Doric,
Wyeast Liquid Ale and I think at least one or two other top fermenters
as well as 4 types of bottom fermenters. It is called
Hennessey Homebrew
431 Troy Rd.
Rensselaer, N.Y. 12144
518-283-7094
They take credit cards for phone orders over $25 or you can call and
ask for a catalog to mail order.
In response to Mr. J Norowolski, if you've been reading this for a
while you'd have seen my posting a few weeks ago re: hard cider in
which i use the same simple technique. I am with you in crediting
the preservative sodium benzoate as being the main nasty in trashing
yeast. A few weeks ago someone had a question about a cider/honey/raisin
mixture which got stuck and couldn't be restarted. Someone else replied
something about the honey doing it. I have never! had problems fermenting
honey. It is quite common (as opposed to said persons previous assertion)
for apple ciders to be preserved, especially with sodium benzoate.
Cider is simple to make but as you say one must be careful to get
UNPRESERVED cider.
In answer to your question of how to make sweet cider. We tried the obvious
let it ferment out then sweeten it to taste with table or corn sugar. I
would also think that chilling it to knock out the yeast at the desired
gravity and then racking off the sedimented yeast would have a similar
effect. I believe champagne yeast is fairly temperature sensitive so
I think this should work. Good Luck!
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Date: Tue, 1 Nov 88 08:36:35 pst
From: Brian Atkins <atkins@hpinddm>
Subject: Re: Homebrew Digest for October 31, 1988
I too am interested in Apple Cider. Are there any good how too books?
I also like a less than very dry cider, does this mean adding complex
sugars which ferment less readily, and if so, what sugars from what
source are best?
I have never dabbled in yeast other then ale and lager, what should I know
about Champaign yeast?
Regards
Brian Atkins hplabs!hpinddm!atkins
Hewlett Packard 19420 Homestead Rd. Cupertino, CA 95014 (408) 447-2057
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Date: Tue, 1 Nov 88 10:52:28 PST
From: sco!arthure@ucscc
Subject: Spicing ales
I've never tried this, but I believe that TCJoHB recommends
making a strong "tea" or infusion of the spices and adding it
(strained) at bottling time. This would allow you to control
the flavor pretty well, since the amount of spice in the
uncarbonated beer is the amount you'll have in the finished product.
-arthur
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End of HOMEBREW Digest
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