Copy Link
Add to Bookmark
Report
HOMEBREW Digest #0004
HOMEBREW Digest Thu 03 November 1988
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Re: Zymurgy, homebrew shops, and gossip (a.e.mossberg)
Sweet cider.
Send submissions to homebrew%hpfcmr@hplabs.hp.com
Send requests to homebrew-request%hpfcmr@hplabs.hp.com
----------------------------------------------------------------------
Date: Mon, 31 Oct 88 17:10:22 EDT
From: a.e.mossberg <prisma!uunet!gould!mthvax.miami.edu!umbio!aem>
Subject: Re: Zymurgy, homebrew shops, and gossip
|Alas, I think there's a bit of dirty laundry that needs to be aired...a.e.
|mossberg wrote about a really lousy response to Zymurgy from his local
|shop. Let me point out that I don't blame mossberg for this, since he's
|just reporting to us what he heard...
Let me point out that *I* have not seen a copy of Zymurgy, and would be
happy to see one if anyone cares to send me a copy they have laying around.
Andrew Mossberg
Dept of Math & Computer Science
University of Miami
Coral Gables, FL 33124
I|Here, I suspect, we get to the crux of the matter. Zymurgy incurred the
|wrath of some homebrew shops by carrying a fair bit of mail-order adver-
|tising. Some homebrew shops think this is undercutting them. There was,
|in fact, some attempt at a boycott of Zymurgy. More on this below. My
This could well be it. In the same conversation they mentioned their
home brew club which they disbanded when the members tryed to form a co-op.
|This one puzzles me...because neither AHA nor Zymurgy has any "founding
|sponsors" as far as I can tell. It grew out of genuine local craziness in
|Boulder (that's one thing we export) ten years ago. All of the initial
|advertising was local, most of the early sponsors were local. Wine and
|Brew by You is the only serious long-time sponsor (and NOT an initial one)
|in mossberg's area. So who is this "founding sponsor," anyway? I'd kind
|of like to understand what's going on here. I'll be glad to research the
|local AHA/Zymurgy end of it if someone can provide the other details.
That is the place.
aem
--
a.e.mossberg - aem@mthvax.miami.edu - aem@mthvax.span (3.91)
The most certain test by which we judge whether a country is really free
is the amount of security enjoyed by minorities. - Lord Acton
------------------------------
Date: Thu, 3 Nov 88 22:08:44 EST
From: hpfcla!hplabs!amdahl!uunet!ingr!wiley!wiley
Full-Name:
Subject: Sweet 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!
You say that you have tried adding sugar to cider. Was this at bottling
or drinking time? I thought that cooling yeast slowed it down but did
not stop it. Several breweries (Mackeson for one) add sweeteners
just before bottling, but they pasteurize the beer first. This means,
of course, that bottle conditioning is impossible. One incredibly
laborious method would be to let the fermentation complete. Carefully
heat the cider to kill the yeast (boiling is not necessary). Add any
amount of your favorite sweetener. Lastly, add a carefully weighed
chunk of dry ice to each bottle before capping. No, I haven't tried
this and don't really intend to. Using dry ice to carbonate seems
fraught with peril. And besides, it hardly follows the spirit home
brewing. But I don't see how adding sugar to anything with live yeast
could lead to anything other than forty eight little time bombs.
dave wiley Intergraph Corporation
uunet!ingr!wiley!wiley One Madison Industrial Park
(205) 772-6390 Huntsville, AL 35807
---------------------------------------------------
------------------------------
End of HOMEBREW Digest
************************
