14 Nov
2001
14 Nov
'01
4:32 p.m.
Yes, you're right on target. Depending on how dry tasting it is and what I
want for a finished product I add either some fresh cider or some honey into
the keg. For honey, I bring1/2 to 1 cup to just about boil in about 2 cups
of water, then toss that in and bottle (or keg). For cider, just toss that
in before kegging or bottling.
R
----- Original Message -----
From: "Jason Nelson" <"jason_nelson"(a)uhc.com>
To: "My Beer Alias List" <mba(a)thebarn.com>
Sent: Wednesday, November 14, 2001 4:01 PM
Subject: Re: Cider
Speaking of cider, maybe someone with some experience
can give me advice?
My
original intent with this year's batch (my second
try) was to experiment
with
cider's natural yeasts to see how that would
affect the finished product.
I was
hoping for something a little bit on the sweet side
(1.010-1.020). I
restrained
myself long enough to let it get going, which took a
few days. I finally
got
around to tasting it a couple of days after noticing
active fermentation,
and it
was already quite dry at about 1.004. Now I would
like to kill the
critters off
and maybe add something back to increase the apple
flavor and/or sweeten
it.
Should I just chill it and add a little fresh
pasteurized or preserved
cider to
taste? Has anyone tried something like this that
would care to share
their
experience?
"Russell Loucks" <rjl(a)mm.com> on 11/14/2001 03:43:44 PM
To: "Rick Larson" <rick(a)adc.com>, "My Beer Alias List"
<mba(a)thebarn.com>
cc: (bcc: Jason Nelson/MN/Unitedmail)
Subject: Re: Cider
Holy Wild Yeast, Batman!!!
I was hoping the wild yeast present in my batch of cider would be strong
enough to ferment, but no!!!! After two days of no activity I had to
pitch
some champagne yeast..... I got my cider at the
'club press' at Webbers.
This year's batch of cider is the first batch that didn't didn't have
enough
wild yeast on it to ferment. Oh, well. I just racked
mine into
secondaries. Rather dry tasting (as a result of using the champagne
yeast....).
Enjoy!
R
----- Original Message -----
From: "Rick Larson" <rick(a)adc.com>
To: "My Beer Alias List" <mba(a)thebarn.com>
Sent: Wednesday, November 14, 2001 3:28 PM
Subject: Re: Cider
Jim's cider post reminded me to give a quick
update on
my cider.
I hope everyone's cider is happily fermenting. The club buy
cider is really getting great (a bit of sulfur in the nose does
blow off). I was racking some off into a serving container
until the boys said the cider was tasting "funny".
My technique is very simple. Pour jugs into sanitized
corny keg. Let sit for 3 days at basement temperature.
Put in fridge. Chill. Blow off any pressure and serve it.
I've been really enjoying this years batch and hope to have
some left by Thanksgiving.
I'll have to try some more tonight :-).
rick