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