15 Nov
2001
15 Nov
'01
1:10 p.m.
I got the fresh pressed Cider at Webber's (thanks to Mark, Al, and
Scott for sticking around at the beginning of the Packers/Vikings
game). I poured it directly into cornies at the orchard, then put it in
the garage. A few cool days and near freezing nights kept the bugs
under control, and the cider relatively sweet. It is picking up in
carbonation as we've been having the warm spell. It still tastes great.
Wild bugs rule!
Andrew
--- Michael Valentiner <mpv(a)yuck.net> wrote:
The cider is very good this year. A little more
sulphur than I
remember, but it does blow off quick. My fermentation technique is
to simply replace the cap with an air lock. This way I can freeze
the extra gallons and ferment them when I need. It has plenty of
wild yeast, Russ, you just need more faith ;->. I drink mine after
4-5 days and try to finish it up before it gets too dry (2 weeks).
Jason, you can sweeten it and when you get the gravity where you want
it, you can knock down the yeast with campden tablets or potassium
metabisulphate available at local hb stores.
--
---------------------------------------------
Michael Valentiner, Minneapolis, Minnesota
mvalentiner(a)yuck.net
__________________________________________________
Do You Yahoo!?
Find the one for you at Yahoo! Personals
http://personals.yahoo.com