Re: Cider - mba

15 Nov 2001

I have two batches going - one from the cider press at Webbers, and another
from the club buy.  The first I did as Rick Larson suggested - tossed it in
a sanitized corny and refrigerated it.  (Skipped the two days at basement
temps step.)  It is slowly and deliciously fermenting.  I hope there's
enough left when it's done fermenting!
The other I boiled 6 gal down to 4 gal (as Mark Glewwe suggested) and
pitched with the new Wyeast Cider Yeast.  Racked it into the secondary last
night, but it's still bubbling away slowly.  It's pretty tart and dry, I'm
thinking of adding some honey to it to sweeten it up.
- Al
                    "Russell
                    Loucks"              To:     mba(a)thebarn.com
                    &lt;rjl(a)mm.com&gt;         cc:
                    Sent by:             Subject:     Re: Cider
                    owner-mba@the
                    barn.com
                    11/14/01
                    03:43 PM
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" &lt;rick(a)adc.com&gt;
To: "My Beer Alias List" &lt;mba(a)thebarn.com&gt;
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