Cider Digest #604 29 June 1996 Forum for Discussion of Cider Issues Dick Dunn, Digest Janitor Contents: Re: Cider Digest #603, 24 June 1996 (Dave Kain) berries in cider (Tracy Thomason) Re: Berries in cider ("William S. Verplanck") Re: Cider Digest #602, 21 June 1996 (William J. Rhyne) Re: Cider Digest #603, 24 June 1996 (William J. Rhyne) Send ONLY articles for the digest to email@example.com. Use firstname.lastname@example.org for subscribe/unsubscribe/admin requests. When subscribing, please include your name and a good address in the message body unless you're sure your mailer generates them. Archives of the Digest are available for anonymous FTP at ftp.stanford.edu in pub/clubs/homebrew/cider. ---------------------------------------------------------------------- Subject: Re: Cider Digest #603, 24 June 1996 From: email@example.com (Dave Kain) Date: Mon, 24 Jun 1996 15:38:28 -0400 Re: Bad cider batches Brinkmann wrote: ... the occasional bad batch of cider. I've found that some of my earlier batches of cider, which turned out fairly unpleasant to drink, make great marinades and sauces for cooking. ... I agree. Last fall I made crab apple cider to use in blending. I made enough to acidify all the cider in the world (the point being, it was really tart). Anyway, I make a couple of dishes in which I use cider vinegar, and thought, why not try the crab apple cider. I'll never use anything else again! The flavor is amazing - better than any standard apple var. I've tried. Although it's very tart, these dishes are sweetened with brown sugar, so it didn't matter. I don't know the variety - it is planted in a commercial orchard as a pollenizer - someday I'll remember to ask the grower. It appears to be a jelly variety, though. Dave Kain ------------------------------ Subject: berries in cider From: firstname.lastname@example.org (Tracy Thomason) Date: Tue, 25 Jun 96 13:23:26 GMT > I am planning on making a berry cider this summer. I want to try > it w/ and w/o apple juice. I'm also concidering using elderberries, > blackberries, salmonberries and huckleberries. I don't plan on using > them all together. What I need is some help with how to handle fruit. > I don't have any fruit pressing material. All along I've been just getting > my apple juice from the store and adding yeast to it. I love the > resulting low alc% cider. So, how can I do this w/ berries? Well, I've tried two ways. One, I found 100% black cherry juice at my grocery store one the specialty aisle. I just took that and fermented it. The first drink was horrid. But after that it wasn't too bad. The other approach, I took 2 gallons of apple juice and 1.5 lbs of frozen red raspberries, thawed the raspberries, boiled them in about 1/2 gallon of apple juice and then put everything into the carboy and added the yeast. Before bottling I racked the must into my bottling bucket with 3 quarts of apple juice (Tree Top brand) to prime, then bottled everything. It didn't carbonate at all, but it made a light, sweet drink that I was really pleased with. It came out a nice pink color like Cherry 7-Up. Everybody in my taste-testing group of friends went nuts over it. About 5% abv. Blueberries are next. Tracy ------------------------------ Subject: Re: Berries in cider From: "William S. Verplanck"
Date: Tue, 25 Jun 1996 15:02:42 -0400 I picked up a small booklet, "Winemaker's Recipe Handbook" (copyright 1976, Raymond Massaccesi), at the local brewshop. It's elderberry (3lb. fruit for 1 gal.) and blackberry (4 lb.) recipes use a nylon straining bag: Wash and drain berries in bag; mash (I'd try a blender here, and put the pulp back into the bag) and strain juice into primary; keeping all pulp in bag, tie top and place in the primary fermenter. For salmonberries and huckleberries, it suggests following the recipes for raspberry and blueberry, respectively. For the simple approach (I make cider the same way you do), you could try jelly or jam (3 lb. for 1 gal.), any flavor. Luck, Rick ------------------------------ Subject: Re: Cider Digest #602, 21 June 1996 From: email@example.com (William J. Rhyne) Date: Thu, 27 Jun 1996 23:23:50 -0700 Hello! Re: Freezing the neck of the bottle to remove sediment As I understand it, this procedure is called "Disgorgement" and the fine champagne houses do this labor intensive procedure. They use a glycol bath (I think) where the necks of the bottles are inserted so that the liquid is frozen in the neck only. Then the bottles are uncorked and the slug of ice shoots out with the sediment. Then a "dosage" (brandy liquer or some other special "sauce") is added to the bottle to return to the full level, the bottle is re-corked, and ..voila! Champagne!! Bill Sonoma Cyder P.S. Thank you for the reponse to my request for cider "guinea pigs". I have my control group (or "out of control) for test tasting our cider. =========================== Callie Konno =========================== ------------------------------ Subject: Re: Cider Digest #603, 24 June 1996 From: firstname.lastname@example.org (William J. Rhyne) Date: Thu, 27 Jun 1996 23:37:32 -0700 RE: Overcarbonation Our first batch of cider was produced by my wife and my brother's fiancee. They did it all by intuition and taste, without reading any books or talking to anyone. One is an excellent gourmet cook and the other is a French winemaker so they have some experience in the wine field. The cider ended up tasting pretty good but it looked like dirty water. And their calculations for carbonations were off. When we opened a bottle, two-thirds of the cider shot out of the bottle. We even had fun with it at a party by setting up rows of bottles and taking turns opening the bottles to see how high the cider shot up. I think that it got as high as 6 or 7 feet from the ground. If we wanted to drink the cider, we would freeze the bottle so most of the cider was in a solid state so it could not escape. Using that method, we only lost one third of the bottle. Since that time we have done our homework and we are further up the learning curve now but it was fun playing with our mistakes. Ditto on cooking with cider, my wife has been using it cook chicken and pork dishes. Aloha, Bill Rhyne =========================== Callie Konno =========================== ------------------------------ End of Cider Digest #604 *************************