hist-brewing: Apple cider

Kirsty Pollock kirsty.pollock at mpuk.com
Fri Dec 3 02:22:19 PST 1999


> 
> > -----Original Message-----
> > From: owner-hist-brewing at rt.com [mailto:owner-hist-brewing at rt.com]On
> > Behalf Of DEPiLLsb42 at aol.com
> > Sent: 02 December 1999 16:58
> > To: hist-brewing at pbm.com
> > Subject: Re: hist-brewing: Apple cider 
> > 
> > 
> > I've had an interesting experience with the apple-ginger beer 
> > from Patricia Telasco's "Victorian Grimoire." I let a nearly 
> > full bottle of it sit in the garage (okay, I forgot about it 
> > under a pile of newspapers) for about eight months. When I 
> > found the bottle, I assumed it had gone bad. But when I went 
> > to salvage the bottle, I discovered the resulting beverage 
> > was very clear, semi-dry and tasty. It had lost the harsh 
> > edge that beer has when young (i.e. when it's supposed to be 
> > drunk -- within a month). I have since replicated my inital 
> > accident and find it works pretty consistantly. It's not 
> > exactly cider since you do put sugar and yeast in the apple 
> > juice, but it is mightily tasty.
> > 
> > My two pence,
> > Dawn
> 
> 
> I'm interested in the comment s about sugar in connection 
> with cidermaking -
> virtually all the recipies I have ever seen include sugar 
> and/or honey, and
> iI would still consider them to be cider. I suppose since 
> apples don't have
> enough sugar in them to produce anything of any great 
> strength (only apples

idiot. brainless typing. Should read 'grapes'! Apologies

> and bananas do that) that these inclusions are designed to 
> boost the alcohol
> content. What's the typical final percentage of an all-apple brew???

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