hist-brewing: Apple cider

[PBLoomis at aol.com]

In a message dated 12/03/1999 11:51:11 AM EST, DEPiLLsb42 at aol.com writes:

<< Most of the recipes I've read for apple cider involve just letting the 
fresh cider sit, not even introducing yeast. Specifically, I'm thinking of 
"Stocking Up," a very good book on preserving food in various ways. It says 
the alcohol content will be 2-3%. >>

    That's a good reason for chaptilizing.  3% won't kill the demons.  Scotti

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