From the HBD Archive
From: hpfcla!hplabs!amdahl!uunet!ingr!wiley!wiley
Subject: cider
Date: 1988-12-29 04:05:50 GMT

Cider:

I made a batch of cider about two months ago using
only five gallons of commercial apple juice and
Red Star Champagne yeast. After fermenting for
two weeks solid, I primed with 1/2 cup corn sugar.
The result almost, but not quite, entirely unlike
anything I have had before. The flavor is better
than but reminds me of cheep dry champagne.
BTW - the carbonation in the bottles should be
independent of whether sugar was used in the original
recipe. It should depend mostly on the priming sugar.

Microbiology:

Checking for infection at various stages of brewing
might be useful. Perhaps also trying to culture
bacteria from supposedly sterilized equipment would
provide clues about sources of contamination. Is
this a good idea?

How can you tell the difference between yeast,
bacteria, and molds in a microscope? Is there a
Peterson's Field Guide to the Microorganisms?
Would a basic book on mircobiology answer these
questions?

dave wiley
Intergraph Corp.
!uunet!ingr!wiley or wiley@ingr.com


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.