Subject: Re: Apple Cider Disaster
Date: 1989-02-14 12:10:05 GMT
) "flat, almost tasteless liquid" [resulting from apple juice and
) champagne yeast after some months]
It has been rather a while since I was involved with cider
production, much to my regret. A real long time. My memory
serves more or less; the most vivid memory is opening a bottle
and having the top shoot across the back yard in Nashville.
Our technique was admittedly crude: take apple juice (unfiltered)
and some sugar, and yeast. We allowed it to sit for a week or so
in the plastic fermentation vessel, and then bottled it. It was
still active, I think. We just waited another week or so, and
enjoyed the results.
I think I'll write to one of the other parties involved and see
if more specifics can be obtained. I'm sure there was no period
of months before drinking the stuff. I don't recall that the stuff
lasted very long after we started opening bottles, either!
Alcohol content was fairly modest, especially in the early bottles.
Dr. T. Andrews, Systems
CompuData, Inc. DeLand
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