From the HBD Archive
From: Dr. T. Andrews <tanner@ki4pv>
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

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.