HOMEBREW Digest #2 Tue 01 November 1988

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		Rob Gardner, Digest Coordinator

  Mailing List (David Warhurst)
  digest (Jay Hersh)
  Re:  Homebrew Digest for October 31, 1988 (Brian Atkins)
  Spicing ales (arthur)

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---------------------------------------------------------------------- Date: Mon, 31 Oct 88 16:53:00 +0100 From: David Warhurst <david at afrodite.cmi.no> Subject: Mailing List Please add me to the Homebrew mailing list. David Warhurst - david at kheops.cmi.no Return to table of contents
Date: Tue, 1 Nov 88 10:40:38 est From: jhersh at yy.cicg.rpi.edu (Jay Hersh) Subject: digest To Nancy Lawler: There is a mail order homebrew supply shop right here in Troy, N.Y. that has Edme, Red Star, Leigh & Williams, Munton & Fison (Levuere), Doric, Wyeast Liquid Ale and I think at least one or two other top fermenters as well as 4 types of bottom fermenters. It is called Hennessey Homebrew 431 Troy Rd. Rensselaer, N.Y. 12144 518-283-7094 They take credit cards for phone orders over $25 or you can call and ask for a catalog to mail order. In response to Mr. J Norowolski, if you've been reading this for a while you'd have seen my posting a few weeks ago re: hard cider in which i use the same simple technique. I am with you in crediting the preservative sodium benzoate as being the main nasty in trashing yeast. A few weeks ago someone had a question about a cider/honey/raisin mixture which got stuck and couldn't be restarted. Someone else replied something about the honey doing it. I have never! had problems fermenting honey. It is quite common (as opposed to said persons previous assertion) for apple ciders to be preserved, especially with sodium benzoate. Cider is simple to make but as you say one must be careful to get UNPRESERVED cider. In answer to your question of how to make sweet cider. We tried the obvious let it ferment out then sweeten it to taste with table or corn sugar. I would also think that chilling it to knock out the yeast at the desired gravity and then racking off the sedimented yeast would have a similar effect. I believe champagne yeast is fairly temperature sensitive so I think this should work. Good Luck! Return to table of contents
Date: Tue, 1 Nov 88 08:36:35 pst From: Brian Atkins <atkins at hpinddm> Subject: Re: Homebrew Digest for October 31, 1988 I too am interested in Apple Cider. Are there any good how too books? I also like a less than very dry cider, does this mean adding complex sugars which ferment less readily, and if so, what sugars from what source are best? I have never dabbled in yeast other then ale and lager, what should I know about Champaign yeast? Regards Brian Atkins hplabs!hpinddm!atkins Hewlett Packard 19420 Homestead Rd. Cupertino, CA 95014 (408) 447-2057 Return to table of contents
Date: Tue, 1 Nov 88 10:52:28 PST From: sco!arthure at ucscc Subject: Spicing ales I've never tried this, but I believe that TCJoHB recommends making a strong "tea" or infusion of the spices and adding it (strained) at bottling time. This would allow you to control the flavor pretty well, since the amount of spice in the uncarbonated beer is the amount you'll have in the finished product. -arthur Return to table of contents
End of HOMEBREW Digest
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