HOMEBREW Digest #33 Thu 22 December 1988

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		Rob Gardner, Digest Coordinator

  Many Thanks!! ("Anthony M. Giannone")
  Happy Hops (I mean HOLS)! (mhalley)
  liquid yeast (Jay Hersh)
  Hard cider (CRF)
  Mulled wine and cider (CRF)

Send submissions to homebrew%hpfcmr at hplabs.hp.com Send requests to homebrew-request%hpfcmr at hplabs.hp.com
---------------------------------------------------------------------- Date: Thu, 22 Dec 88 08:33:40 EST From: "Anthony M. Giannone" <giannone at ccm.bbn.com> Subject: Many Thanks!! Thanks to all who replied to my query on carbonation. I'll try some of your hints on my next batch. Happy Holidays, tony g <giannone at bbccm.bbn.com> Boston, Ma. Return to table of contents
Date: 22 Dec 88 16:03 -0330 From: <mhalley%MUN.BITNET at CORNELLC.ccs.cornell.edu> Subject: Happy Hops (I mean HOLS)! Re: Wild yeast ciders When I was in Maine, I had my own apple tree, and used to borrow a friend's cider press yearly and make some of "the GOOD stuff." I mentioned that experience when I first started corresponding with this network, and got a few sticky responses, so I dropped the subject. However, I simply chopped and pressed 2-5 feedbags (the kind that come with 100 lbs of farm animal feed in them) of apples and let the product sit (covered, but not completely air- tight) in my big plastic buckets until it had dropped a sufficient amount of precipitate (LOTS, about 3-4 inches!). Sometimes I drew off and used the fizzy stuff while it was still "going." When the primary stage had apparently approached comple- tion, I drew the result off and bottled it in used Strongbow bottles. Then I poured the detritis into ONE 5-gallon bucket, and put it in the barn to freeze into Applejack. Out of five years of product, only one was vinegary. That one was NOT securely covered at the outset. The resultant cider was usually cloudy, but had a very nice flavour and kick. The Applejack compared well with Calvados -- you either like it or you don't. I didn't, but had friends who did, so I gifted them annually. I also made perry (pear cider) in a similar fashion, but added apples to the pears before pressing, as the pear pommace is too squishy, and you get pulp out of the press instead of juice, if you don't put in something crisper to hold the thing together. Once the wild yeast fermentation failed on the perry, and I added a champagne yeast and got a delightful pear wine -- sort of Chablis-ish, but with a very pear-like nose and aftertaste. I commend our new member, the mead-maker, on coming to this group before her first batch of beer. Mine is almost gone, and it was GREAT -- much thanks to the rest of you. By the way, a visiting prof from England, who brews at home, said, "It tastes like BEER, and I've had quite a few that didn't." The Folklore Archivist got some at the Department party and drank it for the rest of the evening -- he's also a brewer. My "significant other" can't keep his hands off it (I'm beginning to get jealous). I'm about to start another batch over the hols. I don't know if it's available in the States, but the stuff I used was "Geordie Scotch Export." WAZOO! It may interest the group to know that I recently took a chance and used an immature (not completely fermented) melomel -- about a liter's-worth -- as the sweetening additive in a batch of mulled wine for a party. It was a SMASH HIT! Much more satis- factory than plain sugar or honey, as it was already fairly high in alcohol and already contained spices. Have a good time! Be wise with driving! See you all next year! Warmth and cheer, Ye Olde Batte Return to table of contents
Date: Thu, 22 Dec 88 14:45:49 est From: jhersh at yy.cicg.rpi.edu (Jay Hersh) Subject: liquid yeast someone posted a short time ago that hennessey homebrew had 2 varieties of liquid yeast. He has recently expanded this. The varieties currently in stock are German Ale Irish Ale American Ale Pilsener Lager Bavarian Lager They are priced at $4.25 each and there is a $1.50 Shipping charge for an order. Credit cards are OK. Phone orders go to 518-283-7094 Just so we're all square on this I do work for Dan 4 hrs/wk (neither of us is getting rich on this). So if you call Wednesday nights I'll be answering the phone. We try to answer questions and help with problems where we know the answers. If there are any products you'd be interested in buying or are having a hard time finding Dan is usually receptive to expanding his product line. One question a customer had last night which I couldn't answer. Has anyone ever seen yeast settle out on the sides, yes sides, of a bottle. This guy used corona bottles and said the yeast was clinging to the sides as well as the bottom. I have never seen this before, but i don't use clear bottles so if it had happened i wouldn't have known. happy holidays to all out there! - jay h p.s. does anyone have jim homer's e-mail address. does he still monitor this digest. If so I would appreciate being put in touch with him. Thanks. Return to table of contents
Date: Thu, 22 Dec 88 17:41 EDT From: <CRF%IFASGNV.BITNET at CUNYVM.CUNY.EDU> Subject: Hard cider Hello, there! Saw Arthur Evans' posting, _re:_ cider. I have brewed up one cider kit, which called for the standard 1 kg of corn sugar. The apple juice was very concentrated. On the other hand, when I went to SUNY College of Forestry, at Syracuse Univ., I was living in the middle of apple country. We used to get cider straight off the farms, and towards the end of autumn it always had a snap, since it was starting to ferment. So, I have concluded a couple of things. First, if you _really_ want to brew hard cider from scratch, you need the kind of raw cider that comes straight out of the press. This sort of thing can be found in health food stores. You should be able to ferment this, and I would suggest using a wine yeast such as Montrechat (sp?). Ale yeast would probably produce too much carbonation (as I found to my dismay when making mead!). As hard cider is _supposed_ to be dry, I would suggest adding corn sugar only if: a) it proves necessary, and b) to boost alcohol levels, if desired. Another idea, if problems with the juice arise, is to add concentrated frozen apple juice. I am fully cognizant of the objections which might be made to that idea, but I have been unable to think of anything else. Wine-type juice concentrates wouldn't work. Have a happy! Cher "CRF at IFASGNV.BITNET" Return to table of contents
Date: Thu, 22 Dec 88 19:04 EDT From: <CRF%IFASGNV.BITNET at CUNYVM.CUNY.EDU> Subject: Mulled wine and cider Hello again! While I am aware that Rob prefers that the topics under discussion remain related to brewing _per se_, it is the season, so I thought some words on mulled cider and wine would not be inappropriate. MULLED WINE: Historically comes in 2 varieties-- Hypocras (sweet) and clary (unsweet). It must be remembered that dry wines are a relatively late development, so clary should be at least partially sweetened. Most people are going to prefer hypocras. Generic directions: simmer some **CHEAP** red wine with the lightly crushed spices of your choice (common spices used are cinnamon sticks, whole cloves, whole allspiced, fresh or candied sliced ginger, nutmeg and/or mace, and cardamon seeds*) and some citrus peel. Add the rest of the wine, and bring up to a gentle simmer. Stir in honey (stirring constantly) to taste. Simmer a while, and serve. (*Cardamon comes in pods of many seeds, or decorticated. It's also great with cinnamon when placed in the grounds of brewing coffee...) MULLED CIDER: I know a lot less about mulling cider, but when mulling the hard cider I brewed I just added the usual spices, using less. I saw no need for sweetening, and it worked out just fine. So, I decided sweetening was optional. For those who want a specific recipe, Donna Hrynkiw of Vancouver gave me permission to print hers: Pour in a large pot equal parts of the cheapest red wine you can find and cranberry juice (or cocktail). Add: one cinnamon stick; 10 whole cloves; 15 cardamon seeds; one large orange, sliced; sugar to taste. Heat slowly, savouring the smell and sampling often! Happy holidays to one and all! Cher "CRF at IFASGNV.BITNET" Return to table of contents
End of HOMEBREW Digest ************************ -------
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