---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  Re: Cider (bill keiser)
  Hop storage ("Mike Maag")
  Cider reductions ("Pat Babcock")


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to 
meet its meager operating expenses of approximately $3500
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to 
spare for next year. Please consider it.

Financial Projection As of 13 Jun 2010
       Projected 2010 Budget  $3305.65
 Expended against projection  $2500.06
Projected Excess/(Shortfall)  $ 422.01

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. Thank you

 
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


Date: Thu, 02 Sep 2010 07:09:55 -0400
From: bill keiser <sharpstik at verizon.net>
Subject: Re: Cider

   I live in Florida, so finding local cider apples is impossible. I am 
thinking that adding some acid to the cider can adjust it to create 
sourness.
  I recently had some Berlinerweisse, a traditional German sour ale that 
is so sour that it is traditionally served with woodruff sugar syrup on 
the side to make it drinkable for the weak of heart.  The brewer had 
made it as an extract recipe. Typically this is done with lactobacillus 
, but he had sort of cheated by adding 2 oz of lactic acid after 
fermentation to increase sourness.
  I have my second batch of cider in the brew fridge bubbling away now 
and might try this adjustment.
bill keiser

> . . .
> All dessert varieties (table fruit) are predominantly sweet, but
> most of them also have acidity to balance the sugars,  . . .


Return to table of contents


Date: Thu, 2 Sep 2010 08:54:42 -0500
From: "Mike Maag" <mikemaag at comcast.net>
Subject: Hop storage

Last year I put my hop harvest in FoodSaver bags (after drying of course). 
The FoodSaver sucked all the air out  and heat sealed the bags.  I had 
really packed the hops into each bag.  The FoodSaver still reduced the size 
of the bag contents dramatically.  I put the bags in my serving fridge at 42 
F.
I opened a bag around 3  weeks ago to brew an American IPA (which I'm 
sipping as I type this, Yum).  The hops had been compacted almost as hard as 
a hop plug,  and were in really great condition.  As I broke pieces off to 
throw in the kettle, the aroma blew me away.  Most definitely the best hop 
storage method I've found.

Mike Maag, Shenandoah Valley 




Return to table of contents


Date: Thu, 2 Sep 2010 10:54:02 -0400 (EDT)
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: Cider reductions

Greetings, Beerlings! Take me to your lager...

Though I have made cider reductions for various pork dishes, you are
correct: the manner of volume resuction I referred to was simply sipping
it down :o)



- -- 
See ya!

Pat Babcock in SE Michigan
Chief of HBD Janitorial Services
http://hbd.org
pbabcock at hbd.org



Return to table of contents

---