I was scouring the web look for a Paulanar Salvator recipe and started reading some early issues of the Home Brew Digest. I noticed this posting in Digest #1. Sound familiar?
Date: Mon, 31 Oct 88 15:47:41 EST
From: Jan Mark Noworolski
Subject: Apple Cider Season
Now that November's rolling around ...
1. 20 litres or so of freshly pressed apple cider (juice). WITHOUT
preservatives!!
2. Champagne yeast.
Keep in primary for about a week until drops to a small number from
1.050-1.060 (read LOTS of alcohol in this one).
Rack into secondary for about 3weeks- a month.
Add a cup of sugar and bottle- drink 2 weeks later (at earliest).
Mind explaining exactly WHY it's a waste of time, Topper?
Because it clears on its own, all you are doing is oxygenating cider when you rack it to a secondary. Also, there is no flavor offset that I have seen from sitting on yeast for any amount of time.
sweet... I'll be making some soon, there has been a run on Pasteurized 100% Apple Juice at the local Wal-Marts.... arrrrrhggg, maybe everybody is going to make a batch!
__________________
Woolly Bugger Brewery
Consumed:#2 Hefeweizen, #3 SoHo Brown Ale, #7 Belgian Wit, #9 Belgian Amber
Bottled: #1 Trout Belgian Trippel, #4 Smoked Porter, #5 Apfelwein, #10 Bell's Brown Ale Clone, #11 Belgian Wit, #8 Wee Heavy
Secondary:#6 Trout Belgian Trippel
Secondary:
Primary 1:
Primary 2:
Primary 3: Empty
On deck: ???
What method did you use for carbing? I've got my batch 3 weeks in now and am interested in making carbed in champagne bottles for Christmas gifts. TIA.
Apfelwein eye candy
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