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Old 08-27-2007, 08:27 AM   #11
SoCalBrewing's Avatar
Jul 2007
South Bay, California (Not the Bay Area)
Posts: 114

Originally Posted by david_42
There's a reason Johny Appleseed got rich.

Im actually related to Johnny Appleseed (or John Chapman if you prefer). He's my great great great Uncle.
On Deck- NorTor Black, 10 gallon batch of Agent Orange

Primary 1-Long Beach Berry Wine
Primary 2-Empty
Secondary 1-Empty
Secondary 2-Empty
Secondary 3-Empty
Secondary 4-Empty

Keg 1-Imperial Stout
Keg 2-Edworts Apfelwein

Past Beers-Agent Orange (A keeper); Hefeweizen (You wont be missed), Agent Orange II

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Old 08-27-2007, 10:06 PM   #12
Jun 2007
Posts: 13

Thank you guys for the replies,

I will go the exploratory way, as suggested, that is, just the apples, then with sugar and raisins, then with dolgo crabs added (lots around). Will pitch Champagne yeast (to be bought tomorrow). I teach research ecology at the U of Quebec, so a little experiment is always nice. Will keep you informed.

Meanwhile, a little more question: I do not plan to sulfite, just to add aggressive champagne yeast. Advisable? Is sulfiting bypassable? Or too risky?

It is apple galore in the landscape here in rural Québec. Very excited about trying this new project. Thanks for your help!


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Old 08-27-2007, 10:10 PM   #13
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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If you make a large starter and pitch right after crushing, you won't have to worry. The cultured yeast will overwhelm any wild yeast by sheer numbers.

Scrumpy and Farm Cider are occasionally made with raw meat, however, I haven't seen a recipe that uses crabs. Let us know how it turns out (or possibly your next of kin can tell us).

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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