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Posted by dorayme on 11/24/07 01:08
In article <ms5k15-0k6.ln1@ophelia.g5n.co.uk>,
Toby A Inkster <usenet200707@tobyinkster.co.uk> wrote:
> dorayme wrote:
>
> > You cook and stuff Toby, so you might appreciate that my beer is made
> > from the grain and like the Germans, with no cane sugar
>
> I'm actually in the second fermentation stage of my latest batch of cider
> right now. :-) (Sparkling cider is twice fermented: the first time's to
> make it alcoholic, but the second time, in the bottle, makes it bubbly.
> It's the same process as champagne.) I've added sugar though, and plenty
> of it, as the apples from my parents' garden was very sour.
>
I make cider now and then. It is quite a bother the way I do it.
Sometimes I add some pears too. Anyway, I get a big bunch of
apples, I crush them all up and into a tub, lots of extra pure
apple juice, I add some raisons, fair bit of honey. I use a hand
held blender to crush up the apples rather than a press. I put in
the lot, cores and all at first. For five days, good stir up a
few times daily, pulp and all. After that, rack and strain the
pulp off, juice going into into another fermenter.
Then a few weeks of fermenting (best in cool temps, Syd winters
are excellent for brewing). After all is pretty well fermented
out, rack to 1 gallon dark gin flagons, and store for 3 months
under house, needs cool. After these months, bottling time. You
can condition a little with a teaspoon or so of sugar if you want
bubbly. Leave bottles up to a year before opening. This longer
process gets you more a lovely wine. Simple really, if you want
rough scrumpy or cidery cider, open earlier, if you want finer
wine, leave it longer. If you are truly patient, it becomes hard
to tell it was apples that made the wine, but it is a fine drop
indeed.
> And since the 1980s, the Germans have been able to use whatever
> ingredients they like in beer
Yes, but I take my values from before the world got so close to
self destruction with its licentious and lax ways...
--
dorayme
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