BVC - apple juice in cordials
pug at pug.net
Tue Dec 29 07:35:25 PST 1998
N.D. Wederstrandt (nweders at mail.utexas.edu) said something that sounded like:
> >> How does using cider speed the aging? I read a mention that apple juice or
> >> cider would speed the aging of one of the longer cordials by a month, and I
> >> was wondering how that worked.
> >I think the cider adds acidity to the mead. The acidity adjustment aids in
> >the yeast fermentation somehow.
> Theonly problem is that yeast is usually not used in cordials. It
> probably could speed aging in meads since most meads use some sort of
This is correct. The acidity change, as well as the nutrients in apple
juice, will help speed up the fermentation and aging of cysers.
> Could you find the source for this information? I would be curious as to
> what the idea is behind it.
This would be good since I've not heard of using apple juice as a
sweetener for cordials. Although it would have a higher water content,
it would also impart a flavor, which may or may not be favorable
depending on the cordial.
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