SC - Apples for Cider

[Elaine Koogler]

You too?  I purchase the stuff and then cherish it, saving it for a special
occasion...it is somewhat pricey, at least here.  The cheapest I've been able to
find it is over $5.00 per bottle.

Where did you come by the yeast, if I may be so bold?  If I could get some, I
might be able to persuade my lord to make me some!!!!!

Kiri

CBlackwill at aol.com wrote:

> In a message dated 4/5/00 10:40:09 PM Pacific Daylight Time, stefan at texas.net
> writes:
>
> > I have no idea whether pears could be substituted for apples with this
> >  yeast strain, but you might also check this file:
> >  perry-msg          (9K)  8/24/99    A cider made with pear juice.
> >
> >  I wish you luck. While I've never had a mead fail, I've never had
> >  a cider work out.
>
> Pears would probably work out great with this yeast (provided it is the
> actual Lambic yeast, and not just a yeast purchased from the area).  The
> yeast naturally causes wort or must to sour, but not like vinegar.  A
> secondary fermentation (usually for ales) with crushed fruit is very good
> with this strain of yeast, or so it seems.  I just know that I LOVE
> Lindemann's Peche, Kriek, and Framboise Lambics.  Sour, fruity beer...who'da
> thunk it?
>
> Balthazar of Blackmoor
>
> Such a strange fascination, as I wallow in waste
> That such a trivial victory could put a smile on your face.
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