[Sca-cooks] Stefan finally succeeds in making cider

[Phil Troy / G. Tacitus Adamantius]

Also sprach Craig Jones:
>  > Sounds loverly! Giulielma Penn (Mrs. William Penn) has, in her 1694
>>  receipt book, a recipe for apple ale which is pretty darned
>>  unbeatable, too. It's a pretty basic infusion-mash ale (as I recall
>>  it is lightly hopped), but calls for apple juice instead of water.
>>  The couple of times I made it, the filtered, pasteurized apple juice
>>  worked beautifully. I suspect one'd have to watch out for chemicals
>>  designed to prevent yeast growth, if such a thing were added, but
>>  I've been lucky every time so far.
>
>The first time I did this, it was nasty and incipid.  The next version I
>did rocked... Great mouthfeel.  Yes, this is a good recipe.  The trick
>is a decent amount of malt and to use a good quality noble hop
>(Hallertau is good)...
>
>I always buy the pasteurized, preservative free apple juice... All you
>have to do is pop the seal and pour... Nice and sterile...  It's
>simplicity itself.
>
>Drakey.

As I recall, my standard method for this one was always to make a 
pale ale using fairly ordinary proportions, but using the apple juice 
instead of water, and it all had to age for reasonably respectable 
time because of that inclusion of cane sugar. I'd guess (again, I 
need to check my notes) it'd be drinkable after a minimum of three 
months, and good at six. yes, a good mouth feel, and the pH did 
interesting things to both the mash and the yeast.

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04