[TheForge] The hard cider is good...

[Bruce Freeman]

Andy,

But yeast in cider or wine tastes like hell.  Don't get me wrong - I
drink it anyway.  I just don't like it.

Let the yeast settle, siphon off the cider, then take the lees and
"cook" them at precisely 150*F (I can check this later) to hydrolyze
the yeast.  This gives you the makings of Vegemite, which you'll love
if you happen to be from OZ.

Any book on wine making tells you how to clarify wine.  Mostly what
they tell you is that if you use the right yeast -- a bottom yeast --
you won't need to do much beyond racking.

Freezing cider and removing the ice is a well known means of
concentrating the alcohol.  There is some loss of alcohol, but  not
much.  This is not distillation by any means because most of the cider
remains present, and little but water ice is removed.

On Tue, Oct 19, 2010 at 10:18 PM, peter fels & phoebe palmer
<artgawk at thegrid.net> wrote:
>  The yeast is very nutritious and rich in the vitamins B...Alleged to
> offset  the hangover effects of the cider.
>
> On 10/19/2010 5:41 PM, Andrew Vida wrote:
>> HOw does oen clarfiy it?  All I've done is shock the yeast by putting a
>> jug in the fridge.
>>
>> Saint Phlip wrote:
>>> Don't build a still- there's a snitch on the forge that would call the
>>> revenuers on you.
>>>
>>> Go ahead and make hard cider- you're allowed to produce 200 gallons
>>> per year. Clarify it, and it tastes just wonderful ;-)
>>>
>>> On Tue, Oct 19, 2010 at 7:40 PM, Andrew Vida<osan at netlabs.net>  wrote:
>>>> Well, I guess I am a cheap date because I just drank 2 shots of our hard
>>>> cider and I am at least mildly in the bag.  Never made it before so
>>>> wasn't sure what it should taste like.  Once the yeast settles out, it
>>>> tastes like an apple wine... sorta.  Anyhow, the question is what to do
>>>> with 15 gallons of it.  And I've got apples for perhaps another 30
>>>> gallons worth.  What about building a still?
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-- 
Bruce
NJ