[TheForge] The hard cider is good...

[Paul N]

All this talk about freezing to remove alcohol is making me long for a 
phase diagram.

On 10/20/10 10:04 AM, Bruce Freeman wrote:
> 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:
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