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- Path: sparky!uunet!vtserf!vtcc1.cc.vt.edu!tombrady
- From: tombrady@vtcc1.cc.vt.edu (Duncan MacKinnon)
- Newsgroups: rec.org.sca
- Subject: Re: hot drinks
- Message-ID: <19NOV199212423056@vtcc1.cc.vt.edu>
- Date: 19 Nov 92 17:42:00 GMT
- References: <1ec22fINNr2d@agate.berkeley.edu> <1ec2jsINNr7p@agate.berkeley.edu> <Bxx0J4.FvJ@access.digex.com> <1edu83INN6an@agate.berkeley.edu>
- Sender: usenet@vtserf.cc.vt.edu
- Organization: Virginia Tech, Blacksburg, Virginia
- Lines: 26
- News-Software: VAX/VMS VNEWS 1.41
-
- In article <1edu83INN6an@agate.berkeley.edu>, cozzlab@garnet.berkeley.edu writes...
- >In article <Bxx0J4.FvJ@access.digex.com> corun@access.digex.com (Corun MacAnndra) writes:
- >
- >[Where he comes from, apple juice and cider are different substances.]
- >
- >OK, I live and learn. In California supermarkets they are exactly
- >the same stuff--filtered, pasteurized, and the only differences are the
- >word on the label and the color of the label.
-
- I would mention to all good gentles that an excellent reference
- (although exceedingly OOP) for the fermentation products of
- apples is Annie Proulx's "Sweet and Hard Cider" available from
- Graden Way Publishing (I think). She covers everything from
- growing the apples, selecting the best varieties for a good
- product, the fermentation mechanism, and even how to build a
- highly-illegal still in your kitchen out of copper tubing and
- a pressure cooker. Really, a nifty book. As a data point, Proulx
- uses the term "cider" to refer exclusively to fermented apple
- juice - I know not if this is the correct usage.
- Back to the carboys!
- -Duncan
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- Duncan MacKinnon of Tobermory Tom Brady brady@vtvm1.cc.vt.edu
- Barony of Black Diamond Virginia Tech
- Kingdom of Atlantia Blacksburg, VA
- Per pale potenty purpure and argent, in pale three roundels counterchanged
-