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Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!tolerant!dws
From: dws@tolerant.UUCP (Dave W. Smith)
Newsgroups: net.cooks
Subject: Re: apple cider
Message-ID: <165@tolerant.UUCP>
Date: Thu, 3-Oct-85 13:25:21 EDT
Article-I.D.: tolerant.165
Posted: Thu Oct  3 13:25:21 1985
Date-Received: Sat, 5-Oct-85 07:15:50 EDT
References: <489@petfe.UUCP> <238@ssc-vax.UUCP> <869@lll-crg.UUCP> <279@watmum.UUCP>
Organization: Tolerant Systems, Inc.  San Jose, CA
Lines: 17
Keywords: fermentation

If you can find 1 gallon jugs of *unfiltered* apple juice in your local
market this autumn, converting same to a truly deadly party drink is fairly
easy.  You'll need some champagne yeast and an air lock with a number 6
stopper.  Don't use ordinary yeast, it leaves a nasty taste.  A "brew your
own beer/wine" store should be able to fix you up.

Fermentation is straightforward.  Pull the cap off of the apple juice,
pour in half a packet of yeast (~3 grams), replace the cap with the air
lock, and let sit for 5-7 days, or until most of the activity has subsided.
(After watching it ferment for a few days, you'll know when it's subsided!)
Chill, and consume in moderation.  If you try to drink any while it's still
fermenting madly, you're asking for a case of the runs.

-- 
  David W. Smith                 {nsc,ucbvax}!tolerant!dws
  Tolerant Systems, Inc.
  408/946-5667                    [Standard Disclaimer]


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