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Cider Digest #0031
Subject: Cider Digest #31 Fri Sep 20 11:00:07 EDT 1991
Date: Fri, 20 Sep 91 11:00:11 EDT
From: cider-request@expo.lcs.mit.edu (Are you SURE you want to send it HERE?)
Cider Digest #31 Fri Sep 20 11:00:07 EDT 1991
Forum for Discussion of Cider Issues
Jay Hersh, Digest Coordinator
Contents:
Apples (Andy Leith)
Send submissions to cider@expo.lcs.mit.edu
Send requests to cider-request@expo.lcs.mit.edu
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Date: Thu, 19 Sep 91 21:56:19 CDT
From: andy@wups.wustl.edu (Andy Leith)
Subject: Apples
There was a talk on cider given at the local winemaking club the other day, and
although I didn't attend, I have copies of the handouts that were made. On the o
ffchance that some of these might be of interest to the board here are some of t
he main points about ingredients. I can't credit the author because I don't know
who he is.
Raw Materials
1 Use only fully ripe apples
No windfalls or half-rotten fruit
2 No modern day apples contain the correct balance of acid and tannin necessary
to yield a vintage cider.
3 A blend of sweet and tart is best for fresh cider
Include astringents (crab or wild apples) in blend for hard cider
4 Desired blend is
30 - 60% sweet
10 - 20% tart
10 - 20% aromatic
5 - 20% astringent
Apple Varieties
Sweet
Red Delicious, Baldwin, Ben Davis, Cortland, Rambo
Rome Beauty, Stayman, York Imperial
Tart
Jonathan, Winesap, Wealthy, Cox Orange, Northern Spy,
Greening, Newton, Esopus Spitzenberg
Aromatic
Cox Orange, Red Delicious, Fameuse, Golden Russet, Gravenstein,
McIntosh, Ribston, Roxbury, Wealthy, Winter Banana
Astringent
Newton, Lindel, Red Astrakhan, Wild apples, Crab Apples
There are also some handouts describing how to turn the apples into cider which
I can post if anyone is interested.
Andy Leith
andy@wups.wustl.edu
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End of Cider Digest
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