Cider Digest #0399

Published in

· 7 months ago

Subject: Re: Other base juices 
Date: Mon, 10 Jan 94 10:01:52 UNI 
From: tak@tazboy.Jpl.Nasa.Gov (Tom Kreitzberg) 

N R 706 writes: 

> I've noticed lots of recipes for apple, pear, and honey-based beverages.  
> Are there other juices that various ale or wine beasties could work on?  
> Why don't we ever see citrus-based ciders? 

I don't know the technical differences between ciders and wines, but I 
have had some fantastic apricot wine, made by a tiny winery in Pasadena, 
CA, which has gone out of business. I'd guess you could make an orange 
cider in much the same way as apple cider, but expect the shelf life to  
be very short -- at least that's the case for citrus wines. 

        Tom 

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Date: Mon, 10 Jan 1994 10:58:12 -0400 (EDT) 
From: Greg Appleyard <gappleya@uoguelph.ca> 
Subject: filters 

I am curious about filtering equipment and would like to hear from anyone 
who has tried to clarify hard cider with a filter. What sort of filter did 
you use? What size of membrane? Where did you get it? Cost? 
Did it work? Alternatives to filtering? 

Thanks 
I'll post a summary of people's experiences as it may be of general 
interest. 

Greg Appleyard 
GAPPLEYA@UOGUELPH.CA 

University of Guelph 
Canada 

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Date: Mon, 10 Jan 1994 15:23:05 -0500 (EST) 
From: bogorman@whsun1.wh.whoi.edu (Brian O'Gorman) 
Subject: Re: Cider Digest #398 Sat Jan  8 19:00:06 EDT 1994 

> From: wslack.UUCP!wrs@mv.mv.com.MV.COM (Bill Slack) 
> Subject: 1993 Correnty Blends 
>  
>    50% Anderson blend (Paula reds, Macintoshes, Golden Delicious, Red 
>    Delicious and Macouns, proportion unknown). This was Anderson's regular 
>    drinking cider. 
>  
>    25% Baldwins 
>  
>    15% Northern Spy 
>  
>    5% Rome 
>  
>    5% Stamen Winesap 
>  
>    I measured this batch at 1.052+ OG. 
>  
> The second batch was smaller and not widely distributed. I think only six 
> people got any of this. It included the standard drinking cider blend from 
> Kimball's Orchard in Pepperell MA on the NH border. Kimball's blend was 6 or 
> 7 varieties of mostly dessert apples and some Puritan, Spencer and Macintosh. 
>  
>    40% Kimball's blend 
>    30% Roxbury Russet 
>    25% Baldwin 
>    5% Wolf River (a huge apple with a snappy taste like a R.I. Greening) 
>  
>    I measured this batch at 1.051 OG. 
>  
I find this very interesting. Proulx's book mention cider apple varieties, 
in particular Kingston Black. The blends listed above seem to be table,  
dessert, and pie apples, which I know do make for very good cider. 

Northern Spy has a very good reputation as being an all-around good 
apple, the standard.  

I'm wondering about the cider varieties sold in some of the nursery 
catalogs such as Sonoma Antique Apples and the Grootendorst Nursery? 

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