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Cider Digest #0642
Subject: Cider Digest #642, 25 January 1997
From: cider-request@talisman.com
Cider Digest #642 25 January 1997
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
RE: Cider Digest #641, 23 January 1997 ("Flinsch, Alex")
big ciders (Steve Daughhetee)
Re: Cider Digest #640, 20 January 1997 (William Brand)
Re: Cider Digest #641, 23 January 1997 ("Dione Wolfe, Dragonweyr, New Mexico")
Re: Cider Digest #641, 23 January 1997 ("Dione Wolfe, Dragonweyr, New Mexico")
Farmhouse Cider (incider@teleport.com)
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Subject: RE: Cider Digest #641, 23 January 1997
From: "Flinsch, Alex" <aflinsch@njebmail.njeb.att.com>
Date: Thu, 23 Jan 1997 13:57:00 EST
Ethan Adams Goddard writes:
> Is there
>anything beyond basic good sterilization of the bottles and such that I
>need to worry about? Do I need to boil or otherwise sterilize the corks?
>Much obliged.
Assuming that these are cork "corks" rather than plastic stoppers you should
boil the corks for 2 reasons
1) to sanitize
2) to soften them so they will be easier to insert into the bottles.
Also if you have the same kind of corker that I have (big double handled
thingie with a steel ramrod that pushes the corks thru a plastic chamber)
you will want to rinse the corker off after each bottle. If I dont do this I
tend to get little cork bits in the bottles.
if they are plastic "corks" you might want to rinse them in a plain
sanitizer (whatever you normally use) instead of boiling them.
Alex
------------------------------
Subject: big ciders
From: Steve Daughhetee <sdd6@cornell.edu>
Date: Fri, 24 Jan 1997 02:36:37 -0500
>>>Subject: Dry, still, English style cider in the US From:
>>>homebrew@ix.netcom.com
>
>>>Goodale's cider registers a whopping 12% a/v!!!.
>
>Well call me a hair-splitting purist if you like, but there's no way that
>can possibly be cider! The maximum SG of apple juice in even the best of
>years is 1.070, giving a natural alcohol level of 8.5 - 9% as absolute
>tops.
I don't dispute Andrew's comments on heavily fortified ciders. I just had
to mention that here in central NY we routinely produce ciders from
late-harvested golden russets with SGs in the mid 1.070s. These are
flavorful apples and can carry the alcohol quite well (after a year in the
cellar).
Steve Daughhetee
sdd6@cornell.edu
------------------------------
Subject: Re: Cider Digest #640, 20 January 1997
From: whatsontap@value.net (William Brand)
Date: Thu, 23 Jan 1997 21:26:11 -0500
Here're some addresses of folks who make commercial English-style
farm ciders, fruity , but not sweet.
CALIFORNIA
Philo: The Apple Farm, 18501 Greenwood Road, Philo, CA 95466. (707)
895-2333. Farm-based cider company, will be sold at the farm and in
selected locations around the Bay Area. This is very fruity, but dry. Best
commercial cider in Califonria.
MAINE
Brooksville: Sow's Ear Winery, Box 24, Rural Route 1, Brooksville,
ME 04617 (207) 326-4649. Sells a dry, English farm style cider in 750 ml
bottles with a cork finish. Sold at the shop on the premises and othe local
stores. Unfiltered, up to 8 percent ABV.
MASSACHUSETTS
Colrain: West County Cider Co., West County Winery, P.O. Box 29,
Greenfield Road, Colrain Mass 01340. (413) 624-3481. West County Dry
Cider, West County Dry Baldwin, Sidre Doux and three other styles,
Champagne-bottled. Sold in Western Massachusetts.
NEW HAMPSHIRE
Lebanon: Poverty Lane Orchards, 98 Poverty Lane, Lebanon, NH
03766. (603) 448-1511. Make Harvest Gleam, a still (non-carbonated) cider
inspired by some of the richly flavored farm ciders found around Devon and
Somerset, the cider-making region in England, tannic, dry and fruity with
alcohol content up to 8 percent ABV. Sold in 750 ml bottles at the farm and
in restaurants and stores in the area.
William Brand/Whats On Tap/ (whatsontap@value.net)
------------------------------
Subject: Re: Cider Digest #641, 23 January 1997
From: "Dione Wolfe, Dragonweyr, New Mexico" <DKEY@MEDUSA.UNM.EDU>
Date: Thu, 23 Jan 1997 21:38:50 -0700 (MST)
Concerning cork preparation for bottling:
I have had good results soaking the corks in hot water with bisulfite added.
The corks are sterilized and softened making insertion easier.
Never Thirst,
Dione
------------------------------
Subject: Re: Cider Digest #641, 23 January 1997
From: "Dione Wolfe, Dragonweyr, New Mexico" <DKEY@MEDUSA.UNM.EDU>
Date: Thu, 23 Jan 1997 21:41:36 -0700 (MST)
Concerning the alcohol content of cider: I agree that 9% is/should be the
natural limit for cider. I have made cyser with alcohol levels as high as
18%--but I use it for a dessert wine.
Never Thirst,
Dione
------------------------------
Subject: Farmhouse Cider
From: incider@teleport.com
Date: Sat, 25 Jan 1997 13:15:15 -0700
One farmhouse cidery which hasn't been mentioned is White Oak in Newburg,
Oregon. They are still pretty small, but the cider is wonderful. I enjoy
West County ciders alot and White Oak is different from them. It is the
Imperial Stout of american ciders, it's big, very big.
White Oak is owned by Alan and Kelsey Foster. Alan is an orchardist and is
raising over 80 varieties of cider apples and perry pears. They will be
releasing bottled product as soon as labeling is approved.
Their Phone # is 503-538-0349
Morgan Miller
Cider Space- a web site dedicated to hard cider
http://www.teleport.com/~incider
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End of Cider Digest #642
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