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Cider Digest #0727
Subject: Cider Digest #727, 23 February 1998
From: cider-request@talisman.com
Cider Digest #727 23 February 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider variety budwood (John Mason)
Still Cider Question (MIchael Cukrow)
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Subject: Re: Cider variety budwood
From: John Mason <John@dashe.com>
Date: Wed, 18 Feb 1998 15:40:53 -0600
After doing a bit of research, I came to the conclusion that the
European cider varieties defoliate too late to survive Zone 4 winters.
I'd REALLY like to be proved wrong on this point.
I have since turned my attention to varieties that are climate
appropriate, however I can find no published information on tannin
levels for American varieties. Lacking a spectrometer, my queries have
come to a halt. Has anyone come across any such information?
John Mason
>In the meantime, we can all help to determine which of the
>traditional European cider apple varieties will survive our formidable
>winters and pest complex in America, and which of our traditional American
>cider varieties are best for hard cider blends. It seems certain that some
>of the millions of newly recruited cider drinkers in Canada and the US will
>progress through this first generation of carbonated, artificially flavored
>and sweetened mass market ciders into the more subtle but enduring
>pleasures of tannic, dry, full bodied varietal ciders that usually require
>bittersweets and bittertarts. When that time comes, we need to have those
>apples growing!
>
>*************************
>Ian Merwin (im13@cornell.edu)
>Associate Professor of Pomology
>118 Plant Science Bldg.
>Dept. of Fruit and Vegetable Science
>Cornell University, Ithaca, NY, 14853
>Tel. 607-255-1777
>Fax. 607-255-0599
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Subject: Still Cider Question
From: MIchael Cukrow <mcukrow@nac.net>
Date: Thu, 19 Feb 1998 19:36:00 -0500
I have just brewed my first still cider, and wanted to know how much, if
any bottle conditioning was necessary.
Basically, I took 3 gallons of non pasteurized apple juice, added 4lbs
of light brown sugar, 1lb of dark brown sugar, some ground cinnamon and
cloves and put in the primary for 1 month while it fermented, then I
kept it in the secondary for 3 months. I have just bottled it last
weekend and it tasted great, though it was quite strong.
Any advice on the length of bottle conditioning, or if it will get
better over time will be greatly appreciated.
Thanks,
Mike Cukrow
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End of Cider Digest #727
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