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Cider Digest #0690
Subject: Cider Digest #690, 9 October 1997
From: cider-request@talisman.com
Cider Digest #690 9 October 1997
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
hard cider (Eckard Witte)
NAFEX crossover ("John R. Bowen")
Re: Malolactic fermentation (Mirra@aol.com)
Bulk aging (David Johnson)
Real cider availability ("John R. Bowen")
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Subject: hard cider
From: Eckard.Witte@t-online.de (Eckard Witte)
Date: Sat, 4 Oct 97 23:55 MET DST
Hello,
this may sound like a stupid question, but I'm not a native English speaker, and
I can't find this expression in my dictionary: So what is a "hard cider"?
TIA, private email welcomed
Eckard Witte
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Subject: NAFEX crossover
From: "John R. Bowen" <jbowen@primary.net>
Date: Mon, 27 Aug 1956 13:01:59 +0000
I think David Johnson has a good idea here. I am a NAFEX member and
there are certainly areas of common interest between us cider types
and the fruit grower types of NAFEX. I recall several letters in
Pomona that would have been appropriate posted here, and probably some
the other way. Perhaps if I get a few minutes I will drop a line to
Jackie Kuehn, the Pomona editor. And any others of you who know of
NAFEX could do the same--make it a groundswell.
For those who might be interested in NAFEX membership, the address is:
NAFEX, 1716 Apples Rd., Chapin IL (USA) 62628. Membership is $8/yr
($12 outside USA) including 4 issues of Pomona.
John
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Subject: Re: Malolactic fermentation
From: Mirra@aol.com
Date: Sun, 5 Oct 1997 09:59:32 -0400 (EDT)
My readings in winemaking about malolactic
fermentation indicate that malic acid, the source
of sourness in cider is best temperred by MLF
(malolactic fermentation). MLF is insured by the
introduction of malolactic bacteria culture either
before primary fermentation or after the completion
of secondary fermentation, if the wine/cider is left
on the lees ( the bacteria need the lees as a food
source). It is important that sulfite levels are at a
minimum, so your brew is a good medium. Malolactic
bacteria may be present (and dormant) on any apples
but to insure MLF I would innoculate with an introduced
culture. Presque Isle Wine Cellars(email: prwc@erie.net
or www.erie.net/~prwc) is a source of MLF cultures. Keep
in mind that MLF requires warmer (than typical wine cellar/
storage) temperatures. That is why natural MLF is associated
with the spring season. You might warm your cider to primary
fermentation temperature and hold it there for a couple of weeks
under airlock. If fermentation resumes it's most likely natural
MLF at work. If not; experiment with and introduced culture.
Good brewin' to ya,
Mike Smith
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Subject: Bulk aging
From: David Johnson <dmjalj@inwave.com>
Date: Sun, 05 Oct 1997 08:26:06 -0700
Cider Makers,
I have a batch of cider and a cyser in the carboy. I want to let
them age in the carboy for awhile but one of my cider books said one
shouldn't let a cider sit on its lees with a pH over 3.6. Both are around
3.8. Should I wait for them to clear and then rack to another carboy for
aging?
Also, I can see myself making perry in the future when my pear
trees come into bearing. What are the tricks to this? I saw a mention
about them being difficult to clear. Pears seem to be a fruit that
wouldn't be easy to balance because they don't seem to be very acidic.
dave
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Subject: Real cider availability
From: "John R. Bowen" <jbowen@primary.net>
Date: Mon, 27 Aug 1956 12:57:31 +0000
Now that we know that Woodpecker isn't "real" cider, and I am well
into making by first batches, I occurs to me that I have probably
never tasted good "real" cider and may not even like it. So before I
tie up too many more carboys, is there a commercially available
bottled "real" cider or reasonable qualit in the USA, especially one
that I would be able to find in a good midwest bottle shop?
Everything I have seen to date contains fruit flavors and malic acid,
at the least.
TIA
John
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End of Cider Digest #690
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