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Cider Digest #0766
Subject: Cider Digest #766, 5 October 1998
From: cider-request@talisman.com
Cider Digest #766 5 October 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Cider & U.S. Law ("capshew")
Help! (Doug Kerfoot)
Hogg & Bull ("David Johnson")
Cider Day (Terry Maloney)
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Subject: Cider & U.S. Law
From: "capshew" <capshew@otherside.com>
Date: Sun, 27 Sep 1998 23:27:27 -0500
The American Food & Drug Administration (FDA) has issued
some new regulations on sweet cider due to the concern about
harmful bacteria in unpastuerized apple cider. This raises
a couple of questions about fermented cider.
1. Does fermentation negate harmful bacteria?
2. Does fermented cider have to be pastuerized to be sold
commercially in the U.S.?
3. Does the FDA or the Bureau of Tabacco & Firearms
regulate fermented cider sales in the U.S.?
Bob Capshew
Southern Indiana, USA
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Subject: Help!
From: Doug Kerfoot <dkerfoot@macatawa.org>
Date: Mon, 28 Sep 1998 21:31:29 -0400
This last weekend I drove about 20 miles to a roadside stand that had been
selling unpasturized cider with no preservatives. Unfortunately, they had
switched to pasturized cider with 1/10th of 1% benzoate of soda. Since I was
there, I went ahead and bought 5 gallons. I added about 2 lbs of honey which
brought the OG to about 1.060 and added a little bit of lactic acid and grape
tannin. I then pitched cotes de blanc yeast, waited about 36 hours and had no
activity. So I pitched some Edme yeast, which in my experience can live
through damn near anything. Still no activity. I have just made a starter
from 100% pure apple juice with no preservatives and plan to build that up to
about a liter and then pitch.
Any other ideas? Should I just start giving away very sweet cider to all my
friends? Does anyone else have experience with preservatives in cider?
------------------------------
Subject: Hogg & Bull
From: "David Johnson" <dmjalj@inwave.com>
Date: Thu, 1 Oct 1998 07:33:38 -0500
Rod,
I have already sent the copy back to the NAFEX library. It was not the
actual book, but a photocopy of the original. I can certainly understand
that they wouldn't risk sending out the original. Because it was a copy, I
didn't have a page with a publisher. All I have is that it was published in
1886. The full title was "Apple and Pear as Vintage Fruit" by Hogg & Bull.
I believe that a lot of the information from the Real Cider and Perry Page
came from this. I suspect copies would be hard to come by.
Dave
------------------------------
Subject: Cider Day
From: Terry Maloney <westcounty@ibm.net>
Date: Mon, 05 Oct 1998 12:19:47 -0400
"Cider: Sweet and Hard", the fourth annual celebration of cider and
orchards in Franklin County, has a interesting educational program this
year. It is free, and will be held in the Brick Meeting House in
Colrain, Ma on Saturday November 7th. There will be pressing
demonstrations in the morning, and various orchards will have various
blends, including a Perry, of interest to cidermakers.
1:30-2:30 "Home Cider Making" A demonstration by Paul
Correnty and Charles Olchowski. Paul is the author of The Art of
Cidermaking and National Coordinator of the AHA Cider Section. Charley
is an ardent fermenter and AHA National Judge for Cider.
2:30-3:00 "Traditional Cidermaking" A panel of
cidermakers, to be announced, weather & health permitting, of whom any
two would have at least a century of cidermaking experience between
them.
3:00-3:30 "Cider Apples: A Bittersweet Story" A talk
and slides of the major cider regions in Spain, France and England by
Ian Merwin, Associate Professor of Pomology, Dept. of Fruit and
Vegetable Sciences, Cornell University.
3:30-4:00 "Everything I know about Cider Apples" A talk
by Steve Woods, grower and cidermaker from Poverty Lane Orchards &
Winery in Lebanon, NH. Steve has been growing cider varieties since
1984, and at last count had 4000 cider trees.
4:00- Discussion and cider tasting
------------------------------
End of Cider Digest #766
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