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Cider Digest #0730
Subject: Cider Digest #730, 9 March 1998
From: cider-request@talisman.com
Cider Digest #730 9 March 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #729, 4 March 1998 (Rod McDonald)
Reverse Osmosis (Terence Bradshaw)
Re: e-coli and all that (Dave Kain)
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Subject: Re: Cider Digest #729, 4 March 1998
From: Rod.McDonald@dist.gov.au (Rod McDonald)
Date: Thu, 5 Mar 1998 09:46:11 +1000
Andrew Lea wrote: Typical 'tannin' levels in cider apples range from 0.05% up
to 0.5% (at the topmost level the apples are uneatably astringent or bitter)...
On the weekend I bought a type of apple called 'Fireman' from our local organic
orchard, and when I tasted it those around me were alarmed that I described it
as bitter. I got the impression that they didn't associate the word bitter with
part of the flavour profile of apples - tart, yes, astringent, yes, but bitter?
This included the person selling at the orchard. I imagine that even orchardists
don't necessarily know or understand what is inside an apple.
Has anyone heard of this variety, and can they confirm my taste experience, and
whether they might be suitabole for cider (which I suspect, perhaps in blend
with other varieties)?
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Subject: Reverse Osmosis
From: Terence Bradshaw <tbradsha@zoo.uvm.edu>
Date: Sat, 07 Mar 1998 13:18:35 -0500
I'm curious about a possible alternative to sweating fruit before
milling, especially where large quantities are involved. Has anyone
tried using a reverse-osmosis machine on fresh cider to concentrate it?
In Vermont there are some maple sugarers who have such units which pass
sap across a membrane which does not allow the sugars and flavoring
compounds through. Then this sap can be boiled off with higher yields
and in less time. Since sugarmakers don't use this equipment in the
fall, I thought that we may have an opportunity to try it out.....
- --
Terence L Bradshaw
Pomona Tree Fruit Service Golden Apple Orchard
RD 1 Box 150 Whalley Road
Chelsea, VT 05038 Charlotte, VT 05445
tbradsha@zoo.uvm.edu http://www.uvm.edu/~tbradsha/home.html
------------------------------
Subject: Re: e-coli and all that
From: dpk1@nysaes.cornell.edu (Dave Kain)
Date: Mon, 9 Mar 1998 08:34:13 -0500 (EST)
Re: Past questions about fermentation's effect on E. coli:
>Date: Sat, 07 Mar 1998 16:02:58 -0600
>From: "Mosbah M. Kushad" <kushad@uiuc.edu>
>Subject: Re: e-coli and all that
>To: apple-crop@orchard.uvm.edu
>Mime-Version: 1.0
>Precedence: Bulk
>Reply-To: apple-crop@orchard.uvm.edu
>
>I am aware of one article which shows fermentation kills E. coli. If you
>are interested in the article I will be happy to send you a copy..
>
>Mosbah Kushad
>Illinois
>
>Mosbah M. Kushad
>At 02:19 PM 3/7/98 -0500, you wrote:
>>One more question for the e-coli discussion: does fermentation provide
>>absolute protection against e-coli?
David P. Kain
Dept. of Entomology
New York State Agricultural Experiment Station
Geneva, NY 14456
email: dpk1@nysaes.cornell.edu
Phone 315-787-2341
------------------------------
End of Cider Digest #730
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