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Cider Digest #0801
Subject: Cider Digest #801, 7 April 1999
From: cider-request@talisman.com
Cider Digest #801 7 April 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #800, 30 March 1999 (LOneill953@aol.com)
Seattle Cider Seminar (John Ross)
aging ("Jake Hester")
Seattle Cider Workshop (John Ross)
Wait a sec... ("Jake Hester")
No Carbonation! (DAVIDDODGE@aol.com)
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----------------------------------------------------------------------
Subject: Re: Cider Digest #800, 30 March 1999
From: LOneill953@aol.com
Date: Wed, 31 Mar 1999 07:27:22 EST
In response to Chuck's "French cider hunt". Chuck I was just in France last
month and had no problem locating cider. I can't give you brand names because
it was that common I found. The first bottle I sampled was at a ESSO gas
station and from there I found it almost every place I went. Good luck and
enjoy!
Lance O'Neill
Beer, mead, Cyser, cider maker
------------------------------
Subject: Seattle Cider Seminar
From: John Ross <johnross@halcyon.com>
Date: Wed, 31 Mar 1999 11:56:10 -0800
I've just received a request from Gary Moulton at Washington State
University: please don't send him inquiries about the cider event scheduled
for next month in Seattle . When the schedule and other information become
available, we'll post it on Cider Digest.
Thanks very much.
John Ross
------------------------------
Subject: aging
From: "Jake Hester" <jake_hester@hotmail.com>
Date: Thu, 01 Apr 1999 07:36:21 PST
How much (if at all) does cider benefit from aging? Is there an optimum
time, if so? While I'm asking, has anyone had any experience in aging
cider in oak barrels or with oak chips? Thanks in advance!
------------------------------
Subject: Seattle Cider Workshop
From: John Ross <johnross@halcyon.com>
Date: Thu, 01 Apr 1999 15:09:38 -0800
Here's the detailed information:
CIDER WORKSHOP & TASTING
9:00 - 4:00 PM, April 20, 1999
LOCATION:
Silver Lake Winery, 17721 132nd Ave NE, Woodinville, WA 98072
SPONSORED BY:
Western Washington Tree Fruit Research Foundation
Apple Corps
Washington State University
_______
PROGRAM
SESSIONS: Each Session will be introduced by the discussion leader(s), who
will open the session with a brief defining statement and act and
moderators of the discussion.
9:00 - 9:45 AM Registration and Tasting of selected non-commercial
ciders
9:45 - 10:00 Welcome and Opening Remarks
Bob Norton (AppleCorps) and
Gary Moulton WSU-Mount Vernon
10:00 - 11:30 AM SESSION 1 - Overview and feasibility of commercial
cider production. Leaders: Ron Irvine, Susan Gates,
Kerry Norton, Brad Hoffman
11:30 - 12:00 N SESSION 2 - Noncommercial cider production, sourcing
product, cider making techniques.
Leaders: John Ross, Jerry Hilson, Jeanne Morrison
Noon - 1:30 PM Tasting of Commercial Ciders: Ron Irvine
LUNCH
1:30 - 2:30 PM SESSION 3 - Experiences in growing cider apples
Leaders: Bruce Dunlop, Steve Jackson
2:30 - 3:30 PM SESSION 4 - Potential, research and organizational needs
Leaders: Gary Moulton, Bob Norton
__________
Registration/Reply Form
Detach and return before April 13, 1999 to WWTRF, 7920 88th St. Ct. SW,
Tacoma, Wash. 98498
Please make reservation(s) for _______ at $25 per person to the Cider
Workshop and Tasting (Lunch and cost of commercial ciders for sampling are
included in the reservation fee)
Name____________________________________
Address___________________________________
City_______________________ State___________ Zip_________
Telephone____________________________
Are you bringing cider samples for tasting? Yes No
How Many? (Limit of 3)____
Please bring cider samples in a cooler if possible as there is no way to
chill samples on site.
Checks should be payable to Western Washington Tree Fruit Research Foundation.
------------------------------
Subject: Wait a sec...
From: "Jake Hester" <jake_hester@hotmail.com>
Date: Fri, 02 Apr 1999 06:00:42 PST
Okay, so I started my first batch of cider two days ago, and yesterday I
was watching it ferment when I thought: what keeps this from becoming
apple wine? I'd never thought about it, but the steps were really no
different from normal winemaking... so what should stop the alcohol
level at 5 or 6%? I checked the handful of cider making pages that I've
found, but I could find no distinction. Help a poor newbie, please?
Thanks, all-
Jake
------------------------------
Subject: No Carbonation!
From: DAVIDDODGE@aol.com
Date: Fri, 2 Apr 1999 10:52:44 EST
I have been reading with interest all of the Cider Digests since I subscribed
over a year ago. There is a wealth of information for amateurs like myself
who are just starting out. I guess it's my turn to ask for help. I just
finished my fourth batch of cider. Actually the first two were vinegar. The
third was very drinkable and I had high hopes for the fourth. It started
with a very active 5 gallon primary fermentation under a champagne yeast, and
continued in a secondary for approx. 3 months. At bottling, I added 3/4 cup
of corn sugar. Two weeks later I wanted to make sure everything worked so I
sampled a bottle. No carbonation! I would appreciate any troubleshooting
suggestions. Alcohol percentage is ~8% and I filtered with a wine filter as
before. I'm stumped.
------------------------------
End of Cider Digest #801
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