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Cider Digest #0790
Subject: Cider Digest #790, 31 January 1999
From: cider-request@talisman.com
Cider Digest #790 31 January 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Fresh juice sources (RACEGT6@aol.com)
High pressure day! (Andrew Lea)
Cider Perry ("Thompson, Geof")
re: Applegrinding with Garbage Disposal (Dick Dunn)
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Subject: Fresh juice sources
From: RACEGT6@aol.com
Date: Wed, 27 Jan 1999 23:50:18 EST
My supplier of fresh pressed apple juice has informed me that she will be
adding preservatives next year. Being spoiled by this supply for many years,
I've never explored
any alternatives. Does anybody know of a supplier of fresh pressed juice in
the greater Chicago/Northwest Indiana/Southwest Michigan area? Thinking
ahead...TIA, Charlie
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Subject: High pressure day!
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Thu, 28 Jan 1999 15:28:38 -0500
Greg Troxel asked (Digest 788) why rack and bottle on a high pressure day.
In Northern Europe, high pressure days in winter / spring are usually cold
and clear rather than damp and rainy. So
(i) the feel good factor for the cidermaker is better!
(ii) the temperature is lower therefore keeping more natural CO2 in
solution thus more sparkle eventually in bottle
(iii) the high pressure also keeps the CO2 in solution and prevents
sedimented yeast from picking up gas bubble 'balloons' thereby rising up
into the body of the cider and making it cloudy
That's the reason for this homespun wisdom!
Andrew Lea, nr Oxford, UK
http://ourworld.compuserve.com/homepages/andrew_lea
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Subject: Cider Perry
From: "Thompson, Geof" <ThompsonG@DFO-MPO.GC.CA>
Date: Fri, 29 Jan 1999 09:34:41 -0500
Hi
After a very successful first attempt at making cider. I realize that I have
a Bartlett pear tree in my back yard. I have for a number of years take a
significant crop of table quality pear from this tree, . I have done this by
spaying only twice in the spring and then culling the tree so that I produce
only quality rather than quantity. It now February and the time that I
should be pruning the tree (a must for pear).
What I am coming to the list for is advice on how to grow pears for perry
1.) what sprays not to use
2.) How long leave the pears on the tree
3.) How to extract the juice
and how to make perry.
1.) A good recipe
2.) Does and don'ts
4.) Amount of juice to expect from a bushel of Pears
And any other useful information. The list will be willing to share.
------------------------------
Subject: re: Applegrinding with Garbage Disposal
From: rcd@raven.talisman.com (Dick Dunn)
Date: 31 Jan 99 17:54:24 MST (Sun)
Donald Yellman <dyellman@primenet.com> described his very clever disposal-
grinder setup. I'm certainly game to try it myself since I've not been
happy with the texture I've been getting from the grinder on my press (too
coarse) nor the yield (almost always under 50% in terms of juice-weight:
original-apple-weight). I've got some questions, which I'll post in hopes
the answers (from Donald or anyone else who's tried this) will be of
general interest.
* The SS interior is an obvious Good Thing for sanitation, but do you
find that there are little corners, holes, crevices that are hard to
clean of apple pulp and bits? Are we talking here about a device that
can be kept clean enough to produce food-quality output? I don't ask
this in the sense of formal regulations so much as I want to know if
you can get it clean enough to produce fresh juice for short-term con-
sumption or freezing (as opposed to relying on the fermentation step
for dealing with pathogens).
* What is your processing rate? You mention having to stop periodically
to cool the motor, but you were also talking in terms of a dozen
bushels (say five hundred pounds) or so. For a lot of us, this isn't
going to be an issue since we just don't press that much at a time.
For me, even if I did that much in one day, it would still be cyclic
since I'd grind-and-press, repeat. I wouldn't grind everything at
once. So, how fast can you grind a bushel of apples?
* Do you notice any heating of the pomace after you've been running for
a while?
* Is there any problem with clogging? One of the characteristics of the
design of a disposal is that it's meant to run with a lot of water
flow, which you won't have. Have you tried pears? That might be my
reference point for possible clogging.
* Most disposals come with a flexible shield for the top, intended in
normal use to keep debris from being ejected back out of the disposal.
(These shields also narrow the effective opening.) Do you use the
shield, and if not, do you have any trouble with blow-back?
* How is it with seeds? Does it tend to break/cut a lot of seeds?
> The apple (or pear, or anything) slurry is expelled by centrifugal
> force, and is absolutely perfect for pressing, but use of a large,
> fine-mesh nylon bag to line the bucket is essential. When you lift the
> bag out of the bucket to your press, you will find a substantial amount
> of clear cider already in the bucket...
Any thought about mounting the disposal so that it will feed directly into
the press basket of a small press? That would require a downward
discharge, of course.
One other little note:
> The internal parts of even the cheaper garbage disposals are all
> stainless steel...
Looking around at lumber/home-improvement store stuff (a lot of which is
low-end), I saw several with galvanized interiors. Don't think I'd want
that...zinc and apple juice sounds like a bad idea. Caveat emptor--be sure
it's stainless before you buy.
- ---
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
...Don't lend your hand to raise no flag atop no ship of fools.
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End of Cider Digest #790
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