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Cider Digest #0856
Subject: Cider Digest #856, 6 April 2000
From: cider-request@talisman.com
Cider Digest #856 6 April 2000
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
fermentation temps (Stuart Ing)
Cider Tasting (Chad Petersen)
Re: Degorgement (Eckard Witte)
Perry Pears (Rcapshew@aol.com)
Re: Perry Pears Trees available. (Lee Elliott)
Pictures of an old cider press (the fluffy bunny)
Amendment to my previous request (the fluffy bunny)
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Subject: fermentation temps
From: Stuart Ing <stuarti@lava.net>
Date: Tue, 28 Mar 2000 09:28:42 -1000
I have a batch of cider bubbling away in the fermenter. Nine cans of
frozen apple juice and one can grape juice concentrate (makes for an
interesting color). Sulfated and chilled and then about 700 ml of a
wyeast cider yeast starter. Took about 10 hr to start bubbling away.
Now for the question, what temp should I be fermenting at? I can
probably achieve a range of temps from 80deg to 50deg. Where should it
be. Right now its at 65deg, my beer fermentation temp.
- --
Stu
stuarti@lava.net
penfold314@hotmail.com
ICQ# 37779652
- ------------------------------------------------------------
It's not hard to meet expenses, they're everywhere.
- ------------------------------------------------------------
------------------------------
Subject: Cider Tasting
From: Chad Petersen <Chad.Petersen@wwu.edu>
Date: Tue, 28 Mar 2000 11:58:38 -0800
Oh my! I didn't see you mention Spire Mountain Cider. Lovely stuff. Brewed
in Washington. They too make apple and pear. Both are delightful.
------------------------------
Subject: Re: Degorgement
From: Eckard Witte <eichen@advm2.gm.fh-koeln.de>
Date: Wed, 29 Mar 2000 01:34:22 +0200 (CEST)
Tim Bray wrote:
>
> Has anyone on the list actually done this?
Yes, a couple of times.
> It sounds incredibly messy.
Hmmm...
> How cold does the ice-brine have to get,
I've never measured the temparature. I use a mixture of ca. 500 g salt
(normal kitchen salt) and ca. 2 L water. I put it into the deep freezer
(or, if it's cold enough, outside over night), until it's one ice-block,
break it into peaces and put the bottles in. During degorging this mixture
becomes warmer - you will see it when it's too warm: Your cider won't
freeze any longer, and you have to freeze the mixture again.
> how hard does the cider freeze in the neck of the bottle,
Sorry for my bad english, but if this means "How much of the cider should
freeze?" the answer is: a little bit more than the yeast - if it's _only_
the yeast you are in danger to get a mess, if it's to much - well, that
doesn't really matter, but you could better drink it.
> does it come shooting out under the pressure of all that carbonation
> or do you have to dig it out, etc.
It comes out shooting.
> How often do bottles break while doing this?
Here: never! But I use only thick and heavy bottles for this, original
"Champagne bottles". And I always wear leather handcloves and thick
clothes when doing this, and I move the bottles very carefully - I don't
care about a broken bottle and some lost cider, but I care about my
health.
> I assume you need to top up with fresh cider, or some fermented
> product from a sacrificial bottle, after the degorgement.
That's what I've read. In fact they use liqueur as far as I've understood.
My experience: You won't have a chance to top up. First time I've ever
tried this I had to clean the whole kitchen: I opened the bottle, and
nearly _all_ of the cider came shooting out. But perhaps this is because
my cider has even more carbonation: I take only ready, cleared cider, add
some sugar and a special "champagne yeast" for a second fermentation.
This is how I do it now:
1. In the cellar or outside, not in the kitchen!
2. Old clothes
3. I open the bottle, don't care about the old cork, having the new cork
ready at my hand. I wait, till the ice is outside, and try to close the
bottle _immediately_ when the first liquid shoots out. After that, my
bottles are never filled up to top (some are only filled 2/3), but I never
had any problems with that fact. I let them rest for a couple of months
(the longer the better, it seems), and it's a very fine and clear
sparkling cider.
You surely know, that you have to keep the bottles bottom up for a couple
of weeks or even months before degorging, so that all of the yeast
moves to the top. To force this you have to shake the bottles often.
And if this doesn't work right at the first time, don't be afraid: I've
read that in the Champagne these are two real professions: for shaking the
bottles you have to learn 3 years, for degorging you have to learn 5
(five!) years.
Good luck,
Eckard
- --
Eckard Witte privat: eichen@advm2.gm.fh-koeln.de
dienstl.: hose@netcologne.de
Homepage: http://members.xoom.com/eckard_witte
------------------------------
Subject: Perry Pears
From: Rcapshew@aol.com
Date: Tue, 28 Mar 2000 21:39:42 EST
'Perry Pears' by L.C. Luckwell & A. Pollard has been
reprinted. It is available for 25 pounds Sterling postpaid
from the following address:
Long Ashton Research Station
University of Bristol
Long Ashton, Bristol
BS41 9AF
------------------------------
Subject: Re: Perry Pears Trees available.
From: applehilorchard@webtv.net (Lee Elliott)
Date: Wed, 29 Mar 2000 07:34:52 -0600 (CST)
All are large 2 year trees, healthy, inspected by Il. Dept. of Ag. 1
Barland , 4 Barnet, 2 Brandy, 1 Butt, 7 Gin, 3 Hendre Huffcap, 7
Normannischen Ciderbirne, 8 Red, 5 Thorn, 2 Yellow Huffcap,
Gelbmostler, 2 Winnels Longdon. All are priced @ $18 plus shipping.
Also several Cider Apple Trees left, 2 Yarlington Mill, 1 Kingston
Black, 2 Breakwell Seedling, 6 Golden Russet. Ciderhil Nursery and
Apple Hill Orchard are one and the same. You can reach me, Lee Elliott
at 217-882-2047 Evening or early in the morning.
------------------------------
Subject: Pictures of an old cider press
From: the fluffy bunny <the.fluffy.bunny@juno.com>
Date: Thu, 30 Mar 2000 23:50:52 -0500
Hello all:
I am looking for an image of an old cider press that dates to 1800 or
before.
Thanking you in advance for any consideration you give this matter...
Kevin(the fluffy bunny)Mathews
------------------------------
Subject: Amendment to my previous request
From: the fluffy bunny <the.fluffy.bunny@juno.com>
Date: Sun, 2 Apr 2000 13:00:57 -0400
Gang:
Previously I posted requesting:
"I am looking for an image of an old cider press that dates to 1800 or
before. "
I would like to amend that request with:
I am seeking images showing a portable,
one-man operated press from before 1800.
Thank you,
Very truly yours, Kevin(the fluffy bunny)Mathews
------------------------------
End of Cider Digest #856
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