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Cider Digest #0817
Subject: Cider Digest #817, 9 July 1999
From: cider-request@talisman.com
Cider Digest #817 9 July 1999
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #816, 5 July 1999 (William J. Rhyne)
Re: Cider Digest #816, 5 July 1999 (Peter Goddard)
Apple Cider and apple wine ("Iain Wyder")
apple cider vinegar ("Gord Hawkes")
NHC Cider Results (Paul Gatza)
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Subject: Re: Cider Digest #816, 5 July 1999
From: rhyne@wli.net (William J. Rhyne)
Date: Mon, 5 Jul 1999 10:17:45 -0700
Re: apple wine versus apple cider
My simple understanding of cider vs. wine is that cider is naturally
fermented apple juice and apple wine is fortified cider with a higher
alcohol level by adding alcohol or sugar to increase the alcohol level, up
to a maximum of 14% alcohol by volume.
According to the BATF 1995 Code of Federal Regulations Book 27,Section
4.21. Page 19, "Fruit wines which are derived wholly (except for sugar,
water, or added alchohol) from apples or pears may be designated "cider"
and "perry", respectively, and shall be so designated if lacking in vinous
taste, aroma, and characteristics.")
This is a USA perspective and I am sure that the Europeans will have a
different spin because of our different histories with alcohol.
Bill Rhyne
------------------------------
Subject: Re: Cider Digest #816, 5 July 1999
From: Peter Goddard <p.goddard@latrobe.edu.au>
Date: Tue, 06 Jul 1999 09:31:43 +1000
cider-request@talisman.com wrote:
> Subject: apple cider or apple wine
> From: YPLairge@aol.com
> Date: Wed, 23 Jun 1999 19:34:34 EDT
>
> Can anyone please tell me what the difference between apple cider and apple
> wine is? I had someone ask me and had to admit to a distinct lack of
> knowledge on that point.
>
> *
UK/Australian info:
Any cider with an alcohol content above about 8.5% is usually
considered to be "apple wine". Cider normally is expected to have
an alcohol content in the range 4 - 8.5%
Peter.
- --
Peter W. Goddard <P.Goddard@latrobe.edu.au>
Phone: +61 3 5444 7426; Fax: +61 3 5444 7998
School of Management, Technology & Environment
La Trobe University, Box 199, Bendigo, VIC 3552, Australia
------------------------------
Subject: Apple Cider and apple wine
From: "Iain Wyder" <wydercider@sprint.ca>
Date: Mon, 5 Jul 1999 17:26:58 -0700
This is a heck of a good question. I have wondered about it for the last
forty-five years. My guess - and it is a guess is that a true cider is
result of fermenting 100% unadulterated apple juice. On the other hand if
apple juice is chaptalized with the addition of pure dry sugar or with apple
juice concentrate then the resulting product with a higher than normal
residual alcohol will be apple wine.
Many years ago I formed my own opinion as to why this might be the case. I
served my apprenticeship with a cider maker who produced something called
VAW (vintage apple wine) This "cider" was approximately 15% alc/vol. The
VAW could be sold as "wine" or diluted with juice and water down to a more
respectable level of alcohol.
Many years ago in Quebec the farmers illegally produced and sold at the farm
gate a delightful high alcoholic "cider" using this same approach. In the
late fifties when that Province legalized cider making the commercial
producers of the day continued the tradition of producing a high alcohol
(circa 10.5% alc/vol.) product. However they called it "cidre" and not
"vin"
Have I confused you?
Iain Wyder, wydercider@sprint.ca
------------------------------
Subject: apple cider vinegar
From: "Gord Hawkes" <logcabinorchard@cyberus.ca>
Date: Mon, 5 Jul 1999 22:18:16 -0400
We have attempted to make apple cider vinegar but are having problems with
the finished product. We ferment the cider without yeast in a carboy (5
gallon) then once cleared we rack the hard cider to two 5 gallon carboys
and introduce about a cup of apple cider vinegar. Our product is dark in
colour but contains residue not gelatinous like "mother" but floating
residue (where this comes from I don't know). It also does not taste quite
like vinegar. Any suggestions!
Gord Hawkes
Log Cabin Orchard
Osgoode, Ontario
Canada
K0A 2W0
------------------------------
Subject: NHC Cider Results
From: Paul Gatza <paulg@aob.org>
Date: Tue, 06 Jul 1999 10:01:08 -0600
Thanks to all who entered. Congrats to the following cidermakers for
their winning entries in the Cider category of the 1999 National
Homebrew Competition:
CIDER
Gold Medal & AHA 1999 Cider Maker of the Year
Thomas J. O'Connor, III, M.D.
Rockport, ME
Sweet Still Cider
a member of the Maine Ale & Lager Tasters (MALT)
Silver Medal
Thomas J. O'Connor, III, M.D.
Rockport, ME
Specialty Spice Cider
a member of the Maine Ale & Lager Tasters (MALT)
Bronze Medal
Wayne Beckerman
Clintondale, New York
a member of the Hudson Valley Homebrewers
Sparkling Cider
- --
Paul Gatza
Director
American Homebrewers Association (303) 447-0816 x 122
736 Pearl Street (303) 447-2825 -- FAX
PO Box 1679 paulg@aob.org -- E-MAIL
Boulder, CO 80306-1679 info@aob.org -- AOB INFO
U.S.A. http://www.beertown.org -- WEB
------------------------------
End of Cider Digest #817
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