Cider Digest #0827

eZine lover (@eZine)

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Cider Digest

 · 7 months ago

Subject: Cider Digest #827, 16 September 1999 
From: cider-request@talisman.com 

 
Cider Digest #827                                         16 September 1999 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Home "canned" cider (Lealon Watts) 
  Pear Cider ("Brian Valentine (Cotelligent) (Exchange)") 

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Subject: Home "canned" cider 
From: Lealon Watts <lwatts@worldnet.att.net> 
Date: Sat, 11 Sep 1999 15:16:26 -0700 

With our local appling season upon us, I was wondering about the methods 
of pasteurization. 

With milk I had been told that there are 2 methods:  The first, to 
bring  the milk up to a high temperature for a very short period of time 
and then cool rapidly, and the second, to hold the milk at a lower 
temperature for a longer period of time.  With my tasting, the low 
temperature pasteurization tastes better. 

I wish to "ciderize" my fresh juice by partially fermenting it in the 
refrigerator to a flavor I like (not worried about alcoholic content). I 
will check to make sure the pH is in proper range for water bath canning 
and then put it in sterilized glass quart jars, cap with sterile lids 
and rings and then process in a low temperature (low as above under 
"second method") hot water bath to preserve it without refrigeration. 

I am familiar with home canning procedures, both pressurized and 
boiling/simmering water bath.   

1.  Am I correct in assuming that the low temperature pasteurizing will 
preserve a better flavor? 

2.  What is the best temperature and time combination to do this canning 
in a "low temperature" hot water bath? 

3.  Do I bring cold cider gently up to pasteurization temp and hold it 
there or do I heat the juice in a pot first, jar it and then place in 
already heated water? 

4.  Can I use non-screw type beer bottles, cleaned, sterilized and 
sealed with new pop-bottle/beer style caps to do this water-bath 
preservation? 

5.  Is there anything else I need to think about to do this? 

Thanks for the help. . . 

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Subject: Pear Cider 
From: "Brian Valentine (Cotelligent) (Exchange)" <a-bvalen@Exchange.Microsoft.co 
Date: Thu, 16 Sep 1999 09:53:38 -0700 

Hi, 
I just bought a house that has a pear tree. I have no home brewing, 
wine-making or cider-making experience, but I'd like to try making some pear 
cider. So basically I need to know everything--equipment, techniques, 
ingredients, recipes--for turning pears on my tree into a glass of cider in 
my hand.  
  
Is there a definitive book on the subject? Two books that I've found online 
that look promising are "The Art of Cider Making" by Paul Correnty, and 
"Cider: Making, Using & Enjoying Sweet & Hard Cider" by Proulx and Nichols. 
However, both of those appear to focus on apple cider. Is that a problem if 
I want to learn about pear cider, or do the same principles apply? 
  
The main questions I have at this point are:  
How do I identify what type of pear tree I have (European or Asian)? 
Does the type of pear matter for making cider? 
When do I harvest? 
How do I juice all those pears? 
  
  
Thanks for any help, 
Brian 

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End of Cider Digest #827 
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