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Cider Digest #0851
Subject: Cider Digest #851, 3 March 2000
From: cider-request@talisman.com
Cider Digest #851 3 March 2000
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
pasteurization (Carolyn Wood)
Question for the List. (ThompsonG@DFO-MPO.GC.CA)
Cultivar Characteristics ("Roger Flanders")
Apple Verities ("Richard & Susan Anderson")
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Subject: pasteurization
From: Carolyn Wood <natvwine@cut.net>
Date: Wed, 23 Feb 2000 22:50:57 -0600
Greetings, I was wondering if someone would have some insight on
pasteurization of cider. I am interested in making a cider of low
alchoholic strength with some residual sugar and was wondering if the
use of heat instead of chemicals was practical?
BTW, the ACE apple cider sold here in Utah not only has natural
flavorings and citric acid added, but also contains ARTIFICIAL
FLAVORING1
A truly disgusting product that is not fit for dog shampoo (in my
opinion). Thanks to all......Bob
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Subject: Question for the List.
From: ThompsonG@DFO-MPO.GC.CA
Date: Thu, 24 Feb 2000 07:20:25 -0500
Hello
I've come to the list for some advises. I would like to sweeten some
of my cider just a touch. I think my cider is great but I like it so dry
that it is dusty. Basically I would like to take the "edge off". Or in other
words go from dry as dust to just dry.
So, the question is 2 part, what is a good sweetener for cider and at about
what amount should I add for the first time. I realize that is a matter of
taste but I just need a reasonable starting point.
Thank in advance
Geof Thompson, B.Sc.
Central and Arctic Region Phone (905) 336-4698
Development Division Fax (905) 336-8916
Canadian Hydrographic Service Email
Thompsong@dfo-mpo.gc.ca
867 Lakeshore Road
P.O. Box 5050
Burlington, ON Canada
L7R 4A6
------------------------------
Subject: Cultivar Characteristics
From: "Roger Flanders" <flanders@probe.net>
Date: Thu, 24 Feb 2000 10:49:10 -0600
Thank you, Mr. Lea, for your response to my question. I appreciate
the variables you cite. And I would be remiss, sir, if I did not
mention that your wonderful Wittenham Hill Cider Page website,
http://ourworld.compuserve.com/homepages/andrew_lea/frameset.htm
has been a major contributor to my interest in the subject.
You perfectly illustrated my predicament (or my ignorance, depending
upon your point of view) when you wrote: "The old Long Ashton
classification of cider cultivars by Barker (1903) was simply that
sweets and bittersweets had acids < 0.2%, while sharps and
bittersharps had acids > 0.2%. Likewise bittersweets and bittersharps
had (Lowenthal) tannin > 0.2%." That is interesting and useful
information. Now if I could just find a comprehensive list showing
which varieties average +/- two-tenths of a percent...
The book you mentioned, 'Processed Apple Products' (ASIN:0442221177)
edited by Donald L. Downing (AVI Publishers), is out of print,
according to my search of Amazon this morning. I will try to find a
copy.
- --Roger Flanders
------------------------------
Subject: Apple Verities
From: "Richard & Susan Anderson" <baylonanderson@rockisland.com>
Date: Sun, 27 Feb 2000 21:37:41 -0800
These are the 1999 stats on the apples we processed at Westcott Bay
Orchards. TA is expressed as tartaric. As you would expect, the Bittersweets
such as Yarlington Mill and Dabinett have a high pH but produce a juice
which is thick with tannin. The Cox's, Northern Spy provide acidity. Next
year we hope to have several rows of Porters Perfections, and a row each of
Yarlingtons and Chisel Jerseys to add to the blend.
Variety SG Brix pH TA
E. Spitzenberg 1.047 3.36
Jonagold/Jonathan 1.046 3.39
Cox's Orange Pippins 1.062 14.8 3.42 0.750
Northern Spy 1.058 3.42 0.600
Bramley Seedling 1.050 3.44 0.675
King's 1.046 3.52
Kingston Black 1.060 14.5 3.69 0.530
Yarlington Mill 1.044 11.5 3.98 0.275
Reines des Pommes 1.054 13.5 3.98 0.525
Michelin 1.047 11.5 4.01 0.338
Dabinett 1.054 13.5 4.35 0.173
Harry Master Jersey 1.056 14.0 4.36 0.375
Like Andrew Lea, it is my understanding that the Don Downing book is a good
source of this type of information for North American apples, It is however,
fairly expensive and not easy to find in the library system. If you can
initiate a state wide search you might find it. I was not able to. I sent
Mr. Downing a note, but he was unwilling to share anything more than the
book title.
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End of Cider Digest #851
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