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Cider Digest #0914
Subject: Cider Digest #914, 9 August 2001
From: cider-request@talisman.com
Cider Digest #914 9 August 2001
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
apple pages (peter g)
Re: Cider Digest #913, 1 August 2001 (Joe and Ellen Hecksel)
Verjus (Andrew Lea)
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Subject: apple pages
From: peter g <peter.g@telus.net>
Date: Wed, 01 Aug 2001 21:08:26 -0700
Hi folks,
while searching for apple variety sources here in BC, i came across
several pages that might have useful info.
no endorsements here, so you're on your own.
The Apple Journal at , http://www.applejournal.com/index.htm
lotsa info here ... recipes, variety notes, etc.
their page, http://www.applejournal.com/trail.htm
features info about orchards & growers, from Arizona to Wisconsin,
and from the UK to Australia & New Zealand, not to mention France ,
Japan , and others.
BC orchards listed
http://www.applejournal.com/bc01.htm
regards
peter g
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Subject: Re: Cider Digest #913, 1 August 2001
From: Joe and Ellen Hecksel <jhecksel@voyager.net>
Date: Thu, 02 Aug 2001 21:11:37 -0400
>
> Joe Hecksel asked:
> > My problem is that my fermentation is not launching very well. The
> > ingredients list "Potassium sorbate to preserve freshness." Is that
> > inhibiting my fermentation?
........
> I think this is a non-starter. Sadly, you must go back to the beginning
> and find a juice that's maybe pasteurised but does not have sorbate or
> benzoate as preservatives.
>
Thank-you for the replies, both on and off-list. A couple of the
off-list replies said that sorbate inhibited bud formation on the
yeast. That is, it did not euthanize them, it just provided birth
control.
I firmly believe that all progress is due to people who refuse to be
reasonable. So I made a 100% malt starter wort and left my yeast on it
for twenty four hours. Then dumped to cider. The cider started
bubbling. Yeah!!! Three days later the soluble solids have dropped by
a whopping 1.5% Cider is picking up a snotty mouth feel
(polysaccharides?) and a strange mid-tongue taste. I will let it run
for another week, in the name of science, and then probably end up
dumping it.
- --
-Joe Hecksel
Eaton Rapids, Michigan
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Subject: Verjus
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sat, 04 Aug 2001 09:55:25 +0100
Dick Dunn wrote:
> Indeed, verjus would have different acids--ummm...
> tartaric and malic, I suppose--and has a more fruity character. I remember
> seeing a recipe calling for verjus but suggesting that vinegar could be
> used at some loss of quality in the final result.
Of course Dick is absolutely right. The acids in true grape verjus
would be tartaric and malic (generally more malic than tartaric if the
grape is really sour), and the acid in true apple verjus would be mostly
malic. Those 'fixed acids' have a very different taste to the
'volatile' acid (acetic) of vinegar, and anyone who had experience of
both the true verjus and the fermented-vinegar verjus would easily be
able to distinguish them. Also, those fixed acids would stay around
during cooking and would not be lost. But in vinegars (certainly in
most cider vinegars I've ever analysed), the fixed acids have been
mostly metabolised away and surprisingly only acetic is left. The
practical consequence of which is that when you cook with vinegar, most
of the acid is lost if you heat for any length of time in an open pot.
Andrew Lea
- --------------------------------------
Visit the Wittenham Hill Cider Page at
http://www.cider.org.uk OR
http://ourworld.compuserve.com/homepages/andrew_lea
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End of Cider Digest #914
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