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Cider Digest #0924
Subject: Cider Digest #924, 15 October 2001
From: cider-request@talisman.com
Cider Digest #924 15 October 2001
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #923, 11 October 2001 ("Dave Burley")
Request (Roy Bailey - Lambourn Valley Cider)
Re:Dupont 2000: Caution (Terence L Bradshaw)
Making a press (Andrew Lea)
And then there is the milling! ("Artisansrus")
Re: Press Plans ("Artisansrus")
Perry Growers Database as well ("Artisansrus")
Apple juice (David Bourgeois)
Re: Press Plans (Eric Murray)
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Subject: Re: Cider Digest #923, 11 October 2001
From: "Dave Burley" <Dave_Burley@charter.net>
Date: Fri, 12 Oct 2001 10:06:38 -0400
Andrew,
Lallemand yeast producer suggests rehydration of dry yeast for 10 -15
minutes in 100-110F water NO SUGAR and immediately add this to your must.
This prevents cell rupture due to osmosis from the sugar solution and gets
you the highest number of viable cells.
Dave Burley
> Subject: Using dried yeast
> From: Andrew Lea <andrew_lea@compuserve.com>
> Date: Sat, 06 Oct 2001 11:11:16 +0100
>
>
> A further thought prompted by Carmen's problem. I don't use added yeast
> much these days, but when I did I always followed what I was taught as
> 'best practice' at Long Ashton . That is, hydrate the yeast in a 10%
> sugar solution and then allow the suspension to stand in the warm for a
> further 12 - 24 hours before adding to the must. That way the cells
> have a chance to revive and multiply before being exposed to the hostile
> environment of a high sulphite low pH apple juice. This gives a better
> chance of getting the ferment off to a good start. But many people seem
> to just hydrate the yeast for 10 minutes and then add it in.
>
> Any opinions out there from heavy yeast users on whether it makes a
> difference?
>
> Andrew Lea
>
------------------------------
Subject: Request
From: Roy Bailey - Lambourn Valley Cider <info@lambournvalleycider.co.uk>
Date: Fri, 12 Oct 2001 10:00:19 +0100
I have a friend in the Swindon, Wiltshire, area who is looking to buy a small
cider press complete - scratter, press, cloths, etc. He can collect.
As he is not online I have promised to pass on any information.
Needless to say, this request is aimed only at the Southern UK!
- --
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<info@lambournvalleycider.co.uk>
------------------------------
Subject: Re:Dupont 2000: Caution
From: Terence L Bradshaw <madshaw@innevi.com>
Date: Fri, 12 Oct 2001 19:10:36 -0400
>We've had 2 bottles so far, and both have been what I would kindly call
>"self-opening". They have a Champagne-style cork and wire. In both cases,
>the cork lifted as soon as I got the wire loose. Both were effusively
>effervescent (a kind way of saying overly gassy).
>
>Anyone else come across this?
Yup. A friend gave me a bottle for my wedding...damn thing nearly blew my
nose off....Beware!!
Terence Bradshaw
93 Stowe St
Waterbury, VT 05676
(802)244-0953
madshaw@innevi.com
The views represented by me are mine and mine only................
------------------------------
Subject: Making a press
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sat, 13 Oct 2001 18:27:20 +0100
Mark Ellis asked
> DO any of you crafty types have access to a great plan for making your own
> press?
If you check out my website you will find details of making a press from
a design which probably originated at Geneva NY, but at various times
has been republished by Ag Canada, by the Long Ashton Research Station
in the UK and in the Proulx and Nichols cidermaking book.
I made one about 10 years ago at about 1.5 times the published scale.
I've used it for many seasons with an 8 ton bottle jack and it works
just fine.
Simple, effective and highly recommended!
Andrew Lea
- ----------------------------------
Visit the Wittenham Hill Cider Page at
http://www.cider.org.uk OR
http://ourworld.compuserve.com/homepages/andrew_lea
------------------------------
Subject: And then there is the milling!
From: "Artisansrus" <artisans@artisansrus.com>
Date: Sun, 14 Oct 2001 07:59:26 +1000
Ok I apologise being so full of questions! Cannot cure myself of the need to
know everthing!
*
Now I am chsing up milling info as well.
I have seen the mill on the canadian ag site with the large hopper etc and
thought I could make that no worries but I do not think it would be any good for
other fruit, particularly grapes as it would be too fast etc. Am I right?
Having said that does anyone of you guys who make cider and fruit wines use a
mill which is suitable for both or do I need to resign myself to having multiple
crushers/mills?
Thanks again for all you help!
Mark Ellis
Seaford, Vic, Australia
- -----------------------------------------------------------------
Have you added you name to the cider apple growers database yet?
http://artisansrus.com/cider/growersdb.htm
- -----------------------------------------------------------------
------------------------------
Subject: Re: Press Plans
From: "Artisansrus" <artisans@artisansrus.com>
Date: Sun, 14 Oct 2001 07:52:07 +1000
G'day all again,
Further to my query for press plans which I received heaps of links (thanks!), I
wanted some idea of why a multi layer cheese type set-up would be
different/better than one of the basket types.
I also need to consider that I will be using it for all kinds of fruit pulp, eg.
pear,grape,stonefruit as well as apple.
Interestingly (well, to me anyway) I noticed that nearly all of the designated
"grape" press plans used a hand screw type of deal, whereas most of the "apple"
only types advocated for the most part using hydraulic jacks. Any comments on
relative efficieny of either.
Thanks so much for all your help.
Mark Ellis
Seaford, Vic, Australia
- -----------------------------------------------------------------
Have you added you name to the cider apple growers database yet?
http://artisansrus.com/cider/growersdb.htm
- -----------------------------------------------------------------
------------------------------
Subject: Perry Growers Database as well
From: "Artisansrus" <artisans@artisansrus.com>
Date: Sun, 14 Oct 2001 22:15:11 +1000
G'day all,
I also received a query for a perry pear growers database to be set up as well
as the cider apple growers, so I have set aside a page for that as well. Links
are below.
Cheers
Mark Ellis
- -----------------------------------------------------------------
Have you added you name to the Cider Apple Growers database yet?
http://artisansrus.com/cider/growersdb.htm
- -----------------------------------------------------------------
- -----------------------------------------------------------------
Have you added you name to the Perry Pear Growers database yet?
http://artisansrus.com/perry/growersdb.htm
- -----------------------------------------------------------------
------------------------------
Subject: Apple juice
From: David Bourgeois <david@su3.muelec.fpms.ac.be>
Date: Mon, 15 Oct 2001 09:13:33 +0200
Hello,
I'm new on the mailing liste. I live in Belgium and will try my first batch
of cider the following weeks at the north of France. I'll made it the
traditional way used in France (No addition at all, cuvage, defecation,...).
It's just to experience with the complete process. I don't think I'll get
very good cider. I just have some varieties of "pommes a couteau" what you
call dessert apples I think. I'll tell you about the results...
I'd also like to experiment about getting some very low alcoholic sparkling
cider and no alcoholic sparkling apple juice. Has anyone knowledges about
this?
For the first, I'm wandering if bootling fresh cider (apple juice) and then
wait for the correct CO2 pressure before pasteurization is OK? I guess some
problems of clearance, maybe a champagne method will partly solve the
problem. For the apple juice, I don't see other way than artificial CO2
addition. And the pasteurization has to be done at the end, after CO2
addition. Any opinions out there?
Thanks
David Bourgeois
Mons, Belgium
------------------------------
Subject: Re: Press Plans
From: Eric Murray <ericm@lne.com>
Date: Mon, 15 Oct 2001 12:21:22 -0700
>
> Subject: Press Plans
> From: "Artisansrus" <artisans@artisansrus.com>
> Date: Fri, 12 Oct 2001 07:05:07 +1000
>
> G'day All,
>
> DO any of you crafty types have access to a great plan for making your own
> press? To buy a press in Australia costs a fortune! Also is there any types of
> press that you thunk should be avoided? Any links or submission to list or
> private would be greatley appreciated.
>
> Many Thanks
>
> Mark Ellis
> Seaford, Vic, Australia
>
Hi Mark.
I built a press in time for last year's "crush".
It consists of an inexpensive hydraulic shop press, some
thick plastic press plates, and a catch basin.
The press itself cost about $120 from Harbor Freight.
It's got a hydraulic car jack mounted in a frame made
from bolted-together cold-rolled steel:
http://www.harborfreight.com/cpi/ctaf/Displayitem.taf?itemnumber=33497
The press plates themselves were made from 1/2" thick high-density
something-or-other plastic.... the same stuff
that they make cutting boards from. I used a router to
rout some chanels to direct the juice flow.
The collection basin is the top of a rectangular plastic
storage box. It fits between the press's uprights and
has a 3/4" high lip around the edge. I drilled a hole in
one end. I assembled a base for it from a couple hunks of
plywood laying about the shop, which I bolt to the press.
When I get handy with stainless steel, I'll make a good catch
basin out of sheet.
Total cost was probably close to $250, mostly because the
plastic for the press plates wasn't cheap. Good quality plywood
painted with food-grade paint would be ok, and cheaper.
On the other hand, I needed a shop press anyhow...
A slightly wider one with a 20 ton ram would allow you to press
more pommace in one run. We find that we can get about 2.5 US gallons
of juice per press load.
These cheap chinese presses are painted with some awful
paint, so clean it off well before starting to prevent paint
chips from falling into the juice. I use a funnel with a
piece of cheesecloth as a filter just in case.
Eric
------------------------------
End of Cider Digest #924
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