Copy Link
Add to Bookmark
Report
Cider Digest #0948
From: cider-request@talisman.com
Errors-To: cider-errors@talisman.com
Reply-To: cider@talisman.com
To: cider-list@talisman.com
Subject: Cider Digest #948, 10 February 2002
Cider Digest #948 10 February 2002
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
pasteurized juice (mike tomlinson)
New Lists ("Mark Ellis")
cider in Northamptons ("P Sugarman")
(Steury & Noel)
Pasteurized juice (Adam Funk)
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
When subscribing, please include your name and a good address in the
message body unless you're sure your mailer generates them.
Archives of the Digest are available at www.talisman.com/cider
----------------------------------------------------------------------
Subject: pasteurized juice
From: mike tomlinson <tugger@netreach.net>
Date: Fri, 08 Feb 2002 11:47:53 -0800
I have reread my note to you all re making cider from the pasteurized
Calif juice and find that I should have added to my original note
several additional facts.
The problem batch was my second batch made from pasteurized juice here
in Calif. (I'm working on a small scale as we are only here temporarily
and I'm using one 6 gal glass carboy.) The first batch came out alright
and tested out at 5-7% alcohol and was consumed.
The second batch was fermented for 6-8 weeks and there was visible
fermentation going for almost that entire period of time which
ultimately slowed down to the point where I assumed that it was done and
I should bottle it.
My ultimate taster-my wife- told me that the new stuff had no alcohol in
it and upon my tasting it and then testing it for specific gravity I
found that there was no noteable alcohol level- as I recall < 2%.
I have since had to either drinking it as regular apple juice- not bad
but not cider- or try the freeze processing of my New England ancestors
which from what else I read on the page (not being a chemist or
microbiologist)is either not good for me or would give me a hell-of-a
hangover ( none felt to date).
We have since moved on and are now processing a 3rd batch again from
pasteurized juice . If this batch does not stop fermenting by mid March
when we must head back to PA I will need to stop the hoped for
fermentation and bottle it for transportation in gal. jugs. How does one
stop fermentation and hopefully salvage a drinkable product?
Thanks
Mike Tomlinson
------------------------------
Subject: New Lists
From: "Mark Ellis" <mark@glacierdesign.net>
Date: Sat, 9 Feb 2002 09:46:51 +1100
G'day All,
I appreciate diversity and I try to get on as many useful lists as possible, so
I thought some of you might be interested in joining one or more of
several fun and informative "Digest" Mailing Lists I have started up at
Artisansrus.com. The website isn't up yet but the lists are. These
are information/hobby type lists similar to this one and not commercial
orientated or encouraged.
To join send email with subject SUBSCRIBE to;
robot-meadmakers@artisansrus.com to join the meadmakers list.
robot-winery@artisansrus.com to join the winemaking list
robot-fruitwinery@artisansrus.com to join the fruit winemaking list
robot-brewery@artisansrus.com to join the craft brewing list
robot-cidermakers@artisansrus.com to join the cidermakers list
robot-perrymakers@artisansrus.com to join the perrymakers list
robot-cheesemakers@artisansrus.com to join the cheesemakers list
robot-smallgoods@artisansrus.com to join the smallgoods list
Thankyou for sharing your hobby/ies with me.
Mark E. in Oz
------------------------------
Subject: cider in Northamptons
From: "P Sugarman" <pasugarman@hotmail.com>
Date: Fri, 08 Feb 2002 20:19:16 +0000
Cider in Northamptonshire, UK...help please
Does anyone have any info on this? Any tradition? Local apple varieties?
Real cider makers in the area? I can only find that two varieties in the
national fruit collection have Northants origins ..Lord Burghley and Eady's
magnum. Are these any good for cider?
Any info very welcome
Philip Sugarman
pasugarman@hotmail.com
------------------------------
From: Steury & Noel <steurynoel@potlatch.com>
Date: Sun, 10 Feb 2002 05:27:41 -0800
We are in the midst of putting together a business plan for our gradually
evolving cider company and have reached the market trends section, which
remains blank. We've dug out some fairly interesting data on cider from
the Beverage Marketing Report and are debating whether to blow the couple
hundred bucks it takes to retrieve the full analysis. However, this data
deals exclusively with the sweet fizzy stuff that the report lumps in with
the wine cooler market. They do indicate a signficant drop in sales of
this kind of cider and predict something of a move to a dryer, "more
sophisticated" cider. That's encouraging.
Does anyone know of any other significant market research concerning our
kind of cider?
Tim Steury
Steury Cider Company
Potlatch, Idaho
Diane Noel, Tim Steury, and David Steury
1021 McBride Road
Potlatch, ID 83855 USA
208.875.0804
------------------------------
Subject: Pasteurized juice
From: Adam Funk <adam@ducksburg.com>
Date: Sun, 10 Feb 2002 15:34:22 +0000
> From: <shroom@theriver.com>
> Date: Mon, 4 Feb 2002 12:56:21 -0700
>
> > From: mike tomlinson <tugger@netreach.net>
> > Date: Thu, 24 Jan 2002 06:45:22 -0800
...
> > I have read mixed opinions on whether or not you can use pasteurized
> > juice but from my view you cannot. I'd appreciate any knowledge anyone
> > can share on this.
...
> I have used pasteurized juice (uh "cider") without any noticeable change
> in the alcohol content. There was a flavor difference, of course, that
> can't be helped. The only thing I can think of that would affect yeast
> performance is either pH problem or they actually used preservatives in
> their juice.
I can't see any reason for pasteurization itself to inhibit yeast -- there
must be another problem with that particular juice.
I normally use UHT (aka "long-life" or sterilized) fruit juices for my
dubious winemaking because they don't contain preservatives, which would
prevent fermentation.
Fruit juices and milk packed this way keep unopened at room temperature for
months because of the sterilization process. I'm not sure if these products
are available in the USA; they weren't when I lived there.
- -- Adam
------------------------------
End of Cider Digest #948
*************************
