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Cider Digest #1001
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Subject: Cider Digest #1001, 6 November 2002
Cider Digest #1001 6 November 2002
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #1000, 31 October 2002 (Scott Smith)
RE: Cider Digest #999, Acidity and Sharpness ("Richard & Susan Anderson")
Hobby-level cider and homebrewing. (Adam Funk)
French cider tour? (Warren Place)
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Subject: Re: Cider Digest #1000, 31 October 2002
From: Scott Smith <scott@cs.jhu.edu>
Date: Thu, 31 Oct 2002 11:34:57 -0500
While we are doing milestones, I would like to use this 1001-st digest
to thank all the past posters to the digest. Unlike wine or
beermaking, there are no "advanced" cidermaking books, and so this
digest is the indispensable resource for the serious cider-maker.
Without it I would be nowhere compared to where I am. In particular,
I'd like to thank our leading authority, Andrew Lea, for his past and
continued involvement in the digest.
Toward the perfect batch by digest 1500!
Scott
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Subject: RE: Cider Digest #999, Acidity and Sharpness
From: "Richard & Susan Anderson" <baylonanderson@rockisland.com>
Date: Thu, 31 Oct 2002 21:57:10 -0800
Another opinion. Cider takes time, like wine it takes time to develop
character. Be patient and allow your fermentations to take on the structure
and flavors of the juice from which it was made. Think of cider as being the
inner sole of the apple. Like string theory, it is the apple universe turned
into a complex structure and flavors so like and unlike the original
product.
Susan and I have done several presentations this fall, having the audience
sample the apples we use, sweets, bittersweets, bittersharps and sharps and
how they become cider. The connections are remarkable, how these typically
chewy, tannin flavored and sharp tasting apples make a remarkable, enjoyable
cider like our Vintage Cider. Enjoy the journey.
Thank you Dick for keeping the Digest, and putting up with our poor grammar,
spelling and lame email products we use.
Richard Anderson
Westcott Bay Orchards
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Subject: Hobby-level cider and homebrewing.
From: Adam Funk <adam.funk@blueyonder.co.uk>
Date: Tue, 5 Nov 2002 13:09:42 +0000
> From: rcd@talisman.com (Dick Dunn)
> Date: Wed, 30 Oct 2002 08:38:06 -0700 (MST)
> I'm of the opinion that hobby-level cider is not helped at all by being
> associated with homebrewing, and that it may even be hurt by it. It's
> different in fundamental ways. (This really hits home about the third or
> fourth time a good homebrewer asks, "So how long should I boil the
> juice?") _ _ _ _ _
You probably wouldn't be too excited about the "cider kits" sold in homebrew
shops in the UK, usually with the beer kits or between them and the wine
kits. The typical kit is a 1.5kg can of mostly concentrated apple juice
(with some sugar and occasionally caramel). I think that (as with beer kits)
the instructions are generally to dissolve the kit in hot water with 1.5kg
of sugar, top up to 22 litres, and add the packet of yeast.
On the other hand, the result can't be any worse than some of the nasty
stuff sold as "cider" here. (In contrast to some of the very good cider
available if you look for it.)
- -- Adam
------------------------------
Subject: French cider tour?
From: Warren Place <wrplace@ucdavis.edu>
Date: Tue, 5 Nov 2002 09:17:14 -0800 (PST)
Hey all,
I'm planning to visit Northern France in a few weeks and was
wondering if anybody could make recommendations for things to see that
would be interesting to cider maker. I'm really at a loss for cider
info. I know the French produce great cider in the Normandy area, but how
would one find out more? Any english tours? Brand recommendations?
Warren Place
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End of Cider Digest #1001
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