Cider Digest #0953

eZine lover (@eZine)

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Cider Digest

 · 7 months ago

From: cider-request@talisman.com 
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To: cider-list@talisman.com 
Subject: Cider Digest #953, 2 March 2002 

 
Cider Digest #953                                         2 March 2002 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  RE: Crabapple cider - MLF? ("McGonegal, Charles") 
  Re: Perry Trees.... (Claude Jolicoeur) 
  Priming Query ("Russell B. Farr") 
  Cider Space; also Business aspects (Tim Bray) 

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Subject: RE: Crabapple cider - MLF? 
From: "McGonegal, Charles" <cpmcgone@uop.com> 
Date: Tue, 26 Feb 2002 12:48:50 -0600 

rcd@talisman.com (Dick Dunn) wrote: 
> The only thing I can think about making a pure crab cider is that I would 
> *really* want to be sure to get it through a malo-lactic fermentation! 

I'm not sure about putting crabapple wine through a malo-lactic 
fermentation.  I've done some HPLC on blends with Dolgo and measured 
significant amounts of ascorbic acid.  I don't recall what the citric acid 
level was.  Those acids can make off notes if worked on by ML bacteria. 

I don't know if anyone has studied the types of acids in crab apples - 
especially broken down by variety.  I'm sure the labs like Vinquiry could 
analyse it precisely.  The TLC kits available from PIWC and elsewhere whould 
probably offer some guidance, too. 

If I've wandered off into chem-geek acronym land: 
HPLC - High performance liquid chromatography - can be used to sort out and 
quantify sugars, alcohols and acids, depending on the detector used. 
TLC - Thin layer chromatography - separates acids and pigments onto color 
bands on a sheet of paper.  Can tell you if something is there, but not 
really how much.  

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Subject: Re: Perry Trees.... 
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca> 
Date: Wed, 27 Feb 2002 00:26:53 -0500 

A 09:34 02.02.26 -0700, you wrote : 
>Subject: Perry Trees.... 
>From: Elayne Mott <countrymouse@totalmail.com> 
>Date: Sat, 23 Feb 2002 17:50:58 -0800 (PST) 
> 
>  Our farm which is located on the top of the South Mountain range in Nova 
>Scotia and is in zone 5 with weather conditions same as those in the 
Annapolis 
>Valley.  There, we grow Granvensteins, Johhne Gold, Mackintosh and Blemheims 
>(an old fashion type of Russet).  Would Perry Trees do well here?  

Perry trees would probably do fine there. They do OK in my orchard near 
Quebec in zone 4. Their origin is a bit obscure, but some could be hybrids 
between Pyrus nivalis and P. communis. Others could be of one or the other 
of these species. 

However, I am not aware of a canadian nursery that sells them. To get mine, 
I had to get an import permit - I got scion wood of 6 varieties from the 
National Clonal Germplast Repository, 33447 Peoria Road, Corvallis, Oregon 
97333, USA. They also have a WWW site: 
http://www.ars-grin.gov/ars/PacWest/Corvallis/ncgr/ncgr.html 
  
The varieties I have are Blakeney Red, Gin, Hendre Huffcap, Thorn, Winnal's 
Longdon and Yellow Huffcap. At the NCGR, there are about 15 varieties to 
choose from, most of them English, but a few French/German/Romanian if I 
remember well. If you have good contacts in England, there are many more 
over there. 

Claude Jolicoeur 

------------------------------ 

Subject: Priming Query 
From: "Russell B. Farr" <rustle@iinet.net.au> 
Date: Thu, 28 Feb 2002 20:53:43 +0800 

Hi, 

I'm a new brewer (two beers) and am looking towards cider as well.  
I've spent today reading through the 1998, 99 and 2000 archives in  
search of an answer to what may or may not be an idea. 

I've read about the pros and sons of priming bottles with sugar and  
honey.  I'm curious about the effectiveness of priming with other  
fruit juices, such as pineapple and strawberry.  Would these work,  
i.e. provide a suitable amount of sugar for carbonation and not  
upset the acidity.  

Anyone had any experience with this?  Anyone know how much  
juice to add, in order to avoid bottle bombs?  Thoughts on a  
pineapple and honey blend? 

TIA! 

Russell Farr 
Perth, Western Australia 

------------------------------ 

Subject: Cider Space; also Business aspects 
From: Tim Bray <tbray@mcn.org> 
Date: Fri, 01 Mar 2002 09:23:30 -0800 

What ever happened to Cider Space?  A couple of years ago I heard it was  
"shortly" going to move to a new URL, but never have found it again. 

There used to be a page that discussed the various tribulations of going  
into commercial production.  Anyone know if that is still accessible  
somewhere? 

Did anyone ever get a copy of the business plan from Black & Fagan?  I  
wrote to Black but got an odd reply saying that his wife told him not to  
waste any more time on it... 

Cheers, 
Tim Bray 
Albion, CA 

 
Albion Works 
Furniture, Clothing, and Accesories 
For the Medievalist! 
www.albionworks.net 

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End of Cider Digest #953 
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