Copy Link
Add to Bookmark
Report
Cider Digest #0959
From: cider-request@talisman.com
Errors-To: cider-errors@talisman.com
Reply-To: cider@talisman.com
To: cider-list@talisman.com
Subject: Cider Digest #959, 30 March 2002
Cider Digest #959 30 March 2002
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Warcollier book ("Benjamin Watson")
Warcollier (Claude Jolicoeur)
Re: French Cider Techniques (Marc Montefusco)
Re: cider and e. coli (Marc Montefusco)
Crab Apple Acidity (Rcapshew@aol.com)
another cider press (Dick Dunn)
New Cider Maker! ("Elgin & Carrolyn")
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: Warcollier book
From: "Benjamin Watson" <bwatson@monad.net>
Date: Tue, 26 Mar 2002 07:24:33 -0500
Reynold Tomes writes:
>
> I did a relatively exhaustive search of my internet book sources (in-print
> and out-of-print) and was unable to locate a copy of this book. It might
> be helpful for Ben to post the ISBN number; sometimes searching on an ISBN
> will turn up a book when title and author do not. Any other ideas to
> locate a copy are welcome.
I wish I could accommodate you. I don't own Warcollier's book; I have had to
get it through Interlibrary Loan from a university library (I think it was
UMass-Amherst) when I have needed it for research.
I also have had no luck finding it through Internet used-book searches. But
the ISBN probably does not exist, because at the time it was published in
England (1949) I doubt that ISBNs were assigned to books.
While we're on the subject, though, I have been looking for a copy of the
excellent book Perry Pears, published in England in the early 1960s by Long
Ashton, I believe. I highly recommend this book, from what I've seen so far.
Does Andrew Lea or anyone across the pond have a clue as to who might have
copies for sale. I believe someone gave me the name of a woman at Long
Ashton Research Station to contact. If I find that note, I'll post it.
------------------------------
Subject: Warcollier
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Tue, 26 Mar 2002 20:34:30 -0500
Reynold Tomes wrote:
>Re: The best French source I've used in my research has been Georges
>Warcollier's "The Principles and Practice of Cidermaking"
>I did a relatively exhaustive search of my internet book sources (in-print =
>and out-of-print) and was unable to locate a copy of this book. It might =
>be helpful for Ben to post the ISBN number;
I guess ISBN numbers didn't exist in 1949... Your chances are rather with
old book databases.
I tried abebooks (http://dogbert.abebooks.com/abe/BookSearch) just to see -
there is one copy of La Cidrerie by Warcollier (the 1928 edition in French)
and none of the 1949 English translation by Charley.
You can try others like Bibliofind (http://www.bibliofind.com/) or
Bookfinder (www.bookfinder.com).
For my part, I consider myself as very fortunate to have these 2 books at
the University library here in Quebec. And since I work at the University,
it is almost as if the books were on my bookshelf! But if there is a
university near you with some agriculture program, go and have a look -
they might have the book.
Claude Jolicoeur
------------------------------
Subject: Re: French Cider Techniques
From: Marc Montefusco <mmontefusco@newworldcider.com>
Date: Wed, 27 Mar 2002 07:58:55 -0500
Regarding his own efforts at French-style ciders, Andrew Lea is, as usual, too
modest. I have had the opportunity of personally sampling one of his success
stories: it was superb, and was the hands-down winner at a sampling I conducted
last year of some 25 commercial and amateur ciders.
Marc Montefusco
New World Cider
mmontefusco@newworldcider.com
------------------------------
Subject: Re: cider and e. coli
From: Marc Montefusco <mmontefusco@newworldcider.com>
Date: Wed, 27 Mar 2002 07:59:14 -0500
To Terry Bradshaw:
Can you point us to the study(ies) which show the effect of fermentation on
bacterial populations? I have been asserting this point to various
parties without being able to prove it.
Marc Montefusco
New World Cider
mmontefusco@newworldcider.com
------------------------------
Subject: Crab Apple Acidity
From: Rcapshew@aol.com
Date: Wed, 27 Mar 2002 11:00:39 EST
Last year I made used 4 different crab apples in cider.
The small green Prairie Crab (Malus ioenensis) is about
1" in diameter. These were crushed in blends and would
probably make very little juice if made separately. They
are probably high in acid and tannin.
I made cider from Hewes crab which was an old favorite
of Thomas Jefferson. These apples are fairly large and
sweet for a crab apple. The acidity after racking recently
is 0.525. The taste is great.
Another straight cider was made from an ornamental crab
from a nearby hotel. The crab was red with orange flesh.
Unfortunately they did not know the name of the cultivar.
The acidity was 0.675 at racking. The taste is very
good already.
The last crab that I used was a red crab with red flesh from
a neighbor's tree. As I mentioned in an earlier Cider Digest,
the cider turned orange after adding a little priming sugar at
bottling. The cider has now returned to red. The acidity has
an incredible 1.875. If this doesn't mellow, I will use it in future
blends.
Bob Capshew
Southern Indiana
------------------------------
Subject: another cider press
From: rcd@talisman.com (Dick Dunn)
Date: Wed, 27 Mar 2002 22:32:00 -0700 (MST)
I see that "Country Home Products" (the folks who make various mowers and
cutters and related implements in the US under the "DR" moniker) has a
"fruit and cider press". It's a typical large basket press design, and it
looks not unreasonable. The background on DR/Country Home Products is
reasonable, but there are various aspects of the advertising on this cider
press that raise my eyebrows up to my hairline. (At my age, that's a long
way!)
Has anybody used one of these presses? If so, could you please give us a
report on its effectiveness, strength, etc.? I'd be particularly inter-
ested to hear of some comparison against the older standards of the small
basket press--the Jaffrey and Happy Valley Ranch presses.
Dick Dunn
------------------------------
Subject: New Cider Maker!
From: "Elgin & Carrolyn" <elgin&carrolyn@rocler.qc.ca>
Date: Fri, 29 Mar 2002 02:19:56 -0500
Hi,
My name is Carrolyn and I am a very amateur cider maker! I started my first
fermentation about a month and a half ago. The primary fermentation went
well. I transferred the ferment out of the primary fermenter about 3 weeks
ago and put an airlock on for the malo-lactic fermentation. At first it
seemed to be excreting CO2 but then stopped. I figured maybe it was too
cold, it was about 13 degrees in the basement. So I carried the secondary
fermenter upstairs and now it has been in the downstairs hall at about 17-18
degrees, but has not bubbled CO2 out the air lock yet ( it has been about 2
weeks). Is this normal? Do you use two fermentation vessels for cider
(1+2)?
Thanks,
Carrolyn
------------------------------
End of Cider Digest #959
*************************
