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Cider Digest #1113
Subject: Cider Digest #1113, 13 February 2004
From: cider-request@talisman.com
Cider Digest #1113 13 February 2004
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Quality presses? (Nick Gunn)
Spanish cider varieties ("Michael")
Re: Sweet sparkling cider--John Howard (Michael Arighi)
RE: Sweet sparkling cider ("John Howard")
WSU Mt. Vernon Cider Apple Report ("Drew Zimmerman")
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Subject: Quality presses?
From: Nick Gunn <nnugkcin@yahoo.com>
Date: Sun, 8 Feb 2004 15:35:45 -0800 (PST)
I will be either building my own, buying new, or used
from ebay, some type of cider press that has an
accompanying grinder attachment. Lately, I have been
looking into the Happy Valley touble tub press and a
similar, but motor-driven Correll Cider press. Having
the double tub is not necessary but seems like it
would be pretty nice if you were working with a short
time frame to get your must into the fermenter. Does
anyone out there have any experience with either of
these presses or have any recommendations on other
models that would do the trick? I am most worried
about the efficiency factor of the grinder and press,
as I will be using a lot of dry, dense varieties that
can be a bit stingy with sharing their juice. General
build quality is also a concern as I would like to
make this investment last the long run. Any
information y'all might have would be much
appreciated.
Thanks,
Nick Gunn
------------------------------
Subject: Spanish cider varieties
From: "Michael" <michaelsapples@softcom.net>
Date: Sun, 8 Feb 2004 16:01:42 -0800
Does anyone have or know of a source in the US for scions of cider
apples from Spain such as collaos, raxao, etc.
Also, anyone interested in learning about Spanish cider or sidra may
want to visit the English translated page of
http://www.sidradeasturias.es.
Michael Janik
Reno, NV USA
------------------------------
Subject: Re: Sweet sparkling cider--John Howard
From: Michael Arighi <calzinman@earthlink.net>
Date: 08 Feb 2004 23:04:10 -0800
On Sun, 2004-02-08 John Howard wrote:
> I have successfully stopped a carboy of juice at 15sg through repeated (5)
> cold rackings at 34F. It has been quiet now for three weeks at a constant
> temp of 40F. Soon I will bottle it and inoculate half the bottles for a MLF.
> Will use the un-inoculated bottles as a control group. To get the MLF going
> the lab suggests 60F or higher. This means bringing the bottles into the
> house and of course my worry is that the yeasts will reactivate and I will
> end up with bursting bottles. The upshot is I'll have to open and drink a
> bottle every week or two to see how things are coming along :-) If things
> start to get out of hand, will try in-bottle pasteurization as Andrew
> suggests.
Couple of thoughts on this: 1) Might it not be safer to bring the
"stopped" carboy back up to 60F *before* bottling? Like maybe for a
week. If you really were successful, no problem. If you weren't, and
fermentation restarts, at least you're still set for it. I think this
because 2) if you *didn't* actually succeed in killing the yeast, and it
reactivates in the bottle--along with the ML--you have, shall we say, an
explosive situation on hand.
Actually that brings me to my third concern: If you *do* start getting
fructose refermentation after ML starts and you try to pasteurize it, I
don't think I want to be in the same kitchen with you. Heating it in the
bottle, closed, sufficiently to kill the yeast is also sufficient to
drive all the dissolved CO2 into gas form, creating one h... of a bomb.
What is it, scientists? Help me out here. Gay-Lussac's Gas Law, I think?
I use champagne bottles. Pretty strong. Used to know their rated
strength, new (my Dad did QC for a glass bottle manufacturer), which was
somewhere on the order of 2-3 atmospheres. But I expect you'd be able to
drive the punt end halfway through the wall with that amount of gas.
- --
Michael Arighi <calzinman@earthlink.net>
------------------------------
Subject: RE: Sweet sparkling cider
From: "John Howard" <jhoward@beckerfrondorf.com>
Date: Mon, 9 Feb 2004 10:04:20 -0500
Michael Arighi wrote:
1) Might it not be safer to bring the
"stopped" carboy back up to 60F *before* bottling? Like maybe for a
week. If you really were successful, no problem. If you weren't...
This seems wise.
Michael Arighi wrote:
2) if you *didn't* actually succeed in killing the yeast, and it
reactivates in the bottle--along with the ML--you have, shall we say, an
explosive situation on hand.
I had planned on using champagne bottles for this experiment. Ive read that
champagne bottles can take up to 6 atmospheres. 15sg of sugar, fully
converted, could produce around 4 atmospheres. I have no idea how much
pressure the MLF might generate.
Michael Arighi wrote:
Gay-Lussac's Gas Law, I think?
I think its the Ideal Gas Law, the relationship between temp, pressure and
volume. With a fixed volume, a rise in temp must increase the pressure. I'm
beginning to imagine hot shards of flying glass...
------------------------------
Subject: WSU Mt. Vernon Cider Apple Report
From: "Drew Zimmerman" <drewzimmer@comcast.net>
Date: Fri, 13 Feb 2004 13:51:48 -0800
The 2003 Annual Report "Evaluation of Apple Cultivars for Hard Cider
Production" is available online.
http://mtvernon.wsu.edu/frt_hort/cider03.htm
This report includes assay results from the 2003 harvest and an
evaluation and ranking of ciders made from the 2002 harvest.
------------------------------
End of Cider Digest #1113
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