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Cider Digest #1098
From: cider-request@talisman.com
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Subject: Cider Digest #1098, 15 December 2003
Cider Digest #1098 15 December 2003
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Bladder press, press design misc (Dick Dunn)
Chardonay? (UUNavyChaplain@aol.com)
Wood for Racks (fnon@juno.com)
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Subject: Re: Bladder press, press design misc
From: rcd@talisman.com (Dick Dunn)
Date: Tue, 9 Dec 2003 11:01:51 -0700 (MST)
Michael Arighi <calzinman@earthlink.net> wrote:
> On Fri, 2003-12-05 at 08:14, Dick Dunn wrote:
...
> > * Another problem with a tall cheese is the travel on the cylinder or
> > jack that powers the press. Don't hand-wave this problem by thinking
> > that you will only compress the cheese to half (or some magic number
> > like 37%) of its starting height, and that this will allow you to use
> > a shorter-travel cylinder. Think instead about what happens when you
> > only have 1/3 of a press-load but it's your precious Kingston Blacks
> > where you want every last drop of juice...but you realize that you
> > can't drive the press plate down far enough to finish the pressing!
...
> I'm trying to visualize why this would be a problem? When I'm on the
> last run on the press, I often only have half my usual number of
> "cheeses." I just put on my pressure plate (in my case doubled two by
> sixes laid crosswise to each other and fixed with brass screws) and add
> some short 4" x 4" chunks as cribbing, building up crossed cribbing
> units until I'm at a good height for the travel on the shaft of my
> bottle jack. Likewise, if I get the whole unit cranked down to where I
> don't have any more travel, I just add some 4" x 4"s until I have travel
> again. Am I missing something here?
No, not missing anything. You've stated the problem better (in more
generality) than I did, and you've solved it! My point was that you do
need to have a way to press a partial load. The cribbing does it as well
as extended travel on the cylinder, but either way it's a good idea to have
anticipated the problem...instead of scurrying around at the end of a
pressing session (which, for me at least, too often tends to be near
dusk!), trying to figure out what you can use that will fit in the press,
hold up under pressure and distribute the pressure properly, etc. Perhaps
other folks are better at innovation on-the-spot than I am, but finding an
unanticipated problem like this tends to turn into an "OH $#!+" moment for
me.
- ---
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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Subject: Chardonay?
From: UUNavyChaplain@aol.com
Date: Tue, 9 Dec 2003 17:46:39 EST
Cider Gurus,
I just tasted my cider after 3 1/2 weeks. It was great! It was dry,
slightly fruity and tasted like......Chardonay? My question is this do I
call it a day and bottle faux chardonay or should I try to enhance the apple
flavor, and with what? Citric Acid...Fresh apple juice?
Eric
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Subject: Wood for Racks
From: fnon@juno.com
Date: Wed, 10 Dec 2003 19:29:21 -0500
Greetings All- I've only encountered white oak used in press racks. Is
this THE "weapon of choice" for wood racks? I'm assuming certain
properties are desirable (pliability, durability, etc.). Beavers have
offered up a nice looking sawlog of black gum (tupelo) ,so I would
appreciate any input.
Thanks, Evan
in MA
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End of Cider Digest #1098
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