Cider Digest #1120

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #1120, 11 March 2004 
From: cider-request@talisman.com 

 
Cider Digest #1120                                         11 March 2004 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Re: Cider Digest #1119, 7 March 2004 ("Ed Vendely") 
  Re: carbonation of still cider  (Bob2200@aol.com) 
  root pruning (Thomas Beckett) 
  Sources for cider friendly tree sprays ("Joshua Van Camp") 

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: Re: Cider Digest #1119, 7 March 2004 
From: "Ed Vendely" <edven@charter.net> 
Date: Sun, 7 Mar 2004 13:13:03 -0500 

Doug wrote: 
"i have experimented with in the bottle carbonation, priming with sugar etc. 
can anyone tell me the exact process and equipment needed to take a still 
cider with NO active yeasts (2-3 year old) and bottle it so it will be 
bubbly 
when i open it and drink? counter pressure bottle fillers etc. i can't seem 
to get a straight story from the homebrew shops. thanks, doug fincke@ 
mporch@valstar.net " 

Unless you already have a CO2 tank and counterpressure bottle filler 
equipment, the easiest and best way for bottle-conditioned carbonation is to 
make a 'yeast starter' to add to the bulk batch by taking a pack of dry 
yeast (champagne) and rehydrating it in a pint of sterilized sugar water 
(boiled and cooled to ~80 degrees - covered - before adding yeast). I 
recommend powdered corn sugar (no effect on flavor like cane sugar sometimes 
does) at rate of 1/2 cup for 5 gallons for a nice light carbonation, or 3/4 
cup per 5 gallon for a fizzier carbonation.  Allow the starter to sit for 
about 3-6 hours at room temp before adding to the cider - add to cider, stir 
it in gently and bottle it right away.  Corn sugar can be purchased at any 
homebrew supply store. 
~Ed Vendely 

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

Subject: Re: carbonation of still cider  
From: Bob2200@aol.com 
Date: Sun, 7 Mar 2004 17:14:02 EST 

 
For priming with sugar, I'd follow the directions for priming beer, except  
I'd add half the sugar to get half the level of carbonation (a matter of taste  
as to how much carbonation you want). 

Another way involves 3 or 5 gallon cornelius kegs, a CO2 tank, and  
counter-pressure filling device.  I use the 3-gallon size.  You put the 
cider in the keg and apply about 30 psi of carbon dioxide (CO2).  Keep keg 
in refrigerator and keep reapplying CO2 until the pressure doesn't drop 
(i.e., CO2 is saturated in cider). This can take a day or two (another 
way, if you're impatient, involves more shaking and/or a diffusion stone 
to get the gas into the liquid faster) 

I then fill the bottles using a counter-pressure filling device.  Mine is one  
of the more basic ones that has two valves.  I put the counterpressure device  
on the bottle and open the CO2 line to pressurize the bottle with maybe 5 psi  
of CO2.  Then, I close the CO2 line and open the cold pressurized cider line  
and the bottle fills with cider (without foaming). I shut off the cider line  
and remove the counterpressure filling device from the bottle and cap the  
bottle.  It works beautifully unless you get careless and forget to turn off a  
valve along the way.  The above-mentioned procedure gives plenty of carbonation  
and you may want to use less. 

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

Subject: root pruning 
From: Thomas Beckett <thomas@tbeckett.com> 
Date: Sun, 07 Mar 2004 21:32:41 -0500 

     Here is perhaps an odd question from a novice orchardist.  Does  
anyone here have experience with root-pruning cider apple trees?  This  
would be something along the lines of deeply spading a line of  
circumference around the base of the tree to trim the surface roots.  
The idea is to encourage the tree to root more deeply into the ground  
and partake of the mineral content found in the lower stratas of soil. 

     This was suggested to me by an eminent winegrower and vintner when  
we were discussing apples for cider.  Apparently root pruning is  
sometimes performed in viticulture for that purpose.  He argued quite  
convincingly for the importance of /terroir/ and mineral-rich soil  
(lime/granite) for fruit used in fermented & distilled beverages. 

     How long a radius from the trunk would one want to place the spade?  
Would root-pruning apples be a /bad/ idea? 

     Thanks in advance for your advice and patience with the newbie. 

Thomas Beckett 
North Carolina - Zone 7 

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

Subject: Sources for cider friendly tree sprays 
From: "Joshua Van Camp" <jvancamp@tc3net.com> 
Date: Sun, 7 Mar 2004 21:30:24 -0500 (EST) 

I am new to apple growing and I am looking for the most economical source 
for cider safe sprays.  I only have a handful of trees, but I want to 
start a modest spray program.  Any recommendations as far as types/brands 
of sprays as well as places to obtain them?  Many thanks in advance... 

Joshua Van Camp K8LFX 
jvancamp@tc3net.com 

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

End of Cider Digest #1120 
*************************