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Cider Digest #1162
Subject: Cider Digest #1162, 9 September 2004
From: cider-request@talisman.com
Cider Digest #1162 9 September 2004
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
enterprise press -- good for apples? ("Katie Algeo")
Blanketing with CO2 (Andrew Lea)
Any suggestions on these apple varieties? ("Joshua Van Camp")
Heat Units ("Richard & Susan Anderson")
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Subject: enterprise press -- good for apples?
From: "Katie Algeo" <katie.algeo@wku.edu>
Date: Sat, 04 Sep 2004 22:19:33 -0500
Hi folks,
Today I stumbled across an Enterprise press, an antique cast-iron,
screw press (~2 gallons) with crank handle and three plates (two solid,
one sieve) that looked like it might be a good starter press for
cider. I've just planted my first 7 apple trees, so am anticipating
the need a bit... but it seemed reasonably priced at $97.50. My
question is... will it be any good for apples? Or is this solely for
sausages or some other purpose?
Any thoughts you can provide would be appreciated.
Katie
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Subject: Blanketing with CO2
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Sun, 05 Sep 2004 09:56:56 +0100
Dan wrote
>
> One thing that has always puzzled my inexperienced
> mind about inserting gas into a barrel of cider or
> wine is the difficulty in bottling the stuff after
> deliberately carbonated it.
> I suppose if you are putting the cider in champagne or
> crown capped bottles, then no problem. But ordinary
> wine bottles?
I don't know if this is the answer you're looking for, but one feature
about blanketing (as opposed to forcing) is that the solubility of CO2
in wine or cider is quite high. So you can have about 2 grams of gas
per litre dissolved in the drink (which confers a major benefit on
flavour) before there are any bubbles or any overt 'fizz' is
perceptible. (Fizz is supersaturation which can only be held in by some
sort of top-pressure or capping). Blanketing not only keeps air out, but
also allows CO2 to saturate (though not 'carbonate') the drink. Both
are generally seen as good things. Many still white wines are
deliberately brought up to saturation CO2 levels before bottling
nowadays for just this reason.
Andrew Lea
- --
Wittenham Hill Cider Page
http://www.cider.org.uk
------------------------------
Subject: Any suggestions on these apple varieties?
From: "Joshua Van Camp" <jvancamp@tc3net.com>
Date: Tue, 7 Sep 2004 07:40:33 -0400 (EDT)
Hello All,
I have either planted or am getting ready to plant the following varities
for my cider orchard. Is there any growing/fruiting/care charcteristics
specific to these varities that I might need to be aware of? I figure
someone might have some insights....
Ashmead's Kernel
Cox's Orange Pippin
Foxwhelp
Grimes Golden
Kingston Black
Pitmaston Pineapple
Porters Perfection
Yarlington Mill
Hidden Rose
Golden Russet
- -Joshua Van Camp
------------------------------
Subject: Heat Units
From: "Richard & Susan Anderson" <baylonanderson@rockisland.com>
Date: Tue, 7 Sep 2004 10:03:29 -0700
A bit more on when to pick, we use a heat unit model based on data compiled
from a near by weather reporting station to calculate heat units. The daily
highs and lows are divided by 2 and the heat units above 50 degrees F are
recorded and summed. I do this on a weekly basis between April 1 and October
31. Granted this model does not tell you when the fruit is ripe but does
provide a planning tool for forecasting and planning fruit harvest. We start
getting serious about picking when the heat units approach 1750. This year
for example, our harvest period is about 10 days ahead of last year. In
addition we check seed color, taste and fruit drop, even testing SG if in
doubt. I use a spread sheet to keep the data from year to year and find that
you can pretty much predict when a particular variety will need to be
picked. In our orchard the Foxwelps are first, followed by the Brown's etc.
The Porters which hang well are last.
------------------------------
End of Cider Digest #1162
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