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Cider Digest #1191
Subject: Cider Digest #1191, 10 January 2005
From: cider-request@talisman.com
Cider Digest #1191 10 January 2005
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Farnum Hill cider apples (Benjamin Watson)
Cider from traditional cider apples vs. traditional local apples. ("McGone...)
cider apples ("Diane Gagnon")
BEST OF SHOW CIDER WINS MASH-OUT CHALICE! ("aboyce@mn.rr.com")
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Subject: Farnum Hill cider apples
From: Benjamin Watson <bwatson@worldpath.net>
Date: Tue, 4 Jan 2005 13:50:24 -0500
Just a quick correction to something posted here today: most of Farnum
Hill's ciders are not produced exclusively with European cider apples,
but are made from a blend of different, mainly separately fermented
single apple varieties, including lots of North American dessert fruits.
Steve Wood grows and uses lots of Esopus Spitzenburg, Wickson, Hudson's
Golden Gem, Golden Russet, Ashmead's Kernel (OK, this is technically a
Gloucestershire variety), etc.
So, although people focus on the European cider fruits they grow
extensively (like Dabinett, Harry Master's Jersey, Chisel Jersey,
Yarlington Mill, Foxwhelp, and many others), Farnum Hill is producing
- -- like most cidermakers -- a truly American cider that is reflective
of their geography, climate, and growing conditions, as well as the
fruit. Many commercial cidermakers, like the Andersons in Washington
State, are also doing this -- creating a new American style of
artisanal cider from a mixture of the old tannin-rich European cider
apples and the best old and new varieties from the New World.
Ben Watson
Francestown, NH
------------------------------
Subject: Cider from traditional cider apples vs. traditional local apples.
From: "McGonegal, Charles" <Charles.McGonegal@uop.com>
Date: Tue, 4 Jan 2005 12:37:49 -0600
I can't recall who, I'm quoting, sorry.
<snip>
>Here is my question. Most of the apple varieties discussed in this
>newsletter don't seem to be available around here and I don't have a
>domain large enough for an orchard. Do these "cider" apple varieties
>make a superior cider to a Cortland?
</snip>
Sadly, I don't have much experience with traditional 'cider' apples to give
a _really_ good opinion. But I'm not going to let that stop me :-)
I use a lot of Cortland. Partly because I've got it, and partly because I
like a tart, aromatic cider and Cortland, once it's ripened to a yellow
base, brings gobs of 'aromatic' to a cider. I think you'll find it heavily
mixed with various russets all around the Great Lakes.
The other thing I have a little experience with are the different
sweet/sharp russets - American and English. (Golden Russet, Roxbury Russet,
Ashmead's Kernel, Margil, Cox's Orange Pippin, Blenheim Orange, Golden
Nugget, Spitzenberg) They bring a lot more flavor intensity and character to
cider than Cortland. Even a hint of soft tannins. They are a lot tarter,
and sweeter than Cortland. A few have notable bouquets, but most bring
tartness and some body building side notes.
I have only had a handful of traditional varieties from my trees, but from
those little samples, I can tell I'll like the ones that taste like
sweet/sharps that had a soft/French/earthy tannin component. The hard
jerseys are just out of my taste range.
If really good apples break down into pippins ('eaters'), codlins
('cookers') and jerseys (lets call them 'drinkers') than Cortland falls out
of the range. It just doesn't have the depth of character - though what it
does have is pleasant.
I will make one exception - the most amazing pomme de glace (ice cider) that
I've had was a straight Cortland varietal. Tree frozen, I seem to remember,
which would make it rare. And unbelievably fragrant and spicy. Our
Cortlands are never spicy.
My Appely Doux - which received an honorable mention in the NWCS competition
- - is about 1/3 Cortland.
Charles McGonegal
AEppelTreow Winery
------------------------------
Subject: cider apples
From: "Diane Gagnon" <gagnond@endirect.qc.ca>
Date: Wed, 5 Jan 2005 11:28:53 -0500
I do agree with " Suzan ,Richard Anderson " about real cider apples for
cider making.Having experienced with eating varieties like Cortland,
MacIntosh, Delicious, Gala, Russet, best results were obtained with a
mixed solution.Cider is usually light, not that much aromatic, no tannin
enhancing flavor. By using cider apples varieties ,in my case Golden
Russet, Dolgo, Geneva you get this extra taste, increasing the average
cider to specific ,particular, in its own range ,personnality. My
preference is for a mixed of very aromatic high PH appes (Delicious,
Gala ) Golden Russet and high acid tannin ( Geneva ,Dolgo ). Diane
Gagnon
------------------------------
Subject: BEST OF SHOW CIDER WINS MASH-OUT CHALICE!
From: "aboyce@mn.rr.com" <aboyce@mn.rr.com>
Date: Mon, 10 Jan 2005 15:23:07 -0500
2005 UPPER MISSISSIPPI MASH-OUT REGISTRATION IS NOW OPEN!
Registration for entries and for judge and steward volunteering is now open
for the 2005 Upper Mississippi Mash-Out in Mpls, St. Paul MN - Jan 27-29,
2005. Deadline is Jan 21, 2005.
http://www.mnbrewers.com/mashout
SEPARATE BEST-OF-SHOWS for CIDERS/MEADS and BEERS!
Winner of the Best-Of-Show in both categories will win the MASH-OUT
CHALICE! (See website for photo!) Prizes will be awarded for First, Second
and Third place.
BEER DINNER ONLY $25!
Our Beer Dinner on Saturday, Jan 29, before the awards ceremony at Summit
Brewery will feature a 6-course dinner created by Master Chefs Manfred Krug
and Jerry Pelton. Menu includes:
* Beer Cheese soup with Wisconsin White Cheddar Cheese garnished with
Popcorn and Chives.
* Shrimp Ettouffee
* Beer Braised Lamb Shanks
* Beer Glazed Braised Vegetable (Fall Root Blend)
* Oatmeal Beer Bread
* Beer Cake with a Cranberry Ale Vanilla Sauce
SPECIAL PERKS FOR JUDGES, STEWARDS AND VOLUNTEERS!
We will have special drawings for Judges, Stewards and Volunteers, and a
special Volunteer-only party on Friday night!
SIGN UP NOW! This is a party you WON'T want to miss!
THE 2005 UPPER MISSISSIPPI MASH-OUT
http://www.mnbrewers.com/mashout
** Please pass this along to your fellow club members and brewers! **
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End of Cider Digest #1191
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