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Cider Digest #1200
Subject: Cider Digest #1200, 18 February 2005
From: cider-request@talisman.com
Cider Digest #1200 18 February 2005
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Ice ciders and fermentation on pulp (Jason MacArthur)
Cider apples/juice in Victoria or emulation thereof (Tristan McLeay)
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Subject: Ice ciders and fermentation on pulp
From: Jason MacArthur <rotread@localnet.com>
Date: Mon, 14 Feb 2005 06:22:20 -0500
There are several cider making techniques which I am curious about.
Both have recently received passing mention on the Cider List, yet
neither seems much discussed in the literature.
Ice Cider- Presumably the fruit freezes on the tree, and water
becomes ice leaving a concentrated juice in the apple. Is the
concentrated juice extracted from the frozen fruit, and if so how are
the apples ground or mashed up? Or is the fruit allowed to freeze and
thaw, becoming desiccated as part of this process? Or is the fruit
merely "super ripened" as a result of freezing, and all of it's juice
used for cider making? Has anybody on this list experimented at all
with different techniques?
Fermentation on the pulp of the apple- I have seen some references to
this in old American cider making literature, but it does not seem to
be a common practice. I can't help but wonder if there isn't some
character being left behind when the pomace is thrown out; it seems to
me that especially the apple skins would contain some difficult to
extract but interesting flavors. Of course, I can imagine that
fermenting cider, pulp and all, would be a very messy process. Does
anyone have any thoughts on this process?
We are just starting to taste our 2004 vintage- quite young, quite
young. Happy cider making!
Jason MacArthur
Marlboro, Vt
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Subject: Cider apples/juice in Victoria or emulation thereof
From: Tristan McLeay <thecartographers@gmail.com>
Date: Wed, 16 Feb 2005 14:05:59 +1100
I'm new to the list and new to cider-making. So new in fact that I
haven't made any cider just yet, but I intend to. If I understand
correctly, good cider is made from cider apples. I am, however, at a
loss of how to find them. Does anyone on this list know where I can
find cider apples or cider apple juice in Victoria, Australia (nearer
to Melbourne for preference)? (I don't have a press or mill so I'd
prefer juice.) Maybe someone's got some hints as to how one might go
about looking for them?
Failing that, is it possible to emulate cider apple juice with, say,
normal apple juice and various added chemicals, like malic acid (or in
some totally different manner).
Sorry for asking a species of question that's probably been asked so
many times already, but searching the archives of this list didn't
seem to turn anything up useful to me (maybe I used the wrong words),
and if Google is my friend, I haven't learnt the language yet...
Thanks,
- --
Tristan McLeay
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End of Cider Digest #1200
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