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Cider Digest #1303
Subject: Cider Digest #1303, 27 February 2006
From: cider-request@talisman.com
Cider Digest #1303 27 February 2006
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #1302, 22 February 2006 ("Julian Temperley")
RE: Cider Digest #1292, 16 January 2006, R2 yeast - be careful ("deva maas")
Re: Cider Digest #1302, 22 February 2006 (Roy Bailey)
Sodium Benzoate warning (Tim Bray)
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Subject: Re: Cider Digest #1302, 22 February 2006
From: "Julian Temperley" <somcb@globalnet.co.uk>
Date: Wed, 22 Feb 2006 19:08:13 -0000
Dear Dick, As normal at this time of year we are busy organizing this
year's Bath and West Cider Competition in Somerset, England, which takes
place at the Royal Bath and West Show at the end of May. The competition
is the oldest and biggest in the UK. Entries come from all over ,
including Spain, France and the USA. Last year a bottle fermented from the
US was a prize winner. This year the main section will have three judges, a
well known food and wine writer Tamasin Day Lewis, assisted by Robert
Kaufelt from New York, and Nick Bradstock, a former Master Cidermaker at
Taunton Cider and president of the European Cidermakers' Association. The
farmhouse section will also have three respected, but more local , judges.
We would be very pleased to have entries from the US, and I am happy to
help . Ciders can be sent to the us in Somerset and we can arrange their
delivery to the show etc etc. If anybody needs help please contact Julian
Temperley, www.ciderbrandy.co.uk
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Subject: RE: Cider Digest #1292, 16 January 2006, R2 yeast - be careful
From: "deva maas" <devamaas@hotmail.com>
Date: Thu, 23 Feb 2006 10:24:52 -0800
Sorry for not replying sooner. I wanted to warn Ben Watson of his use of R2
yeast. I have used this strain in the past and found it needs high levels
of nutrients to not produce excessive amounts of H2S. I have created stinky
cider from this yeast and advise all who use it to be sure to add proper
nutrients. in the same year with the same cider a very clean cider was
produced with DV10 which is my currant favorite cider yeast.
thanks, Eric - Burdett, NY
------------------------------
Subject: Re: Cider Digest #1302, 22 February 2006
From: Roy Bailey <sales@lambournvalleycider.co.uk>
Date: Sun, 26 Feb 2006 10:53:49 +0000
>
>Subject: cider apples and pruning
>From: "Mark Parranto" <apple@mninter.net>
>Date: Sat, 18 Feb 2006 21:49:11 -0600
>
>Jason asked about pruning in #1298. I treat my cider varieties the same as
>my dessert apples. From his description I would suggest cutting off 1 or 2
>of the low branches if the others can be bent down. A fruiting branch will
>have a crotch angle of 45deg or more from the leader. A branch that is 90
>deg will be stronger and hold more apples. The tree thinks a horizontal
>branch is the fruiting branch and not the leader, so it puts out more buds
>there and does not try to grow too long.
I was told by a fruit tree expert a couple of years ago that the best
angle for a fruiting branch is 30 degrees above horizontal.
Roy.
- --
Roy Bailey - Proprietor
The Lambourn Valley Cider Company
(Real cider from the Royal County)
<www.lambournvalleycider.co.uk>
------------------------------
Subject: Sodium Benzoate warning
From: Tim Bray <tbray@mcn.org>
Date: Sun, 26 Feb 2006 10:08:24 -0800
Dan McFeeley posted a link on MLD to this article:
http://www.foodnavigator-usa.com/news/printNewsBis.asp?id=65840
Andrew, do you have data on the concentrations of Ascorbic Acid in apple
juices? Given that all apple juice probably contains some concentration
of Vitamin C, and that many people add it to keep the juice from
oxidizing, adding sodium benzoate is quite likely to create some
concentration of benzene in cider.
Benzene is a known human carcinogen. While the WHO drinking water limit
is 10 ppb, the USEPA maximum contaminant level (MCL) is 5 ppb and the
California MCL is 1 ppb. The California Proposition 65 level is 3.5
ppb, representing an excess cancer risk level of 1 in 100,000 assuming 2
liters per day. You'd have to be quite the cider aficionado to consume
those kinds of quantities over a lifetime... Cancer potencies are
frequently non-linear, however, and I have no information on the risks
at higher levels like the 60 ppb alluded to in the article. Probably a
lot less than we get from driving in rush-hour traffic, but still: I'd
rather believe my cider was good for me.
Cheers,
Tim
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End of Cider Digest #1303
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