Copy Link
Add to Bookmark
Report
Cider Digest #1281
Subject: Cider Digest #1281, 3 December 2005
From: cider-request@talisman.com
Cider Digest #1281 3 December 2005
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Pneumatic's question.. (Claude Jolicoeur)
Re: racking off (Tim Bray)
Report, 5th annual CiderMaker's Forum, at Vintage Virginia Apples. ("John ...)
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: Pneumatic's question..
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Wed, 30 Nov 2005 17:27:12 -0500
In Cider Digest #1280, 30 November 2005
>From: Randallrun@aol.com
>Date: Sun, 27 Nov 2005 13:34:47 EST
>
>I'm liking this idea, and think it's something I will persue, as I've long
>been wanting to design and build my own grinder and press.
> My only question (today!) is, what kind of valve would be best for this
>bladder? Can't think off the top of my head what a simple air valve looks
like.
> Thanks! and what a great idea!
> Rick in Oregon
Rick, the air springs (or bladders) I have seen simply had a 1/4 or 1/2 or
3/4 NPT hole in which you may fit any pneumatic fixture. For my part, I
searched for a simple tyre air valve that would have such a fitting, but I
didn't find any. What I found, however, is a fixture that is normally sold
for pressurized reservoirs. It includes a fast release valve, a security
valve, a pressure gauge and an inflating valve. Works great.
Claude
------------------------------
Subject: Re: racking off
From: Tim Bray <tbray@mcn.org>
Date: Wed, 30 Nov 2005 18:39:25 -0800
Melissa asked:
> Should I be
>racking off immediately again due to the 6 or so inches of sediment at
>the bottom of the carboy?
I'd say yes - in fact, check the gravity; if it threw that much sediment,
it's probably fermented out and time to bottle (or bulk age).
Cheers,
Tim
Albion, CA
------------------------------
Subject: Report, 5th annual CiderMaker's Forum, at Vintage Virginia Apples.
From: "John C. Campbell III" <jccampb@tseassoc.com>
Date: Fri, 02 Dec 2005 15:05:18 -0500
So the 5th Annual CiderMakers Forum was held November, 19th, at Vintage
Virginia Apples (North Garden, Va.).
After the introductions by Charlotte Shelton, Tom Burford (Monroe, Va)
gave a presentation on establishing a cider orchard including some round
table discussion on the matter. At one point, Tom wryly opined that some
25% (I think that was his figure) of the trees that we get from
Nurseries are likely to not even be the variety that we thought we were
buying.
This was followed by our own Chas McGonegal's (AEppelTreow Winery,
Burlington, Wi, (aeppeltreow.com)) first presentation regarding the
commercial production of Artisan cider. (mechanical processes,
production theory, etc.).
After this Diane Flynt ("Blue Ridge Cider, Laurel Fork, Va.
(blueridgeorchard.com)) in conjunction with Chuck Shelton
(Vintagevirginiaapples.com) gave presentations regarding the issues
facing cider makers in the field.
Then Chas returned to the podium, covering the Marketing, production and
legal issues and challenges facing commercial cidermakers today as he
has experienced them in his winery / tasting room circumstance. and then
a round table and something very, very interesting to finish up the
sessions; Diane and Chuck had brought a number of single variety
samples of raw juice from their respective orchards for us to taste.
Chuck had inadvertently let one jug of Hewes (Virginia) crab juice start
to 'work' with native yeasts so we had the opportunity to sample it in
both states! It was very, very interesting, a thick juice almost of the
caliber of Kingston Black (Sorry, apologies to Chas who cares not for
K.B.'s ) and the Harrison's juice was even more dramatic and rounded in
taste.
Tom Burford has ruminated that he feels the Harrison could 'save' the
American cider industry, and I for one agree whole heartedly. Unlike my
precious Kingstons, it is not prone to biennialism for one. If that
"juice" were available in your local megamart the Chinese concentrate
created 'cider' that is appearing back here wouldn't be a threat, to our
local large and small producers, such as Baughers, Weber's farm, etc.,
and if the resulting country ciders and chapitalized ciders were on the
shelves in your local purveyor of alcoholic beverages .... there's be a
lot fewer bottles of wine flying off the shelves. I have one of the
trees (Harrison) in ground two years, and lost the other one to pine
voles last summer; and had never tasted the juice, but you can be sure
I've ordered two more whips to go in their places ... inside a buried 4'
diameter fence of rat wire for the wretched voles to break their teeth
on this time.
Dr. Chris White, (whitelabs.com) through the assistance of JoAnne
Carilli-Stevenson (Sales & Marketing Manager, White Labs, Inc. Pure
Yeast & Fermentation) kindly overnighted enough of White Labs "English
Cider Yeast" to me here in Annapolis, for Mary and I to carry down to
the Forum for all the participants to take away a vial to experiment
with and has expressed a desire to be one of the presenters at the 2006
Forum, where hopefully we will hear explanations of the advantages of
using tailored yeasts such as he has developed in the production of
cider and this years participants will be able to share their hands on
experiences with his yeast ... at the next conference.
Those of us in the east coast region from Pa. south, face a different
set of challenges (increased fireblight problems for one) than the New
England states do, or the West coast contingent where I understand
fireblight is by and large non-existent. And the New England states are
way ahead of us on organizing themselves. Next week I believe is the
seminar orchestrated by Prof. Ian Merwin in New York (it should be
astounding, Prof. Merwin, amongst his other credits is the leading man
in stone fruits on the east coast). ... and as I understand it? Has such
notables as Andrew Lea, chemist / plant biochemist / food scientist of
the late great Long Ashton Research Center at his disposal. Andrew was
at the festival in New England just recently as well and to all accounts
made major contributions with his presentations.
We down here, have a long way to go to 'catch up' to carry our share of
the load. A focus for excellence in cider in our region is vital, I
don't think any of us are really much in competition with each other,
and we should recognize the fact and act accordingly. We have to grow
the market share as Chas suggests, not battle it out with other cider
producers. So those of you in this region, flag next November on your
calendars for the sixth annual Cider Makers forum and spread the word.
For those of you belonging to NAFEX ... I will be providing the
Gathering Editor (Victoria) with a CD of the photography we've taken at
the last two Forums that hopefully you will get to see in their
publications. Perhaps we'll have the good fortune to see a NAFEX
representative presenting to us in the near future as well.
jccampb
------------------------------
End of Cider Digest #1281
*************************
