Copy Link
Add to Bookmark
Report
Cider Digest #1342
Subject: Cider Digest #1342, 7 October 2006
From: cider-request@talisman.com
Cider Digest #1342 7 October 2006
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #1341, 30 September 2006 / Quebec visit ("David Schor")
Split Rock 2006 HB Competition - Great Brews of America ("Al Hazan")
Since Pat Farell had good luck with his submission last time, I'll try ("...)
Perry Pears, and tree grafting ("Eric Fouch")
question for digest readers ("Craig Teerlink")
Peter Mitchell's Course ("Dan Young")
competition announcements (Cider Digest)
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: Cider Digest #1341, 30 September 2006 / Quebec visit
From: "David Schor" <david.schor@gmail.com>
Date: Sat, 30 Sep 2006 08:54:55 -0700
Bradley and Caitlin,
In Lebanon NH you'll find Farnum Hill Ciders by Poverty Lane Orchards
(Owners Steve Wood and Louisa Spencer, and Cidermaker Nicole Leibon).
These folks make a half dozen styles of fine fermented english variety
fermented ciders. I am tempted to say New England variety, being a
prideful New Englander, but the heirloom varieties they use are mostly
rare grafted and planted cider variety imports from the old world.
The product is similar to a light alcohol content dry white wine or
champagne, depending on how it's finished, but also with the very
unique dry cider flavors... which are excellent with just about any
imagineable harvest season meal this time of year.
I visited their orchard two weeks ago and was treated to an orchard
tour and tasting even in the midst of their busiest time of year.
Cidermaking was just ramping up in mid-Sept. An early Oct visit would
probably find the folks there in full bore harvesting and cider
production, which would make a visit all the more enjoyable.
Regards,
Dave
Seattle, WA
PS - a recent article on Farnum Hill:
http://www.unionleader.com/article.aspx?headline=Antique+apples+hard+cider+toast
ed+in+swankest+shops&articleId=91bcb686-a0b1-49cf-a3cc-7e20603eecf6
- --
David Schor
david.schor@gmail.com
- -----------------------------------
On 9/30/06, cider-request@talisman.com <cider-request@talisman.com> wrote:
> Subject: Quebec visit
> From: Bradley and Caitlin Hunter <hunter@midcoast.com>
> Date: Wed, 27 Sep 2006 17:50:45 -0400
>
> I will be driving up to Quebec city for four days starting friday
> Oct.6., leaving from midcoast Maine.
>
> Does anyone have some recommendations of cider producers to visit
> along the way and get a brief tour and purchase some local product?
> What ciders (and/or Perry) should be a 'must buy'?
>
> It's cider time here in Maine and I assume it should be cider
> pressing time in Quebec, too. Is that correct or am I early?
>
> I'm cutting this request pretty close so I hope it makes it out to
> the subscribers in time. Please respond off post to speed things
> along.
>
> Thanks very much,
>
> Brad
> *--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--*--
>
> Bradley Hunter
> Gambell and Hunter Sailmakers -- www.gambellandhunter.com
> Caitlin Hunter
------------------------------
Subject: Split Rock 2006 HB Competition - Great Brews of America
From: "Al Hazan" <hazan@ptd.net>
Date: Sun, 1 Oct 2006 11:03:35 -0400
Subject: Split Rock 2006 HB Competition - Great Brews of America
This is the second announcement for the homebrew competition to be held on
Saturday, November 18th, at the Split Rock Resort in Pennsylvania's Pocono
Mountains, which is held in conjunction with their annual Great Brews of
America - Micro Brew Festival.
This is a sanctioned competition judging all beer, mead and cider styles.
Entries should be shipped to The Resort at Split Rock, One Lake Drive, Lake
Harmony, PA 18624, Attention: Shelly Kalins Lutz, for receipt from November
6th to November 17th.
Entry fees of $5.00 per entry will be donated to the Make-A-Wish Foundation.
By simply entering, you will be helping this charitable organization help
others. Checks should be made out to: The Resort At Split Rock.
Two (2) brown or green bottles with no markings are required. Please use
rubber bands to attach bottle labels. No tape, please. Any standard
homebrew competition entry and bottle identification forms, identifying the
brewer/brewers and the appropriate entry category/subcategory are
acceptable. The 2004 BJCP Style Guidelines will be used for this
competition. Get this from the BJCP web site at www.bjcp.org.
Judges are needed and they should contact me to secure a position. Judges
and Stewards can hand carry their entries if they pre-register with payment.
All judges and stewards are required to be present by 8:30, so we can get
started promptly at 9am. Judges will receive an entry to the beer festival
or entry to the beer dinner for their efforts and need to indicate which
they wish when they commit to participate.
The BOS winner will receive a complementary weekend for two at next year's
Split Rock Beer Fest, as well.
More information is available at the Split Rock web site:
http://www.splitrockresort.com/beerfest/.
<http://www.splitrockresort.com/beerfest/>
Al Hazan
Competition Organizer
hazan@ptd.net
------------------------------
Subject: Since Pat Farell had good luck with his submission last time, I'll try
From: "Grace Jones" <cartcak@hotmail.com>
Date: Mon, 02 Oct 2006 18:27:42 +0000
I'm looking for a Goodnature X-1 Press/Grinder----call/email me. Varilyn
Ph. 303-534-5338 during the day.
cartcak@hotmail.com
------------------------------
Subject: Perry Pears, and tree grafting
From: "Eric Fouch" <FouchE@ghsp.com>
Date: Mon, 2 Oct 2006 15:22:17 -0400
Long time listener, first time caller.
I just read Chris Horns note on Perry pears and his trip to the Perry
Pear Presidium. Thanks, Chris, that was quite interesting.
This month I hosted the Primetime Brewer's first (hopefully annual) hog
roast and Pear Pressing. One of our sponsors, Siciliano's Market, was
gracious enough to loan us the use of his apple grinder and fruit press.
After a few hours behind the crank, I think we'll put together a grinder
of our own...Anyway, we collected 5 varieties of pear, some juicy
Bartlett's from a farmer's market, a bushel or so of Stark Bro.
Honey....Sweets, I think, from a club members yard, a few bushels from
a neighbor's tree...(Maybe Bosc?) as well as a bushel from a wild tree
in the ditch down the road, and a peck or so from a tree in the outlawn
at the facility I work at in Grand Haven. Interesting little pears,
about 1" in diameter, and very tannic. The first taste you get is a
quick burst of pear flavor, then tannins that make your mouth pucker up
like Paris Hilton on a first date. We did have one club member eat
several, claiming they were quite tasty, although nobody else found them
the slightest bit palatable.
Anyway, we pressed about 15 gallons of juice, portioned it out into 3
gallon quantities for the participants, and we are all doing our own
separate thing with the juice.
I've made a lot of hard cider in the past, and this is my first attempt
at a Perry. I'm looking forward to the results. Another of my hobbies
is tree grafting (check my website). I grafted 50 apple trees this
winter, and had a lot of success. 85% at last count.
I plan to graft more this winter, as well as grafting some pears. I
definitely want to graft some of the Grand Haven Tannics...Sounds like a
minor league hockey team, doesn't it...and whatever else I can get my
hands on.
What rootstock would anybody recommend for grafting wild pears? Quince?
Eric J Fouch
Caledonia, MI
http://fouchfamilyfarm.250free.com/main.html
------------------------------
Subject: question for digest readers
From: "Craig Teerlink" <craig.teerlink@hsc.utah.edu>
Date: Tue, 3 Oct 2006 08:35:40 -0600
On the last digest, Roy Bailey suggests using a level teaspoon of sugar
per gallon of juice for priming. This season is the first time i have
tried priming. I used 3/4 cup per five gallons, which is approximately
1/7 of a cup of sugar per gallon. I got this figure from a book about
all kinds of wine making and brewing, so I was never certain that the
suggested measurement applied well to cider. Roy's suggestion to use a
much smaller quantity of priming sugar has me thinking I may have
overdone it. Is there a reason I should be scared to handle the
champagne bottles I have been using with the amount of sugar that I used
for priming?
Thanks,
Craig Teerlink
------------------------------
Subject: Peter Mitchell's Course
From: "Dan Young" <tandemciders@hotmail.com>
Date: Wed, 04 Oct 2006 17:28:10 -0400
Has anyone ever taken Peter Mitchell's Cider Making course? I was thinking
of attending, but it seems expensive, and I was hoping to get some feed
back.
I'm also looking for a couple of cider books: J.M. Trowbridge's The Cider
Makers Handbook, and a translation of Warcollier's The Principles and
Practices of Cider Making. Any leads?
Thanks,
Dan Young
Suttons Bay, MI
------------------------------
Subject: competition announcements
From: cider-request@talisman.com (Cider Digest)
Date: Thu, 5 Oct 2006 23:29:22 -0600 (MDT)
(comparable note appears on Mead-Lover's Digest...read one. Not so much of
a problem here, but I wanted to say something while it's quiet.)
Please, if you're announcing a competition here, plan to limit yourselves
to no more than TWO announcements for any given event. I suggest you post
one well in advance and one close to the entry deadline.
You need to realize that (1) the digest is worldwide, so a lot of folks
couldn't enter even if they wanted to, and (2) a lot of people have no
interest in competitions even if they -could- enter. So you've got a
limited audience.
I'll start checking competition announcements after this and I'll enforce
the two-notice rule.
der Janitor
------------------------------
End of Cider Digest #1342
*************************
