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Cider Digest #1378
Subject: Cider Digest #1378, 7 April 2007
From: cider-request@talisman.com
Cider Digest #1378 7 April 2007
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
We knew it all along ("McGonegal, Charles P")
Re: Cider Digest #1377, 1 April 2007 (Stephen Wood)
promalic notes from Tideview Cider (john brett)
White layer (Andrew Lea)
French Cider Museum ("chris horn")
Expanding Cider Company ("Richard Anderson")
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Subject: We knew it all along
From: "McGonegal, Charles P" <Charles.McGonegal@uop.com>
Date: Mon, 2 Apr 2007 09:15:33 -0500
A long term women's health study by University of Minnesota and
University of Oslo researchers has found that apples and pears, as well
as red wine, decrease the risk of mortality for both coronary heart
disease and cardiovascular disease among postmenopausal women.
Here's a link:=20
http://www.earthtimes.org/articles/show/41151.html
Drink Cider!
Charles McGonegal
AEppelTreow Winery
Drink Perry!
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Subject: Re: Cider Digest #1377, 1 April 2007
From: Stephen Wood <swood@farnumhillciders.com>
Date: Mon, 2 Apr 2007 14:32:15 -0700
On the keg carbonation subject.: Rolling kegs around on the floor is
too much work. Put the CO2 in at around 15 psi through the 'out'
nubbin on the keg, so the gas goes to the bottom of the liquid (through
the long spear) and needs to bubble through the cider to get to the
head; rock the Corny keg around a bit (if you have several kegs, move
the gas line from keg to keg and sing the same song while shaking each
- -- it's a good way to learn a song or two); go home (or upstairs, or
whatever) and have a glass of wine and go to bed. Do the same thing
for a few days (you can vary the song), then walk away for a week or
so. Come back, and you'll have nicely bubbly cider. If it's too fizzy
for your taste, let some gas off, or just draw yourself a pitcher and
let the dissolved CO2 equalize. For what it's worth, the bubbles will
get smaller and nicer the longer you leave it alone -- big bubbles or
excessive pressure will get in the way of aromas and flavors.
Steve Wood.
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Subject: promalic notes from Tideview Cider
From: john brett <jbrett@eastlink.ca>
Date: Wed, 04 Apr 2007 11:19:33 -0300
I'm responding somewhat belatedly to Charles McGonegal's inquiry about
promalic, the alginate encapsulated schizosacchromyces pombe.
We did some trials on acid reduction last year that included this product. In
a 19 liter carboy trial we had these results, and I'm quoting from a report
we did up on the trial:
Alcoholic ferment was started with DV10 and allowed to ferment to 5
brix. Promalic was rehydrated following the manafacturers directions
and added to the carboy for 8 days. The T.A. reduced from 7 g./l. to 5.5
g./l and the pH stayed relatively stable, rising from 3.27 to 3.44. Paper
chromatography detected no lactic acid, confirming that conversion was by
Promalic and not a spontaneous malolactic fermentation.
The cider had fresh apple aromas and no off flavours. In a parallel
trial conducted using a malolactic strain on the same juice blend the pH
rose from 3.27 to 3.59 and there was less fresh apple in the nose. Our
overall impression of the effect of promalic in this trial was positive.
Results were not so dramatic when we tried promalic on an 800 liter tank
of the same juice blend. The promalic remained in the tank for 31 days and
reduced acidity from 7 g./l. to 6.60 g./l. pH rose from 3.25 to 3.37. A
possible reason for this reduced effectiveness may be that the promalic
was added when the fermentation was virtualy complete so alcohol levels
were higher and sugar levels were very low. Perhaps promalic needs some
sugar to work its magic.
Promalic has some disadvantages: It is very expensive compared to other
de-acidification options. It is fragile, has a short shelf life, and
rehydration is somewhat complicated and time consuming.
I'd be very curious to hear about the experiences of other cider-makers
with this product. Anyone out there have further insights?
John Brett Tideview Cider Nova Scotia
------------------------------
Subject: White layer
From: Andrew Lea <andrew_lea@compuserve.com>
Date: Thu, 05 Apr 2007 09:47:11 +0100
Randall Burd asked
>
> I have a fermented cider that should be ready to bottle. There is a thin
> white layer on the top surface (<1 mm) (in the next of a gallon jug). The
> cider is otherwise clear. I originally treated the cider with Camden tablets
> and used Cote de Blanc yeast.
Sounds like a film yeast to me. Does it look like
http://www.harphill.co.uk/filmyeast.jpg Slightly greasy in appearance
and rucks up when gently pushed with the finger?
> Treat it someone or just go ahead and bottle?
The received wisdom is to rack off the cider, treat with 50 - 100 ppm
SO2 and then keep well closed (or bottled). It's caused by an organism
(maybe a Candida) which grows on cider and metabolises the alcohol in
the presence of air.
Andrew Lea
- --
Wittenham Hill Cider Page
http://www.cider.org.uk
------------------------------
Subject: French Cider Museum
From: "chris horn" <agent_strangelove@hotmail.com>
Date: Fri, 06 Apr 2007 08:48:30 -0700
Does anyone know anything about a French cider museum in Les Brissots? I
have a cousin that is spending lots of time in France of late and has made
mention of it. I may be in that part of the world this summer. But I have
not gotten any more information out of her as to specifics. Playing with
Google maps, it looks to be 60 miles SE of Paris.... I found it on the net
(http://www.cidrefrottier.com/eng/index.htm). Any one been there? Is it
worth going for a non-French speaking cider maker?
Thanks
Chris Horn
Scappoose Oregon USA
'If you want to know the taste of a pear, you must change the pear by eating
it yourself. If you want to know the theory and methods of revolution, you
must take part in revolution.'
-Mao Zedong
------------------------------
Subject: Expanding Cider Company
From: "Richard Anderson" <baylonanderson@rockisland.com>
Date: Fri, 6 Apr 2007 15:18:59 -0700
An interesting article on the expanding interest in US Cider can be found in
the April 2 Puget Sound Business Journal regarding Blue Mountain Cider Co
at:
http://www.bizjournals.com/seattle/stories/2007/04/02/focus14.html?b=1175486400^
1438647
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End of Cider Digest #1378
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