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Cider Digest #1481
Subject: Cider Digest #1481, 5 January 2009
From: cider-request@talisman.com
Cider Digest #1481 5 January 2009
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Racking and Carbonation (Claude Jolicoeur)
Great Lakes International Cider & Perry Competition ("Gary Awdey")
Re: In Praise of Old Standard Cortland Trees ("Gary Awdey")
Sulphur smell (joseph margevicius)
Crispin and water...and more... (Dick Dunn)
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Subject: Re: Racking and Carbonation
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Fri, 19 Dec 2008 17:05:28 -0500
In Cider Digest #1480, 19 December 2008 :
>Subject: Racking and Carbonation
>From: jennie Grant <jenniegrant@mac.com>
>Date: Sun, 14 Dec 2008 18:26:05 -0800
>
>This is my first year making hard cider. I have a few carboys brewing
>at about 50 degrees F in my basement. I originally pressed the cider
>in late October and used a lavlin champagne yeast. I racked the first
>of December
Jennie,
All this is fine in my opinion, except for the word "brewing"...
>and plan to bottle at the end of January.
Now, what makes you think it will be ready to bottle by end of January? Do
you have readings of the S.G.?
>If I wait that
>long, do you think the yeast will have died and prevent me from being
>able to carbonate it in the bottles?
I don't think this is a long wait. I often bottle much later than that (in
fall) and there is always some yeast left. You can always add half a
package at bottling time - it may make you feel better!
>Should I bring the cider upstairs
>(around 66 degress F) to warm it up and get it fermenting faster?
I would not recommend it, unless you are really in a hurry to drink it. You
would loose in quality. But if you have many carboys going, you could
always try one for a faster fermentation and earlier taste. If you really
want a carboy to ferment faster, you could also add a bit of yeast nutrient
rather than bringing it upstairs (but again this would be at the expense of
a loss in quality). However all this really depends on the SG reading of
the cider. It would be easier to give you advice knowing at what speed it
is fermenting.
Claude
------------------------------
Subject: Great Lakes International Cider & Perry Competition
From: "Gary Awdey" <gawdey@att.net>
Date: Sat, 20 Dec 2008 14:26:30 -0500
The Great Lakes Cider & Perry Association is pleased to announce results of
the 4th Annual Great Lakes International Cider & Perry Competition (formerly
known as the Great Lakes Old World Syder Competition). The competition
was held at Shmohz Brewery in Grand Rapids, Michigan, on December 7, 2008.
With 54 commercial entries and 83 noncommercial entries this is the largest
Pro-Am fermented cider competition in North America. The competition is
open to nineteen categories of fermented beverages made from apple or pear.
Entries come from a wide geographical area in North America, from California
and Washington to New York and from Quebec to Virginia.
In the commercial division five gold medals, nineteen silver and twenty six
bronze medals were awarded.. A gold medal and Best of Show went to Westcott
Bay Cider of San Juan Island, Washington, for its Traditional Semi Sweet
Cider in the English cider style category. A gold medal and Best of Show
Honorable Mention went to a new entrant, Slyboro Ciderhouse of Granville,
New York, for its Old Sin / Original Cider entered as a standard cider.
A gold medal was awarded to AEppelTreow Winery of Burlington, Wisconsin,
for its applewine entry, Autumn Glory 2005. Gold also went toTulip Valley
Vineyard & Orchard of Mt. Vernon, Washington, for its standard cider entry,
Red Barn Sweetie Pie. In the macro cider category the final gold went
to Green Mountain Beverage of Middlebury, Vermont, for its limited-release
Woodchuck Oak Aged Draft Cider.
In the noncommercial division ten gold medals, twenty one silver and thirty
seven bronze medals were awarded. A gold medal and Best of Show went to
Claude Jolicoeur of Quebec City, Quebec, with his Northern Cortland Cider.
Best of Show Honorable Mention and five gold medals went to Jeff Carlson
of Grand Rapids, Michigan. Jeff is also the reigning American Homebrewers
Association's Cidermaker of the Year.
Complete results are shown below.
COMMERCIAL DIVISION
Award Company Name Location Product Name
25A Cyser
Bronze White Winter Winery Iron River, WI Cyser
Bronze Uncle John's Fruit House Winery St. Johns, MI Cyser
26C Open Category Mead
Bronze Robinette Cellars Grand Rapids, MI Cyser
27A Common Cider
Gold Slyboro Ciderhouse Granville, NY Old Sin / Original Cider
Gold Tulip Valley Vineyard & Orchard Mt. Vernon WA Red Barn Sweetie Pie Cider
Silver Chateau Buffalo Buffalo, NY Dancing Buffalo Cidre
"Baldwin"
Silver Vander Mill Winery Spring Lake, MI Vander Mill Hard Apple Cider
Silver Slyboro Ciderhouse Granville, NY Hidden Star
Silver McIntosh Apple Orchards South Haven, MI Draught Cider - Semi Dry
Silver Chateau Buffalo Buffalo, NY Dancing Buffalo Cidre
"Promenade"
Bronze Douglas Valley Manistee, MI Douglas Valley Stone House
Cider - Dry
Bronze McIntosh Apple Orchards South Haven, MI Draught Cider - Dry
Bronze Douglas Valley Manistee, MI Douglas Valley Stone House
Cider - Semi Dry
Bronze Black Star Farms Suttons Bay, MI Hard Apple Cider
Bronze Douglas Valley Manistee, MI Douglas Valley Stone House
Cider - Semi Sweet
Bronze Uncle John's Fruit House Winery St. Johns, MI Hard Cider - Apple
Bronze Robinette Cellars Grand Rapids, MI Barzillas Brew
Bronze Northville Winery Northville, MI Northville Winery Hard Cider
Bronze White Winter Winery Iron River, WI White Winter Hard Apple Cider
27B English Cider
Gold Westcott Bay Cider San Juan Island, WA Traditional Semi Sweet
Silver Westcott Bay Cider San Juan Island, WA Traditional Very Dry
Silver Tulip Valley Vineyard & Orchard Mt. Vernon, WA Burro Loco Cider
Bronze Westcott Bay Cider San Juan Island, WA Traditional Dry
Bronze Slyboro Ciderhouse Granville, NY Kingston Black
27C French Cider
Bronze Vander Mill Winery Spring Lake, MI Vander Mill French
27D Common Perry
Silver Uncle John's Fruit House Winery St. Johns, MI Perry
27E Traditional Perry
Silver AEppelTreow Winery Burlington, WI Orchard Oriole Perry
28B Fruit Cider
Silver Uncle John's Fruit House Winery St. Johns, MI Apple Cherry Hard Cider
Silver Vander Mill Winery Spring Lake, MI Vander Mill Cherry Hard Cider
Bronze Black Star Farms Suttons Bay, MI Apple Cherry Hard Cider
Bronze Uncle John's Fruit House Winery St. Johns, MI Apple Cranberry Hard Cider
Bronze Douglas Valley Manistee, MI Douglas Valley Stone House
Cider - Cherry
28C Applewine
Gold AEppelTreow Winery Burlington, WI Autumn Glory 2005
Bronze Uncle John's Fruit House Winery St. Johns, MI Select Harvest Applewine
Bronze McIntosh Apple Orchards South Haven, MI Golden Russet
28D Specialty-Other
Silver AEppelTreow Winery Burlington, WI Perry
Bronze Uncle John's Fruit House Winery St. Johns, MI Pear Wine
2006-1 Macro Cider
Gold Green Mountain Beverage Middlebury, VT Woodchuck Oak Aged Draft
Cider (Limited Release)
Silver Green Mountain Beverage Middlebury, VT Cider Jack
Silver Green Mountain Beverage Middlebury, VT Woodchuck Draft Cider - Amber
Silver E&J Gallo Winery Healdsburg, CA Hornsby's Apple Crisp Hard
Cider
Bronze Green Mountain Beverage Middlebury, VT Woodchuck Draft Cider -
Granny Smith
Bronze Green Mountain Beverage Middlebury, VT Strongbow
2006-2(a) Intensified Cider (Preferment - Ice Cider)
Silver Chateau Buffalo Buffalo, NY Dancing Buffalo Cidre
"Glace de Ballet"
Silver Slyboro Ciderhouse Granville, NY Ice Harvest Cider Special
Reserve
2006-2(b) Intensified Cider (Postferment - Pommeau)
Silver Black Star Farms Suttons Bay, MI Sirius Maple
Bronze Uncle John's Fruit House Winery St. Johns, MI Apple Dessert Wine
Bronze Robinette Cellars Grand Rapids, MI Dessert Apple Wine
2006-3 Distilled: (b) Brandy
Silver Black Star Farms Suttons Bay, MI Spirit of Apple
Bronze Uncle John's Fruit House Winery St. Johns, MI Apple Brandy
****************
NONCOMMERCIAL DIVISION
Award Entrant's Name Location Entry Name
25A Cyser
Gold Jeff Carlson Grand Rapids, MI Westside Cyser
Silver Paul Erdmans West Olive, MI Cyser #7
Bronze Paul Erdmans West Olive, MI Cyser #10
26C Open Category Mead
Gold Diana Phillips Flint, MI Oak-Aged Cinnamon Cyser
Silver Diana Phillips Flint, MI Cinnamon Cyser
Silver Paul Erdmans West Olive, MI Sweet Dreams
Bronze Diana Phillips Flint, MI Oak-Aged Pumpkin Spice Cider
27A Common Cider
Gold Claude Jolicoeur Quebec City, QC Northern Cortland 2006
Gold Dave Messink San Jose, CA Uncle Dave's Cider 2008
Gold Jeff Carlson Grand Rapids, MI Primetime Cider 2007
Silver Joseph Margevicius Metamora, MI Grammies Sour Crabapple Cider
Silver Gary Awdey Eden, NY Dry Golden Russet with
Yarlington Mill
Silver Jeff Carlson Grand Rapids, MI Westside Cider 2006
Bronze Jim Verlinde Grand Rapids, MI Common Cider
Bronze Mike Messink Berkley, MI
Bronze Kira Barnes Rochester, NY 2007 Table Cider
Bronze Wes Eaton Grand Rapids, MI Cold Syder
Bronze Dave Messink San Jose, CA Uncle Dave's Cider 2007
Bronze Ray Leenhouts Midland, MI
Bronze Scott Husted Kalamazoo, MI Husted's Hillbilly Hard Cider
Bronze Bob & Kim Barrett Ann Arbor, MI Grainger Common
Bronze Troy Hammond Jenson, MI Mad Apple
Bronze Brian Chuchla Grand Rapids, MI
Bronze Gary Awdey Eden, NY Medium Golden Russet
27B English Cider
Silver Terrence Bradshaw Calais, VT Kingston Black Varietal
Silver Jeff Carlson Grand Rapids, MI Westside English 2007
Silver Gary Awdey Eden, NY Yarlington Mill
Bronze Scott Husted Kalamazoo, MI Husted's Olde Englis
Bronze Mark Johnson Walnut Creek, CA 2007 English Cider
Bronze Jeff Carlson Grand Rapids, MI Westside English 2008
Bronze Jim Verlinde Grand Rapids, MI English Cider
Bronze Mark Johnson Walnut Creek, CA 2007 Champagne Yeast Blend
Bronze Eric Fouch Caledonia, MI The Bloated Goat
27C French Cider
Silver Scott Husted Kalamazoo, MI Husted's French Style Cider
Silver Jeff Carlson Grand Rapids, MI La Peach Ridge Cidre
Bronze Gary Awdey Eden, NY French Cider
Bronze Gary Awdey Eden, NY Yarle Reinette
27D Common Perry
Gold Gary Awdey Eden, NY Common Perry
Silver Eric Fouch Caledonia, MI Ramblers' Bane
Silver Jeff Carlson Grand Rapids, MI Westside Perry
27E Traditional Perry
Silver Gary Awdey Eden, NY Gelbmostler Blend
Bronze Eric Fouch Caledonia, MI Pick-a-Peck-a-Perry Pears
28A New England Cider
Gold Jeff Carlson Grand Rapids, MI Westside Oaked New England
Gold Jeff Carlson Grand Rapids, MI Westside New England
Silver Stephen Sissell Howard City, MI Cider
Bronze Eric Fouch Caledonia, MI Crystal Clear
Bronze Kira Barnes Rochester, NY Spiced Golden Russet
28B Fruit Cider
Silver Jeff Carlson Grand Rapids, MI Westside Razz
Silver Eric Fouch Caledonia, MI Mulberries RFD
Silver Joseph Margevicius Metamora, MI Aunt Sandy's Cranberry Cider
Bronze Jeff Carlson Grand Rapids, MI Westside Cherry
Bronze Joseph Margevicius Metamora, MI Aunt Pat's Razz-Ma-Tazz Cider
Bronze Kurt Sonen Ann Arbor, MI Raspberry Cyser
Bronze Scott Husted Kalamazoo, MI Husted's Cherry Sparkle
Bronze Gary Awdey Eden, NY Cider with Blackcurrant
28C Applewine
Silver Jeff Carlson Grand Rapids, MI Westside Applewine
Bronze Jeff Carlson Grand Rapids, MI Westside Sparkling Applewine
Bronze Troy Hammond Jenison, MI Applewine
Bronze Brandon Roberts Grand Rapids, MI
28D Specialty - Other
Gold Jeff Carlson Grand Rapids, MI Westside Sweet Heat
Silver Herb Stevens Grand Blanc, MI Porters Cider Wine
Silver Joseph Margevicius Metamora, MI Honey Ginger
Bronze John Applegarth Grand Rapids, MI Other Specialty Cider
Bronze Stephen Sissell Howard City, MI Spiced Cider
2006-1 Macro Cider
Gold Gary Awdey Eden, NY Full Juice Cider
Bronze Gary Awdey Eden, NY Speed Bump Apple
Bronze Gary Awdey Eden, NY Speed Bump Pear
2006-2(a) Intensified Cider (Preferment - Ice Cider)
Bronze Eric Fouch Caledonia, MI Cold November
*************
The Great Lakes International Cider & Perry Competition is organized by
publisher Rex Halfpenny with sponsorship of the Great Lakes Cider & Perry
Association, a not-for-profit association of commercial and noncommercial
cider and perry producers in the eight US states and one Canadian province
bordering on the five Great Lakes. Logistical assistance for the competition
was provided by volunteers of the Prime Time Brewers, a homebrew club located
in Grand Rapids, Michigan. Additional support was provided by KLR Machines,
Inc., Cascade Winery, Sleeping Bear Trading Company, Dan Henry Distributing,
Crivellier Canada, Brick Packaging, and Siciliano's Market.
Gary Awdey
Eden, New York
gawdey@att.net
------------------------------
Subject: Re: In Praise of Old Standard Cortland Trees
From: "Gary Awdey" <gawdey@att.net>
Date: Sat, 20 Dec 2008 14:49:45 -0500
In Cider Digest #1480, 19 December 2008, Claude Jolicoeur wrote:
> I was quite excited this morning when I opened my mails and saw a couple of
> messages congratulating me for the Best of Show award ... at the Great
> Lakes International Cider & Perry Competition.
My apologies to Claude for permitting his acknowledgment of the award and
listing of production details to precede the complete announcement of
results. Unfortuanately the announcement was bounced due to a format
incompatibility issue and I was unable to edit before CD #1480 was posted.
Complete results are posted elsewhere in the current issue.
Gary Awdey
Eden, New York
gawdey@att.net
------------------------------
Subject: Sulphur smell
From: joseph margevicius <jmargevicius@hotmail.com>
Date: Thu, 25 Dec 2008 17:19:06 +0000
I made a small experimental batch last September consisting of one gallon
each of Ida Red, MacIntosh, and Snow. I crushed three Campden tablets and
added to the juice 24 hours before before adding 71B yeast. I did not take
a pH or acid reading. After racking last week, I noticed a very strong
sulphur/rotten egg odor. I have never had this happen before even though
I normally sulfite at the same dosage all the time. What hppened? Will it
dissipate in time? Can it be fixed?
Thanks
Joe Magevicius
------------------------------
Subject: Crispin and water...and more...
From: Dick Dunn <rcd@talisman.com>
Date: Tue, 30 Dec 2008 00:39:12 -0700
On the topic of the new US products of the "Crispin" brand (see Cider
Digest 1475-1478:
I haven't tasted any of them yet, sorry, so I'm still musing. BUT I've
seen some labels, which list ingredients:
Hard apple cider, carbonated water, apple juice concentrate, natural
flavors, malic acid, sulfites.
Hmmm...(!)...Crispin's ad campaign is pushing to have it served over ice.
The second ingredient in Crispin's ciders is water. The first ingredient
is a label-term which refers to apple juice possibly with sugar and/or
water added, then fermented.
So, let's see...we start with apple juice. Then maybe we add water before
fermenting, then add water after fermenting, then serve it over frozen
water. The emphasis I'm getting here is water, y'know? Not apple. But
of course apple juice costs more than water, so this is good sales strategy
if it works. (Not nearly as good as the bottled-water game, of course.)
There's a bit more about Crispin from past digests that I wanted to pick
up, although perhaps this is redundant to other followups. Leslie Heron
wrote that:
> Crispin is made in a classical "Normandy" style...
Well, having seen what's in it, I think not! Certainly Crispin could not
(by regulation) even be presented in France as a "cidre".
Leslie discussed using apple juice concentrate in the fermentation (they
do not) vs after-fermentation sweetening (they do). This is a curious
choice, and although Leslie defends both sides of it, I question both.
As far as fermentation, she writes:
> Our belief is that apple juice concentrate ferments
> "hot" due to high residual sugars.
This is a mis-use of both "hot" and "residual sugar". "Hot" refers to the
character of out-of-balance alcohol--too much compared to the rest of the
character. That can hardly apply to fermenting concentrate as such because
it will be diluted and modified before drinking. But residual sugars (if
there were any) would offset the "hotness" of a too-alcoholic ferment.
Moreover, there won't be residual sugar in a fermented-out situation with
concentrate; there are no unfermentable sugars in apple juice.
On the other side, using apple juice concentrate -after- fermenting (to
re-sweeten):
> We also believe that our classic smoothing (sweetening) with apple
> juice concentrate versus sugar (which is cheaper) gives a longer,
> fuller apple bouquet and a longer smoother taste finish on the palate.
(It's not "classic".)
There are two problems with post-fermentation juice (often called "back
sweetening with juice") concentrate. The first is that the flavors of
unfermented juice tend to clash with the fermented cider. Some folks
like the effect, or at least don't mind, but frankly the marriage is
seldom really successful. The second problem, in this case, is that the
choice is backwards: Crispin is fermented with juice and back-sweetened
with concentrate, whereas if the desire is a "longer, fuller apple bouquet"
the fresh juice should be used at the end. The concentration process
inevitably removes volatile character (bouquet), so the concentrate should
be used for the fermentation if concentrate must be used at all.
Back to the (water,) water, water...
> The Cider Over Ice serving ritual has not entered the US lexicon - and
> in our opinion is well suited to the US where consumption is preferred
> cold and often over ice for many, many beverages.
The "cider over ice" ritual was invented by Magners (Bulmer IE) not too
many years ago. There is no tradition to it; it's a marketing ploy. I
agree that you can say a marketing ploy is well suited to the US, but
that doesn't help -real- cider. And yes, the US prefers cold. The US
is probably the only country in the world where "coldest beer in town"
isn't an insult. With sufficient marketing you could sell cheeseburgers
over ice in the US! But cheeseburgers...or cider...over ice...won't
have any staying power.
> The more dialogue relative to helping cider re-enter the mainstream for
> the first time since John Adams is helpful and positive.
Dialogue about cider in the US has been slowly increasing. It is indeed
an uphill battle so far. But a faux cider is unlikely to help the cause
of real cider; it could hurt quite a bit. We already have plenty of
six-pack ciders, British and American: a "hard cider" base plus water,
malic acid, flavors, and some form of sweetening. How's another cast from
the same mold going to help? I can't see it.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
End of Cider Digest #1481
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