Cider Digest #1442

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: Cider Digest #1442, 16 March 2008 
From: cider-request@talisman.com 

 
Cider Digest #1442                                         16 March 2008 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  RE: Stopping the fermentation before its finished (Larry Gianakis) 
  Re: Calvados (John Ray) 
  Re: Calvados (Dick Dunn) 
  Triploidal cell division.... (chris horn) 
  Re: calvados (Charles Mcgonegal) 

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Subject: RE: Stopping the fermentation before its finished 
From: Larry Gianakis <lgianakis@yahoo.com> 
Date: Mon, 10 Mar 2008 06:18:21 -0700 (PDT) 

Subject: Stopping the fermentation before its finished 
From: "Dwight Brown" <dwightbrown@vip.net> 
Date: Tue, 4 Mar 2008 17:01:10 -0800 

Can anyone tell me a good way to stop the apple cider fermenation before 
all the sugars are fermented?  I'd like to end up with about 1 -2% 
natural sugar. 
thanks, 
Dwight Brown 

Dwight 

I have been reading up on keeving, it may not help you for this year, but 
it will leave you with a natuarally sweet cider. 

Here is a link: http://www.lambournvalleycider.co.uk/ferment.htm to an article. 

Larry 

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Subject: Re: Calvados 
From: John Ray <John.Ray@colostate.edu> 
Date: Mon, 10 Mar 2008 10:36:07 -0600 

Timothy, 

Try backblending your "moonshine" with some of the original cider that 
you've saved to 40% or more alcohol.  Put blend on oak (chips or barrel) 
for "years". 

Double distilling:  save the "heads" - the first part of the first 
distillation, then save the "tails" of the second distillation to remove 
some of the head volatiles (methanol mostly).  Good luck and 
patience...you have to wear some dirty strap overalls with nothing on 
underneath and sit on the front porch of your clapboard cabin in a 
rocking chair with a shotgun to really have "moonshine". 

John 

- -- 
John A. Ray 
Colorado State University 
Research Associate 
W.D. Holley Floriculture Research Program 
Department of Horticulture & Landscape Architecture 
111 Shepardson Bldg 
Fort Collins CO 80523-1173 
970.566.0346 (Mobile) 
970.491.4615 (Office) 
970.491.7745 (FAX) 

------------------------------ 

Subject: Re: Calvados 
From: Dick Dunn <rcd@talisman.com> 
Date: Mon, 10 Mar 2008 12:55:28 -0600 

"Timothy" <tboger111@earthlink.net> asked: 
> Anyone know how to make Calvados, or simple apple brandy? If you simply 
> distill alcoholic cider you get a clear "moonshine" No flavor or color. 

Proper distillation (taking the right fractions) will give a suitable 
flavor.  The color comes from aging in oak barrels, and of course that 
adds to the flavor as it does with other brandies (as well as whiskies 
and rums). 

> What are the details to make a good Calvados? I searched the archives 
> back to January 07 with limited references to the subject. 

The reason you find little information is that it's illegal almost 
everywhere this digest reaches.  In particular, in the US it is *really* 
illegal--which is to say, taken very seriously by the authorities. 
- -- 
Dick Dunn          rcd@talisman.com          Hygiene, Colorado  USA 

------------------------------ 

Subject: Triploidal cell division.... 
From: chris horn <agent_strangelove@hotmail.com> 
Date: Mon, 10 Mar 2008 14:47:55 -0700 

Can anyone explain the actual processes of fertilisation and pollination 
in triploid apple trees? I'm looking for information including the cell 
divisions. 

To be honest, I don't care beyond the fact I know I have trees which don't 
pollinate themselves and I have others that flower at the same time. Problem 
solved.... But the girlfriend is a biology teacher and wants to know more. 
I can't find a technical description on the web or in any of my apple 
books on that details the cells splitting.... 

Thanks Chris Horn Scappoose Oregon USA 'Man's mind, once 
stretched by a new idea, never regains its original dimensions.' 
- -Oliver Wendell Holmes, Jr. 

------------------------------ 

Subject: Re: calvados 
From: Charles Mcgonegal <cpm@appletrue.com> 
Date: Tue, 11 Mar 2008 08:10:47 -0500 

Tim, the reason you don't see much discussion is because its illegal 
to produce noncommercially - even (and especially) for home use. At 
least in the States.  So unless you're lucky enough to be an EnZedder, 
you're kinda stuck. 

I'll post one observation: all the color in distillates comes in post- 
distillation. Whether its amber from oak or the green of absinthe, it 
comes off the still clear. 

Charles McGonegal 
AEppelTreow Winery 
Elegant Hard Cider and Orchard Wines 
 >>Sent from my iPhone<< 

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End of Cider Digest #1442 
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