Copy Link
Add to Bookmark
Report
Cider Digest #1446
Subject: Cider Digest #1446, 26 April 2008
From: cider-request@talisman.com
Cider Digest #1446 26 April 2008
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Digest struggling along (Cider Digest Admin)
Re: Pasteurizing temperatures (Bill)
Cider Making Classes ("Drew Zimmerman")
Re: Bottling keeved cider at high SG's (Claude Jolicoeur)
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: Digest struggling along
From: cider-request@talisman.com (Cider Digest Admin)
Date: Sat, 26 Apr 2008 15:16:31 -0600 (MDT)
Severe spam problems have continued in our domain, and I've had to delay
digests for that as well as some other problems. Notably also, I've had
to shut off various addresses here again for brief periods.
I hope we'll be back with little interruption now, but there are no
guarantees. Main concern: If you try to submit an article to the digest
and it gets tossed back at you as if the digest didn't exist, hang on and
try again. I will attempt to limit shutdowns to a day or less, so if you
submit an article and it bounces, wait 24 hr and try again. Same with
admin requests.
Yes, I do fully intend to keep the Cider Digest going! It's just that
spam problems have increased dramatically this year, so even with good
tools it gets harder, and that may cause brief interruptions.
What YOU can do: OK you're not a spammer, BUT you might very well be one
of the million-or-so people with an infected computer that's sending out
spam without your knowledge--a spam bot, a zombie machine doing the bidding
of a botnet controller. To avoid being an unwitting spam-helper:
* Virus-check your computer frequently. Pay attention to all the usual
warnings about not downloading stuff you can't verify, not opening
active attachments, etc. If you do screw up, get help to check and
clean your computer.
* Pay attention to your computer's activity. If it's busy on the net
and/or sending mail when you don't think it should be, disconnect from
the net and check the machine. (Not all bot-creating viruses are
readily detected.)
* Consider using a system which is highly virus-resistant, such as a Mac
or one of the various Linux or FreeBSD releases.
[Tech talk: The problem here is forged sender back-scatter--botnets forge
our addresses as senders. Clumsy MTAs don't verify recipients when they
should, so they end up bouncing to the forged sender instead of the real
one. And yes, I know about various tools. Challenge-response is no help
on bounces; anyway it's rude and I won't deal with it. Yes I know about
pattern-based filters and "bayesian" filters; I use both. But they can't
get any traction on a typical bounce msg, and besides it's dangerous to
train a bayesian filter to see bounces as spam when you really need the
valid bounces.]
yer severely peeved janitor
------------------------------
Subject: Re: Pasteurizing temperatures
From: Bill <squeeze@mars.ark.com>
Date: Mon, 07 Apr 2008 14:43:36 -0700
Con - I haven't heard of pasteurizing expressed as "PU's", but some
figures I have relating to pasteurizing for my apple juice operation:
Bulk heating to 180*F [82*C] for 30 seconds eliminates any contaminent
organisms, with the juice cooled as fast as possible once in the bottle
- - lower temperature for longer times does the job, but affect flavor
more - HTST "flash pasteurizing" uses higher temps and much shorter
times, down to 1 second
The length of time required to attain the target temp has an effect on
the process, which is likely where the PU formula applies, and a simple
bottles-in-kettle on the home stove process will most likely be complete
as soon as the desired temp is reached
143*F [62*C] for 25 minutes sounds excessive for cider. The
fermentation process normally eliminates pathogenic bacteria, so the
focus organism for cider would be yeast/molds, which react to lower
temperatures - I believe 140*F [60*C] for 10 minutes or 160*F [70*C] for
20 seconds is usual for alcoholic products, again with as fast as
practical cooling
Bill <http://mars.ark.com/~squeeze/>
------------------------------
Subject: Cider Making Classes
From: "Drew Zimmerman" <drewzimmer@comcast.net>
Date: Fri, 11 Apr 2008 01:46:39 -0700
Peter Mitchell?s Principles and Practice of Cider Making course is again
being offered in Mount Vernon, Washington this coming June 23-27. For
information about the course and registration see HYPERLINK
"http://learningcenters.wsu.edu/skagit/cider.html"http://learningcenters.wsu
.edu/skagit/cider.html
Registration deadline for the course is next Friday, April 18 ? sorry for
the short notice. There is currently plenty of room in the class and unless
we get a few more registered, we will have to cancel this session. So, if
you?ve been thinking about taking this in-depth session on cider and perry,
now?s the time.
Drew Zimmerman
------------------------------
Subject: Re: Bottling keeved cider at high SG's
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Sun, 13 Apr 2008 18:22:38 -0400
In Cider Digest #1445, 7 April 2008
>Subject: Bottling keeved cider at high SG's
>From: stewart lucas <stewartlucas@ntlworld.com>
>
>Is there anyone out there who can give me definitive, empirical based
>answers to to the question, 'what is the best way to bottle high
>gravity, _keeved_ cider without inadvertently making a bomb?'. Is it
>enough to allow the cider to stabilise, maybe at a gravity of over
>1.020, and then bottle?
I would not say this is definitive answer, but I can tell you about my 2006
keeved cider batch. It is a blend of 40% bittersweet apples (mainly
Yarlington Mill and my own Bitter Banana), 30% McIntosh, and the rest split
between Honeygold, Brown's Apple and Ashmead. Initial gravity was 1.066. By
beginning of June 2007, the gravity was down to 1.028, and the rate of
fermentation was about 1 degree of SG per 10 days. By mid August, it was at
1.024, and I bottled it at the end of October , at a S.G. of 1.022. I
tested the first bottle today: S.G. is still 1.022 and the cider is very
flat, but very good, with a nice bitterness that should get smoother with
aging.
Now, if I would have wanted to have this cider slightly petillant, I could
have bottled it by mid August, and to have it really sparkling, I should
have bottled it by April, when the gravity was around 1.035.
This is very easy to say a posteriori, because now I know at which gravity
the fermentation has stopped, but a year ago, when the gravity was 1.035
and the rate of fermentation was around 1 degree of SG per 10 days, it
would have been pretty difficult to predict. I guess it is only by
experience with your apples and your methods that you can accurately
predict at which SG the fermentation will naturally stop.
Claude Jolicoeur
Quebec
------------------------------
End of Cider Digest #1446
*************************
