Cider Digest #1523

eZine lover (@eZine)

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Cider Digest

 · 7 months ago

Subject: Cider Digest #1523, 5 August 2009 
From: cider-request@talisman.com 

 
Cider Digest #1523                                         5 August 2009 

                 Cider and Perry Discussion Forum 

Contents: 
  RE: Cider Digest #1521, 28 July 2009 (Charles Brady) 
  RE: Cider Digest #1522, 1 August 2009 (Charles Brady) 
  Pasteurization ("Jeremy Kent") 
  Peter Mitchell cider course in Vermont, Aug 11-14 (Terry Bradshaw) 

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Subject: RE: Cider Digest #1521, 28 July 2009 
From: Charles Brady <hollinshedbrady@hotmail.com> 
Date: Wed, 29 Jul 2009 06:51:57 +0000 

I was interested to read Andrew Lea's last contributal "musing" on the 
different preferment of yeasts for glucose & fructose.  I was once told 
that apple yeasts were decidedly against converting lactose sugar. At the 
time lactose was available at very low cost from the local milk factory, 
and I did my own musing as to whether this could be a means of producing 
a "naturally " sweet cider without all the trouble of kieving or risk of 
secondary fermentation. 

Does anyone know the chemistry on this, or have any experience? 

Mike Brady, Devon 

> Subject: Yeast musings 
> From: Andrew Lea <andrew@HarpHill.co.uk> 
> Date: Sat, 25 Jul 2009 22:09:21 +0100 
> 
> I have a couple of yeast musings for the 'silly season'. They're so 
> obscure I've wrapped them up in the one post! 
> 
> 1. Most fermenting yeasts (wild or cultured) are generally regarded as 
> 'glucophilic' so that they preferentially metabolise glucose before 
> fructose. Apple juice is about 70% fructose, 30% glucose. What effect if 
> any does this have on the fermentation rate or final gravity of a cider? 
> Has anyone ever seen any data on loss of individual sugars in 
> cidermaking? Do F&G both go at the same rate or does all the glucose go 
> first? If so, does the rate of fermentation slow down at that point? 
> 
> 2. I've heard tell (or maybe I dreamed it?) of cidermakers who make 
> (naturally sweet) bottle conditioned cider who measure the yeast cell 
> count at bottling to be sure it won't become a 'bottle bomb'. This needs 
> the use of a (hemo)cytometer slide and a reasonable microscope as far as 
> I can see. Does anyone know if this is ever done? If so, what's their 
> yeast number cut-off point? And, if anyone does this, do they make any 
> attempt to measure the YAN (yeast assimilable nitrogen) at the same time 
> too? 
> 
> Maybe someone out there who's a winemaker turned cidermaker has some 
> answers? 
> 
> Enjoy the summer (for those of you in the Northern Hemisphere, that is!). 
> 
> Andrew Lea 
> nr Oxford, UK 

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Subject: RE: Cider Digest #1522, 1 August 2009 
From: Charles Brady <hollinshedbrady@hotmail.com> 
Date: Sat, 1 Aug 2009 20:12:00 +0000 

Regarding Patrick Philbin's quest for Cider Apples: 

 I wonder if you grow crab apples in the U.S.  I believe many of our 
bitter sharps and bitter sweets are derived from crabs, and the tanin 
content might give your cider a more genuine flavour if mixed with dessert 
or culinary varieties. 

Mike Brady, Devon 

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Subject: Pasteurization 
From: "Jeremy Kent" <Sheep@kent9999.freeserve.co.uk> 
Date: Sat, 1 Aug 2009 21:16:40 -0000 

Dear All, 
Pasteurization of perry and cider. 
Would perry be pasteurized at a higher temperature than apple cider? 

Our ciders are pasteurized in the range 186 to 190 degrees F and held at 
this temperature for 30seconds. (No problem.) 
Perry seems to hold on to the yeasts (not killed) at this temperature. 
Would a higher pasteuirzed temperature ruin the taste? 

Thanks 
Jeremy Kent 
herefordshire, UK. 

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Subject: Peter Mitchell cider course in Vermont, Aug 11-14 
From: Terry Bradshaw <terryb@lostmeadowvt.com> 
Date: Sat, 01 Aug 2009 19:54:05 -0400 

Hi all, sorry for the late posting.  The Vermont Grape and Wine Council 
and Vermont Tree Fruit Growers Association in conjunction with the VT 
Agency of Agriculture are sponsoring Peter Mitchell's cider course to be 
offered in August 11-14.  Sorry about the late notice but we were 
looking to fill it first with VGWC/VTFGA folks.  At last notice there 
were about ten slots left.  Because of this industry sponsorship tuition 
for the course is only $100.  Please contact Steve Justis at VT Agency 
of Ag for signups. 

Steven F. Justis 
Senior Agricultural Development Specialist 
Vermont Agency of Agriculture, Food & Markets 
116 State St. 
Montpelier, VT 05620-2901 

Tel: (802) 828-3827 
Fax: (802) 828-3831 
steve.justis@state.vt.us 
www.vermontagriculture.com <http://www.vermontagriculture.com> 

Hope to see some of the CD'ers there. 

TerryB 

================ 
Terence Bradshaw 
Lost Meadow Orchard and Cidery 
Calais, VT 
(802)229-2004 
http://www.lostmeadowvt.com 
views expressed are mine only, 
and do not necessarily reflect those of my employer 
or other affiliation to which I may belong 

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End of Cider Digest #1523 
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