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Cider Digest #1494
Subject: Cider Digest #1494, 9 April 2009
From: cider-request@talisman.com
Cider Digest #1494 9 April 2009
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: MN 1734 (John Bunker)
Cider Chemistry Textbooks (John Mott)
Cider text books (Andrew Lea)
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Subject: Re: MN 1734
From: John Bunker <john.p.bunker@gmail.com>
Date: Fri, 3 Apr 2009 15:02:26 -0400
Hello Jack,
MN 1734 is not a new apple. It has been around for quite a few years
though I'm not sure anyone knows when the cross was made.
Coincidentally we sold it in our catalog this year. (We're now sold
out.) There's also a description on our website. I have not made
cider with it. I don't think U Minnesota has any intentions of
naming or releasing the apple. I could provide scionwood if you'd
like to try it, though that might have to wait to 2010.
Best regards,
John Bunker
Fedco
trees@fedcoseeds.com
www.fedcoseeds.com
PO Box 520
Waterville ME 04903
207-873-7333
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Subject: Cider Chemistry Textbooks
From: John Mott <jrmott2@gmail.com>
Date: Sat, 4 Apr 2009 16:33:04 -0400
Hi Bill,
I recently placed an order for this book, although still waiting for delivery:
Fermented Beverage Production, Second Edition
by Andrew G. H. Lea, John R. Piggott
Paperback: 462 pages
Publisher: Springer; 2nd edition (October 24, 2007)
Language: English
ISBN-10: 0306477068
ISBN-13: 978-0306477065
Product Dimensions: 9.8 x 7 x 1.1 inches
http://www.amazon.com/Fermented-Beverage-Production-Second-Andrew/dp/0306477068/
The reason it caught my eye, was that Andrew Lea is also the author of:
Craft Cider Making
Paperback: 168 pages
Publisher: Good Life Press (December 15, 2008)
Language: English
ISBN-10: 1904871372
ISBN-13: 978-1904871378
Product Dimensions: 8.1 x 5.3 x 0.6 inches
http://www.amazon.com/Craft-Cider-Making-Andrew-Lea/dp/1904871372/
Hope this helps,
John Mott
Beaver Valley Winery & Cider Company
Kimberley, ON
www.bvwinery.ca
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Subject: Cider text books
From: Andrew Lea <andrew@HarpHill.co.uk>
Date: Sat, 04 Apr 2009 21:33:36 +0100
Bill wrote:
> 1) Are there any good text books that focus on cider, rather than
> wine, and what are they?
No. The last textbook in English was Charley's 1949 translation of
Warcollier's 1928 La Cidrerie, as Principles and Practice of
Cidermaking. As you can imagine, it is impossibly out of date although
some of it can still be useful.
The best you will do now is chapters in multi-authored books. I would
suggest my 2003 cider chapter in 'Fermented Beverage Production' as a
start
http://www.amazon.com/Fermented-Beverage-Production-Second-Andrew/dp/0306477068/
ref=sip_rech_dp_6
A more detailed but older review specifically on cider yeast and
fermentation issues (1993) is by Fred Beech in Rose and Harrison's The
Yeasts Volume 5 (2nd edition)
http://www.amazon.com/Yeasts-Second-Yeast-Technology-Genetics/dp/0125964153/ref=
sr_1_1?ie=UTF8&s=books&qid=1238779787&sr=1-1
Probably the best overall cider review for both chemistry and
microbiology is by Beech and Carr on Cider and Perry (but 1977 so ageing
somewhat) as pages 139 - 313 in Economic Microbiology Vol 1 again edited
by Rose but this is now out of print though secondhand copies are
available e.g.
http://www.alibris.com/booksearch.detail?invid=9456898923&qtit=alcoholic+beverag
es&browse=2&query=economic+microbiology&qsort=&page=1
> 2) If not, will book on wine chemistry do, and if so, which are
> recommendable?
White wine chemistry and microbiology will do up to a point. Certainly
a better bet than a brewing textbook. But some things are different - eg
sugar (hence alcohol) levels in apple are lower than in grape (about
half) and nutrient levels are much lower (maybe by five or tenfold).
This does have quite an effect on the way cider behaves compared to
wine. And the behaviour of tannins in red wine do not really relate to
those in apples.
The UC Davis volume is good
http://www.amazon.com/Principles-Practices-Winemaking-Roger-Boulton/dp/083421270
6/ref=sr_1_1?ie=UTF8&s=books&qid=1238780228&sr=1-1
as is the Ribereau Gayon Bordeaux tome (2 volumes)
http://www.amazon.com/Handbook-Enology-Microbiology-Wine-Vinifications/dp/047001
0347/ref=sr_1_2?ie=UTF8&s=books&qid=1238780311&sr=1-2
and
http://www.amazon.com/Handbook-Enology-Chemistry-Wine-Stabilization/dp/047001037
1/ref=pd_bxgy_b_text_b
For an amateur approach to cider there is always Craft Cider Making
http://www.amazon.com/Craft-Cider-Making-Andrew-Lea/dp/1904871372/ref=sr_1_1?ie=
UTF8&s=books&qid=1238780493&sr=1-1
but I guess you're looking for something more technically substantial.
Andrew Lea
www.cider.org.uk
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End of Cider Digest #1494
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