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Cider Digest #1608
Subject: Cider Digest #1608, 11 January 2011
From: cider-request@talisman.com
Cider Digest #1608 11 January 2011
Cider and Perry Discussion Forum
Contents:
Re: Question by Ed Hepp (Claude Jolicoeur)
Re: Cider Digest #1607, 7 January 2011 (Daniel Rowland)
Cider Map ("Rich Anderson")
RE: Cider Digest #1607, 7 January 2011 (John Thompson)
Cidermakers Conference February 10th, 11th, and 12th (Nick Gunn)
NOTE: Digest appears whenever there is enough material to send one.
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Digest Janitor: Dick Dunn
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Subject: Re: Question by Ed Hepp
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Fri, 7 Jan 2011 11:18:52 -0500
In Cider Digest #1607, 7 January 2011
>Subject: Re: Cider Digest #1606, 3 January 2011
>From: Ed Hepp <ed.hepp@gmail.com>
>Claude, Could you pleas explain your statement of only using apples from
>standard trees as I've been planting all 111's.
>For anyone, I have Mac., Stayman, Harrisoni,Hewes crap,Winesap,Northern spy,
>Can I get a good flavor cider out of that combo or do I need something more
>and at what blend would one use. Regards Ed Hepp
Ed, what I mean is from my experience, to have a successful keeve, it is
preferable to start with apples that are low in Nitrogen, and old
unfertilized standard trees are known to yield apples that are lower in N
than dwarf trees. Also, young trees will generally yield higher N level
than older trees. As a general rule, if your apples are as large as
commercially grown apples, they will likely be low in sugar and high in N.
If they are rather small, you are more likely to have higher sugar and
lower N...
As far as your varieties are concerned, I note you have 2 that are highly
acclaimed cider apples (Harrison and Hewes), and the others should be OK. I
would probably add a few high sugar russet apples, such as Belle de Boskoop
or Golden Russet. Maybe also a few low acid varieties would be an asset,
like Yarlington Mill for example.
Claude
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Subject: Re: Cider Digest #1607, 7 January 2011
From: Daniel Rowland <vigneronrowland@yahoo.com>
Date: Fri, 7 Jan 2011 08:26:23 -0800 (PST)
well my info is
Daniel C. Rowland, Highland, NY 12528
I dont have an orchard address as im still trying to nail down a lease
for a place for the 900+ cider trees coming this spring (It was suppose
to be done last Feb, but the land owner has been dragging their feet, so
im basically in emergency mode trying to find an alternative; wink wink
anybody who knows anybody with at least 6 acres of orchard land in the
Esopus/Highland/Marlboro area that would be willing to lease for minimum
of 50 years, ideally lease to own, let me know, wink wink). We will be
applying for our cider/wine making permit as soon as we have a lease.
Derek, Ive been doing lots of ciders, and since they are all basically
freezing over now im gonna try the old applejack trick (b.t.w. applejack IS
the name for freeze concentrated cider, I dont really know how to classify
your "applejack" product, being three times distilled and, im guessing,
barrel aged as a spirit, not a cider). Im assuming the freezing technique
was concieved as a way to avoid paying taxes on distilling, although I dont
think you get away with that today lol. One thing im going to experiment
is whether it makes a difference if the freeze-concentration happens was an
unfermented juice, partially fermenting must, and totally fermented cider.
As a control I will use juice from the same pressing. In the context of
your operation, if your taking the ice off of frozen fully fermented cider,
you might be able to recycle any remaining alcohol out of the slush with
your still. And on a side note, I have some of your pear eau de vie,
and Id swear by the nose its made of Bosc pears, but your website says
its Bartlett, was there a change or is my nose wrong?
------------------------------
Subject: Cider Map
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Fri, 7 Jan 2011 10:32:46 -0800
Dave White on http://oldtimecider.com/ maintains a map of commercial North
American cideries.
------------------------------
Subject: RE: Cider Digest #1607, 7 January 2011
From: John Thompson <jtom40@hotmail.com>
Date: Fri, 7 Jan 2011 22:29:56 +0000
I would be interested to hear about the traditional Applejack method by
freezing, if anyone can add to this I would be interested?
Cheers.
John Thompson
------------------------------
Subject: Cidermakers Conference February 10th, 11th, and 12th
From: Nick Gunn <nnugkcin@yahoo.com>
Date: Tue, 11 Jan 2011 11:30:05 -0800 (PST)
Hello All,
I have finalized plans for the first Annual Cidermakers' Conference. This
is going to be an informal event lead by the interest of the folks who
show up. The overall goal of the conference is to bring the greater
commercial cider community together in the hopes to lead to more formal
organized conferences and events in the future. The event is open to all
commercial cider makers and interested licensed distributors and retailers
of ciders. Attendance to the Conference is capped at 75.
Please respond to this posting at info@wanderingaengus.com with your name,
telephone number and business name, what days you intend to attend and what
topics you would like to the cover during the All Day Cider Conference. Also
let me know if you would like to help out with the conference. I need
moderators for round tables, folks to organize samples, and to help out
on the day of the event. And please contact me with any questions.
Thursday, February 10
10am to 4pm (may go longer if needed)
Federal Cider Regulation Working Group
The goal of the group is to define, and by the end, produce a generally
agreed upon framework for Federal regulatory changes. This working group
is geared toward larger producers (over 1,000 cases per year), importers,
or distributors with a vested interested in a coherent set of Federal and
State cider regulations.
Location: Painters Hall, 3911 Village Center Dr. SE, Salem, OR 97302
6pm to 9pm
Informal dinner at local restaurant
Friday, February 11
9am to 5pm
All Day Cider Conference
Two or Three Tracks each consisting of 4 one and half hour sessions.
(tracks may be combined based on attendance) Sessions will be moderated
round tables.
Track 1 - Cider Making
Track 2 - Cider Marketing/Business
Track 3 - Cider Fruit Growing
Location: Painters Hall, 3911 Village Center Dr. SE, Salem, OR 97302
6pm to 9pm
Informal dinner at local restaurant
Saturday, February 12
Ciderhouse and Orchard Tours, Tasting Event
9am to 11am
Wandering Aengus Ciderworks Tour
Location: 6130 Bethel Heights Road NW, Salem, OR 97304
12pm to 2pm
EZ Orchards Tour
Location: 5504 Hazelgreen Road Northeast, Salem, OR 97305
5pm to 9pm (tentative times)
Trade/Media Cider Tasting and Public Cider Tasting
Bushwacker Cider (Portland's cider only bar)
1212-D SE Powell Blvd., Portland, OR 97202
Flight/Transportation info:
Flying into Portland Airport is the easiest route. Depending on the number
of attendees, we may arrange for transportation from the Portland airport
to Salem at a minimum charge. We will also handle transportation around
Salem and to Portland if required.
Accommodations:
For Wednesday (if you are coming in early), Thursday and Friday nights
I recommend staying in Salem. I recommend the Phoenix Grand Hotel
(www.phoenixgrandhotel.com) with rooms starting at about $119/night. Here
is a link to some other area lodging options:
http://www.travelsalem.com/Lodging/Lodging-Overview
I also have a guest house available on a first come first serve basis on
the grounds of Painter's Hall. There are 2 bedrooms available (1 queen in
1 room and 2 twins in another) each room costs $100/night. Please let me
know if you are interested with this option.
Food:
Coffee, Tea, soda, and of course cider will be available during all days
along with light snack items. Lunches will be supplied on a per order basis
from a local caterer with payment taken at the time of ordering or before
the conference (form will be sent out).
Conference Cost to cover event space, transportation, and other food items
(depends on attendance):
$60 to $100 per person for full conference.
$40 to $70 per person for one day only.
More information on the conference will be sent out once I hear from you.
Happy New Year!
James Kohn
Wandering Aengus Ciderworks
503-361-2400
info@wanderingaengus.com
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End of Cider Digest #1608
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