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Cider Digest #1583
Subject: Cider Digest #1583, 27 September 2010
From: cider-request@talisman.com
Cider Digest #1583 27 September 2010
Cider and Perry Discussion Forum
Contents:
3rd Annual Great Lakes Cider & Perry Festival (Richard Schoeler)
Re: Cider Digest #1582, 20 September 2010 (Irvine)
RE: Cider Digest #1582, 20 September 2010 ("Julian Temperley")
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Subject: 3rd Annual Great Lakes Cider & Perry Festival
From: Richard Schoeler <rcschoeler@yahoo.com>
Date: Mon, 20 Sep 2010 16:25:31 -0700 (PDT)
Just a note of congratulations to everyone involved in the staging of a
very successful 3rd Annual Great Lakes Cider Festival on 9/11. This is
my first year at crafting my own cider so this Festival was a wonderful
opportunity to sample a lot of different cider. The venue and facility
were great and the cider was much better than I suspected it would be.
As I am from Ohio, I started my sampling at the only Ohio cider maker
represented, Windy Hill Apple Farm. Their product (organic apples, no
sulphite, natural yeast, no filtering or pasteurization) was to me very
unique and complex. Even the slight hint of acetobacter made the drink
interesting and authentic and after sampling it several more times through
the course of the afternoon, it remained my personal favorite.
In the interest of continuous improvement I would humbly suggest that next
year, if the cider makers cannot be encouraged to represent themselves,
they should be made to provide some minimum information about their cider
(i.e. varietals, natural v cultured yeast, preservatives used and at what
stage, etc.) as it was awkward for the serving staff to respond to questions
when most of them knew little or nothing about the cider they were serving.
It might be asking too much, but even same basic chemistry about the cider
such as beginning end ending SG, TA, and pH, would be most educational as
well to fellow home cider makers.
Thanks again for a nice event. Already looking forward to next year..
Richard S.
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Subject: Re: Cider Digest #1582, 20 September 2010
From: Irvine <sketchpub@aol.com>
Date: Mon, 20 Sep 2010 12:16:41 -0400
Re: Visit to Vancouver
Wilf, I highly recommend visits to Merridale Cidery north of Victoria on
Vancouver Island and Sea Cider, near Victoria. Both use true-blue cider
apples; both are family operated and swell people.
Enjoy your visit. If you have some money, schedule a dinner at the famed
Sooke Harbor House, a rare experience.
Ron
Irvine's Vintage Cider
Vashon Island, Washington
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Subject: RE: Cider Digest #1582, 20 September 2010
From: "Julian Temperley" <somcb@globalnet.co.uk>
Date: Mon, 20 Sep 2010 20:39:14 +0100
In the UK we have just had a cider revolution. In the past there were
allsorts of 'white' ciders containing very little in the way of apples.
These ciders were described by our Government as 'artificial ciders'. The
Government has decided to take these out of cider duty rates and put then
in another class, paying a lot more. The next cider is the main market
'industrial' cider. The Government has decided that these products must be
fermented from at least 35% apple ( 65% something else!), to qualify for
cider duty. And lastly there are 'artisan' ciders which are made from as
near as possible to 100% apples. The artisan class will be left alone. For
the small makers this is very good news; at last we have our unique selling
point , 100% apples and described in English law. J Temperley Burrow
Hill Cider, Somerset
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End of Cider Digest #1583
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