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Cider Digest #1671
Subject: Cider Digest #1671, 14 November 2011
From: cider-request@talisman.com
Cider Digest #1671 14 November 2011
Cider and Perry Discussion Forum
Contents:
Re: Pear apple blend (Claude Jolicoeur)
Re: Cider Digest #1670, 12 November 2011 (Steury and Noel)
Re:Pear apple blend (Charles McGonegal)
Anybody (US) making/selling under 27 CFR 24.76? (Dick Dunn)
Sulfited cider sealed in corny kegs for a week. (John Simmons)
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Digest Janitor: Dick Dunn
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Subject: Re: Pear apple blend
From: Claude Jolicoeur <cjoli@gmc.ulaval.ca>
Date: Sat, 12 Nov 2011 14:34:49 -0500
In Cider Digest #1670, 12 November 2011
>Subject: Pear apple blend
>From: jim gerlach <jimgerlach@mac.com>
>Date: Thu, 10 Nov 2011 16:45:23 -0800
>Flavor when I racked it was slightly sweet and somewhat yeasty but mouth
>puckering sour. Color is opaque golden and not clearing much over the last
>few weeks.
When you say "mouth puckering sour", is this bitterness, astringency or
acidity? I have heard mouth puckering for too much astringency (but English
is not my language, so I might misinterpret)... True perry pears may be
extremely astringent, or could also be very acidic. Depending on the
problem, solutions will differ. Do you have a measure of total acidity -
this would be helpful.
>3- Be patient and let it age for a few months. Its been about a month and
>I am planning on tasting it again to see if it has started to mellow.
Always be patient... My own perry, from fall 2010 pressing, is still not
cleared after over a year! I am just starting to get impatient on it, and I
have tried recently a fining treatment, without success yet. So I have
decided to let it do its thing. Perries are well known to be difficult to
clear.
Claude
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Subject: Re: Cider Digest #1670, 12 November 2011
From: Steury and Noel <steurynoel@gmail.com>
Date: Sat, 12 Nov 2011 20:15:01 -0800
re: pot stills
Has anyone out there purchased and used a pot still from Hoga? Yes,
we'll be legal. Even if you're not, feel free to contact me by email
steurynoel@gmail.com or call 208-301-1421.
Tim Steury
Steury Orchards
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Subject: Re:Pear apple blend
From: Charles McGonegal <cpm@appletrue.com>
Date: Sun, 13 Nov 2011 09:21:58 -0600
Jim,
Blending common and perry pears has created hazes and strange caps for me. =
Pear can be hard to clear in any case.=20
Secondly, you want to avoid MLF in perry. There's little malic acid in pears=
. What acid there is is mostly citric, which MLF enzymes convert to acetic.=20=
Sent from my iPhone
Charles McGonegal
AEppelTreow Winery
Artisan Cider & Spirits
(262)496-7508=
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Subject: Anybody (US) making/selling under 27 CFR 24.76?
From: Dick Dunn <rcd@talisman.com>
Date: Mon, 14 Nov 2011 09:52:53 -0700
Is anybody on the list in the US making and selling cider under the
provision for "farmgate" style sales which are not (federally) taxed?
This is the provision given in the particular section of federal regs I
noted in the Subject, namely 27 CFR 24.76, which allows cider to be sold
without the licensing or taxation provisions of the rest of 27 CFR 24,
as long as it's not sold by a winery, not represented as wine, etc.
If you're doing this: Have you found out for sure whether sulfiting the
juice is considered a "preservative method or material" (which is
prohibited if that section is to apply)?
My gut reaction to the provisions of that section of law is that it would
be a red flag to the feds--as would anything that allows not paying tax
that would otherwise apply.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
Subject: Sulfited cider sealed in corny kegs for a week.
From: John Simmons <32bituser@gmail.com>
Date: Mon, 14 Nov 2011 13:45:46 -0500
I picked up 4 corny kegs of fresh juice from Cider Day weekend in Franklin
County, Ma.
(for those in the know, I got two from the 600 gallon tank, and two from
the 800 gallon tank)
Anyway, at purchase time, I added Potassium Metabisulphite (spelling ?)..
to the kegs, put the lids on, and put some CO2 pressure in the kegs, so as
to keep them safe and non leaking for the rest of the day, till I got them
home.
Short story - I got somewhat overtaken by events, and, after bringing the
kegs inside that night, never got back to them. Now it is over a week
later, and, I would like to get the cider into carboys for inoculation.
Here is what I THINK I should do -
1 - Rack to sanitized carboys
2 - Wait 24 hours
3 - Go ahead and inoculate
Does this make sense ? Is there anything else I should know? Did I mess
up?
Thanks!
John Simmons
32bituser@gmail.com
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End of Cider Digest #1671
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