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Cider Digest #1723
Subject: Cider Digest #1723, 31 July 2012
From: cider-request@talisman.com
Cider Digest #1723 31 July 2012
Cider and Perry Discussion Forum
Contents:
Cider Apple Workshop, August 17, Cold Spring NY (Sara Grady)
a question for the digest (Hunter Wade)
corker/corks (Sietsema Orchards)
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Digest Janitor: Dick Dunn
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Subject: Cider Apple Workshop, August 17, Cold Spring NY
From: Sara Grady <sgrady@glynwood.org>
Date: Mon, 30 Jul 2012 16:04:26 -0400
CIDER APPLE WORKSHOP
Friday, August 17, 2012
9:am - 4:30pm, followed by networking reception and optional dinner
Glynwood, Cold Spring, NY
This workshop will explore the opportunities presented by the nascent market
for true cider apples. A collaboration between Glynwood and Farnum Hill
Ciders, the workshop is geared towards commercial apple growers, cider
makers, and distillers. Panels will be interactive; questions and comments
from attendees will be encouraged.
Please find all details and register here:
http://www.glynwood.org/the-apple-project/cider-apple-workshop/
Sara Grady
Glynwood
sgrady@glynwood.org
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Subject: a question for the digest
From: Hunter Wade <hntrhrrsn@gmail.com>
Date: Tue, 31 Jul 2012 10:51:37 -0700
Hi,
My name's Harrison - I'm making a large batch of cider this year and am
looking for some advice on how to deal with the pectin issue.
We are thinking of adding a pectin enzyme at the juice stage and then
adding bentonite and or gelatin along with a few weeks settling time post
fermentation to remove the majority of pectins prior to filtration. We are
not pasteurizing - we are sterile filtering.
Does anyone recommend another way to deal with the pectins or has anyone
done the same and has tips/suggestions???
Any specific pectin enzyme to recommend?
Thanks!
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Subject: corker/corks
From: Sietsema Orchards <sietsemaorchards@gmail.com>
Date: Tue, 31 Jul 2012 14:51:11 -0400
We are starting up our cider production this fall. We decided to use the
cork and cage method. I have started to do my reasurch on corkers. i was
always planning on using the Ferrari Champagne Floor Corker. I tried it
before i bought it. The result was a flat none mushroom head to the cork.
In asking around i have been told that the only way to get a good mushroom
head is to use an automatic/mechanical corker and to use real corks not
aggregated ones. Don't really want to spend a lot of money on automated
corker. Any info on the subject matter would be greatly appreciated.
- --
Thanks
Andy Sietsema
The 2011 Great Lakes Cider Winner
sietsemaorchards.com
http://twitter.com/sietsemaorchard
http://www.linkedin.com/pub/andy-sietsema/27/372/498
http://www.facebook.com/sietsemaorchards
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End of Cider Digest #1723
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