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Cider Digest #1717
Subject: Cider Digest #1717, 20 June 2012
From: cider-request@talisman.com
Cider Digest #1717 20 June 2012
Cider and Perry Discussion Forum
Contents:
Sap drawers and top-working (Andrew Lea)
Local brewpub seeking advice on developing a draft cider (Christopher McGa...)
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Subject: Sap drawers and top-working
From: Andrew Lea <andrew@harphill.co.uk>
Date: Mon, 18 Jun 2012 16:21:10 +0100
Not strictly a cider question, but relevant to the time of year in the
Northern Hemisphere...
This spring I grafted several scions of a particular and unusual cider
variety (doesn't matter what and it doesn't have an agreed name
anyway!). Two out of my three saddle grafts direct on to M26 rootstock
have taken fine and are growing away well.
But I also made 3 pairs of cleft grafts onto cut branches of existing
trees (1 on one variety and 2 on another). I have done cleft grafts
successfully before, but only when the whole tree has been cut back for
top-working except for a 'sap drawer' (or even none at all). In this
case, however, all the other limbs of the tree were left intact and are
now in full leaf (I only wanted the cleft grafts as an insurance!) while
the buds on the grafted scions have refused to move and look as if they
haven't taken.
One of the main variables between my previous success and this failure
is the presence of a multitude of vigorous 'sap drawers'. Could it be
that they divert all growth away from the grafts and just don't allow
enough sap flow into the cut limb for the new scions to 'take'? Or is my
failure just coincidence and likely down to some other cause?
Fortunately my regular grafts have taken so I'm not over-worried, just
curious. What experience of this, if any, do other people have?
Andrew Lea
nr Oxford UK
www.cider.org.uk
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Subject: Local brewpub seeking advice on developing a draft cider
From: Christopher McGarvey <thornsbreak@gmail.com>
Date: Tue, 19 Jun 2012 17:29:47 -0400
This is probably going to be a bit of an unconventional question for this
forum, but I suspect if anyone can help me out, it's somebody around here?
I'm assistant brewer at Front Street Brewery, a 10 bbl brewpub in
Wilmington, NC, that produces about 1000 bbl of beer annually. I'm also an
avid traditional cidermaker at home. I've been really pleased with the
improvement of my dry, sparkling ciders from NC heirloom varieties over the
last few years.
I've been commissioned by the management at my brewery to develop a draft
cider that we can serve here instead of selling bottles of commercial
cider. Naturally, I sprang at the opportunity to tackle the challenge, but
not without a certain amount of trepidation. Commercial-style draft cider
is not my favorite to drink, though I do enjoy the occasional Strongbow,
Original Sin, or Crispin Dry, and some of the other less candy-like draft
ciders. And I have no experience with the production of anything but
traditional dry cider.
The goal is to create something that will have a pretty broad appeal, but
while maintaining as much integrity as possible. Ideally, I'd like a cider
balanced towards semi-dry, with enough of a hint of sweetness and fruit
character to draw in casual drinkers and the demographic to whom we're
currently selling Woodchuck (gah!), but with a drying impression on the
finish.
I need help with figuring out how to get started even researching the
possibilities. I'm going to need:
1) a source of juice/concentrate in sufficient quantities to create 310
gallon batches at a time. We have no means to press apples. Is this even
viable? I'm looking for the most characterful juice/concentrate I can
find, at prices that will still allow us to make money on a batch.
Ideally, I'd love to use something from North Carolina or the Blue Ridge,
but that's probably wishful thinking. I'd love to know if there is any way
to source juice or concentrate from various apple varieties. Anything
heirloom would be wonderful, though I'm guessing unlikely. Would be very
pleased to find Stayman, Winesap, Goldrush, or even Pink Lady. Would
settle for a balanced blend of dessert apples. Also wondering if it's
possible to play with crab apple juice or concentrate. Does anybody have
any idea how other cider makers get their juice for larger batches, if
they're not pressing their own? Are there particular juice distributors,
or does this tend to involve building an alliance with a particular orchard?
2) I need a little more information on process and technique for
large-scale draft cider production. I think I've got a basic game plan,
but I'd really like to hear as detailed an overview of the process as
possible, since it's a little different than the traditional process I'm
used to. Does anybody know of any literature that goes through these
commercial techniques, or a personal contact that might be willing to walk
me through it?
3) Any unsolicited advice from anyone who has some tips, pointers, or
cautions about this endeavor. Or anyone that would like to convince me how
it's really possible to get away with making a proper traditional cider in
our situation. That would be my dream?
4) If anyone has done this sort of thing, or knows of a small brewery that
has gotten into it, please speak up and/or put me in touch.
Thank you very much for your help, and for tolerating my long post. Cheers!
Christopher McGarvey
Assistant Brewer, Front Street Brewery
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End of Cider Digest #1717
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