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Cider Digest #1720
Subject: Cider Digest #1720, 11 July 2012
From: cider-request@talisman.com
Cider Digest #1720 11 July 2012
Cider and Perry Discussion Forum
Contents:
RE: Cider Digest #1719, 2 July 2012 ("Paul Vander Heide")
Baldwin, Winesap, Red Blaze, Wealthy, Strawberry Chenango (oats@raex.com)
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Digest Janitor: Dick Dunn
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Subject: RE: Cider Digest #1719, 2 July 2012
From: "Paul Vander Heide" <paul@vandermill.com>
Date: Mon, 2 Jul 2012 10:52:00 -0400
I just received my brewing license after having my wine license in
place. We have both alternating premise and even equipment. I had to
paint on the floor for where the brewing equipment sits and where the
fermenters sit. But had no push back what so ever from the TTB.
In-fact they were quite helpful in helping me set it up.
Paul
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Subject: Baldwin, Winesap, Red Blaze, Wealthy, Strawberry Chenango
From: oats@raex.com
Date: Thu, 5 Jul 2012 23:13:32 -0400 (EDT)
Dear Cider Digest,
Allow
me to preface my question with an apology in advance if the question has
been addressed in the past, however I could use some help. I am
writing from a family orchard in Northeast Ohio. We have produced
fruit, vegetables, hay, cattle, grain, and children on our 223 acres since
my people moved here from Herefordshire, England in 1853.
Our family has made and consumed cider as long as anyone can
remember but they have never sold hard cider commercially. We opened
a winery here at the farm a year ago producing grape and fruit wines from
our own fruit. I am currently experimenting with a rather good hard
cider that I would love to be able to bottle directly from kegs, having
force carbonated said cider in stainless kegs. My original plan was
to bottle this cider with a gizmo called a beer gun. Anyone
having experienced this frustrating apparatus probably through it as far
over the nearest hill as I did. Any recommendations for a
counterpressure bottling unit sized for small commercial production would
be greatly appreciated. I am considering bottle conditioning
with encapsulated yeast for future production. Our current
setup allows us to bottle still wines quite efficiently, this efficiency
has spoiled us when it comes to bottling "sparkling
cider". Please, please, please send suggestions.
By the way,
thank you Mr. Dunn, for your efficient and timely handling of the Cider
Digest, possibly the only good reason I have for ever checking my
email.
Sincerely,
B. Baker
Twigg Winery
and Manfull's Orchard
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End of Cider Digest #1720
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