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Cider Digest #1793
Subject: Cider Digest #1793, 19 July 2013
From: cider-request@talisman.com
Cider Digest #1793 19 July 2013
Cider and Perry Discussion Forum
Contents:
Re: Subject: Cider yeasts (Missy Dobernigg)
Re:Modern Hewes Crab vs historical one (Charles McGonegal)
Re: Cider Digest #1792, 17 July 2013 (Steury and Noel)
Re: Cider yeasts (Tim Bray)
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Subject: Re: Subject: Cider yeasts
From: Missy Dobernigg <melissa@thebxpress.com>
Date: Wed, 17 Jul 2013 07:53:34 -0700
Regarding Andrew's recommendation of AWRI 350: does this yeast
consume/reduce much malic acid? Curious how it compares to something
like Lavlin 71B.
Thanks
Missy
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Subject: Re:Modern Hewes Crab vs historical one
From: Charles McGonegal <cpm@appletrue.com>
Date: Wed, 17 Jul 2013 11:26:21 -0500
Scott, from my conversations with Peter Hatch and Gabriele Rausse at
Monticello and Tom Burford, I had the impression that the currently
available Hewes is likely a child of the original. This is something that
folks 'in the know' were aware of. All two or three of them.
Tom's reason was that he felt the modern Hewes wasn't tannic enough to be
considered a cider apple in its original time period.
Based on the other period cider apple of repute, my own guess is that no
historic American cider apple was a bittersharp or bittersweet in the UK
sense. Americans went less tannic and more multipurpose from the start. But
that's just my opinion.
Sent from my iPhone
Charles McGonegal
AEppelTreow Winery
Artisan Cider & Spirits=
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Subject: Re: Cider Digest #1792, 17 July 2013
From: Steury and Noel <steurynoel@gmail.com>
Date: Wed, 17 Jul 2013 09:28:26 -0700
re: Hewes
Scott,
The Hewes that we grow looks exactly like the one in the photo. We're
in northern Idaho and so quite different from your climate, I imagine.
Our Hewes ripens in early to mid-October. By "dull," I think Downing
is referring to the color, not the surface, a dull red with a shiny
surface, which again describes ours.
Another factor enters, however, and it's curious he doesn't mention
it. The slightest frost develops water core in our Hewes. Because of
their small size, the whole apple turns translucent. The sugar's off
the page. But then again, maybe not mentioning water core is not so
curious. We generally get our first frost in late August or early
September. I'm guessing NJ gets its first frost in mid to late
October?
Tim Steury
Steury Orchards
Potlatch, Idaho
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Subject: Re: Cider yeasts
From: Tim Bray <tbray@wildblue.net>
Date: Wed, 17 Jul 2013 18:38:28 -0700
After a massive effort - at least five minutes of Googling - I have been
unable to locate a retail source for Maurivin AWRI 350 in the US.
Anyone know where I might get less than a half-kilo package?
I did a couple of batches with QA23 last winter and will report on the
results after I drink some of the cider. I'm sure it is better than
anything I ever made with champagne yeasts though! Agree with Andrew,
those widely-recommended yeasts leave the least-interesting flavor and
aroma profiles of anything I've tried so far.
Cheers,
Tim in Albion
Snag End Cider
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End of Cider Digest #1793
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