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Cider Digest #1796
Subject: Cider Digest #1796, 25 July 2013
From: cider-request@talisman.com
Cider Digest #1796 25 July 2013
Cider and Perry Discussion Forum
Contents:
Dry Cider (Corey Haugen)
Re: Cider Digest #1795, 23 July 2013 More on King David (Steven Edholm)
King David (David Pickering)
Australian Cider Awards 2013 (David Pickering)
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Subject: Dry Cider
From: Corey Haugen <corey.haugen87@gmail.com>
Date: Tue, 23 Jul 2013 08:20:42 -0700
Im looking for some advice/support around dry cider.
Im not a big fan of most of the cider you see on the shelves in the store.
In most cases its too sweet for me. Even with the "semi-sweet" I cant drink
an entire 22oz.
Keep in mind Im talking about your Anthems, 2Towns and Julian's of the
world. Ive had a ton of amazing dry cider
All the cider I make is dry (1.00 FG) and I love it. The texture reminds me
more like beer and I feel like it gives a crisper taste to it.
But Im getting feedback from peers and friends that it doesnt have the
apple character or that you really cant taste anything at all. I think this
is due to the semi-sweet cider that they buy off the shelves.
Now Ive tried a few things to make up for that like a different yeast and
fermenting in lower temps to slow down the fermentation but Im wondering if
there is anything Im missing in making a good dry cider? Or is it just a
preference and if they dont like it thats too bad.
Would love to hear your thoughts and tips.
Cheers,
Corey
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Subject: Re: Cider Digest #1795, 23 July 2013 More on King David
From: Steven Edholm <stevene@pacific.net>
Date: Tue, 23 Jul 2013 08:47:14 -0700
More on King David:
I'm about 30 miles inland from Tim Bray in coastal Northern California
and the climate is totally different. It's hot in the summer, but
usually only stays warm overnight for a few nights a year. Day temps in
the 90s are common and always at or over 100 for at least a few days a
year. My King David tree has been relatively early to produce and has
produced crops under extreme drought and heat conditions. I usually
have to water it a little, but it is mostly on it's own. Sunburn is a
problem here. It does sunburn a little, but is quite resistant compared
to most. The fruit has a considerable tannic bite to it, but not over a
level that complements it's excellent dessert qualities, but it's a key
part of the flavor profile. It is edible for a period off the tree, but
toward the end when it comes to perfection, the considerable astringency
and sharpness are flooded with what tastes like a ton of sugar. (Tim,
do you have SG readings?). They're such good eating that I haven't
sacrificed enough to know how it works for cider, but I have had a batch
of Tim's excellent KD/Muscat de Bernay cider and two thumbs up! I'm
also planting more as it is very all purpose, looks great, seems to grow
well even under stress and tastes intense and amazing. My basically dry
farmed specimens are small, but have an intensity approaching Wickson,
and in a way, I'd classify them similarly. Not that it is AS
concentrated as Wickson, but like Wickson, it is concentrated enough and
has such a burst of flavor/astringency/acidity that it really gets your
attention when you bite into it. Short story is that it's a compelling
apple. I want apples that I'm compelled to eat and want another one
when I'm finished. Tim was one of several who recommended KD when I was
starting to graft apples for my place. There seems to be unanimous
agreement that it's awesome here.
Given it's reputation for producing in the South, it seems likely that
KD is widely adapted and probably worth experimenting with in general,
but especially for those who grow dessert apples with side operation
making cider. My interest has definitely shifted in the direction of
dual purpose apples. I'd like to hear other feedback on growing KD and
reports of ciders using it.
Also, related, I'm curious about watering v.s. not watering. My
experience says that over irrigated fruit is watery and dry farmed fruit
tends to be sweeter, more astringent and more flavorful. That seems an
advantage in cider making. I realize that climatic conditions vary and
a lot of people have more water from rainfall in a summer than I give my
trees all season, but just wondering what people's take on it is and if
anyone is doing dry farmed apples in a dry summer climate as well as
general experience with more v.s. less water.
And @ Tim. How does it behave in the press? Does it press out clean or
does it go all applesauce?
My review of KD this past season is on my blog here:
http://turkeysong.wordpress.com/2012/10/29/red-astrachan-to-king-david-apple-tas
ting-impressions-summerfall-2012/
------------------------------
Subject: King David
From: David Pickering <davidp@cideroz.com>
Date: Wed, 24 Jul 2013 20:00:07 +1000
The question of King David as a cider apple came up on the Cider
Workshop (26 & 27th June).
It was interesting to see again see KD mentioned by Tim Bray in Cider
Digest #1795 on 21st July.
When I was researching cider apples in the Australian context the only
reference to KD's cider potential was from Big Horse Creek Farm in the
USA. Their description mentioned it as being?...good for fresh eating,
cooking, and cider making.
But I had discounted this on account of the USA distinction between
cider and hard cider and presumed that KD was being referred to as good
for juice making.
Does anybody else have comments to make on the (alcoholic) cider
potential of KD?
Cheers - David
David Pickering - "Linden Lea" 681 Huntley Road, ORANGE NSW 2800,
Australia
http://www.cideroz.com/
http://www.cideraustralia.org.au/
davidp@cideroz.com
mobile: 042 727 1477
home: 02 6365 5275
------------------------------
Subject: Australian Cider Awards 2013
From: David Pickering <davidp@cideroz.com>
Date: Wed, 24 Jul 2013 20:00:10 +1000
The Australian Cider Awards have been held in 2011, 2012 and will be
held again in October 2013. See the assorted details on cideroz.
The Awards are open to cider and perry available retail in Australia and
in previous years have had overseas entries from the UK, assorted EU
countries, South Africa and New Zealand. So far I have not been able to
locate any US producers or distributors exporting to Australia and would
be interested to hear from any Cider Digest readers who might be able to
suggest US companies exporting to Australia.
The 2012 judging panel included Andrew Lea and we are pleased that the
2013 panel will include Gary Awdey.
Cheers - David
David Pickering - "Linden Lea" 681 Huntley Road, ORANGE NSW 2800,
Australia
http://www.cideroz.com/
http://www.cideraustralia.org.au/
davidp@cideroz.com
mobile: 042 727 1477
home: 02 6365 5275
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End of Cider Digest #1796
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