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Cider Digest #1776
Subject: Cider Digest #1776, 26 April 2013
From: cider-request@talisman.com
Cider Digest #1776 26 April 2013
Cider and Perry Discussion Forum
Contents:
tank sizing ("Bud and Jen")
re: Cider Digest #1775, 24 April 2013 ("Mark")
RE: Perry yeasts (Charles McGonegal)
USACM Call to action ("Mike Beck")
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Digest Janitor: Dick Dunn
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Subject: tank sizing
From: "Bud and Jen" <budandjen@bresnan.net>
Date: Wed, 24 Apr 2013 10:18:23 -0600
Can anyone give me a rough idea of the fermentation tank capacity I would
need to process apples based on yield? For instance, If my orchard produces
50,000 lb./year and I anticipate processing it all into cider, what would
be a good combination to start for fermentation, holding, mixing tank sizes?
Assuming 80% efficiency at the press and 8lb per gallon, I would get
approximately 5,000 gallons of juice, but not all at once and could likely
do at least 2 concurrent fermentations. I do have 5-6 different varietals
but don't want to confuse the issue too much.
Thanks,
Bud
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Subject: re: Cider Digest #1775, 24 April 2013
From: "Mark" <mark@thealchemystudio.com>
Date: Wed, 24 Apr 2013 11:57:52 -0400
I don't see anything in my message as particularly nasty, Steve. Yours,
however, speaks for itself.
To Dick's more collegial question, "Do they get in the way?" I will expand
on my basic answer, which is, quite often, "Yes."
I've spent the last 15 years of my career researching and marketing locally
grown food and local agricultural products. People buy locally grown food
and farm products - including cider - for two primary reasons: virtue and
indulgence. They want to have a great eating/drinking experience, and they
want to know that they are doing some "good" when they do so. For example,
helping a neighbor, contributing to the local economy, supporting rural
lifestyles, etc. However, if the indulgence isn't delivered, the virtue
isn't going to be enough to get them to change their behavior consistently.
And we all want cider to be in regular rotation on people's tables,
right?
Cider is having a magic marketing moment right now and that's great. A lot
of heavy lifting is being done by the expanding general interest in all
things handcrafted, rural, and unique. A lot more people are going to want
to taste and experience cider and that's always a good thing. Show them
the orchard, let them admire your lifestyle and taste your products.
Most cider makers know far more about the process than the general
consumer is going to want or need to know. They want to figure out one
thing: does this taste good to me? If it doesn't, no explanation of how
it was made or the environmental impacts or benefits of the process are
going to get them to buy more than one sympathy bottle, at best.
Indulgence beats virtue, every time, for nearly all but the most
issue-focused consumers. And that group is shrinking, so why expend effort
on selling to them?
I would never put environmental or technical talking points at the top of
my list if I was selling cider, especially in an expanding market situation
full of cider newbies like we have today. Save them and the philosophical
discussions for the people who hang around at the back of the barn after
the tasting to bug you with questions about S02 and keeving and IPM and
whatnot.
Finally, I appreciate Dick's finding my lost hyphen for me. I was wondering
where it went!
Mark
------------------------------
Subject: RE: Perry yeasts
From: Charles McGonegal <cpm@appletrue.com>
Date: Wed, 24 Apr 2013 13:21:15 -0500
Simon,
Because perry must tends to be low nutrient and high pH, you have to
monitor perry fermentations closely, and be ready add nitrogen (if sulfides
start being made) or acid (if ethyl acetate crops up and you're sure of
O2 exclusion). Since what acidity pears do have tends to be citric acid,
indigenous inoculations can be riskier with perry than with cider, as MLF
will take citric to acetic acid.
I like low vigor, hi aroma white wine years for eating pears and low vigor
red wine yeasts for traditional English tannic cultivars. Yeasts known for
'complex polysaccharides' are a plus for tannic perry.
Subject: Perry yeasts
From: Simon Pearce <pearcey80@gmail.com>
Date: Wed, 24 Apr 2013 19:30:34 +1200
Hi there folks,
I am about to embark on my first perry adventure, and would like to hear if
anyone can recommend a particular yeast that suits pears over cider. In the
past i have used natural and wine yeats for my cider with good results,
however would like to hear others experiences.
Cheers,
Simon.
www.ocider.co.nz
------------------------------
Subject: USACM Call to action
From: "Mike Beck" <mjbeck@ujcidermill.com>
Date: Wed, 24 Apr 2013 23:26:38 -0400
United States Association of Cider Makers
Fellow Cider Makers,
It's been a couple of months now since we met in Chicago and formed the
United States Association of Cider Makers. As most of you know this has been
a topic of discussion for several years and there have been efforts in the
past to bring us all together under one organization. The board was elected
at that meeting and is working on creating the structure to become a viable
trade organization.
If you haven't read the mission statement it says: "The United States
Association of Cider Makers was organized to unite cider and perry producers
in the US. It gathers and shares information about cider production, cider
regulations and cider apple growing to help members improve their
operations, raise awareness and advance cider in the marketplace".
The short term goals of the Association are to improve and expand the annual
conference, gather and disseminate information about the cider industry and
be a united voice supporting efforts that mutually benefit us all. Some have
asked "what's in it for me"? All I can say is we all need to work together
in building this industry and the first year of any organization is a leap
of faith. We ask that you make that leap. In concrete terms, conference
discounts have been one direct benefit of membership and I'm sure we can
build an organization that the benefits are readily apparent.
As I'm sure you are aware the Legislative Committee has been working on
getting the carbonation and alcohol levels for cider aligned with the EU
standards. The proposed changes were approved in Chicago and it has
progressed to the point where it is about to be a concrete bill sponsored by
Senator Schumer of New York. I think we all owe a debt of thanks to those
on the Legislative Committee who have worked so hard on this. There will be
more information sent to the group about this as it becomes available,
hopefully later next week.
By joining the Cider Association (USACM) you can lend your voice to support
this proposed legislation, help make the annual conference better and work
towards making cider a successful industry in the United States.
Please join today: www.ciderassociation.org/join
Regards,
Michael Beck, President United States Association of Cider Makers
Cider Company: Uncle John's Cider Mill - Michigan
Midwest Region
Additional Board Members include:
Brad Page, Vice President
Cider Company: Colorado Cider Company, Colorado
At-Large
Dan Rowell,Treasurer
Cider Company: Vermont Cider Company (Woodchuck) - Vermont
Large Producer
Charlotte Shelton, Secretary
Cider Company: Albermarle Cider Works - Virginia
Southern Region
Steve Wood
Cider Company: Farnum Hill Ciders - New Hampshire
East Region
James Kohn
Cider Company: Wandering Aengus Ciderworks - Oregon
West Region
Robert Vail
Cider Company: Boston Beer Company (Angry Orchard) - Massachusetts
At Large Representation, Large Producer
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End of Cider Digest #1776
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