Copy Link
Add to Bookmark
Report
Cider Digest #1804
Subject: Cider Digest #1804, 20 August 2013
From: cider-request@talisman.com
Cider Digest #1804 20 August 2013
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1802, 15 August 2013 (edwdollx2@aol.com)
PA producers, Sept. 7 is for YOU too! (Alan Yelvington)
Re: Making Cider using HV Cider Press (Claude Jolicoeur)
Kegging Cider (Corey Haugen)
Re: Backsweetening, then Bottling ("Charles McGonegal")
NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------
Subject: Re: Cider Digest #1802, 15 August 2013
From: edwdollx2@aol.com
Date: Thu, 15 Aug 2013 12:30:02 -0400 (EDT)
Some of the cider makers might be interested in the 2-volume set of the
APPLES OF NEW YORK by S.A. Beach in 1905. I also have a copy of the
SMALL FRUITS OF NEW YORK, AND THE PLUMS OF NEW YORK, BY U.P. Hedrick
in 1925. Of interest in cider makers, I started the Illinois and National
Cider contest here in 1990 and 1994 respectively, which involved only the
unfermented juice. Our "cider" contest was initiated in 1997. Now retired
and clearing the library.
Chris Doll, edwdollx2@aol.com
------------------------------
Subject: PA producers, Sept. 7 is for YOU too!
From: Alan Yelvington <alany@semparpac.org>
Date: Sat, 17 Aug 2013 18:31:22 -0400
PA producers, the Great Lakes Cider & Perry Festival on September 7 is
for you too!
I regret that I won't be attending this year to represent the Keystone State,
but I want to encourage any and all of you to consider making the trip.
If you are a producer and care to share/pour, please consider making the
trip and sharing your product and experience with other cider makers and
a lot of cider drinkers.
Shamelessly copied from Gary's post:
For details see www.greatlakescider.com. If you have additional questions
please send them to Mike Beck at mjbeck@ujcidermill.com (989.640.2763)
or to me at gawdey@comcast.net (219.921.4973). If you want to consider
combining this festival with a visit to one or more other vacation or weekend
excursion destinations in Michigan be sure to visit the interactive map at
http://www.michigan.org/interactive-map/.
Don't forget to mark Sept. 7 on your calendar!
------------------------------
Subject: Re: Making Cider using HV Cider Press
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Mon, 19 Aug 2013 17:06:43 -0400
In Cider Digest #1803, 17 August 2013
>Subject: Making Cider using HV Cider Press
>From: "Raby, Brian" <brian.raby@roche.com>
>what do you experts
>say is the "proper" way to press apples using a screw press do get the most
>output? Do you press until the juice starts flowing then wait X number of
>minutes before you repeat the process? I read somewhere that if you do it
>too fast, you will trap some of the apple juice inside the mash, causing
>you to lose potential cider?
Brian,
With a screw-basket press, the ideal is to slowly but regularely turn
the screw while the juice flows freely - there is no point in
stopping, nor in turning too fast. There should be no tightening
really of the screw, i.e. very little resistance to turning. This
first part of the pressing may last 4-5 minutes at maximum and will
yield maybe 75% of the juice you will get (this depends also on your
apples, how juicy they are and how easily they let the juice flow
away). After that, pressure starts to build and more effort is
required in turning the screw. During this second phase, it makes
sense to tighten the screw, wait to let the juice flow and come back
after a few minutes and retighten the screw. The more it goes, and
the less juice you get, and more time is required between
retightening. The moment you stop depends on what has more value for
you: time or apples... If you have plenty of time and not so much
apples, you may let each press last for a full hour. But if you have
little time and a lot of apples, you could press each batch only 15
minutes, to get less yield per amount of apples, but more yield per hour...
Claude
------------------------------
Subject: Kegging Cider
From: Corey Haugen <corey.haugen87@gmail.com>
Date: Mon, 19 Aug 2013 14:55:48 -0700
First off, thanks to anyone who filled out the Cider Survey. We surpassed
the amount of people we wanted to have take it.
Cant wait to share the results.
Im looking to do a large amount of kegging with cider and could use some
quick tips.
I havent really done any kegging before. Only bottles. So the few thing
that I need answered would be:
Can the cider go straight from fermentation into the keg?
If the keg will be sitting around for a while and not hooked up to a tap do
I need to carbonate it or pressurize the keg?
How long could a keg of cider sit around before it goes bad? Does it need
to be in a large fridge or can it be in room temp?
Cheers!
Corey
------------------------------
Subject: Re: Backsweetening, then Bottling
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Mon, 19 Aug 2013 20:45:19 -0500
Tim, I have some experience with everything but post bottling pasteurization
- - which is the gold standard.
There are FDA regs about adding fresh juice back to a product if you are
commercial.
You can sterile filter after addition - but a sterile _bottling_ room is
_very_difficult to achieve. K2SO5 controls some bacteria and yeast. UV
CiderSuring the juice may do a 5 log kill on pathogens - but only sets yeast
back by 1 day (my own experiments). K Sorb is only effective (by itself) at
10% ABV or higher. CO2 pressures above 2 vol will inhibit yeast growth if
you can reduce the yeast count enough. But US commercial producers run a
20X tax increase over 2 vol.
So you need to combine suppressive pressures - sterile filter (absolute, not
just 0.45 pad), K2SO5 (for bacteria), K Sorb (for yeast), ABV AND
subsparkling CO2 together works to 4-5 sigma. Good enough for me at my
current size.
And some juice concentrates will referment on you anyway. I don't try pear
any more, for instance. I suspect those pesky Zygosaccharomyces that Andrew
mentioned - as they are sorbate tolerant, too.
Charles McGonegal
AEppelTreow Winery & Distillery
Subject: Re: Backsweetening, then Bottling
From: Curtis Sherrer <redbrickmill@yahoo.com>
Date: Thu, 15 Aug 2013 15:38:42 -0700 (PDT)
Hello,
Tim was wondering if he could sterile filter a carbonated cider and then add
sulfited juice for backsweetening. It is imperative, to avoid bottle bombs,
that you sterile filter everything, including the juice. I can't comment on
sorbate or pasteurization.
Good luck!
Curt Sherrer
------------------------------
End of Cider Digest #1804
*************************
