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Cider Digest #1756
Subject: Cider Digest #1756, 10 January 2013
From: cider-request@talisman.com
Cider Digest #1756 10 January 2013
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1754, 2 January 2013 (Eric Bergin)
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Subject: Re: Cider Digest #1754, 2 January 2013
From: Eric Bergin <aervax@gmail.com>
Date: Thu, 3 Jan 2013 11:23:48 -0800
Craig,
I spoke to a friend in SLC not long ago who is connected to the ag
business. Coincidentally, I suggested cider apples might be worth looking
into for the Utah region. I hope the exploration is productive for you.
I have anecdotal feedback for you on Kingston Blacks that I purchased in
Oregon this fall. Please note that I am neither a professional cider
maker, nor in the ag business. I am simply a home hard cider maker whose
pal has dedicated his garage for the purpose of fermenting for personal
use.
I have been interested in trying Kingston Blacks for a hard cider, but they
are not commonly available in the Oregon/Hood River area. I was picking up
discounted fruit late in the season when I stumbled across 70 lbs of
Kingstons at a local fruit stand. They were $1.25/lb retail. No one was
buying apples by then, so they gave them to me for a lot less.
Though these apples have a reputation for making pretty special cider,
these ones turned out to be flat, both when eaten raw and pressed. The
cider was racked for aging last week. It still is not anything special.
It seems unlikely that it will change by the time we drink it, but one
never knows. At this point I am oaking it to see if that helps. When it
is time to bottle I anticipate either blending, or outright dumping it if
flavor has not matured well.
I sought feedback from others who shared that Kingston Black does not
retain flavor well after harvesting. They should be pressed within a
couple weeks I believe. These had been off the tree close to 4 weeks.
They were in cold storage, but not CAS. The validity of this should be
verified as this was based on chatter among home cider makers.
I believe Kingstons were developed in the south where summers are hotter
and more humid than northern Oregon. Whether the flavor profile was
effected by that or the age of the apples is unknown to me. Either way, it
warrants exploration to verify that your climate is favorable not only to
production, but also to variety specific flavor. And that the flavor is
adequately retained through CAS or speed to the press.
WSU has provided a wealth of information to apple orchardists and is
developing into one of the premiere programs in supporting propagation of
cider apples as well as being a top notch education center for teaching
high tech aspects of cider and perry fermentation, processing, and
marketing. You should be able to find info, or at least make the right
connections here http://www.tfrec.wsu.edu/ .
I used to live in Logan and was in Provo for a while, too. The steaks at
Maddox are truly missed! I am guessing you are close to Brigham City, or
Elberta? Have you thought about pears for making perry? If your orchard
is in Perry, and you grow pears for making perry, your destiny may be in
fermenting pear juice. Haha, bad I know. Utah has 2 distilleries now and I
am guessing around 15 breweries. I do not believe there is a cidery there
yet. Have you thought about forming a cidery coop to optimize profits?
The time is right for it *now*.
I would love to hear what varieties you decide to pursue. Good luck.
Cheers,
Eric
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End of Cider Digest #1756
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