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Cider Digest #1786
Subject: Cider Digest #1786, 20 June 2013
From: cider-request@talisman.com
Cider Digest #1786 20 June 2013
Cider and Perry Discussion Forum
Contents:
Pomace pump options (Phil Kao)
Re: Cider Digest #1784, 10 June 2013, Rhode Island Greening apples (Bill R...)
Recommended Brite Tank Manufacturers for commercial cider production (Devo...)
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Subject: Pomace pump options
From: Phil Kao <philkao@gmail.com>
Date: Tue, 18 Jun 2013 09:50:59 -0600
A question for the commercial producers with pressing operations:
What sort of pomace (I'm using pomace to refer to ground, unpressed apples,
maybe I should call it must) pump have you used in the past? Currently
we're moving pomace by hand, grinding into a macrobin and moving full
macrobins to the press, and the lifting will certainly get old quickly. The
Oesco sanifeed system looks OK, but it also seems to have an undersized
hopper. The largest capacity hopper is 20 gallons, and with approximately 5
gallons of pomace per rack, I will be waiting for the hopper to fill back
up before we can finish the stack of cheeses. It also appears that the pump
the Oesco uses is a flexible impeller pump.
So to the questions. Have people found that this unit is enough for their
needs? Are the flexible impeller pumps (obviously with large enough ports)
good for pumping ground apples or should I be looking for a progressing
cavity pump? I have seen the expensive "Mono" pumps with hoppers, but these
are very small hoppers as well, and also very expensive. Anyone have ideas?
Thank you.
- -Phil
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Subject: Re: Cider Digest #1784, 10 June 2013, Rhode Island Greening apples
From: Bill Rhyne <bill_rhyne@yahoo.com>
Date: Tue, 18 Jun 2013 12:52:18 -0700 (PDT)
Subject: Hunter Wade's question on rhode island greening for hard cider
Hi Hunter,
Rhyne Cyder used Rhode Island Greening for our blend. We liked it. From my
1995 limited apple survey, I found only 82 acres in Northern California. We
juiced some apples. The brix were 14.0, pH was 3.79, acidity was 5.94 g/L,
and tannins were 663 mg/L.
The juiced fermented to 6.4% alcohol.
I hope that this helps!
Bill Rhyne
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Subject: Recommended Brite Tank Manufacturers for commercial cider production
From: Devoto Gardens <devotogardens@gmail.com>
Date: Wed, 19 Jun 2013 14:16:41 -0700
Does anyone have recommendations for brite tank manufacturers on the west
coast?
Thanks!
Hunter Wade
Sebastopol, CA 95472
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End of Cider Digest #1786
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