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Cider Digest #1803
Subject: Cider Digest #1803, 17 August 2013
From: cider-request@talisman.com
Cider Digest #1803 17 August 2013
Cider and Perry Discussion Forum
Contents:
Making Cider using HV Cider Press ("Raby, Brian")
Backsweetening, then bottling. (Andrew Lea)
Re: Backsweetening, then Bottling (Curtis Sherrer)
6th Annual Great Lakes Cider & Perry Festival ("Gary Awdey")
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Subject: Making Cider using HV Cider Press
From: "Raby, Brian" <brian.raby@roche.com>
Date: Thu, 15 Aug 2013 09:35:06 -0400
All,
Though I have been using a Happy Valley cider press for the last several
years, I still feel I'm an amateur when it comes to pressing apples.
When harvest time comes around in central Indiana, I have my boys help me
press apples for cider. However, their impatience to get the job done
causes them to crank away at the press screw until the apple mash is
completely squashed.
Besides possibly running the apples first thru something like a modified
sink disposal to really grind them into small pieces, 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?
Thanks for the assist,
Brian
Sheridan, IN
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Subject: Backsweetening, then bottling.
From: Andrew Lea <andrew@harphill.co.uk>
Date: Thu, 15 Aug 2013 19:09:25 +0100
Tim Scottberg wrote:
> I know a wine maker with a sterile filter and have considered filtering,
> then back-sweetening with juice that has had potassium metabisulfite added.
> I know that purists would disagree, but it's one of the only safer options
> I've come across.
I'm afraid that is not safe at all. Juice with KMS in it is far from
sterile and will likely contain enough stray viable yeasts to give the
bottle bomb you don't want. Some juice spoilage yeasts eg
Zygosaccharomyces bailli are totally sulphite resistant. Your only safe
options I think are to sterile filter and sterile bottle _after_
blending with juice, or to pasteurise.
Andrew Lea
nr Oxford UK
www.cider.org.uk
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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
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Subject: 6th Annual Great Lakes Cider & Perry Festival
From: "Gary Awdey" <gawdey@comcast.net>
Date: Sat, 17 Aug 2013 13:42:29 -0500
What: 6th Annual Great Lakes Cider & Perry Festival
When: Saturday, September 7th (First Saturday after Labor Day)
Where: The Grounds of Uncle John's Cider Mill in St Johns, Michigan (Located
8614 North US Highway 127, about ten miles north of Lansing)
Why: This is the sixth annual public tasting event of the Great Lakes Cider
& Perry Association. It is an amazing opportunity for both experienced
cider lovers and the newly curious to taste and compare samples from a huge
assortment of cider and perry selections. This is a first-rate opportunity
to experience an astonishing array assembled into one place for convenient
side-by-side comparison. Whether you want an opportunity to acquaint
yourself with cider, meet and chat with cider makers and fellow enthusiasts
in a convivial environment, keep abreast of developing trends or select your
new personal favorites and learn where they may be purchased this is not an
opportunity to be missed.
General festival admission runs from 2-7pm. Regular admission is $15 and
includes a commemorative glass and ten sample pours. Tickets for additional
samples may be purchased on site. Group discounts on admission are
available with early online reservation. See details at
www.greatlakescider.com.
Highlights of Festival:
Saturday, 1 P.M. - 2 P.M.: (Trade Session - Open to distributors, retail
trade and hospitality industry) - Early access for trade representatives to
have an environment that is constructive for brand education. For practical
reasons this portion of the festival is limited to ciders whose producers
currently (or want to) make them available to the Michigan market.
Saturday, 2 P.M. - 7 P.M.: (Open to the General Public) - We will be
pouring samples of cider and perry from as many producers in the states and
provinces that border the Great Lakes as we can get. These will be
supplemented with particularly good samples from outside the region.
Samples from within the region are traditionally grouped by
state/commonwealth/province. With over a hundred choices you'll see for
yourself that it's easily the best assortment of ciders of the region that
can be found assembled in one venue, and overall one of the widest
assortments of cider that can be found anywhere.
Live entertainment will be provided. Food vendors will be providing samples
and selling sweet & savory selections. Family oriented fun available on the
grounds at Uncle John's Cider Mill.
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!
Gary Awdey
President, Great Lakes Cider & Perry Association
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End of Cider Digest #1803
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