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Cider Digest #1761
Subject: Cider Digest #1761, 8 February 2013
From: cider-request@talisman.com
Cider Digest #1761 8 February 2013
Cider and Perry Discussion Forum
Contents:
Re: Refermentation (Claude Jolicoeur)
Refermentation (Miguel Pereda)
US cider producer organization USACM formed (Dick Dunn)
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Digest Janitor: Dick Dunn
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Subject: Re: Refermentation
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Thu, 31 Jan 2013 14:30:24 -0500
In Cider Digest #1760, 31 January 2013:
>Subject: Refermentation
>From: Miguel Pereda <mapr54@gmail.com>
>
>Hello friends.
>I write from Asturias in Spain, the birthplace of cider in Europe.
>Could anyone comment on the advantages of the second fermentation
>before bottling?.
Hola Miguel,
First, I would like to say a warm welcome in this discussion forum. I
have read your book "Elaboracion de sidra natural..." with much
interest and I think this is an excellent book on cider making.
Congratulations for this great work. And although I can read Spanish,
I have much more difficulty to write it unfortunately...
As of the process you mention in your post, I believe your are
referring to the Charmat method, also called the "Closed tank" method
to obtain sparkling wines or ciders. This needs to be done in an
hermetically closed container, usually in stainles steel. In small
scale (20 liters), Cornelius kegs may be used for this. This will in
effect permit to obtain high quality sparkling ciders. However, for
filling the bottles, you will need a counter pressure filler head,
otherwise, there will be a lot of foam and the filling of bottles
would be almost impossible without loosing all the sparkle.
I hope this answers some of your question.
Regards,
Claude Jolicoeur
Quebec, Canada.
>I noticed that if approximately 1005g / L density, add wort in
>fermentation tumultuous on a barrel of 200 liters, can produce a
>second fermentation in the cask quite active and this refermentation
>greatly improves the original qualities of the cider. Looks champagne.
>This year I will be using this technique before bottling.
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Subject: Refermentation
From: Miguel Pereda <mapr54@gmail.com>
Date: Sat, 2 Feb 2013 15:10:51 +0100
Dear Claude,
Thank you very much for your comments on my book. I also appreciate
your publishing things on cider: they are all interesting and
accurate.
I hope I will be able to go deeper into refermetation. In november
2011 I made cider using 500 kgs of "Reineta Encarnada" apple, which is
not strictly an apple for cider, but an apple table. The result was a
juice with a high pH and a low total acidity. The fermentation stopped
at 1014 g/L for weeks. Then the summer came and its higher
temperatures. I then broke one of my principles and added Diammonium
phosphate and some fermenting juice that has been previously frozen.
The result was spectacular: a tumultuous refermentation was reached at
a 1007 density (see picture).
[Janitor's note: the picture was a Word document which I have no way
to include. Sorry]
I bottled during the month of July with 1000 g/L density and with high
temperatures (20° C); although the cider had a high volatile acidity
of 1'3 g acetic/L, it ended up organoleptically well. That's why I
started to think that refermentation could be a useful technique to
correct or hide cider defects. It is also used when making beer.
This year 2012/13 I have also provoked a refermentation at a density
of 1010 g/L but I am still waiting for the results and see if they are
as good as last year's. The cider is still maturing in the bottles!
My gratitude to those who answered my last email.
My regards,
Miguel Ángel Pereda
------------------------------
Subject: US cider producer organization USACM formed
From: Dick Dunn <rcd@talisman.com>
Date: Fri, 8 Feb 2013 10:37:35 -0700
Just passing along the news from Wednesday pre-CiderCon in Chicago...I'm
not there, and I don't speak for the new group nor have any connection with
it. But it's major news: a national organization in the US for commercial
cidermakers. I hope it does well. Here's an excerpt from their press
release:
UNITED STATES ASSOCIATION OF CIDER MAKERS
FOR IMMEDIATE RELEASE
Contact: Brad Page, Colorado Cider Company
brad@coloradocider.com
303-638-5339
NEWLY FORMED UNITED STATES ASSOCIATION OF CIDER MAKERS (USACM) ELECTS
INAUGURAL BOARD OF DIRECTORS
Chicago, IL (February 6, 2013) -- The United States Association of Cider
Makers (USACM) was formed today with the broad input of industry producers,
stakeholders, and constituents from around the country. The group's mission
is to gather and share information about cider and perry production,
regulations concerning the production of hard cider and perry, and pear
and apple growing; as well as to help members improve their operations,
raise the public's awareness of the products produced by its members, and
promote the interests of the cider and perry producers in the United States.
USACM is pleased to announce its inaugural Board of Directors which
reflects the industry's diversity of regional distribution, production
volume, and growth:
Steve Wood, Farnum Hill Ciders, New Hampshire
Brad Page, Colorado Cider Company, Colorado
Mike Beck, Uncle John's Cider Mill, Michigan
Dan Rowell, Vermont Hard Cider, Vermont
Robert Vail, Angry Orchard, Massachusetts
James Kohn, Wandering Aengus Ciderworks, Oregon
Charlotte Shelton, Albemarle Cider Works, Virginia.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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End of Cider Digest #1761
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