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Cider Digest #1797
Subject: Cider Digest #1797, 29 July 2013
From: cider-request@talisman.com
Cider Digest #1797 29 July 2013
Cider and Perry Discussion Forum
Contents:
Re: King David (Scott Smith)
Re: Dry Cider (Claude Jolicoeur)
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Subject: Re: King David
From: Scott Smith <scott@cs.jhu.edu>
Date: Thu, 25 Jul 2013 10:48:11 -0400
I have a King David tree in Maryland. So far it has produced very few
apples (too much shade/crowding) but I did not detect any appreciable
tannins in those apples. My hot summer days and nights can really bake
out tannins. Of the more than a dozen English cider apples I grew I did
not detect appreciable tannins in any of them.
Of the hundreds of dessert apples I have grown there is only one that
had appreciable tannins in my climate, an old Italian apple called
Abbondanza. It ripens late when it is cooler. I don't think it was
historically a cider apple but I plan on eventually testing it in a
cider batch.
I am quite impressed with the quality of ciders from Quebec. While they
are just using regular dessert varieties, I believe they are getting
enough tannins from them in their cool ripening weather to raise the
quality of the cider well beyond what I could do with the same
varieties. Climate is King!
Scott
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Subject: Re: Dry Cider
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Fri, 26 Jul 2013 08:58:44 -0400
In Cider Digest #1796, 25 July 2013
>Subject: Dry Cider
>From: Corey Haugen <corey.haugen87@gmail.com>
>All the cider I make is dry (1.00 FG) and I love it.
>But Im getting feedback from peers and friends that it doesnt have the
>apple character or that you really cant taste anything at all. I think this
>is due to the semi-sweet cider that they buy off the shelves.
This is one we often hear!
Next time you are told that your cider doesn't taste like fresh
apples, you may ask the person doing the comment if he or she thinks
wine tastes like fresh grapes or beer tastes like fresh barley....
True however, a cider that hasn't gone through complete fermentation,
e.g. a keeved cider, does retain some fresh apple juice character
because some of the original apple sugar is still there. Also, if
backsweetened with apple juice. But if backsweetened with cane sugar,
or, worse, with artificial sweeteners, I don't see how it could
retain fresh apple character.
You could try yourself at a keeve, but since you prefer your cider
dry, you can control your fermentation to obtain just an off-dry
cider (SG approx 1.003) that retains a bit of fruitiness - maybe this
would satisfy your friends?
Claude
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End of Cider Digest #1797
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