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Cider Digest #1790
Subject: Cider Digest #1790, 8 July 2013
From: cider-request@talisman.com
Cider Digest #1790 8 July 2013
Cider and Perry Discussion Forum
Contents:
Re: scaling up (lift table) (Claude Jolicoeur)
Re: Define Body (Tim Bray)
Re: RIG (Tim Bray)
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Digest Janitor: Dick Dunn
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Subject: Re: scaling up (lift table)
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Fri, 05 Jul 2013 11:40:55 -0400
In Cider Digest #1789, 5 July 2013:
>Subject: scaling up (lift table)
>From: Dick Dunn <rcd@talisman.com>
>
>I do that; I just thought it was such a dorky idea I didn't mention it!
>But if two of us use that idea, I guess it's OK...
I also had that thought, although I didn't put it into practice yet.
So we are now 3 of us! Shall I say that great minds think alike?
My current largest carboy is a 34-liter dame-jeanne (9 gallons), and
my idea for scaling-up is to go to 54-liter dame-jeannes (14 gallon).
I am now to the point I need help to lift the 34-liter, and I think
the 6 gallon ones are becoming heavier every year (Wonder if global
warming causes such increase of the density of the cider???). Hence
another solution will be needed.
My idea was to have a scissor-lift table, similar to Dick's
description, but with a simple hand-crank screw. Another possibility
would be to use a drill for faster movement. Also it would probably
be useful to have it on small wheels, thus permitting some horizontal
movement, but it would be necessary to use wheels that can lock.
Do such tables exist in the trade? I didn't check really - I was
thinking of building it - nothing complicated there!
Claude
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Subject: Re: Define Body
From: Tim Bray <tbray@wildblue.net>
Date: Fri, 05 Jul 2013 15:16:54 -0700
Back in CD #1784, Rich Anderson asked about "body" in cider. He's using
good cider apples and should have plenty of tannin, which is usually
thought to be the main contributor to "body" in ciders. My
recommendation wold be to experiemnt with different yeasts; he is using
mainly EC1118, which in my experience does leave less body in the
finished product. It's more of a champagne-type yeast, which many
people recommend for cidermaking, but the results seldom impress me.
The best yeast I have found, so far, for body in cider is Lalvin D47; it
also leaves (or contributes?!) a strong fruitiness that I think creates
the sensation of body in the palate. 71B sometimes also does well, but
it depends on the juice.
That's with my fruit, though, which might be a lot different from yours
(given my nearly unique climate and soil conditions), and my
poorly-managed fermentation conditions. Your results will be
different! I recommend small-batch experimentation with several yeasts
each year, to find which one(s) leave the best characteristics. So far
I have had good success with various white-wine yeasts, focusing on
those that reportedly handle cool fermentations and leave the most fruit
character. Some of these don't really seem to do anything special in
cider though. You just have to try them with your juice, in your
cidery, and see how they perform for you.
Cheers,
Tim Bray
Albion, CA
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Subject: Re: RIG
From: Tim Bray <tbray@wildblue.net>
Date: Fri, 05 Jul 2013 15:35:08 -0700
In CD #1784, Hunter Wade asked about Rhode Island Greening, and
subsequently a couple of others said they liked to use it in ciders. In
my cool-summer climate (Mendocino coast, even cooler than Sebastopol),
it does not really make a great cider juice: too sharp and too thin. It
can be blended in if you have a high-density juice (e.g. from Golden
Russet) or a low-acid juice, but I seldom have the latter.
It is hands-down the greatest pie apple I've ever tried, though - the
sugar/acid levels are perfect, no added sugar is necessary. (Hardly
anyone believes this, since most pie recipes call for insane amounts of
sugar, but RIG makes a perfect pie with no added sugar.)
It is a vigorous grower, precocious, and extremely productive
year-on-year (no sign of biennialism in mine). I wish it made better
cider. I will probably rework a couple of my RIG over to King David,
which is by far the best cider apple I grow.
Cheers,
Tim Bray
Snag End Farm
Albion, California
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End of Cider Digest #1790
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