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Cider Digest #1764
Subject: Cider Digest #1764, 26 February 2013
From: cider-request@talisman.com
Cider Digest #1764 26 February 2013
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1763, 20 February 2013 (Michael Gagne)
Aggravated Canadians? (Ben Watson)
Re: Cider Digest #1763, 20 February 2013 (Autumn Stoscheck)
Fining Agents ("Rich Anderson")
Great Lakes International Cider & Perry Competition ("Gary Awdey")
aol, yahoo users: guard your accounts! (Cider Digest admin)
North American vs. US cider association ("Brad Page")
Annual Cidermakers' Tasting and Potluck at Bellwether (Caitlin Matthewson)
NOTE: Digest appears whenever there is enough material to send one.
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1763, 20 February 2013
From: Michael Gagne <mgagne7789@yahoo.com>
Date: Wed, 20 Feb 2013 14:37:21 -0800 (PST)
Richard,
For over a year I tried to plate filter my cider clear. I thought it
was just too much of a hassle. Now I place my cider in a corney after
fermentation for storage for about a year. I pull the cider from the
Storage Corney to the Serving Corney via a sealed racking cane through a
drilled out air valve I made and transfer under 8lbs of pressure. Results
are a very clear cider every time over the past 3 years. All juice came
from either Cider Days or Terry Bradshaw in VT.
Mike Gagne
Maryland
Subject: Fining Agents better suited for Cider
From: "Richard W. Bertsche" <rwb@bertsche.com>
Date: Mon, 18 Feb 2013 12:54:24 -0600
Does anyone have experience with fining/clarifying agents that work well
with cider.
I have a cider, fully fermented that has been cold cellared for over 3
months 40-45 degrees and it still is a cloudy as the day it was pressed.
In the past racking and time 2-3 months as always result in a very clear
cider. This time it is different.
Flavor is fine, not sure what the first step should be, pectin enzymes or
Other products, Sparkolloid, Spindasol-W-Gelatin.
Anyone who can offer some advice, would be greatly appreciated
Richard Bertsche
------------------------------
Subject: Aggravated Canadians?
From: Ben Watson <BWatson@chelseagreen.com>
Date: Wed, 20 Feb 2013 23:19:32 +0000
That sounds like an oxymoron to me. I attended CiderCon 2013 in Chicago and
saw representatives from two Canadian cider producers ? specifically John
Brett from Tideview Cider in Nova Scotia, and Grant Howes, Jenifer Dean,
and others from County Cider in Picton, ON.
None seemed "aggrieved" or "aggravated" about the new association, and
the fact that it was billed as US as opposed to North American.
Dick Dunn answered why this was the case ? because one of the main drivers
for this association was trying to change some US regulations concerning
cider. Canada has their own taxes and regulations, and some I assume
are also specific to the different provinces (e.g., Quebec's regulations
regarding ice cider).
As someone who will probably be joining the USACM in the "home cider maker"
Associate Member category, I think there should be (and probably is) some
provision for non-US producers to become associate members. If not, there
should be. We discussed this in 2011 at the Cider Producers Forum meeting
at Cider Days in Greenfield, MA, and there was general agreement that,
if a national association were to form, there should be provision for
associate membership to Canadian producers, and those of other nations,
if they are interested.
In terms of what benefit a non-US associate member might expect, my suspicion
would be not much in the short term. However, if and when the most pressing
tax and regulatory issues get addressed, I would like to see the USACM
become involved in educating the market about cider, and that should benefit
everyone, in my opinion, including producers outside our national borders.
Ben Watson
Francestown, NH
------------------------------
Subject: Re: Cider Digest #1763, 20 February 2013
From: Autumn Stoscheck <autumnstoscheck@yahoo.com>
Date: Wed, 20 Feb 2013 19:18:33 -0800 (PST)
Does anyone have experience with fining/clarifying agents that work well
with cider.
Richard,
I would recommend you do a bentonite trial with your cloudy cider. In
fact, many ciders that appear clear before bottling may not actually be
protein stable and can throw a haze later on when subjected to time and
warm temperatures. It's good practice to bentonite trial, followed by a
heat test any cider you intend to bottle and want to be free of haze.
Autumn Stoscheck
Eve's Cidery
------------------------------
Subject: Fining Agents
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Thu, 21 Feb 2013 11:05:08 -0800
The first thing to do is try to figure out what is causing the cloudy
condition. Check Dr. Lea's site for this, there is a simple test for pectin
haze for example which may be the problem since you have made self clearing
ciders in the past. This can be eliminated using a pectinase but approach
the solution with trials rather than just trying to treat the whole batch at
once. My approach is to use the minimum amount of product to solve the
problem to avoid unnecessary expense as well as potential alterations to the
flavor profile unless that is what you want.
------------------------------
Subject: Great Lakes International Cider & Perry Competition
From: "Gary Awdey" <gawdey@comcast.net>
Date: Thu, 21 Feb 2013 23:12:21 -0600
The Great Lakes Cider & Perry Association, a not for profit organization
formed to showcase and promote the art of apple and pear fermentation
beverages and provide related educational opportunities, is pleased to
announce its "Call for Entries" for the 8th Annual Great Lakes
International Cider & Perry Competition (GLINTCAP), to be held on
March 23rd & 24th, 2013. Online entry registration will be open by the
evening of Friday, Feb. 22, and will close on March 11. Entry
information will be found at www.greatlakescider.com. All entries must
be received at the ship-to/drop-off location no later than 5PM on
Friday, March 15, 2013 (four days after close of entry registration).
Entrants are encouraged to read entry information to familiarize
themselves with entry categories before registering.
This unique competition includes categories for both commercial
producers (holding applicable licenses to produce the fermented and/or
distilled beverages entered) and non-commercial producers (home
hobbyists and non-fermenting commercial establishments like cider
mills). Fermented products of all kinds are welcome: ciders, perrys,
meads, beers, and commercial distillates, provided that they are made
with apples and/or pears. A complete listing of all styles used in this
year's GLINTCAP will be found at www.greatlakescider.com.
All judging will be conducted using "blind" panels. Each entry will be
identified by a registration number and judges will only see that number
along with important information needed to properly evaluate the entry,
such as style, level of carbonation, level of sweetness, and any special
ingredients or process used in production. Judges will be a combination of
industry professionals, experienced cider judges, media, and experienced
Beer Judge Certification Program (BJCP) judges. A brief guide to help
find the correct categories for your entries has been added this year to
simplify the registration process. Questions that remain about BJCP
cider style guidelines or other styles specific to this competition after
reading this year's new entry guide may be addressed to Gary Awdey
(gawdey@comcast.net).
Thanks to the support of Sietsema's Orchard Cider Mill in Ada,
Michigan, entries may be dropped off or may be shipped to their
location. Judging will take place at Grand Rapid's downtown
Courtyard by Marriott.
Entries will be accepted beginning February 22, 2013 through Monday,
March 11 , 2013. You may ship or drop off your entries (to arrive no
later than Friday, March 15) at the following location:
Sietsema's Orchard
Attention: GLINT Cider & Perry Competition
8540 2 Mile Rd,
Ada MI, 49301 |
Tel: 616-676-5584 |
Email: info@sietsemaorchards.com
Judging will take place on Sunday, March 24th, at 10:00 AM in the Kent
Room (until completion at approximately 4-5 pm).
Judges Training Seminar
For the seventh consecutive year this event will include a training
event prior to judging. This year's seminar will follow the
example of previous years in its focus on cider styles, structural
elements and faults but will expand to include greater breadth and
detail. The seminar will be conducted by cider makers Gary Awdey and
Charles McGonegal with Dick Dunn, administrator of the Cider Digest and
principal author of the current BJCP cider style guidelines.
The expanded seminar will be made available at no charge to GLINTCAP
judges and stewards and will not be open to the general public. The
seminar will take place on Saturday, March 23, the day prior to the
judging, in the Ottawa Room, of the Courtyard by Marriott, from 12
(noon) until 8PM with a planned meal break from 4 to 6PM. Seating is
limited to volunteers and available ONLY via RSVP to Rex Halfpenny at
mibeerguyd@aol.com. Volunteers are asked to provide name, commercial
affiliation, categories that will be entered (judges are are not
permitted to judge flights that include their own entries), and whether
availability is for serving as a judge, steward, or either as need
warrants. For those with no prior experience with competitions serving
as a steward is a great way to gain new insights about cider and learn
how competitions are administered.
The Great Lakes Cider & Perry Association produces this event.
Sponsorship opportunities are available. Please contact one of the
following board members for information. Gary Awdey, President
(gawdey@comcast.net), Mike Beck, Treasurer (mjbeck@ujcidermill.com), or
Competition Organizer Rex Halfpenny (mibeerguyd@aol.com).
Distinguished Judges:
In addition to our returning pool of regional judges the following
judges of note will be participating this year:
Nick Bradstock: Former Cider maker at Taunton Cider in England,
currently a board member of the National Association of Cider Makers
(NACM) and European Cider & Fruit Wine Association (AICV)
Edu V. Coto: Writer for two Spanish cider magazines, "La Sidra" and
"Vivir La Sidra", the blog "El blog de la sidra"
(http://sidraglocal.blogspot.de/), as well as a German blog
about cider (www.apfelwein-blog.de)
Dick Dunn: Editor of the Cider Digest & principal author of current BJCP
cider guidelines
Norman Groh: Weidmann & Groh GbR (A cidery and distillery in the Hessian
district of Friedberg, north of Frankfurt, Germany)
Nicole Leibon: Cider Maker at Farnum Hill Ciders, New Hampshire
Ben Watson: Author of Cider, Hard & Sweet: History, Traditions & Making
Your Own (2nd Edition)
Dave White: President of North West Cider Association & author of Old
Time Cider blog (http://www.oldtimecider.com/)
Every indication received to date indicates heightened interest and a
high likelihood of seeing a record number of entries, especially in the
commercial division. Don't miss your opportunity to be a part
of this event of growing international prestige!
Gary Awdey
------------------------------
Subject: aol, yahoo users: guard your accounts!
From: cider-request@talisman.com (Cider Digest admin)
Date: Fri, 22 Feb 2013 11:26:58 -0700 (MST)
If your email is hosted at one of the major ISPs like aol or yahoo, please
keep a watch on your account, change your password peiodically, etc.
There's a rapidly increasing number of accounts getting "hacked" so that
they spam the digest (and others). When this happens, I have no choice
but to unsubscribe that account--because if it keeps receiving digests,
that just provides the virus/'bot with more addresses it can harvest.
We're losing about one subscriber a week to these attacks.
Along with that, if you stop receiving the digest and you don't know why,
first check your machine for viruses, see if your account has been
compromised, then send me a note at cider-request@talisman.com.
tnx
Dick
------------------------------
Subject: North American vs. US cider association
From: "Brad Page" <brad@coloradocider.com>
Date: Mon, 25 Feb 2013 09:44:20 -0700
In response to the questions about the new USACM the question of "North
American" vs. "American" vs. the "U.S." was a lively topic of discussion
with the seed group that worked on this over the past year.
We talked to other trade associations and got insight from groups that were
more international in scope and decided it was complex enough to get an
organization together of just U.S. producers. This is not to say that
there's no room for Canadian producers in the organization but as Dick Dunn
pointed out the legal framework that U.S. producers operate under are highly
confusing and a common defining factor of what cider is in the United States
as compared with Canada. One of the proposals for change in the regulatory
framework is to more closely harmonize with current EU definitions of cider.
The very preliminary and rudimentary web site (at the moment) says "Cider
Association" as it's a little easier to say than "United States Association
of Cider Makers". Kind of a mouth full! Our legal documents have our DBA
(Doing Business As) name as "Cider Association".
We hope that as the industry develops and cider is regulated more evenly
between the two countries that the division will not be needed in the
future. There are plenty of topics and shared interests amongst cider
makers that know no national boundaries and we hope the Canadian cider
makers will bring their knowledge and experience to the annual conference as
well as participate (at the moment) as Allied Members of the USACM. This
membership level question is a scheduled topic for our next board meeting
(March 12th) and we hope to clarify what category of membership
International Cider Makers should join as. We literally did not know if
this was going to be formed when we got to Chicago earlier in the month so
it's now an official work-in-progress.
Hope that helps.
Brad Page
Colorado Cider Company
Board Member At-Large USACM
------------------------------
Subject: Annual Cidermakers' Tasting and Potluck at Bellwether
From: Caitlin Matthewson <caitlin@cidery.com>
Date: Tue, 26 Feb 2013 12:32:21 -0500
Bellwether Hard Cider will be hosting our annual Cidermakers' Tasting
and Potluck on Sunday, March 24th beginning at 3pm. Everyone is
welcome...home cidermakers, commercial cidermakers, cider enthusiasts,
and folks who are just curious! If you have a cider you've made, we ask
that you bring a bottle or two to share. In the past we have had well
over 30 different ciders and other libations to try. Bring things you're
proud of, things you'd like feedback on, or things that have gone
mysteriously wrong-everything is fair game! Please also bring a dish to
pass (we need to soak up all the alcohol with something!). The event is
free and open to all. It starts around 3pm and usually goes until about 6.
Visit our website for more information at www.cidery.com or check out
our Facebook Page.
Bellwether Hard Cider
9070 Route 89
Trumansburg, NY 14886
607-387-9464
- --
Caitlin Matthewson Bellwether Hard Cider
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End of Cider Digest #1764
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