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Cider Digest #1765
Subject: Cider Digest #1765, 3 March 2013
From: cider-request@talisman.com
Cider Digest #1765 3 March 2013
Cider and Perry Discussion Forum
Contents:
RE: Fining Agents ("Charles McGonegal")
Re: Cider Digest #1764, 26 February 2013 filtering (Bill Rhyne)
Volunteers for Great Lakes International Cider & Perry Competition ("Gary ...)
cidersofspain.com now online (James Asbel)
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Digest Janitor: Dick Dunn
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Subject: RE: Fining Agents
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Tue, 26 Feb 2013 15:48:44 -0600
Richard,
I second the advice to look at Andrew Lea's website. I used bentonite for
many years - it took very high rates to clear perry. I've since switched
to a sequential fining of sparklloid followed by keiselsol. (pardon any
misspelling) The keiselsol settles really quickly. I think the two charge
approach is pretty effective.
Charles McGonegal
AeppelTreow Winery & Distillery
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Subject: Re: Cider Digest #1764, 26 February 2013 filtering
From: Bill Rhyne <bill_rhyne@yahoo.com>
Date: Tue, 26 Feb 2013 15:14:54 -0800 (PST)
RE: Filterning of cider
I am speaking from memory and not consulting notes or records but here
are some of the things we learned about filtering and haze while making
Rhyne Cyder. By attending apple grower meetings, we learned that picking
a fully ripe apple will minimize starch haze as most of the starches in
the apple are converted to sugar.
If the concern is pectin haze, using pectin enzymes can help clarify the
juice. I think that we used pectin enzymes during the first fermentation
period.
Our goal was to celebrate the apple and its characteristics so we did
not want to manipulate the cider too much or strip out any of the cider's
nuanced flavors. Consequently, we had some sediment in the bottle and that
could make the cider a little cloudy during serving if stirred or jostled. I
tried to deal with the issue through trade and consumer education. Some
people did not object, others did. The English expats saw our cider as
reminiscent of scrumpy, the French expats liked the bottle fermentation
concept, and the traditional beer enthusiasts told us that Belgian ales
are sometime cloudy so they had not problem with the haze or cloudiness.
That said, the last time (~2001) that we produced cider, we took the cider
down to a local winery where my wife worked and my French sister-in-law,
Benedicte, was the enologist/assistant winemaker. Benedicte was also the
apple juice fermenter instigator who got us into the venture. We had one of
the production crew filter our cider using diatemaceous (sp?) earth. The
winery folks call it "polishing the wine". The result was nice but since
we then added filtered unfermented juice during bottling for the second
fermentation in the bottle, we still had a little haze.
Haze or no haze seems to be more a consumer education or marketing issue. My
question is: Does it tast good and yummy? Is it good for you? Then bring
it on!
Aloha,
Bill Rhyne
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Subject: Volunteers for Great Lakes International Cider & Perry Competition
From: "Gary Awdey" <gawdey@comcast.net>
Date: Tue, 26 Feb 2013 20:44:11 -0600
Due to an astonishing increase in interest (most of it from the cider
industry) a full complement of volunteer judges and stewards for the 8th
Annual Great Lakes International Cider & Perry Competition was reached a
short time after competition registration opened. Please be advised
that those who RSVP now can expect to go on a waiting list.
Those who wish to enter the competition or learn more about it may find
information at www.greatlakescider.com. Entries must be registered
online by Monday, March 11, 2013, and must be received at the
drop-off/ship-to location by Friday, March 15.
Gary Awdey
President, Great Lakes Cider & Perry Association
------------------------------
Subject: cidersofspain.com now online
From: James Asbel <cidersofspain@cox.net>
Date: Wed, 27 Feb 2013 10:44:37 -0500
cidersofspain.com is now online and I invite everyone to check us out.
James Asbel
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End of Cider Digest #1765
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