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Cider Digest #1844
Subject: Cider Digest #1844, 21 January 2014
From: cider-request@talisman.com
Cider Digest #1844 21 January 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1842, 16 January 2014 (Adam Wargacki)
Re: Clearing a pommeau (Curtis Sherrer)
RE: cider apple prices ("Rich Anderson")
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1842, 16 January 2014
From: Adam Wargacki <adamjwargacki@gmail.com>
Date: Thu, 16 Jan 2014 10:25:46 -0800
I have followed the recent discussion of pectinases closely, and am curious
about the biochemical consequences of utilizing these enzymes (warning,
technical).
It is my understanding that pectinase degrades pectin into either short
oligomers or monomeric sugars/sugar uronates (galacturonate, galactose,
arabinose, rhamnose). If the latter is true, this will liberate some
quantity of free sugar into the cider. Rhamnose in particular is quite
sweet, arabinose is about half as sweet as glucose.
>From what I understand, brewer's yeast cannot metabolize any of these
sugars (except maybe galactose...slowly), whereas bacteria such as E. coli
or lactobacillus can metabolize some or all of these compounds. So my
questions are as follows:
1 - For clarification, are the chemical products of pectinase bioavailable
to either yeast or bacteria?
2 - Will use of pectinase increase the gravity, and therefore the sweetness
of a finished cider?
3 - Will use of pectinase encourage growth of bacteria in cider, including
production of lactic acid and higher rates of MLF?
Thanks,
AW - Warlock Manor.
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Subject: Re: Clearing a pommeau
From: Curtis Sherrer <redbrickmill@yahoo.com>
Date: Sat, 18 Jan 2014 22:35:22 -0800 (PST)
Dick Dunn rcd@talisman.com answered Peter with this in part:
>Temperature variation could contribute to some problems with clearing, but
>Peter said that letting it sit in an unheated garage is part of his usual
>routine. It wasn't a problem before, so look elsewhere for the problem.
Well, this past December on the East Coast has been one of unusual
extremes. While in both 2011 and 2012, the variation in December
temperatures, in Ithaca, NY, were all within a span of 20 degrees F, this
year saw some extreme variation, with one swing ranging from 2F to 63F in 5
days and then dropping to 10F. At the least, setting the vessel on the floor
and wrapping it in a blanket would help ameliorate such temperature swings.
Again, bench trials would be useful.
The temptation to form premature theories upon insufficient data is the bane
of our profession.
- - Sherlock Holmes
Best of luck,
Curt Sherrer
Monkton, Md 21111
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Subject: RE: cider apple prices
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Sun, 19 Jan 2014 11:03:20 -0800
Not sure if there is a Washington price since there are virtually none for
sale to my knowledge. You might talk to WSU Mt. Vernon Research Station
folks or NABC in Mt Vernon since they were/are involved with a cost study to
produced cider apples and had some data on what they thought the market for
them was. Another approach would be to regional contact cider makers so you
might try to post on the NW Cider Association site and see what sort of
responses you get.
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End of Cider Digest #1844
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