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Cider Digest #1850
Subject: Cider Digest #1850, 6 February 2014
From: cider-request@talisman.com
Cider Digest #1850 6 February 2014
Cider and Perry Discussion Forum
Contents:
Re: Wild apple cider variety (ethan hohnke) (Andy Crown Brennan)
Re: Cider Digest #1848, 1 February 2014 (David DeFisher)
the Grow Organic Apples site (Dick Dunn)
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Digest Janitor: Dick Dunn
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Subject: Re: Wild apple cider variety (ethan hohnke)
From: Andy Crown Brennan <CROWNARTS@hotmail.com>
Date: Wed, 5 Feb 2014 09:52:50 -0500
Never posted to CD because I tend to be long-winded but wild apples are
dear to me. Here's my inconclusive 2 cents:
Wild apples, if truly growing wild, will usually have a different balance
of nutrients than apples in cultivated fields. Of course, as cider makers
we are interested in nutrient complexity because the balance within the
apple is nothing short of "the universe" to our friends, yeast, during
fermentation. But when we grow trees in PH-amended soil, with lack of
competing vegetation, with full sun exposure, and with consistent water
supply we can expect nutritional oddities (like too much nitrogen) so this
is one reason why the fermentation is bound to be different with wild
apples.
But also the type plays a huge roll. As we have selected "desired"
varieties of apples over time we contributed to the nutritional imbalance
by way of lineage. It's very similar to our breeding of dogs; we can't
expect a pug to survive in nature because we selected out the survival
properties from its wolf past. It would take both dog and apple several
generations in the wild to make that adjustment.
Jo Robinson spent over a decade recording the phytonutrients of wild vs.
cultivated fruits, and like all foods, the cultivated apple varieties
measured about 1/10th their wild cousins. It turns out the bitter taste of
many wild varieties hide a drastically higher vitamin and mineral content
(and usually sugars too.) Well, I am not a scientist but it makes perfect
sense that a tree acclimated to the forest will produce different fruit
from a tree planted in sunny fields of monoculture. So too, it makes sense
that the fermentation will be different.
All my wild apples ferment slowly as you noted, it's not just the
temperature or yeast strain. No one can explain all the factors involved
with wild apples so for this type of cider making we are simple observers
of nature. I like that.
Andy Brennan
- -
Aaron Burr Cider
Hudson Valley/ Catskills NY
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Subject: Re: Cider Digest #1848, 1 February 2014
From: David DeFisher <ddefisher@rochester.rr.com>
Date: Sun, 02 Feb 2014 08:58:05 -0500
Hello all.
I am owner of DeFisher Fruit Farms. A fourth generation family fruit
farm located in Williamson, NY. (Upstate NY) We opened a farm distillery
last year. We are also in the process of going into commercial hard
cider production. As all projects go, we are behind schedule on the
cider. I had put away quite a few apples, into CA storage anticipating
being in production already. Because of the delays,we will not be
needing all of the fruit that I have in storage now. I am curious if any
of our fellow cider makers out there have a need for any apples? We have
the following available:
Jonagold, Crispin, Golden Russett, Roxbury Rusett, Goldrush, Northern
Spy, Ida Red, and some Golden Delicious. We also have the ability to
press these apples for you, but we would have to deal with the logistics
of shipping it to you. Please contact me if you have any interest or
questions about these apples. Keep in mind we have apples available
every fall for your cider making needs. Thank you!
David DeFisher
info@applecountryspirits.com
applecountryspirits.com
David DeFisher
DeFisher Fruit Farms
Apple Country Spirits, Owner
1-585-747-8080
ddefisher@rochester.rr.com
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Subject: the Grow Organic Apples site
From: Dick Dunn <rcd@talisman.com>
Date: Wed, 5 Feb 2014 17:40:06 -0700
I've only recently become aware of the Grow Organic Apples web site and
project. See
http://www.groworganicapples.com
This is an effort led by Michael Phillips--orchardist and writer.
Probably many of you know of him through his book _The_Apple_Grower_ (now
in 2nd edition). I consider that book essential in any serious cidermaker's
library--even if you're not growing apples, you need to know how they're
grown, and that includes healthy orchards and good practice. Michael's
writing leans strongly to an organic approach, yet he's pragmatic about it.
The liner notes for his book call out apple growing as "organic's final
frontier"--the realization that organic apple orcharding can be a severe
challenge...yet one that may be worked out.
So I'm enthusiastic to have found a web site which encompasses his
knowledge and philosophy, along with other like-minded folks. It moves
beyond his books (of which there's more than one; see the site) to a more
dynamic and interactive view of the approaches of these growers. Oh--yes,
he's quite aware that apples are used to make cider! Michael is a well-
known participant/presenter at Franklin County Cider Days.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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End of Cider Digest #1850
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