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Cider Digest #1861
Subject: Cider Digest #1861, 24 March 2014
From: cider-request@talisman.com
Cider Digest #1861 24 March 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1860, 20 March 2014 (Bill Rhyne)
Long Term Cider Aging (Hidden San Diego)
Re: Long term Cider Ageing (Michael Arighi)
cider flavor profile (Conner McBride)
RE: Long term Cider Ageing ("Charles McGonegal")
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Subject: Re: Cider Digest #1860, 20 March 2014
From: Bill Rhyne <bill_rhyne@yahoo.com>
Date: Thu, 20 Mar 2014 13:35:15 -0700
Re: Aging # 1860
Aaron, I still have Rhyne Cyder bottles from 2001 harvest that are very
drinkable and tasty. We did champagne bottles, secondary fermentation
in the bottle, no disgorging, bottle cap closure, in the bottle gentle
pasteurization.
The blend had Gravenstein, Yarlington Mill, and Nehou apples predominantly.
Good luck!
Bill Rhyne
Sent from my iPhone
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Subject: Long Term Cider Aging
From: Hidden San Diego <members@hiddensandiego.com>
Date: Thu, 20 Mar 2014 14:26:18 -0700
When it comes to aging cider in champagne bottles with plastic stoppers and
wire hoods, I have found that a test bottle opened after 6 years was
completely flat, no carbonation. It was also oxidized and quite a
disappointment. I have a few more that I haven't opened, so I don't know if
it was just that one or not.
For storage, my vote is for crown caps and a nice foil cover.
Dave
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Subject: Re: Long term Cider Ageing
From: Michael Arighi <calzinman@earthlink.net>
Date: Thu, 20 Mar 2014 19:31:57 -0400
On 03/20/2014 03:20 PM, cider-request@talisman.com wrote:
> A question about ageing cider: I've read numerous sources that cider in the
> bottle does not appreciate with age once it is a few years old and was
> interested to hear opinions about this?
I don't really age it *intentionally*, as I usually find mine best <2
years of age. But I'm working with a peculiar variety that gives me a
nice, balanced, single-apple cider (Gravenstein, which is--or was,
anyway--widely grown in my area of Northern California). I suspect that
the acid and tannin balance of other varieties/blends would age
differently. The only way to tell that I can think of is to try.
That said, I HAVE been drinking recently some cider that must be about
10+ years old. I've been bicoastal for the last couple of years and
neglecting my cellar. On a recent visit home, I was doing some
organizing and ran into some cider I remember (from clues on my label)
that I did about 2002-2003. I had maybe a half dozen champagne fifths.
These were done with crown caps, which I find much more reliable than
champagne corks/hoods--I've used both over the years. I also had some of
the same batch in recycled 12 oz. glass beer bottles (I generally use
microbrew bottles, as they tend to buy overdesigned bottles, rather than
lose a batch to chance overcarbonation). I found both sizes still very
drinkable, which quite surprised me. The carbonation was still good in
both sizes. There was still a BIT of apple-y fruit, though the trend was
clearly downward and toward neutral. But they were good enough to enjoy
and to share with some of my friends--many of whom have been part of the
labor force for some of my larger efforts. I would NOT serve them to
someone who didn't know cider and was expecting something more "alcopop."
Michael Arighi
Oakland, CA
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Subject: cider flavor profile
From: Conner McBride <connermcb@yahoo.com>
Date: Sat, 22 Mar 2014 12:44:12 -0700 (PDT)
Hello Everyone,
I'm here tasting a bottle of my first attempt at hard cider. There are
actually a lot of issues with the flavor profile, many of which I can
identify the cause of. Still, one of the most notable flavors (and aromas)
is that of bread. I'm assuming that it has to do with the yeast, which is
a champagne yeast. The cider has been in bottles for about three months
and is quite clear. Any ideas about how to remedy this fault or where I
can learn more?
Best wishes,
Conner M.
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Subject: RE: Long term Cider Ageing
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Sun, 23 Mar 2014 08:14:29 -0500
Aaron, I find that my Brut (0% RS) champagne-method (6volumes CO2) cider
peaks at about 7 years old. My experience is that any residual sugar
shortens the life - but a semidry is usually good out 3-4 years.
Many factors are involved, of course.
Charles McGonegal
AeppelTreow Winery
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End of Cider Digest #1861
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