Copy Link
Add to Bookmark
Report
Cider Digest #1856
Subject: Cider Digest #1856, 4 March 2014
From: cider-request@talisman.com
Cider Digest #1856 4 March 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1853, 20 February 2014 ("Mc Canna, Keith")
Is this the pectin I keep hearing about? (Alan Yelvington)
Worldwide Cider Producer Maps ("Greg Thorhaug")
9th Annual Great Lakes International Cider & Perry Competition (GLINTCA ("...)
NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------
Subject: Re: Cider Digest #1853, 20 February 2014
From: "Mc Canna, Keith" <kmccanna@dresden-is.de>
Date: Wed, 26 Feb 2014 23:57:41 +0100
First of all I want to thank each and everyone one of you that responded. I
was quite impressed to receive return comments and info from whom I
consider to be the two leading experts in cider making both Andrew Lea and
Claude Jolicoeur. Andrew I found out about you originally through the
Wittenham Cider Pages am impressive site with substantial info and material
from which I have and will continue to learn a great deal about cider. And
Claude your latest book is still teaching me lots - thanks especially for
all the details about sulfites in it. I recommend it highly to anyone
trying to make organic ciders, there is a lot there that has been
especially helpful and will help me modify my cider making approach.
I am in the process of acquiring the correct hydrometers not easy in the
old East Germany - but I have a friend who is presently in the states and
will bring them back to me here - so I have held off on making my next back
of 'birning Apple' a mix between apple and pear cider till I have them in
my hands and I have calibrated them my self with both distilled water and
some sucrose solutions - Thanks again for the tip of sulfites there Claude
(The need to increase the dosage as Perry has a higher degree of
sulfite-binding compounds than apple).
I am aware of the huge range of other factors besides residual sugar that
can and will no doubt affect the levels of back carbonation, as Andrew
accurately describes above, and have looked into Henry's Law, although I
find Claude's tables much easier to use in relation to calculating the
amount of dextrose to add to get the required volumes of CO2 and the right
amount of fizz. With respect to this I have finally back carbonated my last
batch of cider, in Real Champagne bottles, accordingly, and I bottled 60
bottles. There are presently in a temperature controlled room 20 oC and I
have opened one bottle every five days(OK more than one as it is pretty
good cider) for the past 2 + weeks and will continue you this till I have
reached the right amount of fizz. (Experimentation is everything) Then I
will heat pasteurize. And hopefully have what I desire as a final product.
Andrew thanks also for being a sounding block as I was pretty certain that
I had achieved a totally dry cider with a sp. Grav around 1.000 as to the
primary I had added both an amount of Thiamin and Diammonium phosphate, as
well as keeping the temp around 16 oC so I was pretty sure after 100 days
the fermentation was complete and there was no residual sugar.
Perhaps one day someone will create a table or graph that correlates Brix,
to sp. gravity and alcohol content so that a refractometer can be used with
certainty in the presence of alcohol to give an accurate reading of
residual sugar.
Dick sorry I could not Make your Sunday function Germany is a bit far way
but I hope to make it to Vermont this summer. If there are any cider events
going on then I would be glad to participate. I will be in North America
(Toronto Area) from July 6-August 6th 2014. I would love to visit some
cideries while I am there, and perhaps make a short trip through The
Adirondacks and Green Mountains into Vermont. Any contacts you have would
be great as I hope in the future too start up a Cidery here in Germany, and
I know that Citazen Cider in Vermont has been a great success. Tschuss alle!
------------------------------
Subject: Is this the pectin I keep hearing about?
From: Alan Yelvington <alany@semparpac.org>
Date: Sun, 02 Mar 2014 21:06:56 -0500
Put a video on YouTube
(http://www.youtube.com/watch?v=gh_N1CKE3f8)
of what I think is pectin in one of my
ciders. I've never run across this before,
so I'm turning to the group for validation.
I would use a pectin enzyme to try and clear
it, but it's already fermented and it's too
cold (45F/7C). I'm just going to wait until
spring and hope it settles down some more.
Q. I bought some pectin enzyme to lightly
spray onto the must prior to pressing as a
mitigation strategy. Is this likely to work
as a general course of action? Or is it
simply better to add to the freshly pressed
juice in measured quantities?
Al Yelvington
------------------------------
Subject: Worldwide Cider Producer Maps
From: "Greg Thorhaug" <thorhaug@hotmail.com>
Date: Sun, 2 Mar 2014 18:34:32 -0800
Hi All,
I have been working on a series of maps that I would like to share with
the cider world.
Please take a look if you are interested and let me know what you think.
http://northidahocider.com/maps.html
Thanks for taking a look,
Greg Thorhaug
North Idaho Cider, LLC
------------------------------
Subject: 9th Annual Great Lakes International Cider & Perry Competition (GLINTCA
From: "Gary Awdey" <gawdey@comcast.net>
Date: Mon, 3 Mar 2014 19:36:15 -0600
Just a reminder that this Friday, March 7, is the registration deadline
for the 9th Annual Great Lakes International Cider & Perry Competition
(GLINTCAP). This competition is open both to commercial and
noncommercial cider makers. Entry registration is done online via
http://www.greatlakescider.com/glintcap2014.html (please note that there
are separate links from there for noncommercial and commercial cider
makers). Entry is currently open. Other details about the competition,
including descriptions of the categories of entry, may be found at the
website link as well.
Entries must be received at the ship-to/drop-off site by Friday, March
14. The time to act is now.
This is proving to be an exciting year. The commercial division of this
year's competition has already registered entries from the US,
Canada, Australia, New Zealand, England, Ireland, Germany and France
(Brittany, Normandy and Basque Country). Entries from Spain are still
expected, and each year tends to bring an astonishing array of
close-to-the-deadline entries. Don't miss this opportunity to
see how your cider and perry stacks up in an international setting!
Best wishes to all entrants,
Gary Awdey
President, Great Lakes Cider & Perry Association
www.greatlakescider.com
------------------------------
End of Cider Digest #1856
*************************
