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Cider Digest #1812
Subject: Cider Digest #1812, 22 September 2013
From: cider-request@talisman.com
Cider Digest #1812 22 September 2013
Cider and Perry Discussion Forum
Contents:
YAN levels in juice (Wes Cherry)
Cider Conference 2014 (James Kohn)
YAN in apple juice thanks (Ron Miller)
YAN Levels in juice (Andrew Lea)
Franklin County CiderDays, Competition... (Lynn Nichols)
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Digest Janitor: Dick Dunn
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Subject: YAN levels in juice
From: Wes Cherry <eightway@kmonkey.com>
Date: Sat, 21 Sep 2013 09:38:24 -0700
Note that the maximum allowed US dose of Fermaid K is 25 g/hL. Otherwise
you exceed US limits for thiamin levels:
The TTB Maximum Legal Dose for thiamin hydrochloride is 0.60 mg/L (0.005
lb/1000 gal) of wine or juice. 21 CFR 184.1875
Last year I lost some of my best cider juice due to H2S/mercaptan taint
while Fermaid K at the max level of 25g/hL. This was with a high nutrient
requirement yeast. This year I am using Fermaid O and a different yeast.
I wonder if the required YAN numbers are adjusted for the lower sugar
levels of apples vs grapes.
- -'//es Cherry
Dragon's Head Cider
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Subject: Cider Conference 2014
From: James Kohn <james@wanderingaengus.com>
Date: Sat, 21 Sep 2013 10:32:44 -0700
Cider Conference 2014 February 5, 6, & 7, 2014 Westin Michigan Ave,
Chicago, IL
In its 4th year, CiderCon is the place for the commercial Cider Industry
to meet, share ideas, and collaborate on cidermaking and cider fruit
production best practices, the cider market and cider regulations. CiderCon
is organized and managed by the United States Association of Cider Makers.
Register at http://ciderconference.com/registration/
Book your Room at Westin Michigan Ave
http://ciderconference.com/hotel-travel/
Tentative Schedule at http://ciderconference.com/schedule/
Call for Presentation closes soon, please submit your
presentation ideas or sign up to present yourself at
https://docs.google.com/forms/d/1g1_2O2dh4O-Yt_uTEvUJ7CIiqzSiwkJqcgu3zJFEe0I/vie
wform
Call for Vendors for Supplier Trade Show, ask your favorite supplier to
apply to take part in CiderCON 2014 at http://ciderconference.com/trade-show/
I hope to see you soon in Chicago.
James Kohn Chair, Cider Conference Committee, USACM Co-Owner, Wandering
Aengus Ciderworks Salem, OR
------------------------------
Subject: YAN in apple juice thanks
From: Ron Miller <jolly_miller@bigpond.com>
Date: Sun, 22 Sep 2013 10:07:37 +1000
Hi folks
Both excellent and very useful answers to my question. Thank you.
Ron Miller
------------------------------
Subject: YAN Levels in juice
From: Andrew Lea <andrew@harphill.co.uk>
Date: Sun, 22 Sep 2013 12:15:02 +0100
I was fascinated by the two contradictory responses to this posting! I
suppose it depends on what sort of fermentation you want to do - a 4+
month once-a-year craft fermentation or a 2-week turnaround industrial
fermentation.
FWIW when I was at the UK Long Ashton Cider Research Station in the 70's
and 80's we regarded 100 ppm total N2 (about 80 ppm YAN) as the correct
level to be at (and that was what most juices naturally gave). The new
dwarf orchards were just coming on stream then and some of the fruit
from those juvenile trees gave N2 figures around 300 ppm which was
regarded as dangerously high - fermentation too fast and risk of
microbial instability after bottling.
Our standard fermentation regime in those years was without nutrient
addition of any kind unless the fermentation became evidently stuck. In
that case we would add a small amount of DAP and especially thiamin (0.2
ppm), which was regarded at least as important as YAN if not more so. We
were using AWRI 350 yeast which has low nutrient demands and negligible
H2S production. Both these characteristics were seen as great strengths.
The mainstream cider industry has changed a lot in 40 years. Greater use
of concentrate and fast high temperature fermentations, often of
fortified ('chaptalised') musts are now the norm. For that reason high
alcohol tolerance is also an important criterion. Hence higher YAN
addition and additional vitamins such as pyridoxine and pantothenate now
have their place.
Just musing!
Andrew Lea
nr Oxford UK
www.cider.org.uk
------------------------------
Subject: Franklin County CiderDays, Competition...
From: Lynn Nichols <lynn@starstruckdesign.com>
Date: Sun, 22 Sep 2013 11:58:06 -0400
Lynn Nichols
CiderDays Committee
CiderDays and the Second Annual Amateur Cider Competition
The 19th Annual Franklin County CiderDays will be held this year on the
weekend of November 2-3 in western Massachusetts. For complete details
and schedule, please check out the website: www.ciderdays.org
As always, this is a great opportunity for cider producers (both home
and commercial) and cider drinkers to get together in a beautiful part
of New England. Workshops, tastings, tours, and other events take place
in orchards and venues all over the scenic towns surrounding Greenfield,
MA. Most of the workshops and other events are free of charge; focused
tasting workshops on Sunday and the Cider Salon (open tasting) and Local
Harvest Supper on Saturday are very popular, and tickets for these sell
out quickly. So, if you are planning to attend this year, you'll want to
go to the CiderDays website and reserve your tickets very soon.
This is a tremendous opportunity to sample ciders from all over the US
and some from other parts of the world. Again this year, we expect to
have around 35 producers (many of them in attendance) from across the
U.S. as well as Canada, England, France and Spain.
For the fifth straight year, we will be holding a nonpublic Producers
Forum, on Friday, Nov. 2 followed by a kickoff dinner for producers and
organizers. This is a casual meeting for attending cidermakers to meet
their colleagues and get together in one place at one time to discuss issues
of mutual interest and concern. We have tried hard to make this weekend
a collegial opportunity for cider producers to get together informally
and learn from one another, as well as a public festival for cider
aficionados. Contact Ben Watson at BWatson@chelseagreen.com if you'd
like to attend the Friday forum and dinner.
Among the home cidermaking workshops, our fellow Digest contributor
Claude Jolicoeur from Quebec will be doing two talks - Finding a Great
Cider Apple in Your Backyard (with John Bunker) and Apples for Juice and
Cider. And, as always, there will be many other talks and tastings
focused on home-scale producers.
For the second year, CiderDays will also hosting an Amateur Cider
Competition, an AHA/BJCP sanctioned event open to any amateur cidermaker
age 21 or older. The deadline for entries is October 24th and the
registration is open NOW: http://ciderdayscompetition.org/
CiderDays is a completely volunteer-run event whose purpose is to
promote the appreciation and improvement of good cider and cider/apple
culture in America. Franklin County is a historic apple-growing and
cider-making region, and offers a scenic background for this low-key,
multi-venue festival. There are lots of family activities, plus a wide
range of cider and apple workshops and discussions geared to all levels
of expertise.
- --
Lynn A. Nichols, Starstruck Design
Gill, MA ? 413-863-7752 ? lynn@starstruckdesign.com
http://www.starstruckdesign.com ? http://www.shopwesternmass.com
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End of Cider Digest #1812
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