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Cider Digest #1825
Subject: Cider Digest #1825, 15 November 2013
From: cider-request@talisman.com
Cider Digest #1825 15 November 2013
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1824, 12 November 2013 (Steury and Noel)
Seeking proposal for Cider Speakers at the 2014 American (crispy275@comcas...)
Clarification of New Cider Definition in New York (Bill Barton)
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Subject: Re: Cider Digest #1824, 12 November 2013
From: Steury and Noel <steurynoel@gmail.com>
Date: Wed, 13 Nov 2013 14:43:41 -0800
re: Taliaferro
We have one bearing tree and several grafts of what was sold as a
possible Taliaferro by a nursery in Virginia. I ordered it after
reading about the Taliaferro's possible rediscovery. Of course, I can
remember neither the article nor the nursery.
Whether or not this is indeed the Taliaferro, it produces superb
cider. I bottle many single varietals for reference, but only three
for actual drinking: Kingston Black, Stoke Red, and "Taliaferro."
Our Taliaferro matches both the description and photos on
http://myoutbox.net/redcoat.htm, which suggests the "Redcoat" might be
Taliaferro. The tree bears heavily and annually. It is, as Jefferson
noted about his Taliaferro, also an excellent apple for eating out of
hand. It is very juicy and aromatic.
I recently had a note from Peter Hatch enquiring about whether I'd
found any additional historical descriptions of the apple. He'd
tracked mine down through a friend's graft in Fort Collins, CO. But
the only descriptions I have reference Hatch.
Speaking of Tom Burford's book, it is indeed excellent, though the
book is definitely weighted toward Southern apples. Having said that,
however, I was pleased that he included the Palouse, a local apple
that until a few years ago I feared might be lost. But we are now
regenerating it, having found a tree down along the Palouse River. I
am quite curious as to where Burford found the one he describes.
Tim Steury
Steury Orchards
Potlatch, Idaho
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Subject: Seeking proposal for Cider Speakers at the 2014 American
From: crispy275@comcast.net
Date: Thu, 14 Nov 2013 14:14:03 +0000 (UTC)
Last month I introduced myself and mentioned that the 2014 AHA National
Homebrewers Conference is coming to Grand Rapids, Michigan next year
(June 12th - June 14th). This meeting of 4,000 homebrewers will be the
largest of its kind ever held. With the increasing interest in cider,
both for homebrewers and professionals, we are encouraging experts in
various aspects of the hobby and the industry of cider making to consider
submitting a proposal to speak at this event.
Proposals for seminars are now being accepted and will be reviewed by the
American Homebrewers Association Governing Committee Conference Subcommittee,
Local Conference Committee, and AHA staff.
This year's conference theme, Mashing in Michigan , will cover a broad
range of educational seminars focused on a variety of topics. Suggested
topics of interest include, but are not limited to:
* Homebrewing, cidermaking or meadmaking processes
* Homebrewing equipment
* Ingredients (such as malted barley, hops, water, yeast, honey, apples,
alternative ingredients, spices, etc.)
* Going Pro (professional brewers, brewery owners, homebrew shop owners,
etc.)
* Beer styles
* Homebrew retail
* Tasting and judging beer
* Forming and maintaining a club
Interested parties are asked to review the Presentation Guidelines &
Requirements and Submit a Proposal for a Seminar or Poster . Please have
a head shot (photo) and brief bio ready for each presenter when submitting
the proposal form. Proposals will be collected until December 13, 2013 .
For more information, contact Matt Bolling , AHA Events & Membership
Coordinator,
Matt Bolling
AHA Events & Membership Coordinator
American Homebrewers Association
www.homebrewersassociation.org
You can also contact me as well - crispy275@comcast.net with any
questions.
Chris P. Frey
American Homebrewers Assocition Governing Committee
Brewers Association - Board of Directors
2014 AHA National Homebrewersw Conference Co-Chair
------------------------------
Subject: Clarification of New Cider Definition in New York
From: Bill Barton <info@cidery.com>
Date: Wed, 13 Nov 2013 14:43:25 -0500
It seems as if a previous post I made concerning the new definition of
cider in New York has caused both confusion and concern for a few of the
Digest readers.My original intention in making the post was to provide
information that might be useful in our ongoing efforts to improve the
federal definition of cider/hard cider.I have to apologize for any
vagueness in my posting that got my intentions mired in the obfuscation
of beaver gland extract and frozen Canadian apples.
The new NY definition is nothing more than a rewrite of the old
definition with some key additions that give more latitude to craft
producers. It expands options rather than diminishes previously
existing ones. We also borrowed language from the wine definition to
allow for corrections made for seasonal variations. It is my
understanding that products legally produced and/or sold in New York
under the old definition will still be legal in New York. The new
definition will expand the legal definition in three key areas. Quoting
directly from the memo that is attached to the bill creating the new
definition, the old definition is amended "to increase the alcohol
percentage by volume from 7% to 8.5%, to allow other pome fruits (such
as pears) to be used in cider, and to allow the addition of other
ingredients to flavor the cider after fermentation." In my first post,
I pointed out that the definition does not restrict the carbonation
level or the source of carbonation. TTB labeling guidelines still apply
and if you have a product that is over 7% but under 8.5%, you can label
it as either cider or wine.
So what's the big deal? This is a better definition than the old
definition in the sense that it better reflects the kind of products
that can and are being made from New York State fruit, as demanded by
our consumers. Furthermore, it gives more flexibility as to where the
expanded category of "ciders" can be sold and who can distribute them.
NYS excise tax rates are relatively favorable for this category of
ciders. I also think it is a big deal because it provides some guidance
and precedent for our efforts to get a new federal definition. Is it a
perfect definition? Hardly. But it is a significantly improved
definition that all the stakeholders can live with.
For those of you who still have concerns about New York's new
definition, I have included both the original (old) definition, and the
new one.As you can see, we just shoe-horned some added latitude into the
old definition without changing most of the verbiage.
Old Definition:
"Cider" means the partially or fully fermented juice of fresh, whole
apples, containing more than three and two-tenths per centum but not more
than seven per centum alcohol by volume, when used for beverage
purposes, and to which nothing has been added to increase the alcoholic
content produced by natural fermentation. Nothing contained in this
subdivision shall be deemed to preclude the use of such methods or materials
as may be necessary to encourage a normal alcoholic fermentation
and to make a product that is free of microbiological activity at
the time of sale. Cider may be sweetened after fermentation
with apple juice, apple juice concentrate, or sugar, separately or in
combination. Cider may contain retained or added carbon dioxide.
New Definition.
"Cider" means the partially or fully fermented juice of fresh, whole apples
or other pome fruits, containing more than three and
two-tenths per centum but not more than eight and one-half per centum
alcohol by volume: (i) to which nothing has been added to increase the
alcoholic content produced by natural fermentation; and (ii) with the usual
cellar treatments and necessary additions to correct defects due to
climate, saccharine levels and seasonal conditions. Nothing contained
in this subdivision shall be deemed to preclude the use of such methods
or materials as may be necessary to encourage a normal alcoholic
fermentation and to make a product that is free of microbiological activity at
the time of sale. Cider may be sweetened or flavored after
fermentation with fruit juice, fruit juice concentrate, sugar, maple syrup,
honey, spices or other agricultural products, separately or in combination.
Cider may contain retained or added carbon dioxide.
Bill Barton, Bellwether Hard Cider
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End of Cider Digest #1825
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