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Cider Digest #1885
Subject: Cider Digest #1885, 6 July 2014
From: cider-request@talisman.com
Cider Digest #1885 6 July 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1884, 2 July 2014 (Eric Pennell)
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1884, 2 July 2014
From: Eric Pennell <ericlouispennell@gmail.com>
Date: Thu, 3 Jul 2014 09:09:10 -0500
RE: Cider Digest #1884 - Apple Juice Concentrate
Thank you Mr. Lea and Mr. Dunn for your replies. All invaluable information
for me as I learn my way around cider. I have experience on all sides of
the beer industry (sales and production) and am excited to get out on my
own in the world of cider.
Regarding my production process, I plan to cold crash, filter and
pasteurize to retain a desired level of natural sweetness while preventing
future fermentation after packaging. This process seems to have less
variables (yeast attenuation, time) than fermenting dry and having to
back-sweeten. Although timing the cold crash could leave some room for
error. While I would love to simply ferment dry and package, the cider
market is still in it's infancy in Oklahoma City, and if I plan to sell any
liquid it is going to have to be a little sweet. FG between 1.010 and 1.020
for my base cider. Then dry stuff will have to come later. Maybe a rotating
line of limited-release single-varietal batches, to mimic seasonals on the
beer side.
As for the marketing side, while OKC is still a relatively underdeveloped
beer market, there have been a few local breweries who have tried to hang
their hat only on the "local" hook and ignore the liquid only to meet a
swift exit to the market. Five years ago, "local" was enough, here. Not
anymore (thankfully). Seeing that I am fairly limited on juice options, I
have been (and plan to continue) experimenting with different yeasts to
produce something unique to the shelves. I have tried WY 3711 (Saison) and
WY 3726 (Farmhouse) with single strength juice. Next step is several AJC
test batches with different yeasts (one or two Belgians added in) to get a
better idea as to what a production batch might taste like.
My supplier does not make specific cider-making juice. The information I
have on the blend is... "*87% of the Washington apple crop (which is 60+%
of the USA total) is five varieties =E2=80=93 Red Delicious, Gala, Fuji, Go=
lden
Delicious and Granny Smith, in that order. Since we press year round our
typical NFC apple juice is a blend of these varieties with a few others
from time to time. Our goal is a consistent flavor and acid throughout the
year. We can do some limited single varietal juice but volume is limited
to certain times of the year."*
I could get more information on the blend, at least some estimates of
proportions of each varietal. I am not locked in to this supplier yet,
however. I would be open to suggestions if someone knows of a supplier
worth talking to.
Many thanks!
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End of Cider Digest #1885
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