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Cider Digest #1867
Subject: Cider Digest #1867, 16 April 2014
From: cider-request@talisman.com
Cider Digest #1867 16 April 2014
Cider and Perry Discussion Forum
Contents:
Cider Vinegar Q (Josh Kellermann)
Single Variety Ciders for Wisconsin ("Jerry McCourt")
Re: Cider Digest #1865, 12 April 2014 ("Mc Canna, Keith")
RE: Golden Russets (correction) ("Charles McGonegal")
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Subject: Cider Vinegar Q
From: Josh Kellermann <joshkellermann@gmail.com>
Date: Tue, 15 Apr 2014 11:38:39 -0400
Hi All,
This is my first post to the list. I've found folks on this list to be
super-knowledgeable and friendly and am happy to be a part of the
community.
I've been making hard cider for the last 3 years from wild apple trees on
my in-law's old dairy farm in the Catskill Mountains of NY. This last year
we finally upgraded from a seriously flawed antique grinder and press that
hardly ground and barely pressed, to a fully functional antique grinder and
press. We went from days of work to get 20 gallons of cider, to a day of
work to get 50 gallons. This was a blessing and a curse, as we ended up
hand-bottling 75 gallons of cider this year in our tiny kitchen in NYC!
Anywho, in an effort to not have to bottle another ounce, I decided to take
5 gallons of fully fermented cider and turn it into vinegar.
In mid-January I took the top off one 5-gallon carboy, put some cheese
cloth over the top, and let it sit.
Now, 3 months later, it seems to be doing nothing. There is no "mother,"
there is no distinct vinegar smell, but there is kind of a thin whitish
coating at the top of the cider that looks more akin to mold than mother.
I added some braggs cider vinegar to the batch about 3 weeks ago to see if
the mother in that would get things going, but it doesn't seem to have
helped.
I don't have any special acid measuring equipment other than pH strips. I
measured approximately 3.4 pH at full fermentation and it still is in that
range today.
Any suggestions?
And I thought that vinegar was the easiest thing to make!!!
Thanks,
Josh Kellermann
Downsville, NY & Brooklyn, NY
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Subject: Single Variety Ciders for Wisconsin
From: "Jerry McCourt" <jmmccourt@centurytel.net>
Date: Tue, 15 Apr 2014 12:26:39 -0700
To answer Scott Jaeckel's question about single variety ciders, two
varieties that are recommended for single variety ciders by the Washington
State Extension Agency are Gravenstein and Jonagold. In the more temperate
climate of Western Washington I have grown and made cider from each of these
varieties for 10 years or more. Both varieties of cider are much better
than the ciders I have made of blended apple varieties (which have included
Idared, Melrose, and Mutsu-which I have grown for mixed uses). Gravenstein
ripens here about the end of August, and Jonagold about the middle of
October (although I pick my Jonagold earlier than the Jonagolds that you buy
in the supermarket, which are softer and sweeter than those I pick).
The Orange Pippen apple website (http://www.orangepippin.com/apples ), which
provides helpful information about apple varieties, list both varieties as
cold tolerant, so they should do well in the colder climate of Wisconsin.
Orange Pippen, though, lists Jonagold as late ripening. In addition, be
aware that both varieties are poor pollinators, so you'll need other
varieties for pollinating, most likely different varieties for the
Gravenstein and Jonagold because they bloom at different times.
Hope this helps.
Jerry McCourt
Lakebay, WA
------------------------------
Subject: Re: Cider Digest #1865, 12 April 2014
From: "Mc Canna, Keith" <kmccanna@dresden-is.de>
Date: Mon, 14 Apr 2014 16:10:23 +0200
Since you are talking apples, I am trying to assemble a list of possible
apple species and their ratios for a small test orcard for making hard
apple cider here in German. I have research from Claude re traditional
species and their proportions for cider grown in England, Spain and France.
But, I am looking for info for traditional species grown in Germany and
their proportions in cider. I would appreciate the latin names of the
trees, if possible to make life easier.
------------------------------
Subject: RE: Golden Russets (correction)
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Tue, 15 Apr 2014 19:40:40 -0500
Correction to what I wrote last digest: Bill Stone (Brightonwoods) says my
info is a decade old. He no longer believes that he has English Golden
Russet, but something that was called Golden Russet when the orchard was
first started - about 1950. The rest of the descriptions holds.
Charles
Charles @ AeppelTreow wrote:
Comparing between Brightonwoods Orchard (Burlington, WI, which believes they
have English Golden Russet) and Weston's Orchard (New Berlin, WI, which
believes they have the native Golden Russet described by Beach)
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End of Cider Digest #1867
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