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Cider Digest #1893
Subject: Cider Digest #1893, 18 August 2014
From: cider-request@talisman.com
Cider Digest #1893 18 August 2014
Cider and Perry Discussion Forum
Contents:
Avalon Cider Press (Margot Boyer)
Re: Cider Digest #1892, 14 August 2014 ("Mc Canna, Keith")
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Subject: Avalon Cider Press
From: Margot Boyer <mfboyer@speakeasy.net>
Date: Sun, 17 Aug 2014 14:10:18 -0700
The Avalon Cider press is now available from Meadow Creature LLC.
This all-steel cider press features a motorized grinder and hand
powered screw press.
For details, visit our web page: MeadowCreature.com/Avalon
Or give us a call at 360-329-2250.
thanks & cheers,
Margot Boyer
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Subject: Re: Cider Digest #1892, 14 August 2014
From: "Mc Canna, Keith" <kmccanna@dresden-is.de>
Date: Mon, 18 Aug 2014 00:04:45 +0200
For info re hopped up cider,
I have made one batch of hopped up Cider. And I really liked the effect it
had.
In this batch I used only the real hops not pellets and I used a
combination of two different hops.
To 25 L I added 38 g of Hellertauer Hellertau Traditional and another 38 g
of Hellertau Magnum.
I selected these hops because there were available locally from an organic
grower and in a hopping test/ experiment that I preformed with 10 bio
(organically grown) hop varieties prior to this these 2 varieties
imparted the strongest flavours and odours.
I added them directly to the 25 L glass carboy And they were left in for 7
Days exactly. At this point I was very happy with the taste and odour and
then I racked into another carboy and bottled. The 25 L carboy I used had a
spigot attached near the bottom and this make racking off the cider quite
easy as the hops floated and were too big to interfere with the racking. I
was quite happy and quite impressed with how easy it went. Lots of people
put their hops in a " Hop Back" but I could not locate one and I did not
want to use a pair of nylons or other material for fear of adding flavours.
The hops added directly in worked very well and racing off was easy.
The hops were added at a rate of 3 g per liter and this is considered to be
on the light side of things. There were added to the tertiary racking along
with 50 ppm sulfites. And after a week it was bottled. I choose two
varities rather than one as I liked the effect both had during the hopping
experiment-They have definitely added beer-like (Pilsner aromas and
flavours and a greater complexity to the cider. I used traditional German
hops as I live in Germany and this is what the locals are acoustom too so
stick to what is used in your area.
Many people use a larger amount and leave it longer. Taste it often, taste
it every three days and then when you are happy with the results rack it
off. Hop varieties are very different in their aroma, flavours, strengths
and esters that they add. And since cider is dry hopped they do not impart
the bitterness that they do to beer. Experiment with the varieties that you
can easily get using glasses of cider and pods or pellets and choose your
hop on the effect you want.
<<happy experimenting - I hope this helps. There are documents available
on line that describe the flavour profiles of hops from beer experiments
that are quite good and very technical - even to the point of showing the
mass spec profiles but experiment with what you can get and examine their
effect then select what you and your family like it is a great way to
choose your hops-
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End of Cider Digest #1893
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