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Cider Digest #1822
Subject: Cider Digest #1822, 5 November 2013
From: cider-request@talisman.com
Cider Digest #1822 5 November 2013
Cider and Perry Discussion Forum
Contents:
Cider Summit Chicago - 2/8/14 ("Alan M. Shapiro")
New York Passes a new Farm Cider Bill with Expanded Definition of (Bill Ba...)
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Subject: Cider Summit Chicago - 2/8/14
From: "Alan M. Shapiro" <alanmshapiro@sbs-imports.com>
Date: Mon, 4 Nov 2013 02:03:43 +0000
Registration for Cider Summit Chicago is now open. If you did not receive
the form via email please contact me via this email address I will be send.
This year's event will once again follow CiderCon, on Saturday, February
8, 2014. We will be returning to the Lakeview Terrace Room at Navy Pier.
Our event site will be updated shortly - www.cidersummit.com.
Cheers,
Alan Shapiro
SBS Imports / Cider Summit
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Subject: New York Passes a new Farm Cider Bill with Expanded Definition of Cider
From: Bill Barton <info@cidery.com>
Date: Tue, 05 Nov 2013 18:34:56 -0500
New York recently passed new legislation pertaining to the alcoholic
beverage industry, including a Farm Cider Bill. Cooperation is a rare
commodity in the current political arena, but this effort got everyone
pulling in the same direction, from the Governor, to the legislature, to
the State Liquor Authority, to the industry. A fundamental part of the
cider legislation was a new definition of cider. The new definition as
quoted below was completely written by the informal New York Cider
Association (which hopes to formalize its status in 2014).
There are several aspects of the new NY definition worth pointing out
and worth considering in our bid to get a new federal definition,
including 1) an increase in maximum alcohol content from 7% to 8.5%, 2)
no limit on the carbonation level or the source of carbonation, 3) the
ability to sweeten and/or flavor post fermentation with any agricultural
product.
To the best of our knowledge, no other stakeholders (e.g. wine or beer)
raised any objections to the opportunities conveyed by this new
definition. Following is the text of the definition taken directly from
the NY Senate Bill 5833 that was passed in June and recently signed into
law by Governor Cuomo.
"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 neces-
sary 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,
[apple] 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 #1822
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