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Cider Digest #1846
Subject: Cider Digest #1846, 27 January 2014
From: cider-request@talisman.com
Cider Digest #1846 27 January 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1845, 24 January 2014 (Bill Rhyne)
Cider Help (Erik Longabardi)
Re: A question about apple presses (Claude Jolicoeur)
Subject: Labelers? (scott heath)
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Subject: Re: Cider Digest #1845, 24 January 2014
From: Bill Rhyne <bill_rhyne@yahoo.com>
Date: Fri, 24 Jan 2014 15:49:32 -0800
Re: Bernard Smith apple press and pressure question
Commercial presses seem to be able to get 160 gallons per ton.
When we would use our Happy Valley hand powered screw press for small test
batches, I could get 100 gallons/ ton equivalent (~20pounds/gallon). So
if I wanted to do a 5gallon carboy of a certain cultivar, I would buy 100
pounds of apples from the farmer. As for pounds of pressure, I weighed
around 200 pounds so that was my maximum. I did not want to break my
equipment either so I was moderate in pressing the apples.
By the way, we have new cider producers in Sonoma County: Tilted Shed in
Forestville and Devoto Farm/Orchard in Sebastopol. Both are on the right
track for making some tasty cider.
Cheers!
Bill Rhyne=20
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Subject: Cider Help
From: Erik Longabardi <eriklongabardi@gmail.com>
Date: Sat, 25 Jan 2014 21:42:51 -0500
Hi,
I'm moving forward with my secondary fermentation for my cider. I started
out with a little more than 5 gallons in a glass carboy picked up in early
November from Richters Orchard in Northport, Long Island. I only added
pectin enzyme at the beginning of the fermentation for clarification and
let it ferment with no added yeasts until a week and a half ago, as it's
done fermenting. There is a nice thick slab of lees at the bottom now and
no more bubbles being generated.
I would like to rack to secondary now ( and store in my root cellar) but
thought to ask opinions as what I should do to it from this point forward.
I'm not so concerned with OG and the final ABV but would like to have a
sparking cider for the finished result. My only concern is not adding too
many preservatives. I looking for the most natural and unfiltered approach
possible. Granted I added pectin enzyme at the beginning, I'm hoping to add
nothing more than that and priming sugar to the champagne bottles (still
figuring what bottles make sense too) I plan to bottle the cider in.
I've tasted it along the way and has not turned at all.
Any thoughts or suggestions would be greatly appreciated from my root
cellar here in Roslyn, N.Y.
Best,
Erik Longabardi
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Subject: Re: A question about apple presses
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Sun, 26 Jan 2014 00:34:49 -0500
In Cider Digest #1845, 24 January 2014
>Subject: A question about apple presses
>From: Bernard.Smith@esc.edu
>I am thinking about jerry building a cider press. Does anyone know how
>many pounds of pressure is needed to effectively release the juice of
>apples in a five gallon bucket? Thanks
The actual pressure on the apple pomace should be 80 to 100 psi. Some
industrial-grade presses provide more pressure (like 130 psi), but if
jerry building, you might settle for less, like 50 psi.
To evaluate the actual strength or load you need, you can do the
following calculation:
(load in tons) = (pressure in psi i.e. 50 or 80) * (area of the
pressing plate in square inches) / 2000
example: if your pressing plate has 12 inches diameter, area is 113
square inches. If you want 50 psi, you'll need to apply 2.8 tons.
A lot more on building presses and mills in The New Cider Maker's Handbook!
Claude
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Subject: Subject: Labelers?
From: scott heath <scott@tiltedshed.com>
Date: Sun, 26 Jan 2014 09:22:07 -0800
Hey ,Cider Riot!
I've used the Easy Labeler to do about 650 cases so far. There are
things about it that are buggy, like sometimes it drifts one way or the
other for no apparent reason. Of course there's a reason, but there's
not a lot of fine adjustment to be made. Mostly it has been a good
bargain, I think, BUT I haven't yet used any of the more expensive ones
for comparison.
Cheers,
Scott
Tilted Shed Ciderworks
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End of Cider Digest #1846
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