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Cider Digest #1897
Subject: Cider Digest #1897, 9 September 2014
From: cider-request@talisman.com
Cider Digest #1897 9 September 2014
Cider and Perry Discussion Forum
Contents:
Reply to Cider Digest #1896 ()
Subject: a note on using frozen juice From: Dick Dunn (Andy Crown Brennan)
Freezing Whole Fruit (Jim Miller)
Racking Schedule (Rachel)
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Digest Janitor: Dick Dunn
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Subject: Reply to Cider Digest #1896
From: <lotic@juno.com>
Date: Sun, 7 Sep 2014 08:08:25 -0400
RE: Frozen juice CD#1896
Hi Dick,
I haven't frozen juice for future use. Although, I dream of a
freezer about the size of a barn.
I suspect that your cider may have gotten "freezer-burned" (oxidized).
HDPE is a fair oxygen barrier (PET is much better), and it is capable of
expanding under freezing conditions.
However, there has been a bit of research about oxygen transmission
through plastics:
http://www.alphap.com/basics/compare.html
http://www.polyprint.com/flexographic-otr.htm
Of course, my personal observations come from finding that grey,
dried-out, pork chop in the bottom of the freezer.
My solution to the pork chop is to braise that old shoe leather in cider.
My solution to the frozen cider would be to either add an antioxidant to
the cider prior to freezing, or use a different container.
- -Peter Mitchell
PS- Yes, harvest is coming very soon. I'm beating the bushes to find
pickers. Hmmm, what are you up to at the end of this month? ;)
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Subject: Subject: a note on using frozen juice From: Dick Dunn
From: Andy Crown Brennan <CROWNARTS@hotmail.com>
Date: Sun, 7 Sep 2014 08:39:07 -0400
Thanks for the research and report.
I usually take a gallon each pressing and freeze it so that I can add it
little by little all winter long to keep a crawling fermentation and fresh
co2 layer. (Though I only had to do this in the warm winter of 2011-12
because it usually happens naturally.) Ultimately it goes totally dry, of
course, but I hope for it to be later in Spring.
My question is: Am I correct in calling this a "Sussreserve," in this
context?
- -Andy Brennan
- --
Aaron Burr Cider
Hudson Valley/ Catskills NY
845.468.5867
Facebook <https://www.facebook.com/pages/The-Cidery/123637988892> , Twitter
<https://twitter.com/TheCidery>, AaronBurrCider.com
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Subject: Freezing Whole Fruit
From: Jim Miller <jmm5278@gmail.com>
Date: Sun, 7 Sep 2014 09:25:38 -0400
Hi All,
The last thread inspired this question for me. Has anyone here ever
experimented with freezing whole fruit for short periods of time?
Our cider fruit is coming in quite some time (possible 2 months) before
we are able to press it, and we're looking for alternatives to preserve
it. We have a walk in freezer and could make the space for it.
Does it affect juice quality? Would you want to thaw them in a cooler
before pressing? Completely thaw or just partially? Would you still need
to grind them if using a bladder press?
Thanks to those of you that have insight on this issue. Much appreciated.
Jim
Sent from my iPhone=
------------------------------
Subject: Racking Schedule
From: Rachel <rsbolongaro@gmail.com>
Date: Sun, 7 Sep 2014 19:51:24 -0700
Hi All
I'm planning on trying a 1000 litre cider batch this fall. One of my
goals is to try a longer fermentation (last years batches were done in a
couple of weeks!). I know the cider can pick up a bit of off-flavour if
its left on its lees for too long. On the other hand I'm worried
about halting the fermentation if I rack off the yeasts too soon. Can
anyone recommend a racking schedule that would allow a slow fermentation
to continue without excessive time on the lees?
Thanks for this and all the other great advice from the digest!
Rachel
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End of Cider Digest #1897
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