Cider Digest #1838

Published in

· 7 months ago

Subject: Cider Digest #1838, 6 January 2014 
From: cider-request@talisman.com 

Cider Digest #1838                                         6 January 2014 

                 Cider and Perry Discussion Forum 

Contents: 
  Clearing a pommeau (Peter Hoover) 
  Variable capacity tanks ("Rich Anderson") 

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Digest Janitor: Dick Dunn 
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Subject: Clearing a pommeau 
From: Peter Hoover <prh4@cornell.edu> 
Date: Fri, 3 Jan 2014 12:39:35 -0500 

Dear Cider Friends, 

Each year, in addition to making about 120 gallons of hard cider, I 
make some variant of pommeau. This year (2013), I made it from the 
unfiltered juice of sweated Kingston Black apples from my own orchard. 
Normally I add the juice to 120 to 146 proof fruit alcohol to achieve 
a final alcohol concentration of around 15 percent, and let the 
mixture sit in an unheated garage until the haziness settles out. This 
year the contents of my five-gallon carboy haven't settled as well as 
usual, and I'm wondering (1) why; and (2) what sort of fining I can 
use that won't disturb the delicate nose and flavor of the final 
product. 

Peter Hoover 
Curmudgeon & Crone 
Trumansburg, NY 
prh4@cornell.edu 

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Subject: Variable capacity tanks 
From: "Rich Anderson" <rhanderson@centurytel.net> 
Date: Sun, 5 Jan 2014 13:39:41 -0800 

I highly recommend using variable capacity tanks, when we first started I 
purchased a number of PVC tanks in various sizes, in addition to having to 
install fittings on each one you had to make sure they were full to 
eliminate oxygen exposure and they were difficult to clean. With variable 
capacity tank you can fill and draw down to match the volume of cider and 
they can be cleaned and sanitized quickly. The lesson here is to buy the 
best you can afford and benefit for years to come from ease of use. Another 
thing to consider is if you have good equipment it often can be sold with 
little loss or no loss later as your circumstances change. 

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End of Cider Digest #1838 
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