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Cider Digest #1848
Subject: Cider Digest #1848, 1 February 2014
From: cider-request@talisman.com
Cider Digest #1848 1 February 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1847, 30 January 2014 (Tim Scottberg)
Not an article but a post requesting information about cider making (Berna...)
Re: Cider Digest #1846, 27 January 2014 (Eric Steinkraus)
Wild apple cider variety (ethan hohnke)
re: cider apple prices ("David M. Taylor")
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1847, 30 January 2014
From: Tim Scottberg <tscottberg@gmail.com>
Date: Fri, 31 Jan 2014 08:07:05 -0600
Hi Bud!
Great question and one we've wondered about as well. We are currently doing
a sterile filtration + sulfite for our semi-sweet.
Tim Scottberg
*Wiley Cider*
*Ripon, WI*
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Subject: Not an article but a post requesting information about cider making
From: Bernard.Smith@esc.edu
Date: Fri, 31 Jan 2014 10:42:21 -0500
I make very small batches of hard cider. Final Gravity is around 1.000 and
ABV is around 6.5%. I like the flavor and I like the dryness so I am not
looking for more sweetness but I would like to find some way to increase
the mouthfeel so that the cider lingers longer inside my mouth and does
not flow as if it were water. In other words, the mouth feel is as though
the cider is too thin. Is there anything I could do to increase the
viscosity of the cider. I have not tried, but don't really want to add
glycerine which I would view as a kind of failure...
Thanks.
Bernard Smith
Director of Academic Review
Empire State College
Center for Distance Learning
113 West Ave
Saratoga Springs NY 12866
(800)-847-3000 x 2449
Fax 518 587 2660
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Subject: Re: Cider Digest #1846, 27 January 2014
From: Eric Steinkraus <eric_m_steinkraus@sbcglobal.net>
Date: Mon, 27 Jan 2014 18:10:32 -0500
Erik Longabardi,
You can do it, but drink it sooner rather than later. I like it the
same way, but it doesn't have much shelf life.
If you can get your hands on a corny keg, you can get it under c02
pressure in a refrigerator which helps it last.
Keeping the air from it is especially important.
I do around 60 gal a year, and the stuff at the end can be headed
towards vinegar, but it is good vinegar!!
Eric Steinkraus
Lattin Farm, CT
------------------------------
Subject: Wild apple cider variety
From: ethan hohnke <ethanhohnke@gmail.com>
Date: Tue, 28 Jan 2014 13:57:55 -0500
Hi my name is ethan. Experimenting with making hard cider. We have an apple
farm and have 2 wild trees that popped up. I made a batch and it has turned
out so far. I added 31oz of corn sugar in the beginning to bring the S.G.
up to 1.061. It has been in primary for almost 2 months now. Still slowly
bubbling away. I used wyeast cider yeast. Is there any particular reason
why its taking so long? My other batches have only taken 7-12 days in
primary fermentation. Just wondering what could be causing it to go so
slow. I just checked it today and its at 1.016 so almost there, but not
quite. Thanks for the help. Cheers!
------------------------------
Subject: re: cider apple prices
From: "David M. Taylor" <dmtaylor@lakefield.net>
Date: Sat, 1 Feb 2014 08:29:36 -0600
Maple Valley Orchards sells all sorts of heritage apple varieties
including eaters, cookers, and cider apples. For the most part he
charges the same for all of them, about $10 per peck, with the exception
of the likes of Honeycrisp where he?ll charge around $14 per
peck. Kingston Black was the same $10 price if I recall correctly.
I?m not sure how much of a discount might be available by the
bushel if any. They are all in reasonable condition ? not
perfect but not badly bruised. I think if you market your cider orchard
as a specialty segment of the business, a few people will be willing to
pay good prices for them, perhaps even more than $10 per peck. But
don?t tell Tony I said that!
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End of Cider Digest #1848
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