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Cider Digest #1841
Subject: Cider Digest #1841, 12 January 2014
From: cider-request@talisman.com
Cider Digest #1841 12 January 2014
Cider and Perry Discussion Forum
Contents:
Re: Clearing a pommeau ("Charles McGonegal")
orchard manager needed (SMB WEBER)
Clearing Pommeau ("Rich Anderson")
Re: Clearing a Pommeau (Dick Dunn)
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Digest Janitor: Dick Dunn
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Subject: Re: Clearing a pommeau
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Sat, 11 Jan 2014 10:45:48 -0600
Peter, pay no attention to Mike. Pommeau is sublime. Pommeau from bitters
is doubly so. I've been doing 100% perry cultivar 'pommeau'(We call it
'Poirissimo' (tm)) for years. Am trying a 100% bitter apple bill pommeau
this year, and it's incredible. Tremendous tannin expression compared to
the cider from the same juice. You could use it as a vermouth substitute
with no need to add bitter herbs.
In our orchard, I'd take Frequin Tardive over Kingston Black any day. Same
chemically tannin profile fresh, but with loads aroma too, comes to bear 5
years earlier, and bears more heavily and consistently.
Charles
AEppelTreow Winery & Distillery
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Subject: orchard manager needed
From: SMB WEBER <smbw12@yahoo.com>
Date: Sat, 11 Jan 2014 08:11:10 -0800 (PST)
Part-time orchard manager wanted in western Maryland. Could be combined with
some forestry management duties depending on the person hired. Small orchard
in extreme western end of Maryland, at about 2500 feet, consists mostly of
newly grafted trees, and some older trees on an historic property. About 32,
mostly heirloom cider varieties, with others being added. Clearing young
hardwoods from overgrown orchard planted in the 1940s and earlier, nursery
of trees grafted last year, care of newly planted trees throughout property,
including in another surviving orchard. Please contact the following if
interested: SMB Weber; weberscrossing9@gmail.com; 240-429-6084.
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Subject: Clearing Pommeau
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Sat, 11 Jan 2014 10:55:47 -0800
It is probably is a pectin haze, but check using a solution of denatured
alcohol (see Andrews site) to confirm that this is the case and do some
trials so that you do not over dose the pectinases.
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Subject: Re: Clearing a Pommeau
From: Dick Dunn <rcd@talisman.com>
Date: Sun, 12 Jan 2014 15:09:48 -0700
Back in 1838, Peter Hoover wrote about a pommeau not clearing...his
procedure being:
>...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...
Curtis Sherrer <redbrickmill@yahoo.com> answered Peter with this in part:
> At the outset, as with clearing any cider or wine or mead, etc,, the fluid
> needs to experience constant temperatures. Not sure what the temperature
> variation is that you're experiencing in the garage, but being unheated,
> it's probably huge.
Temperature variation could contribute to some problems with clearing, but
Peter said that letting it sit in an unheated garage is part of his usual
routine. It wasn't a problem before, so look elsewhere for the problem.
Plus, sometimes seriously chilling a fermentation will cause suspended
material to drop out, after which increasing the temperature doesn't
reverse that. But note I said "sometimes".
Given that the fruit was presumably quite ripe, and with the added EtOH,
pectin haze is a good candidate. You can test for that, and if it's
positive, -try- a pectic enzyme which may work with enough time. (See
either Claude or Andrew material for the test and treatment.) The
benefit, if indeed it is pectin haze and the enzyme clears it, is that
you've not had to fuss with filtering or fight with fining...since a wrong
guess on fining can make the problem worse.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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End of Cider Digest #1841
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