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Cider Digest #1886
Subject: Cider Digest #1886, 11 July 2014
From: cider-request@talisman.com
Cider Digest #1886 11 July 2014
Cider and Perry Discussion Forum
Contents:
Slow watery death of light beer ("T. J. Higgins")
Re: Apple Juice Concentrate (Dick Dunn)
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Digest Janitor: Dick Dunn
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Subject: Slow watery death of light beer
From: "T. J. Higgins" <tjhiggin@hiwaay.net>
Date: Wed, 9 Jul 2014 09:39:15 -0500
Not sure this is appropriate for the Cider Digest, but here's
a short and fairly interesting article about changes in the beer
market in the USA. I was shocked to see cider mentioned as a
factor.
<http://www.businessweek.com/articles/2014-07-07/domestic-light-beer-sales-in-u-
dot-s-dot-to-hit-10-year-low-in-2015-report-says#r=read>
Cheers,
T.J. Higgins
Huntsville, AL
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Subject: Re: Apple Juice Concentrate
From: Dick Dunn <rcd@talisman.com>
Date: Fri, 11 Jul 2014 12:37:13 -0600
Eric Pennell <ericlouispennell@gmail.com> responded on questions about his
OKC cider venture...he noted that his WA juice supplier "does not make
specific cider-making juice." That's not necessarily a total obstacle,
depending on the blend. Some table fruit can be pretty good in a blend.
[I recall some WA cidermakers trying to convince growers up there to start
planting/grafting some cider fruit, and to illustrate the point they
decided to make a cider from Jonagold, to show how limiting that would be
in a cider. But it turned out that Jonagold worked fairly well and that
didn't make their point.]
However, Eric's supplier noted:
>..."*87% of the Washington apple crop (which is 60+% of the USA total) is
> five varieties - Red Delicious, Gala, Fuji, Golden Delicious and Granny
>...Smith, in that order.
That's not a very good blend, particularly if it comes in that order for
percentages. Red Delicious is incredibly bland; the Granny Smith will pick
up the acidity but won't add much else. Gala will contribute to a thin,
harsh character. Golden Delicious is the only one that's generally held to
be good as a blending fruit.
You should check with the supplier to get pH. You want to be below 3.8.
Backing up in Eric's process...he writes:
> ...Seeing that I am fairly limited on juice options, I
> have been (and plan to continue) experimenting with different yeasts to
> produce something unique to the shelves. I have tried WY 3711 (Saison) and
> WY 3726 (Farmhouse) with single strength juice. Next step is several AJC
> test batches with different yeasts (one or two Belgians added in) to get a
> better idea as to what a production batch might taste like.
Ordinarily the advice in response to that would be to get some cider or
wine yeasts into the trial. But that's probably not the greatest idea with
the juice you've got. What you're describing is, in effect, using the
juice as a relatively neutral fermentation base, then building the flavor
with yeasts which produce unusual characters.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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End of Cider Digest #1886
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