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Cider Digest #1816
Subject: Cider Digest #1816, 17 October 2013
From: cider-request@talisman.com
Cider Digest #1816 17 October 2013
Cider and Perry Discussion Forum
Contents:
authors at Franklin County Cider Days (Dick Dunn)
AWRI 350 Yeast (Richard Schoeler)
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Digest Janitor: Dick Dunn
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Subject: authors at Franklin County Cider Days
From: Dick Dunn <rcd@talisman.com>
Date: Mon, 14 Oct 2013 22:07:11 -0600
We cider-folk have a nice set of books to curl up and read during the
coming winter months. (Sorry, southern-hemisphere folks for the northern
bias!) As most of you have heard, there's Claude Jolicoeur's big New Cider
Maker's Handbook.
Ben Watson's Cider - Hard and Sweet is out in a very nice third edition
with a lot of color photos added. This is my favorite recommendation for
people who want to understand cider, or get started making it, and have all
the facts straight. If I had to tell someone (especially someone just
getting to know cider) to buy just one book, this would be it.
The UK brings us Pete Brown and Bill Bradshaw's World's Best Ciders--some
of you know about Pete and Bill searching out cidermakers in their tour of
the US a couple years ago. I'd call it a "coffee table book" based on the
photography and presentation, but it's more substantial than that.
And Tom Burford, who might be called the Dean of US apple growers,
producers, and experts, has a beautiful new book, Apples of North America.
It's not specifically cider, but there's plenty about cider apples and
cidermaking.
WELL...a real bonus in all this is that these authors, and a couple more,
will be at Franklin County Cider Days for "Author Signings" on Saturday.
(Add Michael Phillips with his well-known Apple Grower, the guide to all
matters organic on apple growing. Also Amy Traverso with the Apple Lover's
Cookbook.)
This gives you most of the writers of current books on cider+apples, all in
one place, at an astoundingly good festival. Franklin County has become
THE place for small-scale cidermakers to meet up. Not exactly painful to
be in New England in the fall either.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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Subject: AWRI 350 Yeast
From: Richard Schoeler <rcschoeler@yahoo.com>
Date: Wed, 16 Oct 2013 14:03:56 -0400
Thanks to those that responded. I have a 500 gram package of this yeast
headed my way and which should arrive by early next week. As I only need
50 g. for my own use, I am happy to repackage and share with anyone who
would like to try it. I only want to cover my expenses, so will sell in
50 g. packets @ $5 plus a single shipping charge of $5 for anywhere in
N. America. So, $10 for 50 grams, $15 for 100 grams, etc. If interested,
please respond off list with: 1.)how much you want, and 2.) your mailing
address, and as soon as the shipment of yeast arrives here, I will send
a PayPal bill to your email address and ship your order when your funds
hit my account. It's a lot simpler than sending cash or a check.
AWRI is the popular yeast used at LARS 50 years ago and about which Andrew
Lea has recently commented on it's aromatic characteristics, low nitrogen
requirements, and high degree of flocculation. Here is the spec sheet:
http://www.maurivinyeast.com/media/51.pdf.
If there is sufficient interest I will hand this off to Chris Rylands for
next season to supplement what he's got going with pectinase and Keeving
supplies.
Richard S.
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End of Cider Digest #1816
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