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Cider Digest #1972
Subject: Cider Digest #1972, 17 June 2015
From: cider-request@talisman.com
Cider Digest #1972 17 June 2015
Cider and Perry Discussion Forum
Contents:
Re: fire cider (Claude Jolicoeur)
Johnny Appleseed collectors! (Richard Schoeler)
Sorbus, Amelanchier, and Serviceberry (Steve Garwood)
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Subject: Re: fire cider
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Sat, 13 Jun 2015 21:06:19 -0400
Tim requested in CD 1971 :
> Subject: Re: fire cider
> From: Steury and Noel <steurynoel@gmail.com>
> Your note about fire cider was interesting, but I have a question. We make
> "boiled cider" every year, or apple syrup, using the same process as maple
> syrup. I have in the past tried adding some to cider for flavor and higher
> alcohol. It gives the finished cider a cooked taste, not objectionable
> necessarily, but definitely cooked. Does the same flavor develop with your
> fire cider?
To this, Tim, I can only answer my first ever batch of fire cider is
still fermenting and I haven't tasted it yet.
I was mentioning this essentially because fire cider might become better
known in the future. It is since about 2 years now included in the
Quebec regulation for cider - see
http://www2.publicationsduquebec.gouv.qc.ca/dynamicSearch/telecharge.php?type=3&
file=/S_13/S13R4_A.HTM
I have tasted once a fire cider made by a commercial cidery, and it was
somewhat different from an ice cider, but not so much different... Did
it taste cooked? Hard to say, I didn't drink it in the best conditions
for making a fair evaluation of it...
Claude
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Subject: Johnny Appleseed collectors!
From: Richard Schoeler <rcschoeler@yahoo.com>
Date: Sun, 14 Jun 2015 11:53:09 -0400
The Johhny Appleseed Education Center and Museum on the campus
of Urbana University in Ohio has made 50 gavels from wood
authenticated to be from a tree John Chapman himself planted.
Only 50 were made available, less at least one that my family
so graciously presented to me for (an early) Father's Day gift
this morning. Here is the link for those collectors among you:
http://www.urbana.edu/resources/community/johnny-appleseed/gift-shop.html
Richard S.=
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Subject: Sorbus, Amelanchier, and Serviceberry
From: Steve Garwood <stevegarwood@charter.net>
Date: Mon, 15 Jun 2015 09:40:18 -0400
Thanks to Curtis Sherrer for finding this interesting cider additive. The
European Sorbus Domestica he mentions ("domestica" is not a name that I
have seen before) seems to be most closely related to Sorbus Acuparia
commonly called European Mountain Ash. This tree has compound pinnate
leaves and clusters of golden orange fruit. Amelanchier Canadensis often
called "shadblow" is a very different tree with simple leaves producing a
dark purple or black fruit. The confusion may be that both trees have been
called "service berry" although I've not heard Mountain Ash called that
before. It may be a usage more common in Europe. Both trees grow well in
New England. Amelanchier Canadenis is very common in the wild here in
central Massachusetts, That is not to say that Amelanchier fruit would not
be good for cider. I didn't know that Mountain Ash Berries were edible
although the birds certainly like them. So actually Curtis has discovered
two new cider additives! ,
Cheers,
Steve
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End of Cider Digest #1972
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