Copy Link
Add to Bookmark
Report
Cider Digest #1916
Subject: Cider Digest #1916, 26 November 2014
From: cider-request@talisman.com
Cider Digest #1916 26 November 2014
Cider and Perry Discussion Forum
Contents:
Re: Not keeved, but clearing... (Claude Jolicoeur)
Re: Cider Digest #1915, 23 November 2014 (Mike Faul)
cider juice (Phillip Kelm)
Status of Coxe's Cider Apples?? (Kintigh Family)
Flexible impeller pump question (WhetstoneCiderWorks)
NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests.
Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------
Subject: Re: Not keeved, but clearing...
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Sun, 23 Nov 2014 18:28:18 -0500
In Cider Digest #1915, 23 November 2014
>Subject: Not keeved, but clearing...
>From: John Howard <jhoward@beckerfrondorf.com>
>
>I am wondering if I racked the clear juice off the sediment, would I get
>the same benefits of bound nitrogen as if I had keeved? Also, at 45F am
>I retarding the enzyme's action as well as the wild yeast's?
John,
I am afraid - no - you won't get the same effect on N. But as you can
see, if you give enough time to the pectinase to do its work before
fermentation begins, it will effectively clear the juice.
You may rack now, to insure your cider ferments "clear". This may
help in having a slightly slower fermentation, but not as slow as a
keeved juice. But if you make an early first racking - i.e. when the
SG will have fallen to around 1.040 - you could slow it enough to
eventually stabilize it with some residual sugar.
Good luck...
Claude
------------------------------
Subject: Re: Cider Digest #1915, 23 November 2014
From: Mike Faul <mfaul@faul.net>
Date: Sun, 23 Nov 2014 18:58:21 -0800
Charles
How are you testing YAN?
Mike
> Gusmer is advertising an ultra-low sulfide series of yeasts aiming directly
> at cidermakers. I tried 'allegro' this fall. It didn't need any YAN
> adjustments starting at either 50ppm YAN nor starting at 200ppm YAN. But
> it had a little grassy/green aroma. Not as floral as my regular goto
------------------------------
Subject: cider juice
From: Phillip Kelm <phil_kelm@yahoo.com>
Date: Tue, 25 Nov 2014 06:02:22 +0000 (UTC)
I'm looking for a stable juice to export and ferment on my site.
Please pass on any sources that you have for a cider-quality juice.
Thanks for your help! Phillip Kelm -
www.GitcheGumeeBreweryServices.com
Worldwide Brewery Installation & Engineering Services
Manager of the Palau Brewing Company,
Home of Red Rooster Beers!
------------------------------
Subject: Status of Coxe's Cider Apples??
From: Kintigh Family <kintighclan@gmail.com>
Date: Tue, 25 Nov 2014 17:39:36 -0500
Hi Gang,
I have been attempting to research the present status of the cider apple
varieties listed by Coxe (1807). For several of the varieties, info is
rather hard to come by. In a 2009 presentation to the Great Lakes Fruit
Expo, Mr. Burford listed the status of Coxe's apples as follows: Hewes
(available), House/Greyhouse (available), Winesap (available), Harrison
(available), Styre/Forest Styre (thought extinct), Roanes White Crab
(extinct or synonymous with Hewes), Gloucester White (extinct?), Redstreak
(available as Maryland Redstreak or Herefordshire Redstreak),
Campfield/Newark Sweeting (available), American Pippin/Grinstone
(available), Golden Rennet/G. Reinette (available as English Golden
Rennet), Hagloe Crab (available English Hagloe), Coppers Russeting (extinct
??), Ruckman's Pearmain (extinct). Though not one of Coxe's
apples, Mr. Burford also mentioned Taliaferro as extinct. Of course, the
reputations of Hewes, Winesap, Harrison, Redstreak, and Campfield are well
established. It is these other apples I am most curious about.
First I was curious to know folks experience with House/Greyhouse, English
Golden Rennet, Grinstone, and Hagloe Crab as cider apples. Second,
Greyhouse scionwood has been hard to locate. Any recommendations would be
much appreciated. Finally, are Mr. Burford's 2009 status of these varieties
still accurate? Taliaferro is being sold by several nurseries and I heard
that Gloucester White may have been discovered in New Zealand in a Japanese
research orchard.
Thanks much,
Keith Kintigh
Bellaire, MI
------------------------------
Subject: Flexible impeller pump question
From: WhetstoneCiderWorks <whetstoneciderworks@gmail.com>
Date: Wed, 26 Nov 2014 20:14:48 -0500
I recently purchased a flexible impeller pump with a variable frequency
drive as an all purpose cidery pump.
Sometimes the pump runs extremely quietly, but other times it makes an
unnerving gravelly noise. On days it is making this noise, any air
bubbles which make their way into the pump cause the noise to cease, but
once it has pushed the air bubbles along and is pumping only liquid the
noise resumes. I infer therefore that the noise is not mechanical in
nature but rather generated in response to pumping conditions.
I never restrict the inlet lines beyond the slight restriction from tank
fittings, I use the proper size inlet hose, and always try to make sure
all fittings and joints are tight.
I sent a video of the pump making this noise to the suppliers and they
told me that there was nothing to worry about and that I could resolve
the issue by putting donuts around the hose to keep them from sucking
air.
I am curious if other people have similar symptoms with flexible
impeller pumps and how you have dealt with them, or if there is a well
known cause of this sort of noise. I would love to know with confidence
that I am damaging neither my cider nor my pump while pumping my cider!
Thank you,
Jason MacArthur
Whetstone CiderWorks
------------------------------
End of Cider Digest #1916
*************************
