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Cider Digest #1910
Subject: Cider Digest #1910, 6 November 2014
From: cider-request@talisman.com
Cider Digest #1910 6 November 2014
Cider and Perry Discussion Forum
Contents:
Chisel Jersey and Dabinett maturity (Andrew Lea)
Whiskey barrels (Adam Poush)
Pressing soft apple - to freeze or not? (Petri Halmetoja)
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Digest Janitor: Dick Dunn
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Subject: Chisel Jersey and Dabinett maturity
From: Andrew Lea <andrew@harphill.co.uk>
Date: Sun, 02 Nov 2014 19:44:56 +0000
On 02/11/2014 18:11, Deirdre Birmingham wrote:
> I am in southwest WI, zone 5 lately, and am wondering if my Chisel Jersey
> and Dabinett apples are ever going to mature fully so I can harvest them
> and get them pressed. Both varieties seem mature in all respects but one.
> They don't pass the iodine test for starch conversion to sugar. Will they
> ever? What are others' experiences?
Like most late apples, they need to mature off the tree. Here in the UK
they are not harvested until they drop, but even then they usually need
several more weeks cool storage until the iodine test shows all the
starch is gone. Here I would not necessarily press them till end of
November, even into December. As long as they are cool but don't run the
risk of freezing, they should be fine.
Andrew Lea
nr Oxford UK
www.cider.org.uk
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Subject: Whiskey barrels
From: Adam Poush <adam@ciderworks.com>
Date: Sun, 2 Nov 2014 13:30:14 -0800
Does anybody have contacts for used whiskey barrels in Washington state?
Adam Poush
509-860-1945
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Subject: Pressing soft apple - to freeze or not?
From: Petri Halmetoja <petri.halmetoja@gmail.com>
Date: Tue, 4 Nov 2014 00:34:05 +0200
Hi all you cold climate cidermakers, with experience of freezing apples
prior to pressing. I'm wondering what to do to around 300kg of mid season
apples, which have been in storage now 6 weeks and become pretty soft. Very
good in taste though. I assume that pressing could be a bit tricky and
slushy. I'm now thinking should I wait for couple of freezing days to
freeze and melt apples to get more juice and easier juicing process
(without milling). Do you have any experiences of how freezing affects to
juice volume and especially to juice quality? Is there any differencies in
TA, sugar or aroma?
Petri Halmetoja
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End of Cider Digest #1910
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