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Cider Digest #1914

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Published in 
Cider Digest
 · 9 Apr 2024

Subject: Cider Digest #1914, 19 November 2014 
From: cider-request@talisman.com


Cider Digest #1914 19 November 2014

Cider and Perry Discussion Forum

Contents:
RE: Cider Digest #1912, 13 November 2014 (Greg Giuliani)
RE: Perry pears (Jayme Blaschke)
Yeast Strains (Danny Connors)

NOTE: Digest appears whenever there is enough material to send one.
Send ONLY articles for the digest to cider@talisman.com.
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Archives of the Digest are available at www.talisman.com/cider#Archives
Digest Janitor: Dick Dunn
----------------------------------------------------------------------

Subject: RE: Cider Digest #1912, 13 November 2014
From: Greg Giuliani <dasgoog@hotmail.com>
Date: Thu, 13 Nov 2014 12:13:22 -0800

Two big challenges growing tree fruit at high elevations.
Blossom freeze and limited heat units.
Don't know of pears varieties that ripen in 64 days.
For what mileage would cost you driving to/from the mountain site you could
probably buy pears for less money, especially wholesale.

------------------------------

Subject: RE: Perry pears
From: Jayme Blaschke <jblaschke@hotmail.com>
Date: Mon, 17 Nov 2014 09:14:16 -0600

> We're Zone 5, verging on 4. Perry pears do fine here, including Butt,
> Hendre Huffcap, Brandy, Red pear, Gin, and Blakeney Red. We also had
> Normanischen, but pulled them out because of fireblight.

Tim! I'm very interested in your experiences with fireblight and perry
pears. I'm interested in attempting some grafts, but as I'm in Central
Texas, fireblight is prevalent and the Corvallis Pyrus catalog is generally
silent on perry pear disease resistance beyond scab. I know chill hours
are another issue for me (which, again, Corvallis is generally silent on
with regard to perry pears) but hey, I gotta start somewhere.

Sincerely,

Jayme Blaschke
_____________________
www.JaymeBlaschke.com

------------------------------

Subject: Yeast Strains
From: Danny Connors <danny@rogue.com>
Date: Mon, 17 Nov 2014 15:56:17 -0800

I'm looking for recommendations for yeast strains used on the commercial
scale. I am trying to solve a problem I have with excessive sulfur
production when I bump up the scale of my ferments to 500+ gals. (Assuming
increased hydrostatic pressure is stressing the yeast). Anyone have a solid
dry yeast variety that they have had success with on the larger scale?

- --
Slainte

Danny Connors
Head Fermenter/Math Enthusiast
Buckman Botanical Brewery
C. 503.367.2067
909 SE 9th
Portland, OR 97214

------------------------------

End of Cider Digest #1914
*************************

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