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Cider Digest #1971
Subject: Cider Digest #1971, 13 June 2015
From: cider-request@talisman.com
Cider Digest #1971 13 June 2015
Cider and Perry Discussion Forum
Contents:
Cider Ingredeints (Curtis Sherrer)
Re: fire cider (Steury and Noel)
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Subject: Cider Ingredeints
From: Curtis Sherrer <redbrickmill@yahoo.com>
Date: Thu, 11 Jun 2015 13:18:53 +0000 (UTC)
Two More Historic Additives.
Thank you all who providedinteresting and useful info on traditional cider
additives. We recently discovered that the addition of Sorbusdomestica,
or Service Berry, is a traditional fruit used in Germanciders. From Wiki:
"The juice ormust is fermented with yeast to produce an alcoholic
beverage usually around 6%abv. Apfelwein can be made with the addition of
the unprocessed juice from thefruit of a small, indigenous tree known as
Speierling (Sorbus domestica)."
Here in the NewWorld, a comparable source is the Amelanchier alsoknown as
shadbush, shadwood or shadblow, serviceberry or sarvisberry,or just
sarvis, wild pear, juneberry, saskatoon, sugarplum or wild-plum,and
chuckley pear and is a genus of about 20 species of deciduous-leaved
shrubs and small trees in the Rose family.
We've startedcultivating a few trees and are also scouring the countryside
in order to reproducethis traditional German cider. For thoseof us who
source local, quality fruit, this looks like a winner.
While we like tothink we are occasionally charting new cider territory,
we find that there islittle new under the sun. Case in pointwas when we
sourced spent red grape skins from a local winery to ferment withour raw
apple juice. Original? Nope! Seems the Trentino and PiedmontItalians have
the drop on us and have been creating this cider for years! Nevertheless,
adding grape pomace to thefermentor is a great way to infuse a bit of
tannin and/or color.
Cider On!
Curt Sherrer
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Subject: Re: fire cider
From: Steury and Noel <steurynoel@gmail.com>
Date: Fri, 12 Jun 2015 14:24:55 -0700
Claude Jolicouer
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?
Tim Steury
Steury Orchards
- --
Steury and Noel
1021 McBride Road
Potlatch, ID 83855
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End of Cider Digest #1971
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