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Cider Digest #1926
Subject: Cider Digest #1926, 31 December 2014
From: cider-request@talisman.com
Cider Digest #1926 31 December 2014
Cider and Perry Discussion Forum
Contents:
Reply to Tom Frey CD#1925 ()
Cider apple rootstock recommendations (Sam Irish)
starting new cider orchard: variety selection? (Deborah Shafer)
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Subject: Reply to Tom Frey CD#1925
From: <lotic@juno.com>
Date: Mon, 29 Dec 2014 21:11:18 -0500
Hi Tom,
And thanks for the advice on augmenting sterile filtration.
Here's my process:
Start at 10um filter pads and work my way down to 0.45.
10, 7, 5, 3, 1, 0.45)
I wash the racking tank with Star-San prior to filtering over.
I rinse the fermentation tank prior to pumping the cider back until I get
to 3um.
Once I get to 3um filter pads, I star-san both tanks.
Once I get to 0.45, I use Star-San then SO2 in both tanks.
I preface using pumps, filters, and hoses by running star-san and an SO2
solution through them.
I don't have access to enough boiling water to use on 500-gallon tanks.
If I did, I would worry about damaging my pumps and bottle filler
(Enol-Master - lots of plastic parts).
I don't have access to steam either.
I am relying on Star-San and SO2 to get stuff clean (I also use that on
bottles too).
I love to hear about your boiling water and steam cleaning method.
What equipment do you have to produce that much hot, hot water?
Do you think there is a physical or chemical method I could employ that
would avoid steam or boiling water?
Peter Mitchell
Headwater Cider
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Subject: Cider apple rootstock recommendations
From: Sam Irish <samuel.irish@gmail.com>
Date: Tue, 30 Dec 2014 09:12:20 -0500
Hi,
I'm looking for rootstock advice and or experience for a small/med
sized commercial cider apple orchard in the Bangor Maine area. Here
are some attributes I'm most interested in that might help with the
recommendation:
- -low maintenance (don't want to have to support/stake, good disease
resistance, capable of doing well without irrigation in our climate
after a few years of being irrigated.
- -readily available with a proven track record
- -I'll be mostly concentrating on English bittersweets, I'm not sure if
this matters for rootstocks?
- -safely hardy to USDA 5a,4b
- -I'm not sure of the soil composition yet, but it will most likely be
free from a lot of heavy clay.
While I'm at it, if anyone has any recommendations or experience with
good English Bittersweets that produce well in this climate I would
love to hear.
Thanks for any help
Sam Irish
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Subject: starting new cider orchard: variety selection?
From: Deborah Shafer <drdeborahshafer@gmail.com>
Date: Wed, 31 Dec 2014 10:19:33 -0600
I just got a copy of Claude Jolicour's new cider handbook and am
excited to start planning my new cider orchard!
I know that getting the right mix of varieties is crucial and will
influence the quality of the cider I am able to produce for many
years.
I have experience with growing fruit but have never made cider. I
would appreciate insights from forum members on whether the mix below
should enable me to produce high quality ciders as well as any
suggestions for other varieties in addition to those listed below.
The orchard will be multi purpose: for fresh eating, cooking and
cider. I would like to start with about 10-12 trees in total.
I would like to experiment with a couple of different cider styles: 1)
crisp, refreshing and dry still cider / 2) off-dry ciders with some
residual sweetness and light bubbles (more typical of French style?).
I have not developed a taste for the pronounced bitter /astringent
flavors typical of some of the English ciders.
Location: Rogue River valley, south western Oregon. The climate is
very warm and dry during the summer and cool and rainy during the
winter, frequent temps below freezing but little snow, late spring
frosts can be an issue some years. Elevation is 1500 ft.
So far, I am planning to get 1 Dabinett and 1 Amere de Berthcourt,
English and French bittersweet types that are both reported to bear
annually and are very productive.
add to that maybe a Court Pendu Plat sharp, Reine des Reinette sweet?
The following varieties are on the list for fresh eating, cooking and
cider: Hudson's Golden Gem and Airlie Red Flesh (Oregon natives),
Liberty and Gold Rush (two modern disease resistant types), and
Ashmead's Kernal (just tastes great).
Airlie Redflesh/Redfield to experiment with a rose cider?
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End of Cider Digest #1926
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