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Cider Digest #1959
Subject: Cider Digest #1959, 29 April 2015
From: cider-request@talisman.com
Cider Digest #1959 29 April 2015
Cider and Perry Discussion Forum
Contents:
bogus spam blocking, digest 1958 (Cider Digest Admin)
Re: Brettanomyces ferments (Dick Dunn)
Pictures of French cider varieties (Claude Jolicoeur)
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
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Subject: bogus spam blocking, digest 1958
From: cider-request@talisman.com (Cider Digest Admin)
Date: Fri, 24 Apr 2015 22:32:32 -0600 (MDT)
A handful of MTA's blocked Cider Digest 1958 for spam content. I've been
over it half a dozen times and find nothing remotely resembling spam.
So anyway, about 20 of you missed that digest. You can find it in the
digest archives (see header above).
Sorry, but there's nothing I can do when this happens. Your currently-very-
vexed janitor notes: "Any fool can write a spam filter. Many do." The
fools who write bad spam filters are also arrogant enough to think they're
infallible--they don't believe their filter can make a mistake, so they
include no information or mechanism to help the sender diagnose the problem.
Something -you- can do to avoid missing digests is to "white list" the
sending address for the digest.
If anybody who missed CD 1958 wants to help out, you could see if your ISP
can give YOU any info on why the digest was blocked, and you can relay it
to me. If so, contact me OFF-list! please at
cider-request@talisman.com
- --da rather grouchy janitroid
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Subject: Re: Brettanomyces ferments
From: Dick Dunn <rcd@talisman.com>
Date: Sun, 26 Apr 2015 15:10:37 -0600
Danny Connors asked:
> Does anyone have any experience fermenting with a pure culture of
> Brettanomyces? In particular, I'm wondering about brett's sulfite
> threshold. I worry about the slower ferment allowing for unwanted bacteria
> to take hold, but don't want to sulfite and knock out the brett as well.
Could we (some of us anyway) take a step back and ask -why- you want to
ferment a cider with Brett? Brett-in-beer I understand, but cider's a wine
and Brett-in-wine is nearly always considered a spoilage organism. The
reason is its tendency to produce ethylphenols.
While we -do- get ethylphenols in English style bittersweet ciders, it's due
to lactic acid bacteria, and the quantities produced are generally small.
Brett has the ability to produce much larger quantities, and by account to
produce them in a balance which favors the barnyard and phenolic compounds
over the (more desirable) smoky/spicy.
That said, there's at least one cider done with a Brett fermentation, but
it's worth a closer look. Oliver's "Gold Rush" is -finished- with Brett.
But it starts out as a regular English bittersweet cider, fermented with
wild yeast in the usual fashion. The Brett is added later on, where its
effect can be controlled and limited. Even at that, it's not unusual to
hear an evaluation of Gold Rush--two different blends/batches that I know
of--as "good but rather over-the-top" on the ethylphenols.
Perhaps Tom could give us some further comments on Gold Rush and whether
he's done other trials with Brett.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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Subject: Pictures of French cider varieties
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Mon, 27 Apr 2015 12:07:31 -0400
I have a special request here...
I have written a French version of The New Cider
Maker's Handbook, which is now in the hands of my
editor in France. Current schedule is to have the
book printed and shipping between January and
March next year. It will be published by Le
Rouergue (http://www.lerouergue.com/).
However, we (my editor and myself) find there is
a lack of pictures of true French cider apple
varieties from Normandy, and we would like to add
nice photographs of varieties such as Bedan,
Binet rouge, Clos Renaux, Fréquin rouge or Petit
jaune... I could also use pictures of some lesser
known varieties such as Mettais, Medaille d'or,
Bramtot and a few other Norman varieties .
If you had a picture of one of these, of good
quality for publication (i.e., sharp, minimum of
1800 pixels wide - cell phone or iPad photo won't
work) and if you would be interested to have it
published in my book with credit given, please
contact me off list (cjoliprsf@gmail.com).
Thanks...
Claude Jolicoeur
Author, The New Cider Maker's Handbook
http://www.cjoliprsf.ca/
http://www.chelseagreen.com/bookstore/item/the_new_cider_makers_handbook/
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End of Cider Digest #1959
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