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Cider Digest #1966
Subject: Cider Digest #1966, 29 May 2015
From: cider-request@talisman.com
Cider Digest #1966 29 May 2015
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1964, 20 May 2015 (Andrew Leighton)
RE: Cider Digest #1964, 20 May 2015 (Ken Gauld)
Reply to Cider Digest #1965, 25 May 2015 ()
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Subject: Re: Cider Digest #1964, 20 May 2015
From: Andrew Leighton <andrew.leighton@gmail.com>
Date: Thu, 21 May 2015 05:43:47 +0100
In reply to Travis:
Hi Travis,
Cider making is fermenting fruit, more similar to wine making than beer
brewing. The notion of "brewing" is to prepare and mix ingredients. Artisan
cider making is essentially working the best one can with a single
ingredient - apple juice. Hope that helps.
Thanks,
Andrew Leighton
Shrewsbury, UK
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Subject: RE: Cider Digest #1964, 20 May 2015
From: Ken Gauld <kengauld@hotmail.com>
Date: Thu, 21 May 2015 08:40:27 -0400
Hey Travis
I can't speak for all cider makers but I don't feel any disdain towards
calling cidermaking "brewing". I do however find it to be inaccurate and
indicative of a persons misunderstanding for the process.
Brewing to me is used in cases of coffee, beer, kombucha or tea which
all involve the boiling and steeping. Those are not steps in cider
making and therefore "brewing" is not an applicable term to describe the
activity. (Unless its Redds Apple Ale, not sure what you would call the
process of making that mess.)
Ferment on, in whatever form it takes!
Ken GauldFarmhaus Cider Co.
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Subject: Reply to Cider Digest #1965, 25 May 2015
From: <lotic@juno.com>
Date: Mon, 25 May 2015 20:35:34 -0400
This is a reply to the ENTIRE Cider Digest #1965:
Well, bless your hearts!
I thought I was one of the few "Old Curmudgeon Hold Outs" (I still might be).
Good to know that there are other similar minded folks out there.
Quite often, I have been to tastings that are dominated by beer (Ok, fine.).
They are notoriously dubbed as "meet the brewer" events.
My hackles raised, I attend and try to edify the tasters who are truly
there only to consume as much ethanol as they can in the time allotted.
YES! Cider is fermented and NOT brewed.
Yes, it is "technically" a wine - using the tools and craft of wineries,
but employing a different fruit.
Apples are NOT grapes. -Sugar content, Tannins, Total Acidity, Alcohol
Tolerance, etc.-
One of the comments I get is, "Gee, I was expecting this to taste like
sweet cider".
To which I reply, "Do you expect wine to taste like grape juice?".
Fermented apples taste very, very differently from sweet cider.
Cider is booming in the USA (although you'd never know it from my check
book, as the orchard eats it all).
The issue at hand is edification. The USA is not as entrenched as Britain
or Spain as to "what is cider".
The demand for tannins from Britain, the demand for astringent MLF from
Spain, have not yet come to the fore in the USA.
The ONE thing I do hope for in the USA is that we don't start spitting
out "wine-cooler" cider like Twinkees.
Although, that is an all too real possibility (and we are well along that
path).
My suggestion?
Tell your customers that you love your trees.
That you take care of every single batch of cider.
That you have one shot a year to produce the best darned cider you can.
- -Peter Mitchell
Headwater Cider
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End of Cider Digest #1966
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