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Cider Digest #1911
Subject: Cider Digest #1911, 11 November 2014
From: cider-request@talisman.com
Cider Digest #1911 11 November 2014
Cider and Perry Discussion Forum
Contents:
false spam rejections of CD 1910 (Cider Digest Admin)
Re: Pressing soft apple - to freeze or not? (Claude Jolicoeur)
Cider Conference 2015 Pre-CON Workshop Survey & Preview (James Kohn)
Cider Research ("Rich Anderson")
RE: Cider Digest #1910, 6 November 2014 ("dan-iABC")
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: false spam rejections of CD 1910
From: cider-request@talisman.com (Cider Digest Admin)
Date: Sat, 8 Nov 2014 09:59:54 -0700 (MST)
A handful of ISPs, affecting some 20 Digest subscribers, rejected digest
1910 as having spam content. It didn't, but there's nothing I can do
because the complaining ISPs give no way to find out what the allegedly
objectionable material was. If you missed CD 1910 you may want to contact
your ISP about the problem.
You can pick up that digest from the archives at
http://www.talisman.com/cider/curyr/1910
Dick
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Subject: Re: Pressing soft apple - to freeze or not?
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Thu, 6 Nov 2014 11:39:54 -0500
In Cider Digest #1910, 6 November 2014
> Subject: Pressing soft apple - to freeze or not?
>
> Hi all you cold climate cidermakers, with experience of freezing apples
> prior to pressing. I'm wondering what to do to around 300kg of mid season
> apples, which have been in storage now 6 weeks and become pretty soft. Very
> good in taste though. I assume that pressing could be a bit tricky and
> slushy. I'm now thinking should I wait for couple of freezing days to
> freeze and melt apples to get more juice and easier juicing process
> (without milling). Do you have any experiences of how freezing affects to
> juice volume and especially to juice quality? Is there any differencies in
> TA, sugar or aroma?
Petri, this is something I do relatively often and it does indeed
permit to salvage overripe apples.
Caution - the apples need to be frozen hard before thawed, not just a
couple days of light freeze - more like a week of hard freeze at -15C
or less!
If anything, the juice yield will be increased - I generally get
yields of more than 80% from thawed apples.
As of quality you will notice a quite different viscosity and mouth
feel from the juice - this is because the pectins are transformed by
the freeze-thaw process. This has no incidence on the finished cider
however because the pectins are anyway destroyed during the
fermentation. Also, the juice will be less coloured because the
tannins will hot have had the possibility of becoming oxidized (brown)
between milling and pressing.
Claude
------------------------------
Subject: Cider Conference 2015 Pre-CON Workshop Survey & Preview
From: James Kohn <james@wanderingaengus.com>
Date: Fri, 7 Nov 2014 14:20:22 -0800
The Cider Conference Committee strives to bring the most relevant and
informative topics each year to CiderCon.
Please spend a few minutes to take the Pre-CON WORKSHOP SURVEY *(and get a
1st look at this year's lineup)* to help refine CiderCon session and
workshop offerings for 2015 at https://www.surveymonkey.com/s/cidercon15wss
If you haven't already registered for this important cider industry event,
please do so now at http://ciderconference.com/registration/
*Date & Location:* February 3,4, 5, & 6, 2014 at SWISSOTEL in Chicago, IL.
*Book your room now* - Hotel reservations are now being accepted at a
discounted rate ($119/night) at the SWISSOTEL:
http://ciderconference.com/hotel-travel/
Register and find more information at http://ciderconference.com/
Cheers,
James Kohn, Chair, CiderCON Committee & CiderCON Founder
United States Association of Cider Makers
Co-Owner, Wandering Aengus Ciderworks
------------------------------
Subject: Cider Research
From: "Rich Anderson" <rhanderson@centurytel.net>
Date: Fri, 7 Nov 2014 21:33:42 -0800
Ok Digesters here is something to chew on. Granted I do not know a lot about
what is going on in the cider world regarding research, particularly in the
US where some grant money is flowing. Given the growth in cider in the US
there seems to be a bit going on. I remarked in a email to a local state
university researcher that from my perspective a lot of it was opaque as to
what the purpose and value was and inept in implementation. I started to
write a letter to the researcher explaining my perspective, but stopped
because I do not really know what should be researched. What I see in the NW
is an lot of emphasis on making cider from traditional bitter apples. Well
and good , an interesting subject but I think it is replicating of research
that was done in the last century at Long Ashton. Also consider that
probably 80-90% of the cider sold in the US is not made from traditional
bitter apples. So I guess my question is what should we be researching and
how to direct or at least suggest from a regional association and national
organization focus? Given that our boards are unpaid, running their own
cideries etc how can we rationalize our resources and get research of value
implemented instead of another survey of bitter apples?
------------------------------
Subject: RE: Cider Digest #1910, 6 November 2014
From: "dan-iABC" <dan@iabc-ins.com>
Date: Sun, 9 Nov 2014 21:41:40 -0800
Hello Petri,
Regarding the use of frozen apples for Cider, please see the link below for
an article of Ice Cider:
http://artofeating.com/the-phenomenon-of-ice-cider/
I believe you will enjoy this article.
Also, what state in the US are you located in?
Respectfully,
Dan Thomas
650-292-5744
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End of Cider Digest #1911
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