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Cider Digest #1937
Subject: Cider Digest #1937, 29 January 2015
From: cider-request@talisman.com
Cider Digest #1937 29 January 2015
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1935, 26 January 2015 (William Paetzold)
Re: Cider Digest #1935, 26 January 2015 (Andy Crown Brennan)
Back sweetening (Sujin)
(none) (Paul Shouse)
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1935, 26 January 2015
From: William Paetzold <bill@paetzolddesign.com>
Date: Mon, 26 Jan 2015 22:09:03 -0600
50 trees and you are not going to sell any? Hope you're thirsty.
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Subject: Re: Cider Digest #1935, 26 January 2015
From: Andy Crown Brennan <CROWNARTS@hotmail.com>
Date: Tue, 27 Jan 2015 08:14:19 -0500
RE:
Subject:Cider House Plans. (small scale)
Hi Josh, Our whole operation fits in a 250 square foot "barn". The thing
about the plan (architectural plan) is that the space needs to be
convertible for the changing functions. Apple Storage, barrels and bottles
take up a lot of room but all at different times of year. A cement slab,
good insulation and a coolbot unit are the top "for-the-money" investments
I've made. I have a spreadsheet of our start-up costs prepared for a
related topic Steve Gougeon and I address at CiderDays, but long story
short, the gist is that it's possible to get a license and produce as much
as 1500 gallons a year on a tiny farm with about a $20k investment
(includes everything, bottles and all.) Unless your town already has a
cider maker I would encourage you to get the farm-winery (applicable in
most states.)
- -Andy Brennan
<joshkellermann@gmail.com>
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Subject: Back sweetening
From: Sujin <eesujin@gmail.com>
Date: Thu, 29 Jan 2015 17:00:24 -0500
Hello again!
We would like to back sweeten some of our cider and we are likely to
experiment with sugar and apple juice concentrate. If you have any
experience or advice with back sweetening, please advise.
Also, we are looking for suppliers of natural apple juice concentrate if
you know of any.
Thank you!
Susan Yi
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Subject:
From: Paul Shouse <paulhshouse@gmail.com>
Date: Fri, 30 Jan 2015 08:55:31 +0900
>>Subject: applying cider fermentation principles to mead
>>From: James Dodd <doddey86@hotmail.com>
>>Date: Mon, 26 Jan 2015 23:32:30 -0700
James, there was a mead group at talisman, but it was dissolved due to a
lack of participation. Links to the archives are available here:
http://www.talisman.com/mead/
To answer your questions, yes, do use yeast nutrients and do ferment low
and slow. As long as you keep everything clean and pitch a vigorous starter
you should have no problems. Just be prepared to wait two to three years
(or more) before drinking any. The results will be rewarding to say the
least but whatever you do, DON'T boil the honey.
Here's a good recipe to start you off. The result should be a light, dry
mead with a big wildflower taste and aroma.
Honey: 2.2 kilograms honey (I would suggest a good strong raw wildflower
honey. Don't worry about pollen, propolis or a few bee parts. In fact a
tiny pinch of pollen and propolis might be a good idea)
Water: Cold brewing water to make 3 gallons/11 liters (I use 3 gallon
carboys, change proportions if you don't) plus 3 tsp. Fermax or equivalent
yeast nutrient as directed
Pitch: Lalvin K1-V116 in starter
OG: 1060
Add another yeast starer to the secondary, but be leery of adding Fermax
because of the off flavors it may impart. A yeast energizer based on
autolyzed yeast might be better if you absolutely must add something.
Adding apples or any other fruit is an excellent idea so long as the OG
doesn't change very much. Good luck!
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End of Cider Digest #1937
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