Copy Link
Add to Bookmark
Report
Cider Digest #1936
Subject: Cider Digest #1936, 28 January 2015
From: cider-request@talisman.com
Cider Digest #1936 28 January 2015
Cider and Perry Discussion Forum
Contents:
Getting into the cider bossiness in New England (John Hart)
Re: Cider Digest #1934, 23 January 2015 (Sujin)
applying cider fermentation principles to mead (James Dodd)
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
----------------------------------------------------------------------
Subject: Getting into the cider bossiness in New England
From: John Hart <jhartrx1974@gmail.com>
Date: Wed, 14 Jan 2015 22:32:02 -0500
Greetings!
Trying to solicit some opinions. I am currently residing in New York but
will find myself and my family in New England in two to three years. I
have made cider for our family table for sometime and am considering ,
after our move, planting a small (several acre) cider orchard. Antique and
English varieties are where our interest lie. When orchard comes into
bearing we are toying with producing ciders for on farm sale. Mind you this
would be a small seasonally based venture. Before we entertain the idea of
selling to the public any further we were wondering:
(1) New England, and in particular Massachusetts, seems to be bursting with
cideries large and small. How much competition is too much competition?.
By the time we move is there a real danger of the specialty cider market in
New England becoming saturated? How do you tell if your product fills a
niche or if it's just one of many variations on a theme?
(2) How do you know if people will even want to drink your cider? If there
are 4 or 5 other establishments near you why should someone want to drink
your cider vs the other folks?.
I realize this extremely broad. Have already received opinions of local
producers in MA which have been helpful but always interested in what
others have to say the on the matter.
Thanks in Advance
John Hart
------------------------------
Subject: Re: Cider Digest #1934, 23 January 2015
From: Sujin <eesujin@gmail.com>
Date: Mon, 26 Jan 2015 10:48:09 -0500
Thanks, Mike Faul, for the information. We've gotten through two tanks and
so far, so good.
Susan Yi
------------------------------
Subject: applying cider fermentation principles to mead
From: James Dodd <doddey86@hotmail.com>
Date: Mon, 26 Jan 2015 23:32:30 -0700
I understand that this forum is not focused on mead making but I was hoping
that someone could at least have some insight on this subject. Cider makers
tend to be the only group to not view low and slow as crazy or too risky.
Why couldn't the same idea of low temperature, slow fermetations be applied
to mead making as well? I would assume I may need to plan on some nutrient
additions ( to save from having final gravities that are too high), but
why wouldn't a slow fermentation be beneficial for preserving the honey's
characteristics? What issues would cause this to be risky? Too high a ph
to protect from infections at the beginning before yeast gets going is the
only issue i can think of. What could i do to help that issue? Could I at
least try and apply this methodology to Cyser if not a traditional mead?
Thank you ahead of time.
James
------------------------------
End of Cider Digest #1936
*************************
