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Cider Digest #1906
Subject: Cider Digest #1906, 20 October 2014
From: cider-request@talisman.com
Cider Digest #1906 20 October 2014
Cider and Perry Discussion Forum
Contents:
Re: sulfiting parameters, and cider research (Charles McGonegal)
Braeburns (Jack O Feil)
Large Batch Fermentations ("Mc Canna, Keith")
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Digest Janitor: Dick Dunn
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Subject: Re: sulfiting parameters, and cider research
From: Charles McGonegal <cpm@appletrue.com>
Date: Mon, 13 Oct 2014 11:58:55 -0500
Quote: "neither the FDA, or the health department, ever darken our doors,
for a reason."
Perhaps not the reason you think.
In Wisconsin, the Department of Agriculture, Trade, and Consumer Protection
visits wineries nearly every year. And comes to our conferences to tell
us about issues like how mice walking on cases can spread Hunta to liquor
store customers, sanitizing corks by boiling in sulfite water at neutral
pH, and how ozonated water isn't a sanitizer. (These are the same people
who will tell you that 70% alcohol isn't an approved sanitizer at the same
time they wipe their own thermometers with it.)
Also, during my first FDA inspection, the inspector told me that recent
changes to food safety laws meant they (the FDA) were now mandated to get out
to all producers - including wineries, breweries and distilleries. Before,
they prioritized by risk. Now they have to see everyone.
Wine is a low risk product, food safety wise. Cider is less well studied. We
don't live in a sensical age. Don't be surprised by visits from regulators -
who may not be well informed.
Sent from my iPhone
Charles McGonegal
AEppelTreow Winery
Artisan Cider & Spirits
(262)496-7508
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Subject: Braeburns
From: Jack O Feil <feilorchards@juno.com>
Date: Mon, 13 Oct 2014 11:08:55 -0700
Hello fellow digesters,,I read some place that Bsaburns are not a good
cider apple. I realize they are a late maturing variety and probably not
available in quantity in relatively short season locations, but here in
hot and arid North Central Wasgington they reach optimum maturity about
the same time as Winesaps and Newtowns. My question is, why are these
apples considered poor for cider, they are a heavy apple and very juicy,
so why wouldn't they be fine as a blending base.? Coments please.
Jack/ Feil 1908 Family Orchard
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Subject: Large Batch Fermentations
From: "Mc Canna, Keith" <kmccanna@dresden-is.de>
Date: Wed, 15 Oct 2014 20:26:42 +0200
This is for those of you out there who have made large batch hobby
fermentations and have experience with these batch sizes. (Please see if my
calculations and the sizes will work.)
I want to make several 200 L finished cider batches and have this in a 200
L Spiedel HD plastic fermentor for secondary and tertiary fermentation.
Obviously I don't want to have much or any head space at this time (will
top with CO2) and I want to be able to bottle 200 L of the finished product
after this stage.
so here's the plan which is essentially based on a reduction from primary
to bottling of -15%:
I will use a 300 L Spiedel HD plastic fermentor for primary fermentation.
>From my calculations leaving 25% extra space (Is this sufficient at this
scale or should I go to 30%?) the maximum amount of total liquid and solute
that I can have in this fermentor should be 240 L total volume.
Between primary fermentation and racking into secondary I expect to loose
about 28-30 L due to the Lee's and sediment. (Does this seem like an
approximate value to anticipate? I based in on loosing about 3 L for every
25 L from my small scale fermentations.(Does anyone have a rule of thumb
for this loss after primary fermentation?
So I will start primary in a 300 L Spiedel with 240 L, and then rack into
a 200 L for secondary and then into another 200 L for tertiary or bulk
ageing.
>From there there is little loss so I am okay after that. Any help I could
get would be great. And if anyone has had problems or alternative
suggestions for tanks, for this that would also be appreciated. Thanks
Tschuss.
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End of Cider Digest #1906
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