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Cider Digest #1929
Subject: Cider Digest #1929, 9 January 2015
From: cider-request@talisman.com
Cider Digest #1929 9 January 2015
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1928, 6 January 2015 (Eric Pennell)
CiderCon & Cider Summit attendees (Alan Shapiro)
Register for CiderCON 2015, rates increase January 10th. (James Kohn)
cider digest questions (SMB WEBER)
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Subject: Re: Cider Digest #1928, 6 January 2015
From: Eric Pennell <ericlouispennell@gmail.com>
Date: Wed, 7 Jan 2015 08:13:51 -0600
Reply to Bottle conditioning (David McEwan)
David, I am also experimenting with different yeasts and carbonation
levels. However, I have three different beer yeasts chomping away at juice
right now. The suggestion came from a member of this group from an article
in Zymurgy magazine that tested 5-6 different beer yeasts and a white wine
yeast. I will forward you that article via personal email, but the issue
can be found here for purchase:
http://members.brewersassociation.org/store/detail.aspx?id=NDZYM2013.
On carbonation levels, you can obviously carb to whatever level you see
fit, but to mimic actual market conditions, you might want to consider
much lower levels. Federal tax for "still wine" is $1.07/gal (or $0.17 for
small producers after credit) while "sparkling" is $3.40/gal, which forces
most producers to keep carbonation levels below the .392g per 100mL cap
quoted in the tax code for still wine. After adjusting their units, that
equates to 3.92g/L, or 1.99 Units of carbonation if you are force carbing.
That is, if I did my math right! Always hated unit conversions...
Anyway, if this is just something you are playing with and don't plan to
release, then I would carb in the 10g/L range you originally said. I'm sure
it would be delicious! The USACM is currently lobbying to raise that cap,
and I hope they make it happen. However, if this is something you plan on
releasing for sale in the near future, I would take the tax implications
into consideration. Either keep it below 3.92g/L, or be willing to charge
enough to cover the tax on a sparkling cider.
Cheers,
Eric Pennell
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Subject: CiderCon & Cider Summit attendees
From: Alan Shapiro <alanmshapiro@sbs-imports.com>
Date: Wed, 7 Jan 2015 17:38:36 +0000
Just a quick reminder that Cider Summit admission is NOT included in your C=
iderCon registration and thus will require a separate purchase before ticke=
ts sell out. You can visit http://www.cidersummitnw.com/chicagoeventinfo.h=
tml for more info.
Cheers,
Alan
------------------------------
Subject: Register for CiderCON 2015, rates increase January 10th.
From: James Kohn <james@wanderingaengus.com>
Date: Thu, 8 Jan 2015 09:28:57 -0800
If you haven't yet done so, it's time to register for CiderCON 2015.
Registration rates will increase by $75 this *Saturday, January 10th*, and
closes on January 24th, or when space is full. Don't miss out - *REGISTER
NOW!! <http://ciderconference.com/registration>* at
http://ciderconference.com/registration/
Our venue, The Swissotel Chicago <http://ciderconference.com/location> will
take reservations for CiderCON 2015 under a discounted block rate of
$119/night only until *Sunday, January 25th*, so make your reservations now
at http://ciderconference.com/location/
*Great new Additions*
- First annual USACM Cider Awards givens at lunch on Thursday, February
5th
- Congressman Earl Blumenauer will speak at lunch on Friday, February
6th on the CIDER Act.
Complete CiderCON 2015 Schedule <http://ciderconference.com/schedule>
http://ciderconference.com/schedule/
See you in Chicago!
Cheers,
James Kohn, Chair, CiderCON Committee & CiderCON Founder
United States Association of Cider Makers
------------------------------
Subject: cider digest questions
From: SMB WEBER <weberscrossing9@gmail.com>
Date: Thu, 8 Jan 2015 17:26:10 -0500
Inexperienced cider (and mead) maker here. Thank you very much to several
people who responded to my first post in late Dec. and our email
exchanges. All advice was very helpful, especially taken as a whole.
In addition to some wild-yeast-fermenting cider, we have some
cultivated-yeast-fermenting mead. (Does anyone else have problems with too
much enthusiasm getting themselves into trouble?)
I think that, to become palatable and interesting, the first of these
drinks doesn't like much oxygen during fermentation because it encourages
the wrong things, while the inverse is true for the second, it likes a lot
more oxygen during fermentation. Other broad differences seem to be that
fermenting cider likes wine-cave temps, more or less, while mead likes much
higher ones.
The first question: is this more or less correct thus far?
If we created cysers of various cider-mead proportions when each is racked
after primary fermentation, will the wild yeasts continue to ferment the
new mixture, if most of the cultivated yeasts have finished at the time
that you combine them? If there is any chance of this, what is the least
proportion of cider to mead to provide for this?
So other questions: do wild yeasts found on apples like honey? what do
they do when they meet honey, assuming they do not give way to spoilage?
More questions: What temps should be used for secondary fermentation of
cysers; calibrated to proportionality of cider/mead? Is there a rule of
thumb ratio or anything similar?
Final questions: how easy/difficult is it to isolate wild yeasts so that
they could be kept and used when needed; is there a rule of thumb about how
many kinds of wild yeast are found in different orchards? non-scientist
primer on basic life and strains of wild yeasts?
All/any comments welcome.
Thank you,
Susan
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End of Cider Digest #1929
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