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Cider Digest #1907
Subject: Cider Digest #1907, 25 October 2014
From: cider-request@talisman.com
Cider Digest #1907 25 October 2014
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1906, 20 October 2014 (Claude Jolicoeur)
Re:Braeburns ("tburman1@gmail.com")
Re: Cider Digest #1906, 20 October 2014 (Simon Ingall)
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Subject: Re: Cider Digest #1906, 20 October 2014
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Mon, 20 Oct 2014 21:03:31 -0400
In Cider Digest #1906, 20 October 2014
>Subject: Large Batch Fermentations
>From: "Mc Canna, Keith" <kmccanna@dresden-is.de>
>
>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.
My feeling from this program is that if you start with 240L and you
first rack in a 200L fermenter, you will have some extra cider. You
could probably fill a supplementary small carboy that you could keep
for ullage fill-up when required.
For sure, when you will rack from a 200L to another 200L, you will
have some head space there. You could then use what you have put in
that small carboy to fill it up.
Claude
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Subject: Re:Braeburns
From: "tburman1@gmail.com" <tburman1@gmail.com>
Date: Tue, 21 Oct 2014 00:08:09 -0500
Jack O Feil asked this regarding Braeburn apples -
"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.?"
I believe that the reason Braeburn Apples are considered poor for
cider is that the resulting juice is completely devoid of tannins and
lacks flavor. Apparently the resulting cider is insipid and thin.
I think Braeburns taste all right as a eating apple, even though there
are many others I like better. I bought half a dozen Braeburns at the
grocery store last year when they were on sale. I juiced them because
I was contemplating whether they might be suitable for me to buy more
to use for cider in the future. I found the juice watery and very
lacking in flavor. I didn't even bother to test the Brix level or pH
because I didn't like the (lack of) flavor profile. I feel the same
way about the juice from Fuji and Gala apples. I believe Red Delicious
falls in the same category.
You could always acquire enough of them to do a small test batch to
see how you feel about the results. I would be very reluctant to make
anything larger than a small test batch. My feeling is that Braeburn
cider would tend to detract from more suitable apples in a blend.
Tim Burman
Minneapolis
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Subject: Re: Cider Digest #1906, 20 October 2014
From: Simon Ingall <isthatafireparade@gmail.com>
Date: Tue, 21 Oct 2014 19:30:30 +0100
Hello,
I am working on an apple farm in England and they have a "tourengelle"
(sp?) apple sorter from the 1970's. I have been put up to the task to find
spare parts to fix some of the cups. Does anyone know of a distributor or
someone who may have some parts?
Thank you all,
Simon
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End of Cider Digest #1907
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