Copy Link
Add to Bookmark
Report
Cider Digest #1958
Subject: Cider Digest #1958, 24 April 2015
From: cider-request@talisman.com
Cider Digest #1958 24 April 2015
Cider and Perry Discussion Forum
Contents:
Re: Article on Colonial Cider... (Dick Dunn)
Cider training (Andrew Lea)
Cider in Germany (joseph margevicius)
Brettanomyces ferments (Danny Connors)
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: Re: Article on Colonial Cider...
From: Dick Dunn <rcd@talisman.com>
Date: Sun, 19 Apr 2015 19:50:31 -0600
Regarding the "Colonial Cider" article, originally San Ramon Observer, in
the previous Cider Digest (1957): What follows is harsh, but the article
starts off with a big mistake and adds considerable historical revisionism.
The result (IMNSHO) is damaging to the cause of cider today.
The big mistake is saying (repeatedly) that cider is "brewed". It is not!
We've gone over this here on the Digest, scores if not hundreds of times.
The specific problem in this article is that saying "brewed" leads into
the suggestion that German beer brewing methods would be useful in making
cider. They are not.
Moreover, the American cider tradition is English, not German, in origin.
The main wave of German immigration which resulted in establishment of the
American brewing tradition didn't happen until the early 19th century.
The matter of clean/safe water is a red herring: Water is made safe by
boiling--as in making tea, or beer--as well as by fermenting fruit juice.
Early Americans were most definitely tea drinkers--perhaps a bit less so
than their English counterparts, due to availability...or perhaps equally
so.
The suggestion that beer brewing carried over to cidermaking is especially
nettlesome: The advent of widespread brewing in the US, coupled with a
rapidly increasing segment of the population which preferred beer (which
was also cheaper to make) was one of the factors in cider's pre-Prohibition
decline.
> The activists who threw tea into Boston Harbor were not protesting the tax
> on tea. Tea had been taxed for over five years...
Tea had been taxed, but the Boston Tea Party was most definitely about
taxation! There was a change in the law. The Tea Party in December,
1773, was a direct result of the Tea Act of May, 1773.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
------------------------------
Subject: Cider training
From: Andrew Lea <andrew@harphill.co.uk>
Date: Mon, 20 Apr 2015 11:59:24 +0100
Brent Klassen wrote:
>
> A few friends and I are interested in learning about the basics of cider
> making. Is there anyone on the mailing list who offers workshops?
> We're in southern Ontario. Thanks.
If you are prepared to travel to upstate NY you could try Peter
Mitchell's courses at Geneva.
http://www.cider-academy.co.uk/USA-CLASSES/usa_scheduled_classes.shtml
Andrew Lea
nr Oxford UK
www.cider.org.uk
------------------------------
Subject: Cider in Germany
From: joseph margevicius <jmargevicius@hotmail.com>
Date: Tue, 21 Apr 2015 14:09:36 +0000
I will be in Germany in early June, and would like to sample some of the
German ciders I have been hearing about. My travels will center around
Frankfurt, Berlin, and Munich. Any suggestions?
Thanks a lot,
Joe Margevicius
------------------------------
Subject: Brettanomyces ferments
From: Danny Connors <danny@rogue.com>
Date: Wed, 22 Apr 2015 10:08:26 -0700
Does anyone have any experience fermenting with a pure culture of
Brettanomyces? In particular, I'm wondering about brett's sulfite
threshold. I worry about the slower ferment allowing for unwanted bacteria
to take hold, but don't want to sulfite and knock out the brett as well.
I know that brett likes a little bit of O2 to move things along, has anyone
seen any positive effects from Nitrogen addition? Will that N speed up
fermentation, and will that take away from the desired complexity of a
Brett ferment?
- --
Slainte
Danny Connors
Head Fermenter/Math Enthusiast
Buckman Botanical Brewery
C. 503.367.2067
909 SE 9th
Portland, OR 97214
------------------------------
End of Cider Digest #1958
*************************
