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Cider Digest #1943
Subject: Cider Digest #1943, 26 February 2015
From: cider-request@talisman.com
Cider Digest #1943 26 February 2015
Cider and Perry Discussion Forum
Contents:
RE: C02 transfer (J Davis)
selling scion wood (akiva silver)
Cider press options ? (Josh Klatt)
Cider Bottling (Mike Rose)
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Digest Janitor: Dick Dunn
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Subject: RE: C02 transfer
From: J Davis <countryroad62@gmail.com>
Date: Tue, 24 Feb 2015 19:17:08 -0700
You must have a source tank that is configured with a siphon tube that goes
down into the liquid. You have to ask for this kind of tank when you go to
your gas supply store. They have them. The whole process isn't magical or
rocket science and isn't that inherently dangerous. Just pay attention to
what you are doing. If you watch your LBS store or supplier fill your small
tank you will see that it isn't that complicated of a process.
Just don't try this while talking on the phone, having kids or dogs run
around your legs or trying to watch March Madness ... at the same time.
Jim Davis
Mi Queso Es Su Queso y Mi Sidra Es Su Sidra
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Subject: selling scion wood
From: akiva silver <akivasilver@yahoo.com>
Date: Wed, 25 Feb 2015 11:55:50 +0000 (UTC)
I have been working with Eve's Cidery in Van Etten, NY to be able
to sell scion wood of their hard cider varieties. I can be reached
through my nursery's website
Twisted Tree Farm
www.twisted-tree.net
Here's a list of scion wood we are offering this year:
True Sharps:Bramley's Seedling Wixson
Bittersharps:Kingston Black Stembridge Cluster Porter's Perfection
Bittersweets:Ellis Bitter Somerset Redstreak Brownsnout Chisel Jersey Frequin
Rouge
Crossovers:Northern Spy Golden Russet Roxbury Russet Newtown Pippin
Esophus Spitzenburg Virgina Crab
Thank you very much,Akiva
Akiva Silver
Twisted Tree Farm279 Washburn Road
Spencer, NY 14883
(607) 589-7937
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Subject: Cider press options ?
From: Josh Klatt <joshua.klatt@gmail.com>
Date: Thu, 26 Feb 2015 00:49:14 -0500
What press are you all using to press your apples ?
It seems like the options for apple presses in the US is really limited and
expensive. I'm looking for rack & cloth like the OESCO hydraulic press,
but theirs is pretty darn expensive (starts at about 30K for the 22"
married with the elevator/grinder). I love the packing presses made by
Voran and Gebhardt , but the motors are made for 3 phase 400V euro power.
They don't seem to want to switch the motor for me but I'm certain it can
be done.
Any suggestions on:
- ---available presses ?
- ---how I might go about modifying the motors on a european press to work
with single phase 220 power ?
- ---whether it makes sense to run a press with 3 phase / 400 V on a
generator setup ?
Thanks all !!
Some links to the presses I referenced above:
Gebhardt presses:
http://v.gd/aQ3dxV
Voran presses:
http://v.gd/aDeefg
OESCO presses:
http://v.gd/SkN5HS
Josh Klatt
Ohio River Valley
joshua.klatt@gmail.com
------------------------------
Subject: Cider Bottling
From: Mike Rose <mail@rosem.com>
Date: Thu, 26 Feb 2015 11:48:09 -0600
Back in October I started a 3 gallon cider batch from an assortment of
wild apples on our farm using Cote des Blancs yeast.
Initially I kept it in my garage in 50-60F weather until November rolled
around it it dropped below freezing. The carboy then got moved to our
front porch where it's averaged 35-45F over the last few months. After a
few racking in between I have a pretty clear cider (very good for not
adding anything, even pectic enzyme) that's at 1.010.
Realizing that the fermentation probably just paused (not stopped) due
to the cold temperatures, I brought a small test bottle inside (68F) to
see how far it will continue to ferment so I can make some bottling
decisions. The test bottle is very small (150ml?), just enough for me to
get a gravity reading.
I measured the gravity after 3 days and it read 1.009 --
noticeable carbonation when opening the bottle. 3 days after that
(today) I measured again and it's still at 1.009 -- this time
with no noticeable carbonation upon opening the bottle.
My question is, how long do I let this little bottle sit out to know
100% that it's stopped? Also, I'm assuming reopening and remeasuring the
same bottle each week has no effect on it's overall fermentation?
In the case that it is stuck -- what would you recommend as a way
to restart it? Adding nutrient, yeast, or both? The problem I have is
that my sample size is so small, it's hard to measure anything out that
I could translate to my larger 3 gallon batch -- even that is
very hard to measure such small doses.
I do have some 900g champagne bottles / corks that I could use. I was
thinking that at 1.009 I could add champagne yeast and bottle and let to
get ferment dry into the bottle. I realize that is pushing the safe
limits of the bottle though, especially if it goes below 1.0.
Thanks,
Mike
Sault Sainte Marie, MI
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End of Cider Digest #1943
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