Cider Digest #1905

Published in

· 8 months ago

Subject: Cider Digest #1905, 13 October 2014 
From: cider-request@talisman.com 

Cider Digest #1905                                         13 October 2014 

                 Cider and Perry Discussion Forum 

Contents: 
  Re: sulfiting parameters, and cider research (Curtis Sherrer) 

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Subject: Re: sulfiting parameters, and cider research 
From: Curtis Sherrer <redbrickmill@yahoo.com> 
Date: Tue, 7 Oct 2014 15:06:13 +0000 (UTC) 

We do not add sulfur at any point, and this is includes the crushing and 
pressing of drops (which we shake out of the trees but also use recently 
dropped apples).  What we do add to (suspect or not) juice is a hefty shot 
of yeast to dominate the fermentation.  Our juice is also unpasteurized, 
i.e., raw.  We do about 10 month (on average) barrel fermentations on 
the lees. 
Also, we never add nutrients (or sugars) and we go to dryness with no 
problem. For graded, super clean, apples (seconds, juice apples) we have 
worked with wild fermentations with resounding success. All ciders undergo 
ML, with no problems.  Then bottled without SO2, unfiltered, un-fined, 
with bottle conditioning, and that benefit from long term storage. 
We are certainly researching every possible variable, as the existing 
knowledge on how to produce high quality, old school, root cellar cider 
is limited and it, therefore, is currently the nature of the beast. 
For those who worry about E. coli and other nasties, we are a winery, 
and neither the FDA, or the health department, ever darken our doors, 
for a reason.  I provide customers with the old image of three, naked 
men submerged up to their chest in a red wine fermenter pushing down the 
cap. (Think about that ...)  And who hasn't crushed grapes with their 
bare feet?  (If not, you're missing out on a truly visceral experience.) 
What the commercial "six pack ciders" do to get a quick turnover, 
standardized, can ship halfway round the world, inexpensive product is not 
in our purview.  Our top three priorities are quality fruit, quality fruit, 
and uh ... quality fruit. 
Bon chance! 
Curt Sherrer 
MillStone Cellars 

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End of Cider Digest #1905 
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