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Cider Digest #2046
Subject: Cider Digest #2046, 6 November 2016
From: cider-request@talisman.com
Cider Digest #2046 6 November 2016
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #2045, 31 October 2016 (Michael)
Re: Cider Digest #2045, 31 October 2016 (Martha)
Re: Cider Digest #2045, 31 October 2016 (Robert and Kay)
Fermentation Qs (Josh Kellermann)
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Subject: Re: Cider Digest #2045, 31 October 2016
From: Michael <hollinshedbrady@hotmail.com>
Date: Mon, 31 Oct 2016 16:52:10 +0000
Some of you gentlemen might be surprised to know that in farm scale cider
making in barrels, grass, twigs bits of un-ground apple skin and likely dirt
is frequently left in, sometimes after only a quick cursory jetting to get
the worst off. The kr*p that comes to the top is shoved out through the
bunghole in the candle in the first vigorous fermentation; no doubt any
grit and sand sinks to the bottom and is left behind in the lees during
the first transfer.
Obviously, someone handling smaller quantities will take more care with
their hygene.
Mike Brady
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Subject: Re: Cider Digest #2045, 31 October 2016
From: Martha <moth@frontier.net>
Date: Mon, 31 Oct 2016 16:20:02 -0600
Re: Kenton Erwin
What size are you wanting?
Martha Teal
Teal Cider
On Oct 31, 2016, at 10:11 AM, cider-request@talisman.com wrote:
> Subject: Re: Cider Digest #2044, 28 October 2016
> From: Kenton Erwin <kenton.erwin@gmail.com>
> Date: Fri, 28 Oct 2016 11:22:59 -0700
>
> What's a good source for a heavy-duty plastic apple picking bin? It should
> nest one way and stack full the other way. It should be vented to drain
> water. Ideally, it will be a good price.
> Thanks!
> Kenton Erwin, Epona Farm, Woodland WA
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Subject: Re: Cider Digest #2045, 31 October 2016
From: Robert and Kay <robandkaywest@tiscali.co.uk>
Date: Tue, 1 Nov 2016 09:01:39 +0000
https://www.theguardian.com/lifeandstyle/2016/oct/30/ivor-dunkerton-obituary
A remarkable man who made wonderful cider.
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Subject: Fermentation Qs
From: Josh Kellermann <joshkellermann@gmail.com>
Date: Thu, 3 Nov 2016 15:29:51 -0400
Hi All,
I'm in the Catskills in NY and as many know, 2015 was a bumper crop. I
pressed about 200 gallons from the wild trees in and around my family's
property and tried to go fully natural this time around: no sulfites, no
sugar, no yeast.
The cider that survived without disease are fantastic. But a couple things
happened that I'd like some advice on:
1. A few carboys of cider never fully fermented, leaving a fairly sweet
cider. I left them in bulk storage (airlock in glass carboy) after 1
racking hoping they would pick up fermentation again, but never did
(finally bottled a full year after pressing). Seems like I got the results
of a french cider without any of the complication. I'd love to replicate
the process - any thoughts on getting a semi-sweet without doing any work?
:-) Maybe I just had some wimpy natural yeast in that batch?
2. I lost about 40 gallons to film yeast. Any thoughts on avoiding film
yeast without sulfiting?
Thanks!
Josh Kellermann
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End of Cider Digest #2046
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