Copy Link
Add to Bookmark
Report
Cider Digest #1995
Subject: Cider Digest #1995, 19 October 2015
From: cider-request@talisman.com
Cider Digest #1995 19 October 2015
Cider and Perry Discussion Forum
Contents:
Specialty Concentrates ("Patrick Kwiatkowski")
Re: apple freezing from Andrew Leighton (Claude Jolicoeur)
Using my Harbor Freight cider press (Alan Yelvington)
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: Specialty Concentrates
From: "Patrick Kwiatkowski" <patrick@adacider.com>
Date: Sat, 17 Oct 2015 14:18:22 -0500
Doing some research on sourcing bittersweet/sharp apple juice concentrates
from UK and France.
Any leads on suppliers that are actively shipping to the US? Blends
specifically for uses in cider? I found one New Zealand producer (JBL
Foods).
Thanks!
Patrick Kwiatkowski
Ada Cider
patrick@blackchair.com
patkwi@adacider.com
+1-713-412-5120
------------------------------
Subject: Re: apple freezing from Andrew Leighton
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Sat, 17 Oct 2015 21:13:09 -0400
In Cider Digest 1994, Andrew Leighton wrote:
> I have a technique which I believe is
> not common and I'm curious to understand its downsides and any possible
> benefits. I freeze culinary and dessert fruit prior to pressing. The fruit
> sits "tumped" in chest freezers for up to a month. Once it defrosts, the
> fruit is very soft and spongy and I find it cannot be pulped. Therefore
> I press it directly whole, which seems to yield as much juice as from
> pulping. After pressing the fruits are dry and the process leaves just
> fibrous flesh afterwards. All the juice appears to have been extracted.
> Obviously without pulping the skins, am I losing valuable tannins and
> complexity from adopting this approach?
Andrew,
This technique is not so uncommon, as it is described in The New Cider
Maker's Handbook...
From my experience, the yield is better than with any milling-pressing
system: I often obtain yields in excess of 80% in weight of juice. And
you are right, the remains of the fruit is very dry once the pressing is
complete.
As of the differences between the juice obtained this way versus juice
obtained by milling-pressing, yes there are some:
The pectins appear to be destroyed by the freezing and hence, keeving is
not possible with this juice. But the other effect of this is that the
fresh juice is quite clear. No need for pectinase, and no problem for
the cider to clear nicely at the end of the fermentation.
There is no oxydation of the tanins, and the juice has very little color
upon exiting the press. This is good if you wish to make very pale
cider, but not so good if you like your cider with a deep honey-like
color. However, I think the tanins do remain even if they don't become
oxydized.
Claude Jolicoeur
Author, /The New Cider Maker's Handbook
/http://www.cjoliprsf.ca/
http://www.chelseagreen.com/the-new-cider-makers-handbook/
------------------------------
Subject: Using my Harbor Freight cider press
From: Alan Yelvington <alany@semparpac.org>
Date: Sun, 18 Oct 2015 20:13:09 -0400
I was asked to provide a video of the
operation of my press, so here it is:
https://www.youtube.com/watch?v=nl4rR_FFaPU
A custom pressing customer was kind enough to
hold the camera while I ran through the
process as quickly as possible.
Let me know if you have questions.
Al Yelvington
Happy Dog Farm, LLC
------------------------------
End of Cider Digest #1995
*************************
