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Cider Digest #0995
From: cider-request@talisman.com
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Subject: Cider Digest #995, 26 September 2002
Cider Digest #995 26 September 2002
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Re: Cider Digest #994, 18 September 2002 (John Vandermeulen)
Baker's yeast ()
Extensive US Pear collections? ("McGonegal, Charles")
Concentrating Cider ("gmarion.dri.edu")
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Subject: Re: Cider Digest #994, 18 September 2002
From: John Vandermeulen <vandermeulen@ns.sympatico.ca>
Date: Wed, 18 Sep 2002 20:14:24 -0300
> Subject: concentrating cider
> From: applehilorchard@webtv.net (Lee Elliott)
> Date: Sun, 15 Sep 2002 05:40:35 -0500 (CDT)
>
> I have tried pressing my cider, then put into gallon jugs and freezing
> until later, thaw out the jug and siphon out the top quart that is
> mostly water, this greatly increases the flavor and body of the
> remaining cider, then either ferment or use as sweet cider( I like sweet
> cider just as well) Have others tried this method and is there a better
> way to reduce the amount of water in cider? Lee Elliott
>
> ------------------------------
Hello Lee,
what you described is in fact the first step in making 'apple jack', known in
Normandy, France as calvados. What I do is fill plastic 2 or 3L bottles
(distilled water jugs) half-full with hard apple cider (alcoholic), and freeze.
Freezing to solid takes about 1 week! Then up-end the jugs and let them rest
on and drain into 1 qt glass canning jars. The stuff draining into the jars is
the concentrated alcoholic apple juice, and a large colourless block of ice
stays behind.
You can drink the juice, or distill once to get brandy.
John
------------------------------
Subject: Baker's yeast
From: <excite@politas.mailshell.com>
Date: Wed, 18 Sep 2002 19:26:06 -0700
Just had a query raised in another forum about whether baker's yeast can be
used for brewing cider. My assumption is that it would be no good, but I
thought I'd put the query here in case I'm wrong.
Mike Dowling in Australia (NSW)
------------------------------
Subject: Extensive US Pear collections?
From: "McGonegal, Charles" <cpmcgone@uop.com>
Date: Tue, 24 Sep 2002 08:13:28 -0500
Are there any extensive pear collections in the the US other than the
Corvallis Germplasm repository?
I'm already aware of Nick Botnet/Spearheart Farms.
I've been trolling Hedrick's Pears of New York for perry varieties. 168
names later, I'm drooling at the thought - but have only located 2 'new'
ones in the Corvallis collection.
Charles McGonegal
------------------------------
Subject: Concentrating Cider
From: "gmarion.dri.edu" <gmarion@dri.edu>
Date: Tue, 24 Sep 2002 12:17:33 -0700
Hi Lee: You could try freezing the cider without thawing. I make
applejack from apple wine by placing the wine in the freezer until
frozen. When a solution freezes, a relatively pure ice phase forms,
concentrating everything else (alcohol, sugars, etc.) in an unfrozen
component. Then I remove the frozen container from the freezer and pour
the unfrozen liquid before the ice begins to melt. I can convert a 12%
alcohol wine into a 25 % apple jack using this simple technique. A
problem that you may have with sweet cider is that the solutes will be
more dilute than is the case for apple wine. This may result in the
unfrozen component getting trapped in the ice and making it difficult to
remove. If this is the case, try warming the freezer. If you have
complete control of temperature, you could control the ice/unfrozen
component exactly. Unfortunately, such is not the case for most home
freezers. If the solution will not pour and you cannot warm the freezer
any higher, you might try freezing the solution with a fat wooden dowel
in the middle. After everything is frozen, remove the dowel. This will
create a well in the the middle of your container that may be more
efficient at capturing the unfrozen component. Good luck.
- --
Dr. Giles M. Marion
Earth and Ecosystem Sciences
Desert Research Institute 775-673-7349 (phone)
2215 Raggio Parkway 775-673-7485 (fax)
Reno, NV 89512 gmarion@dri.edu
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End of Cider Digest #995
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