How to Make Cider
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Ice Cider Product Development – Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits
Faculty of Natural Resources and Agricultural Sciences Department of Food Science Ice cider product development – Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Master Program – Food – Innovation and Market Independent Project in Food Science • Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 433 Uppsala, 2016 1 Ice cider product development – -Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Supervisor: Supervisor: Kimmo Rumpunen, Researcher, Department of Plant Breeding, Balsgård, Kristianstad Examiner: Examiner: Jana Pickova, Professor, Department of Food Science, SLU, Uppsala Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science Course code: EX0396 Program/education: Master’s Programme Food – Innovation and Market Place of publication: Uppsala Year of publication: 2016 Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 433 Online publication: http://stud.epsilon.slu.se Keywords: ice cider, apple, fermentation, cryoconcentration, yeast Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science 2 Abstract Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. It originates from Canada, where specifications includes a pre-fermentation sugar content of not less than 30 °Brix, and a finished product with a residual sugar content of not less than 130 g/l, containing 7-13 % alcohol. This project aims to investigate and document some of the aspects of ice cider production process for Swedish conditions. -
The Story of Cider
The Story of Cider By Paul Dunseath ©1992, 1996 For all of its many benefits, both to our health and peace of mind, wine has at least one major deficiency: the same alcohol which preserves it and gives wine its balance and life in a glass makes it impractical to drink in large quantities on hot summer days. To be sure, "summer coolers" or mixes of wine and ginger ale or fruit juice, are enjoyed by many people, but these drinks are both wasteful of wine and relatively expensive. A foaming glass of cold cider is both cheaper and, to our mind, more satisfying. History records that there were extensive vineyards in Britain until the 12th century when Gascony in France was acquired as part of the dowry in the marriage of Eleanor of Aquitaine to Henry II. At that time the ordinary wine of Bordeaux, known as "clairette", enjoyed an excellent reputation and good quality. Tariff-free imports of clairette virtually wiped out the small domestic English wine industry, and few remnants of it remain today. Clairette, of course, has come down to us as the generic British term "Claret", and both its reputation and its quality remain superior. Not all the British wine producers were troubled by the influx of Bordeaux wines, since many of them were also cider producers. (The Domesday Book regarded cider orchards as being vineyards). The beverage that many people regard as being in effect the "vin ordinaire" of Britain, cider, was unchallenged, and is produced to this day over a large area of Southern England (particularly Somerset, Devon, Sussex and Kent). -
Basic Definitions and Tips for Winemaking
Presque Isle Wine Cellars “Serving the Winemaker Since 1964” (814) 725-1314 www.piwine.com Basic Winemaking Terms & Tips Definitions & Tips: Not all-inclusive but hopefully helpful. Email us your favorites; maybe we’ll include them in the next edition. Acid Reduction - Reducing the acid in juice or wine to an acceptable level. It is usually measured as tartaric acid and requires a testing apparatus and reagents. Good levels are typically in a range of 0.6 to 0.8 percent acid, depending on the wine. More technically the reading is read as grams per liter. Therefore 0.6 percent would be 6.0 g/l. Acidulation or Acidification - Raising the acid level of juice, wine or sometimes water by adding some type of acid increasing additive or blending with a higher acid juice or wine. Acidified or Acidulated Water - Water to which acid (most commonly citric acid) has been added. It is a way to reduce sugar in a juice that is too high in sugar without diluting (thus reducing) the acid level of that juice. Additives - Things added to wine to enhance quality or possibly fix some type of flaw. There are many additives for many situations and it is wise to gain at least some basic knowledge in this area. Alcohol - Obviously one of the significant components of wine. Yeast turns sugar to alcohol. Rule of thumb says for each percentage of sugar in a non-fermented juice, the alcohol will be half. For example 21% sugar should ferment out to an alcohol level of about 11.5 to 12%. -
Out on the Town WJ Ranch 14Th Annual Cowboy Christmas YHS Choir Boosters Passing with Flying Colors (7 Mi
PAGE 14 PRESS & DAKOTAN n TUESDAY, NOVEMBER 24, 2015 SDRC Alleges Defamation, Lost Revenue In EB-5 Suit BY JAMES NORD and recovery of state costs, among his administration wants to spare projects in exchange for green cards. plant project, according to the court Associated Press other requirements. investors who might be harmed if it is In SDRC’s response to the lawsuit, document. The complicated EB-5 scandal has terminated. the firm says it has turned over all SDRC argues the termination also SIOUX FALLS — A private firm that included state and federal investiga- Administration of the program went required records to the state and says caused revenue losses for other pro- previously managed South Dakota’s tions and an inquiry into the suicide of to the state after South Dakota ended the state has improperly managed jects and says the state disrupted its investment-for-visa program says the a former government official accused its contract with SDRC in 2013. the regional center since taking over business relationships, including with state defamed the company, caused it of contributing to its mismanagement. The Governor’s Office of Economic from the company. The state has said the Dakota Natural Meats LLC pork to lose revenue and interfered with its The litigation comes as the gov- Development cited terminating SDRC’s that problems flagged by the federal project. business relationships. ernor’s economic development office contract and lawsuits against the firm government stem from SDRC. The state is seeking to require SDRC Inc., which oversaw the EB-5 is defending its ability to administer as part of efforts to better manage SDRC also argues that the state SDRC to make payments into a fund to visa program in South Dakota until the program to a federal immigration South Dakota’s regional center in its wrongfully terminated the company’s protect the state from costs such as 2013, filed a response last week to a agency. -
The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
INTRODUCTION to CIDER Dan Daugherty Co-Founder & Cidermaker, St
IN-CIDER SERIES™: INTRODUCTION TO CIDER Dan Daugherty co-founder & cidermaker, St. Vrain Cidery Overview ■ Introductions ■ Topics For This Session: 1. What is Cider? • A Brief History of Apples and Cider 2. Cidermaking Approaches • Cider Styles • Tastings (Interspersed) 3. Upcoming Sessions WHAT IS CIDER? The Short Answer: Fermented Apple Juice Cider Terms You May Have Heard: The Basics ■ “Cider” Is (for purposes of this presentation): ■ The fermented juice of apples and/or pears – Fermented pears can be either “cider” or “perry” – “Cider” can also include juice made from concentrate – Additional ingredients may be included (co-fermented or added later) ■ An often confusing term in the U.S. ■ “Hard Cider” is: ■ A U.S. term for fermented cider – A product of Prohibition and U.S. tax laws – Not a term you hear much outside of the U.S. when referencing fermented apple juice (it’s generally called “cider”) A Growing Market ■ At a 15% annual growth rate, cider will be equivalent to 2% of the beer market in 2020 (from a Cidercon 2016 presentation) ■ About 30 million cases $1 billion in cider sales in 2015 (source) ■ Cider is still very small relative to the beer market, but growing fast… Craft Beer Volume (source: Brewers Association) ■ Cider 2015: – $1 billion – 30 million cases (approx. 70 million gallons) The Basic Process ■ Basic Cidermaking Process: 1. Grow apples 2. Harvest apples 3. Grind apples 4. Press apples into juice 5. Ferment juice (naturally or with cultivated yeast) 6. Maturation – barrels, tanks, totes, etc 7. Packaging – bottles, -
Apples: Organic Production Guide
A project of the National Center for Appropriate Technology 1-800-346-9140 • www.attra.ncat.org Apples: Organic Production Guide By Tammy Hinman This publication provides information on organic apple production from recent research and producer and Guy Ames, NCAT experience. Many aspects of apple production are the same whether the grower uses low-spray, organic, Agriculture Specialists or conventional management. Accordingly, this publication focuses on the aspects that differ from Published nonorganic practices—primarily pest and disease control, marketing, and economics. (Information on March 2011 organic weed control and fertility management in orchards is presented in a separate ATTRA publica- © NCAT tion, Tree Fruits: Organic Production Overview.) This publication introduces the major apple insect pests IP020 and diseases and the most effective organic management methods. It also includes farmer profiles of working orchards and a section dealing with economic and marketing considerations. There is an exten- sive list of resources for information and supplies and an appendix on disease-resistant apple varieties. Contents Introduction ......................1 Geographical Factors Affecting Disease and Pest Management ...........3 Insect and Mite Pests .....3 Insect IPM in Apples - Kaolin Clay ........6 Diseases ........................... 14 Mammal and Bird Pests .........................20 Thinning ..........................20 Weed and Orchard Floor Management ......20 Economics and Marketing ........................22 Conclusion -
Vermouth Winemaking by Werner Roesener
Vermouth Winemaking by Werner Roesener The Vermouth wines described here are classified as sweet aperitif wines and are similar to the commercial products of sweet Cinzano or Martini. They are served chilled at 7 to 10 degrees Celsius as appetite stimulant before meals. They contain 17 to 19 percent alcohol and 7 to 9 percent sugar. Their particular flavour is derived from herbs. As an overview, the production involves making a suitable fortified base wine and then infusing herbs into it. To make a fortified base wine, the amateur winemaker has several options: 1. Adding alcohol to an existing table wine of typically 12 percent alcohol content This requires mixing 16.8 L of wine with 3.2 L of 40% alcohol or Vodka and 1.6 kg sugar to make a 20L batch. White table wine worksbest. Red wine can also be used, but very tannic wine should be avoided, becauseit may take several years of ageing to become drinkable. 2. Making a wine from start specifically for this purpose from grape juice or concentrate: The starting gravity should be adjusted with sugar or concentrate to 1100. A yeast with high alcohol tolerance must be used, i.e. Lalvin EC-1118 or sherry yeast. When fermentation is nearly complete as evident by reduced activity, adding small amounts of sugar (one cup per 20L batch) every few days will keep the fermentation going until activity stops, the wine will then contain about 16 to 18 percent alcohol. 3. Freeze concentrating table wine: A table wine containing about 12% alcohol is placed in a semi- soft container into a freezer and left to freeze solid for 48 hours. -
The Scientific Principles Underpinning Inconsistencies in Cider Quality
The scientific principles underpinning inconsistencies in cider quality Produced by the Tasmanian Institute of Agriculture (TIA) Cider Research Team: Harriet Walker, Joanna Jones, Fiona Kerslake, Anna Carew, Nigel Swarts & Dugald Close Contact Authors Dr Fiona Kerslake Research Fellow Tasmanian Institute of Agriculture 165 Westbury Rd, Prospect, TAS 7250 +61 3 6336 5294 | [email protected] Dr Anna Carew Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 0411 894 997 | [email protected] Dr Joanna Jones Research Fellow Tasmanian Institute of Agriculture Private Bag 98, Hobart, TAS 7000 +61 3 6226 2557 | [email protected] The authors acknowledge the contribution of the following individuals and organisations: Cider Tasmania Dr Bob Dambergs Jennifer Lavers Cider Australia Dr Paul Smith Lachlan Girschik Spreyton Cider Co. Dr Keren Bindon Megan Dykman Willie Smiths Cider Harriet Walker Dr Andrew Lea Winemaking Tasmania Hanna Westmore Published by Tasmanian Institute of Agriculture, 2016 DISCLAIMER While the Tasmanian Institute of Agriculture (TIA) takes reasonable steps to ensure that the information in this publi- cation is correct, it provides no warranty or guarantee that information is accurate, complete or up-to-date. TIA will not be liable for any loss, damage, cost or expense incurred or arising by reason of any person using or relying on the information contained in this publication. No person should act on the basis of the contents of this publication without first obtaining specific, independent, professional advice. TIA and contributors to this publication may identify products by proprietary or trade names to help readers identify particular types of products. -
Apple Orchard Information for Beginners
The UVM Apple Program: Extension and Research for the commercial tree fruit grower in Vermont and beyond... Our commitment is to provide relevant and timely horticultural, integrated pest management, marketing and economics information to commercial tree fruit growers in Vermont and beyond. If you have any questions or comments, please contact us. UVM Apple Team Members Dr. Lorraine Berkett, Faculty ([email protected] ) Terence Bradshaw, Research Technician Sarah Kingsley-Richards, Research Technician Morgan Cromwell, Graduate Student Apple Orchard Information for Beginners..... [The following material is from articles that appeared in the “For Beginners…” Horticultural section of the 1999 Vermont Apple Newsletter which was written by Dr. Elena Garcia. Please see http://orchard.uvm.edu/ for links to other material.] Websites of interest: UVM Apple Orchard http://orchard.uvm.edu/ UVM Integrated Pest Management (IPM) Calendar http://orchard.uvm.edu/uvmapple/pest/2000IPMChecklist.html New England Apple Pest Management Guide [use only for biological information] http://www.umass.edu/fruitadvisor/NEAPMG/index.htm Cornell Fruit Pages http://www.hort.cornell.edu/extension/commercial/fruit/index.html UMASS Fruit Advisor http://www.umass.edu/fruitadvisor/ 1/11/2007 Page 1 of 15 Penn State Tree Fruit Production Guide http://tfpg.cas.psu.edu/default.htm University of Wisconsin Extension Fruit Tree Publications http://learningstore.uwex.edu/Tree-Fruits-C85.aspx USDA Appropriate Technology Transfer for Rural Areas (ATTRA) Fruit Pages: http://www.attra.org/horticultural.html _____________________________________________________ Considerations before planting: One of the questions most often asked is, "What do I need to do to establish a small commercial orchard?" The success of an orchard is only as good as the planning and site preparation that goes into it. -
B. F. Clyde's Cider Mill
B. F. Clyde’s Cider Mill Established 1898 Old Mystic, Connecticut National Mechanical Engineering Site Dedication October 29, 1994 The American Society of Mechanical Engineers required equipment that was operated only once a History of Cider in the U.S. year, farmers found it more convenient to travel consid- Apple cider dates back to the earliest days of erable distances to bring their fruit to a large mill for English settlement in the thirteen colonies. Colonists processing into juice (sweet cider). Surplus apples brought seed from England to plant apple trees. could be sold or bartered to the mill owner who would Later, seedlings and whole trees were transported to produce cider to sell. Farmers returned home and used the colonies by wealthier colonists who established their own method of fermentation to produce cider. large apple orchards. Although apples were a staple In 1881, Mr. Ben- in the meager diet of jamin F. Clyde decided early settlers, the moti- to produce and sell cider vation for raising apple in Mystic, now referred trees was equally for to as Old Mystic. For the the purpose of making first few years, he cider. Cider was easy pressed his apples at lo- to make, stored well, cal mills. Eventually, he and provided a mildly bought a press and in- alcoholic drink for all to stalled it in rented space enjoy. Until approxi- in the corner of a local mately seventy years saw mill. He received ago, cider was what is power for his press from now referred to as “hard the saw mill’s line shaft. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL.