DOCSLIB.ORG

CIDER GONE WILD! Exploring Craft Cider

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

CIDER GONE WILD! Exploring Craft Cider Brian Trout Society of Barley Engineers Wednesday, May 2nd, 2018 BrianFerments.com [email protected] • HomeBrewing Since Fall 2009 • Winning Since Spring 2010 • BJCP - Beer, Mead, and Cider • CCP, Sensory Trained, Professional Judge, USACM Member • Certified Cicerone® • Cider, Fermentation, & Pairing Educator • Founder/President – “SD Craft Cider” (FaceBook Group) • San DiFuego • Cider Making Workshops, Blending, Pairing • Available for Hire Apple Juice + Yeast + YAN = Cider CRAP CIDER – Buyer Beware Concentrates or Sugar Water Malic Acid Water Flavorings & Colorings Read Labels and Do Not Buy Bargain Cider Craft Cider • Wine Grapes:Wine::Cider Apples:Cider • “Simple” – Orchard to Glass • Gluten Free, Connects, Food Friendly • Acids, Tannins, Sweet to Bone-Dry, Still to Sparkling, Light & Delicate to Big & Bold. • Apples and Cider Makers are Unique. – Apple Variety, Terrior, Process My Apples Are Not Your Apples. My Cider Is Not Your Cider. Talking and Walking Cider The Apple – Fruit of Desire • Portable Sweetness. Sweet = Calorie Dense • Apple Cave Art 35,000 - 8,000 B.C E. Asian and Europe. • Carbonized Apple remains Anatolia 6,500 B.C.E and Switzerland and Italy lake settlement 2,000 – 1,600 B.C.E. • Origin of the Apple Tien Shan Mountains (NW China) and Khazakhstan. Alma-Ata = “Father of Apples” • Various Religions. Philip of Macedon, Alexander the Great, Julius Cesar were all fans. • Romans, Greeks, Syrians – Horticultural Knowledge. • Ova Ad Malum = Egg To Apple Q: HOW MANY APPLE VARIETIES IN NORTH AMERICA? 16,468 Apple Varieties in North America Dan Bussey (Apple Historian and Orchard Manager) Apples – Pips & Grafting • Pips – Genetic Uniqueness • Grafting, Bud, Scion, Whip • Getting the apple you want to grow • Bees – Apple Blossom Honey What Makes A Cider Apple? • Apples we usually eat are dessert apples. Not used much in great ciders. • Cider Apples are not usually good for eating. AKA “Spitters”. - Tannins and Acids. • The fermented hard cider tastes a great deal different from the fresh pressed cider or must. (Does wine taste like fresh grapes? Do we snack on wine grapes?) • Blending by Cider Makers. Seasons and Year. • Many of the Vintage Varieties of cider apples are difficult to find. Types Of Apples DESSERT / TABLE Sweet and have some tartness to be sprightly and not cloying on the palate. Fuji Red Delicious Pink Lady Gala Types Of Apples CULINARY / COOKING Usually higher in acid and/or less sugar than dessert apples. Flesh will cook down into a soft, pulpy puree. Applesauce, Pies, ApfelStrudel, etc. Cameo Granny Smith Rome Beauty Northern Spy Types Of Apples SWEET Low Tannin and Low Acid Egremont Russet Lord Lambourne Orleans Reinette Sweet Coppin Types Of Apples BITTERSWEET High Tannin and Low Acid Bulmers Norman Dabinett Medailledor Yarlington Mill Types Of Apples SHARP Low Tannin and High Acid Bramley Crimson King Frederick Grenadier Types Of Apples BITTERSHARP High Tannin and High Acid Broxwood Foxwhelp Skyrmes Stokes Red Kingston Black Types Of Apples PINK FLESHED APPLES! Geneva, Redfield, Watermelon, Niedzwetzkyana, Pink Pearmain CIDER APPLES Making Cider Harvest Making Cider Sweating Making Cider Milling Making Cider Milling Making Cider Pressing Cider - New Rules 1. BJCP – Sucks for Cider. 2. GLINTCAP – Uses BJCP format and changes yearly. Great resource. 3. Wild and Native Yeast Fermented Cider is Not New. It is how cider was made. 4. Barrel Aged and Fermented Cider is Not New. 5. Cider is the alcoholic beverage. Sweet Cider is the juice / must. Hard Cider was an American thing. Cider Terminology Any Questions? Cultured Yeast – YAN (Nutrients Used). Sterilized Must. Wine or Beer Yeast. Quick Fermentation. Predictable. Driven By Production. This can be Flabby and 2-Dimensional. Cultured Yeast is a Thoroughbred. Wild Fermentation – Low YAN or No YAN needed. They are FREE! Complexity. Unique character. Slow Fermentation. MLF and Keeving (Cuvage) higher success rate. Stages and Layers. Allows Location, Fruit, and Cider Making Shine. Wild Terrior. Blet vs. Rot? Rolling the dice. Guiding not Forcing. Cider Making – Wild Yeast What is this sanitization that you speak of? Embrace the Environment? Observe / Controlled Funk? Wild Yeast – Various Aromas and Flavors. They are built to survive in the environment. Brettanomyces – Various Aromas and Flavors. The tortoise. Pineapple, Apricots, Leather, Barnyard, Goaty. Funky. Lactobacillus – Sauerkraut, Kimchi, Pickles, Yogurt, Kombucha, Lacto-Ferm Hot Sauce. Bright tangy tart. Good for the gut. Acetobacter – Vinegary. Apple Cider Vinegar. Acceptable in Sidra Style. Oxygen present. Apiculate Yeasts – Starting Yeasts (Kloeckera Apiculata or Hanseniaspora Valbyensis). Less Crytolerant and Alcohol Tolerant (2-4%). Low SO2 Tolerance. Found On and In Fruit. Fast start to protect the must. Sacchraromyces Group – Various Aromas and Flavors. The tortoise. Pineapple, Apricots, Leather, Barnyard, Goaty. Funky. (Bayanus). More Crytolerant. Most Fermenation. Maturation Yeasts – Brett. (Dekkera), Pichia, Candida, Others. Oxygen present can get white filmy yeasts and get Acetobacter. Spain – Asturias & Basque Region Spain • Basque counry of Spain – Similar Climate of Pacific NW • The oldest Cider Region • Fermented in Chestnut Foeders • Drops/Grounders in the mix. • Cider Region: Monastic Gardens on Abbey Grounds and Islamic Moors. • Family Funk: Acetic. Brett. • Food Culture. Long Pours. Escanciadors. Siderias. • TXOTX (CHO-ch) GLINTCAP 2018 • Natural Cider is intended for ciders from Asturias, the Basque Country, and other regions in which similar apple varieties and production techniques are used to achieve a typical Spanish cider profile. In Asturias these ciders are known as sidra natural. In the Basque Country these ciders are known as sagardo naturala. • Modern styles of cider produced in Northern Spain (such as Nueva Expresión or Espumosa) that have lower levels of volatile acidity may be better entered in Modern Cider or Heritage Cider. • Introduction Traditional Spanish cider is made primarily with sharp and semi-sharp local apple varieties. Each pressing takes 2-3 days to complete, and the tradition is to allow wild yeasts to ferment the cider, rather than using cultured yeasts. After pressing, the juice is pumped into chestnut barrels or stainless steel tanks. Traditional Spanish cider requires both alcoholic and malolactic fermentation (MLF) to reach completeness. • The traditional skill of pouring of cider in Asturias is unique. The bottle is held in one hand with the arm reaching as high as possible. The glass is held, at an angle, in the other hand with the arm stretched down as low as possible. The cider is carefully poured so that a thin stream of liquid drops from a height into the tip of the glass. Only a small amount of cider is poured, just enough to consume in a mouthful or two. The aim is to release carbon dioxide in the cider and to volatilize part of the acetic acid. GLINTCAP 2018 • Aroma Ciders from Asturias typically have fresh citric and floral aromas. Ciders from the Basque Country may also exhibit light spice, leather, and smoke aroma. Aged cheese and butter aromas may also be encountered, but any excess is undesirable. • Appearance These ciders are unfiltered, so cloudiness is normal. Shaking the bottle before opening and pouring is recommended. The color for Asturian ciders should be straw yellow. The color for Basque ciders tends toward pale to deep gold. Amber or darker colors are considered faults. • Professional tasting competitions in Asturias require specific visual evaluations after the traditional pouring of the ciders. • Espalme – Foam must disappear quickly from the top of the cider. • Aguante – Refers to the carbon dioxide bubbles in cider. After traditional pouring, small bubbles disappear slowly, allowing just enough time to drink the cider in perfect condition. • Pegue – Refers to the thin film adhering to the sides of the glass after the cider has been drunk. It is viewed favorably. • Mouthfeel Medium-bodied mouthfeel. No sweetness expected. Carbonation is light to moderate, depending on the height of the pour. Taste profile is acidic/tangy, citric/lemony, with little to no astringency or bitterness. Pleasant scratchy and tickly throat due to acetic acid is expected (often more intense in Basque ciders). GLINTCAP 2018 • Overall Impression Dry, fresh with lively acidity. • Varieties Regona, Raxao, Limón Montés, Verdialona, De la Riega (Asturias). San Juan, Errezil, Gezamin, Moko (Basque Country). • Vital Statistics ABV: 5 – 6.5%; VA (Volatile Acidity): 1-2 g/L Asturias – Sidra Natural Sidra Natural Sidra Is a Big Thing! Sidra Natural France – Normandy & Brittany France – Normandy & Brittany • Normandy 12th Century Cider got popular (Beer Shortage). • 14th Century as popular as wine. • 1371 as much cider as wine being sold. Shipped to Paris to meet need. • 1902 647 million gallons “Commercially” • Masceration (Cuvage), Defecation, Keeving. Nutrient Deprived. Flying Lees Chapeau Brun • Minerality, High Carbonation. Sparking Carbonation Rounded Body. France – Normandy & Brittany France – Normandy & Brittany Etienne Dupont Cidre Bouche • Region: Lower Normandy with a loamy soil on shale richness. • Variety: Local Cider Variety • Alcohol content: 4.5% vol • Elaboration: • traditional method • controlled fermentation vats. Stabilization is achieved by racking. Perry obtained is clear and no deposit. Bottled spring. France – Normandy & Brittany Keeving. Nutrient Depravation that needs. Calcium
Recommended publications
  • Watergore Trial Orchard

    Watergore Trial Orchard

    NACM Short Report 5.5 Liz Copas 2005 WATERGORE TRIAL ORCHARD NOTE This trial site no longer exists and unfortunately some of the LA Disease Resistant seedling were grubbed out. Propagating material is still available of most of the other cultivars mentioned. SUMMARY Planted 1990 Main orchard planted to double rows N/S of Major, Ashton Bitter, Ellis Bitter and White Jersey at 18 x 8 on M25. This rootctock has proved rather too vigorous for the good soil on this site. In retrospect more effort was needed to control the early growth of these trees and induce cropping. The pruning trial [NACM 95/5/1] demonstrated some response to belated pruning to centre leader and bending or tying down strong lateral branches. This has served as a useful model for other orchards of these varieties. Planted 1995 Selected early harvesting seedlings from the Long Ashton [LA 1978] breeding program; 2 bittersweet, 4 sharps and 1 sweet, planted E/W on MM 106. Poor tree shape and excessively early flowering has ruled out many of these. The best are LA 13/2 and LA 13/7, Tremletts crosses with a strong resemblance to the parent but with some resistance to scab and mildew. Both need some initial tree training but could be kept annual. Planted 1996 Selected old varieties with some potential for bush orchards were planted on MM 106 . Of these the most promising are Broxwood Foxwhelp and possibly the other Foxwhelps [all bittersharps], also Don's Seedling [bittersweet] and Crimson King [sharp] as early harvesting varieties. Both Severn Banks [sharp] and Black Dabinett [bittersweet] could make useful late harvesting varieties.
  • Brown Snout’ Specialty Cider Apple U.S

    Brown Snout’ Specialty Cider Apple U.S

    most popular alcoholic beverage made Yield, Labor, and Fruit and Juice Quality andconsumedintheUnitedStates; Characteristics of Machine and Hand-harvested however, by the early 1900s, cider had essentially disappeared from ‘Brown Snout’ Specialty Cider Apple U.S. markets (Proulx and Nichols, 1997). The rapid decline of cider 1 was due to a combination of factors, Carol A. Miles and Jaqueline King primarily a high influx of German and eastern European immigrants who ADDITIONAL INDEX WORDS. fruit storage, hard cider, harvest labor, Malus ·domestica, preferred beer, and many farmers mechanical fruit harvest, over-the-row harvester who were sympathetic to the Tem- perance Movement cut down their SUMMARY. In this 2-year study of ‘Brown Snout’ specialty cider apple apple trees (Watson, 1999). (Malus ·domestica) grafted onto Malling 27 (M.27) and East Malling/Long Ashton Cider is currently seeing a revival 9, we compared weight of total harvested fruit, labor hours for harvest, tree and fruit damage, and fruit and juice quality characteristics for machine and hand harvest. in the United States and although it Machine harvest was with an over-the-row small fruit harvester. There were no only accounts for 1% of the alcoholic significant differences due to rootstock; however, there were differences between beverage market, it is the fastest years for most measurements. Weight of harvested fruit did not differ because of growing alcohol market segment, harvest method; however, harvest efficiency was 68% to 72% for machine pick and with 54% increase in production each 85% to 89% for machine pick D clean-up weight (fruit left on trees and fruit year from 2007 to 2012 (Morton, knocked to the ground during harvest) as compared with hand harvest.
  • Scion List 2013 April 6

    Scion List 2013 April 6

    Airlie Red Flesh Amere de Berthcourt 7 small American Forestier Arkansas Black 3 Ashmeads Kernel 10 Baldwin Baxter Beauty of Bath Bedan des parts Belle Fille Belle Sans Pepin Belle de Boskoop Binet Rouge Bitterforest Apple Black Crofton Blanc Mollet Blenheim Orange Brabant Bellefleur de Bramley's Seedling 10 Bramtot Breakwells Seedling Brown Snout 40 Brown Thorn Browns Apple Bulmer's Norman Calville Blanc D Hiver 6 Campfield Cap of Liberty Catshead Chisel Jersey 6 Cimitiere Coat Jersey Cole Colozette Coos River Beauty Court Pendu Plat Court Pendu Rose Court Royal Cox Orange Pippin Crimson King Crow Egg Dabinett 18 Dap D'Or Democrat Domaine Doux Normandie Drap d'Or Guemene Dufflin ** Duchess Favorite Duchess Of Oldenburg Dymock Red Ellis Bitter English Redstreak Esopus Spitzenburg Fall Pippin Fameuse Fillbarrel Finkenwerder Herbstprinz Flower of Kent Foxwhelp Frequin Frequin Audievre Geeveston Fanny 6 Gilpin Golden Harvey Golden Hornet Golden Noble Golden Russett 35 Goolsbey Granniwinkle Granny Smith Grimes Golden Grindstone Gros Frequin Harrison Harrys Master Jersey 7 Harvey Holland Improved Dove Karmijn De Sonneville Keswick Codlin Kidd's Orange Red 4 Kingston Black Lambrook Pippin Le Bret Liberty London Pippin Lord Derby Loyalist Lubsk Queen Lyman Prolific ** Major Marachal Marin Onfroy Maude Medaille D'Or Melrose Merton Russet Metais Mettais Michelin 13 Minnesota 1734 Muscadet de Dieppe 11 Muscadet de Lense Muscadet des Bernet Nehou Noel Deschamps Norfolk Beefing Northern Spy Northwood Peau D'Ane Peau de Vache Pethyre Pitmaston Pine Apple Plum Pomme Gris ** Porters Perfection Red Astrachan Red Cox's Pamona Red Jersey (loyal drain) Red Spitzenburg Redstreak Reine des Hatives Reine des Pommes 11 Reinette de Reinette 3 Reinette Du Canada Reinette Gris 1 Rene Martin Ribston Pippin Rhode Island Greenling Ross Nonpareil Rousse Latour Roxbury Russett Sherrington Norman ** Skyrmes Kernel Slippery Cider Somerset Redstreak Souvenir de Fernand Cognet St.
  • Britain's Cider Apples

    Britain's Cider Apples

    eat rows of young apple trees stand in a peaceful orchard close to Hereford. THE MAN Carefully staked and protected by wire fencing, WHO SAVED they guide the eye towards spectacular views of Hay Bluff and the Black Mountains. This is Tidnor Wood, Henry NMay’s piece of paradise, where for 14 years he worked, worried and enjoyed many moments BRITAIN’S of pleasure – picking apples as they hung heavy on the boughs, sharing barbecues with workers at the end of a hard day. Henry, however, is no ordinary grower and CIDER this is no ordinary orchard. It has now become a gene pool, regenerating Britain with hundreds of rare cider-apple varieties that would otherwise have been lost to the nation. Over years, the former Customs & Excise APPLES officer, now 71, built up a unique collection. Henry May had just been looking Slack-Ma-Girdle, Bloody Turk and Greasy Butcher are just some of the 400 varieties for a quirky project to occupy his time. growing here, with names evoking long- He ended up making an enormous vanished days when every West Country farmhouse had a few apple trees and workers contribution to our horticultural history were part-paid in cider. Yet the orchard came about almost by accident. Words Susannah Hickling In his mid-50s, Henry was living in Portrait Sean Malyon Northampton, had made money on property and wanted an unusual project. He had once been based in Hereford, where he checked the excise-duty records of cider companies and had enjoyed being involved with their work – including drinking the fruits of production! Since the Fifties, 90% of traditional orchards had vanished, lost to housing, other crops or intensive, commercial growing practices.
  • Americus Crab Americus Crab -Side Arkansas Black Arkansas Black -Side Ashmeads Kernel

    Americus Crab Americus Crab -Side Arkansas Black Arkansas Black -Side Ashmeads Kernel

    Americus Crab Americus Crab -side Arkansas Black Arkansas Black -side Ashmeads Kernel Ashmeads Kernel -side Baldwin Baldwin -side Beacon Beacon -side Bella Vista Bella Vista -side Binet Blanc Binet Blanc -side Blenheim Orange Blenheim Orange -side Blushing Golden Blushing Golden -side BWO Early WI Red BWO Early WI Red -side BWO Sweet Thingy BWO Sweet Thingy -side Calville Blanc dHiver Calville Blanc dHiver -side Chenango Strawberry Chenango Strawberry -side Chestnut Crab Chestnut Crab -side Chisel Jersey (faux) -side Chisel Jersey (faux) Coat Jersey Coat Jersey -side Connell Red Connell Red -side Coos Bay Late Coos Bay Late -side Cornell Sour Cornell Sour -side Cornell Sweet Cornell Sweet -side Cortland Cortland -side Cox's Orange Pippin Cox's Orange Pippin -side Cricket Creek Yellow Crab Cricket Creek Yellow Crab - Crimson King Crimson King -side Crispin Crispin -side side Davey Davey -side Dolgo Crab Dolgo Crab -side Domaine Domaine -side DS-99 DS-99 -side DS 428 DS 428 -side Duchess of Oldenburg Duchess of Oldenburg -side Early Jon Early Jon -side Empire Empire -side English Golden Russet English Golden Russet -side Esopus Spitzenberg Esopus Spitzenberg -side Fireside Fireside - side Frequin Rouge Frequin Rouge -side Fuji Fuji -side Gala Gala -side Gallia Beauty Gallia Beauty -side Genesis II Genesis II -side Golden Delicious Golden Delicious -side Golden Nugget Golden Nugget -side Granny Smith Granny Smith -side Gravenstein Gravenstein -side Greendale Greendale -side Grimes Golden Grimes Golden -side Haralson Haralson -side Holdren's
  • Engle's Ransom

    Engle's Ransom

    ENGLE’S RANSOM MICHIGAN HEIRLOOM APPLES STYLE: North American Heritage Cider THE LONG VERSION: Ken Engle planted and grew these apples. It is his first crop from this orchard. Ransom is a an old family name from Jan’s side of the family. Together they grow incredible fruit for LFC. We combined the two names to create a story that reflects the farmer’s commitment to the plants. The plants really control the farmer throughout the growing season with many demands upon the caretaker’s time and energy. The farmer is, in a sense, kidnapped by the plants and is only freed once the Ransom (the fruit) has been harvested. APPELLATION: Grand Traverse County VARIETIES USED: We were able to bottle about 250 cases from this first crop. We Winesap – American Heritage blended all 17 varieties together and fermented them in stainless Esopous Spitzenberg – American steel. In the future we may isolate certain varieties for single Heritage varietal cider or look at specific blends. For now we are just Golden Russet – American Heritage celebrating the initial success of the first crop and beginning the Dabinette – English Bitter sweet long process of discovery. Brown Snout – English Bitter sweet Porter’s Perfection – English Bitter sharp CIDER GEEK TECHNO SPEAK: Enterprise – American Sweet Binet Rouge – French Bitter Sweet RESIDUAL SUGAR: 0 g/L Wickson – American Crab TITATIBLE ACIDITY: 3.76 Yarlington Mill – Bitter sweet ALCOHOL: 7.8% Baldwin – Sharp American Heritage Harry Master’s Jersey – English Bitter Sweet Ashmead’s Kernel – English Dessert Calville Blanc – French Sharp Tremlett’s Bitter – English Bitter Sweet Cortland – American Heritage Northfield Beauty – American Heritage 806 Red Drive #100 Traverse City, MI 49684 231.995.0500 leftfootcharley.com.
  • Apple Cider Jelly Excellent Cider Jelly Is Easily Made by Cooking Tart Apples in Hard Or Sweet Cider for 10 Minutes, Then Straining the Pulp Through Cheesecloth

    Apple Cider Jelly Excellent Cider Jelly Is Easily Made by Cooking Tart Apples in Hard Or Sweet Cider for 10 Minutes, Then Straining the Pulp Through Cheesecloth

    Cider MAKING, USING & ENJOYING SWEET & HARD CIDER Third Edition ANNIE PROULX & LEW NICHOLS DEDICATED TO CIDER APPLES AND AMATEUR CIDERMAKERS EVERYWHERE The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Mary Grace Butler and Pamela Lappies Cover design by Karen Schober, Unleashed Books Cover illustration by Cyclone Design Text design by Cindy McFarland Text production by Eugenie Seide nberg Delaney Line drawings on pages 5, 6, 17, 140, 141 (top dr awing) by Beverly Duncan, and by Judy Elaison on page 141 (bottom) Indexed by Susan Olason, Indexes and Knowledge Maps Professional assistance by John Vittori, Furnace Brook W inery Third Edition © 2003 by Storey Publishing, LLC Originally published in 1980 by Garden Way Publ ishing. All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording, or other — without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information. For additional information please contact Storey Publishing, 210 MASS MoCAWay, North Adams, MA 01247.
  • Apple Canker (Nectria Galligena) Control

    Apple Canker (Nectria Galligena) Control

    Apple Canker (Nectria galligena) Apple canker is one of the most important diseases of apple in the UK and parts of Europe and on susceptible varieties can cause serious losses. as a result of cankers on trees and a fruit rot, both in the orchard and in store. Symptom recognition in the orchard is generally straightforward. Old cankers show as flaky dark brown strips of bark surrounded by swollen wound tissue. Red (perithecia) or white (conidia) fruiting bodies may be present. Cankers on young shoots generally have white fruiting bodies and result in shoot die back in summer. Canker control is difficult as the lifecycle and epidemiology allow the fungus to produces spores all year round and there are suitable entry points for infection on the apple tree all year round as well. Although the limiting factor is Mature canker with perithecia rain and wet seasons, particularly wet autumns, usually result in significant canker incidence in orchards and fruit, other factors may affect the susceptibility of the tree to canker, including variety, rootstock, soil type, soil water content, pruning and fertilizer regime. Disease monitoring and forecasting is important. Inspection of orchards for Nectria cankers during winter pruning and for shoot die back in spring/summer due to canker will give an indication of the problem in orchards. In addition assessment of Nectria rot incidence during fruit grading from store will also give an indication of canker incidence in the orchard. Control In problem orchards routine treatments are required every year. Effective control of canker requires an integrated approach with both cultural and chemical treatments.
  • Growing Apples for Craft Ciders Ian A

    Growing Apples for Craft Ciders Ian A

    Growing Apples for Craft Ciders Ian A. Merwin Professor of Horticulture Emeritus—Cornell University Grower and Cider-maker—Black Diamond Farm ider has been a mainstay food and fermented bever- ies”) around the country are now seeking apple varieties known age for thousands of years. Domesticated apples were for making top quality ciders. The demand for these varieties brought to America by the first European colonists, and greatly exceeds their current supply, because only a few of the C from 1640 to 1840 new cideries have productive orchards or expertise in growing “There is significant growing interest in most of our or- apples. The un-met demand for special cider apples has led chards consisted growers across the US and Canada to consider these apples as hard cider with the number of cideries of seedling apples, an alternative to growing mainstream varieties, because the best- in NY State reaching 53. In this article grown primar- known cider apples fetch prices as high as $400 per 20-bushel I summarize our 30 years of experience ily for sweet and bin. My purpose in writing this article is to summarize what I at Cornell and on my own farm of hard (fermented) have learned about growing these cider apples over the past 30 growing hard cider varieties.” cider. Despite years, and to make this information available to those interested this long history, in cider and cider apples. hard cider was not considered A Note of Caution an economically important drink in the US until quite recently, Modern orchards cost about $25,000 per acre to establish and when the USDA and several apple-growing states began to col- bring them into commercial production.
  • R Graphics Output

    R Graphics Output

    Aberystwyth University Development of a minimal KASP marker panel for distinguishing genotypes in apple collections Winfield, Mark; Burridge, Amanda; Ordidge, Matthew; Harper, Helen; Wilkinson, Paul; Thorogood, Danny; Copas, Liz; Edwards, Keith; Barker, Gary Published in: PLoS One DOI: 10.1371/journal.pone.0242940 Publication date: 2020 Citation for published version (APA): Winfield, M., Burridge, A., Ordidge, M., Harper, H., Wilkinson, P., Thorogood, D., Copas, L., Edwards, K., & Barker, G. (2020). Development of a minimal KASP marker panel for distinguishing genotypes in apple collections. PLoS One, 15(11), [e0242940]. https://doi.org/10.1371/journal.pone.0242940 Document License CC BY General rights Copyright and moral rights for the publications made accessible in the Aberystwyth Research Portal (the Institutional Repository) are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the Aberystwyth Research Portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the Aberystwyth Research Portal Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.
  • Malic Acid G/L Obrix Ph

    Malic Acid G/L Obrix Ph

    Paul Vossen Specialty Crops Advisor – UCCE (Sonoma-Marin) http://cesonoma.ucanr.edu [email protected] Cider harvest Brix-Sugar Content Hand vs Machine About 1/10th the cost Hand Harvest Video Machine Harvest Video - 1 Machine Harvest Video - 2 Machine Harvest Video - 3 “Sweating” Milling and Pressing v After picking, fruit left to sweeten or sweat v Before grinding, wash fruit and remove rot v Apple shredder to mill fruit (Zambelli Enotech MuliMax 60 ) v Bladder press to extract juice (40-L Enotechnica Pillan) Apple Crusher Apple Juice Press Sorting & Washing Grinding/Milling Commercial hammer mill Kickapoo Orchard, Inc., Gay Mills, WI Batch type grinder mill Suntech Mfg. Co. , Spokane, WA Batch & Continuous Presses Hydraulic batch press Continuous press Kickapoo Orchard, Inc., Gay Mills, WI Continuous Roller Press Pressing v Add rice hulls and/or enzymes during pressing to increase juice extraction. Apple Wine Apple Wine Cider Juice Analysis Summary of juice analysis for cider apple varieties grown at WSU Mount Vernon NWREC from 2003-2013 (data not collected in 2007). Tannin % Malic Acid g/l oBrix pH Yrs Cultivar Eval. Mean SD Mean SD Mean SD Mean SD Amere de Berthcourt 3 0.48 0.20 1.90 0.53 12.9 1.55 4.31 0.14 Breakwell Seedling 5 0.27 0.22 7.82 3.27 10.9 0.97 3.23 0.13 Brown Snout 7 0.19 0.06 3.37 0.84 13.5 1.77 3.87 0.16 Dabinett 8 0.29 0.18 2.55 1.30 14.0 1.18 4.37 0.25 Golden Russet 5 0.13 0.05 6.64 0.91 16.9 1.33 3.67 0.25 Harrison 3 0.16 0.03 7.77 2.58 15.8 0.21 3.37 0.39 Kermerrien 6 0.37 0.09 2.44 0.21 13.2 1.22 3.76 0.25 Kingston
  • Growing Cider Apples

    Growing Cider Apples

    MAY 2008 PRIMEFACT 796 (REPLACES AGFACT H4.1.11) Growing cider apples David Pickering damage to cider fruit does not present anywhere Technical Officer, Science and Research, Orange near as much of a problem as it does in dessert fruit. Harvesting. The crop can be mechanically harvested (see warning notes under ‘Rootstocks’) Introduction since the apple-crushing procedure is usually Growing cider apples is very similar to growing carried out shortly after harvesting. The pulping and dessert apple varieties. They have similar cultural pressing processes quickly nullify any bruising of requirements of climate, soils, site selection, the fruit caused during the harvest. However, if the nutrition, irrigation and pest and disease control. fruit is to be stored for a period before it is processed, then the overall quality of the finished juice product will be reduced if there are significant Making cider quantities of bruised and damaged fruit. Cider is made by pressing apples to produce juice, The equipment used in a mechanical harvesting then fermenting that juice to make cider. Most operation can include tree shakers, blowers, commercial ciders available in Australia are a blend sweepers and washers. of dessert and cider apple varieties, although cider can be made exclusively from cider apple juice. Biennial bearing The term ‘cider’ is used in Britain and Europe in much the same way as it is used in Australia, i.e. to Biennial bearing, where heavy yields one year are refer to the fermented and therefore alcoholic followed by light or non-existent yields the next, product. Cider is also a popular drink in France can be a major problem with some cider varieties.