2014 Autumn's Gold

Total Page：16

File Type：pdf, Size：1020Kb

www.evescidery.com / [email protected] _____________________________________________________________________________________________ 2014 Autumn’s Gold dry, traditional method sparkling cider Tannic English bittersweets Dabinett, Bulmer’s Norman, Major, Ellis Bitter and Somerset Redstreak, balanced a bit by Golden Russet, Akane, Goldrush and Idared. -Primary Fermentation in stainless steel. Secondary fermentation in bottle, followed by disgorging. ~424 cases bottled. ~Residual Sugar 0.0%, Alc/Vol 8%, Titratable Acidity 6.3 g/l, pH 3.9 Complex aromas of goldenrod, jasmine, beeswax, cowboy sweat, leather, and smoke transition to the rich fruity flavors of peach cobbler, cantaloupe, and citrus rind. The mid palate is very full, with well structured tannins reminiscent of rough sawn wood. The finish is firm and dry with long lingering tannins and balanced by bitters and citrus. “A clear deep gold with slow rising, medium-sized bubbles introduce the 2014 Autumn’s Gold from Eve’s Cidery in New York. Aromatically this cider is focused and simply stunning. What’s remarkable is that tasted blind, this cider could be mistaken for a just bottled ice cider. Yet it’s dry. Ripe apple aromas rise out of the glass and don’t stop. There is nearly a burnt apple sauce character to the nose. Really extraordinary. And what makes it extraordinary is that when you feel the cider on your palate there is not a stitch of sugar. This is truly dry cider. Tannins form the critical scaffolding in the Autumn’s Gold with Acid playing a secondary role, but still quite in evidence. It is moderately effervescent. Again, no sugar in support and no sign of the 8.5% alcohol. On the palate the drinker is introduced to tart green apple notes, the slightest hint of barnyard on the mid palate, flavors of fresh herbs and a graphite/mineral quality. This cider is so well-built as to astound…From the luscious, sugary esters to the rigid but giving tannin-built structure to the layers of flavors. Beautiful cider.” –Tom Wark, Cider Journal CIDER SERVING SUGGESTIONS: This dry, tannic cider begs for game birds roasted with apples or cassoulet. Serve at cellar temperature (55 degrees F.) .

Copy Link

Recommended publications

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.
[Show full text]
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
[Show full text]
The Craft Cider Revival – Some Technical Considerations Andrew Lea 28/2/2007 1
The Craft Cider Revival – Some Technical Considerations Andrew Lea 28/2/2007 1 THE CRAFT CIDER REVIVAL ~ Some Technical Considerations Presentation to SWECA 28th February 2007 Andrew Lea SOME THINGS TO THINK ABOUT Orcharding and fruit selection Full juice or high gravity fermentations Yeast and sulphiting Keeving Malo-lactic maturation Style of finished product What is your overall USP? How are you differentiated? CRAFT CIDER IS NOW SPREADING Cidermaking was once widespread over the whole of Southern England There are signs that it may be returning eg Kent, Sussex and East Anglia So regional styles may be back in favour eg higher acid /less tannic in the East CHOICE OF CIDER FRUIT The traditional classification (Barker, LARS, 1905) Acid % ‘Tannin’ % Sweet < 0.45 < 0.2 Sharp > 0.45 < 0.2 Bittersharp > 0.45 > 0.2 Bittersweet < 0.45 > 0.2 Finished ~ 0.45 ~ 0.2 Cider CHOICE OF “VINTAGE QUALITY” FRUIT Term devised by Hogg 1886 Adopted by Barker 1910 to embrace superior qualities that could not be determined by analysis This is still true today! The Craft Cider Revival – Some Technical Considerations Andrew Lea 28/2/2007 2 “VINTAGE QUALITY” LIST (1988) Sharps / Bittersharps Dymock Red Kingston Black Stoke Red Foxwhelp Browns Apple Frederick Backwell Red Bittersweets Ashton Brown Jersey Harry Masters Jersey Dabinett Major White Jersey Yarlington Mill Medaille d’Or Pure Sweets Northwood Sweet Alford Sweet Coppin BLENDING OR SINGLE VARIETALS? Blending before fermentation can ensure good pH control (< 3.8) High pH (bittersweet) juices prone to infection Single varietals may be sensorially unbalanced unless ameliorated with dilution or added acid RELATIONSHIP BETWEEN pH AND TITRATABLE ACID IS NOT EXACT Most bittersweet juices are > pH 3.8 or < 0.4% titratable acidity.
[Show full text]
Agriculture Facts and Figures
Michigan Agriculture Facts & Figures Michigan grows a wide variety of crops each year and our farmers take pride in growing high-quality, diverse products. The state leads the nation in the production of several crops, including asparagus; black and cranberry beans; cucumbers; tart cherries; Niagara grapes; and squash. Michigan agriculture contributes more than $104.7 billion annually to our state’s economy, second in diversity only to California. We invite you to learn more about our state’s agriculture production and to enjoy all the bounty and beauty Michigan’s agriculture industry has to offer. Michigan Department of Agriculture & Rural Development PO Box 30017 Lansing, MI 48909 Toll-Free: 800-292-3939 www.michigan.gov/agdevelopment The facts and figures in this booklet are sourced from USDA NASS for 2016 and 2018. Seasonality Michigan apples are harvested August through October, but with controlled-atmosphere storage technology, they are available nearly year-round. Apples Processed apples are available throughout the year in juice, Apples are one of the largest and most valuable fruit canned, fresh slices, and applesauce forms. crops grown in Michigan. In 2018, 1.050 billion pounds of apples were harvested in Michigan, ranking third in Nutrition the nation. About 50 percent of the harvest was used Apples are naturally free from for processing. There are more than 11.3 million apple fat, cholesterol, and sodium. trees in commercial production, covering 35,500 acres They are an excellent source on 825 family-run farms. Orchards are trending to of fiber. super high-density planting (approximately 1,000 or more trees per acre) which come into production and Contact bring desirable varieties to market quickly.
[Show full text]
Genetic Analysis of a Major International Collection of Cultivated Apple Varieties Reveals Previously Unknown Historic Heteroploid and Inbred Relationships
Genetic analysis of a major international collection of cultivated apple varieties reveals previously unknown historic heteroploid and inbred relationships Article Published Version Creative Commons: Attribution 4.0 (CC-BY) Open Access Ordidge, M., Kirdwichai, P., Baksh, M. F., Venison, E. P., Gibbings, J. G. and Dunwell, J. M. (2018) Genetic analysis of a major international collection of cultivated apple varieties reveals previously unknown historic heteroploid and inbred relationships. PLoS ONE, 13 (9). e0202405. ISSN 1932-6203 doi: https://doi.org/10.1371/journal.pone.0202405 Available at http://centaur.reading.ac.uk/78594/ It is advisable to refer to the publisher’s version if you intend to cite from the work. See Guidance on citing . To link to this article DOI: http://dx.doi.org/10.1371/journal.pone.0202405 Publisher: Public Library of Science All outputs in CentAUR are protected by Intellectual Property Rights law, including copyright law. Copyright and IPR is retained by the creators or other copyright holders. Terms and conditions for use of this material are defined in the End User Agreement . www.reading.ac.uk/centaur CentAUR Central Archive at the University of Reading Reading’s research outputs online Genetic analysis of a major international collection of cultivated apple varieties reveals previously unknown historic heteroploid and inbred relationships Article Creative Commons: Attribution 4.0 (CC-BY) Ordidge, M., Kirdwichai, P., Baksh, M. F., Venison, E. P., Gibbings, J. G. and Dunwell, J. M. (2018) Genetic analysis of a major international collection of cultivated apple varieties reveals previously unknown historic heteroploid and inbred relationships. PLOS ONE, 13 (9).
[Show full text]
Worcestershire Cider Product Specification
PRODUCT SPECIFICATION “Worcestershire Cider” PDO ( ) PGI (D) 1. Responsible department in the Member State: Name: Department for Environment, Food and Rural Affairs (Defra) Area 3A Nobel House Smith Square London SW1P 3JR United Kingdom Tel: 0207 238 6075 Fax: 0207 238 5728 Email: [email protected] 2. Applicant Group: Name: The Herefordshire, Worcestershire and Gloucestershire Cider and Perry Makers Address: c/o G C Warren, H Weston and Sons Ltd The Bounds Much Marcle Herefordshire HR2 2NQ Tel: Fax: Email: Composition: Producer/processors (12) Other ( ) 3. Type of product: Cider - Class 1.8 (Other) 1 4. Specification (summary of requirements under Art 7(1) of Regulation (EU) No 1151/2012) 4.1. Name: “Worcestershire Cider” 4.2. Description: A traditional cider prepared by fermentation of the juice of locally grown bitter-sweet, bitter-sharp, sweet and sharp traditionally used cider apples, with or without the addition of up to 25% perry pear juice; chaptalisation is permitted to bring the potential alcohol level to ca 9.5% ABV prior to final blending of the cider. Ciders exhibit rich appley flavours, with marked astringency and with a balance between sweetness and bitterness. Products may be either medium sweet or dry (with regard to sweetness). Actual alcohol content by volume 4.0-8.5% Specific gravity at 20̊C 0.996-1.022 Sugar content 0.55g/1 Sugar-free dry extract >13g/1 Total acidity (as Malic Acid) 40-60 mEq/1 Volatile acidity (as Acetic Acid) <1.4g/1 Iron content <7mg/kg Copper content <2mg/kg Arsenic content <0.2mg/kg Lead content <0.2mg/kg Total Sulphur Dioxide <200mg/1 Free Sulphur Dioxide 40-60mg/1 4.3.
[Show full text]
CITY of KINGSTON RE-ENVISION PUBLIC SAFETY TASK FORCE FINAL REPORT January 22, 2021
CITY OF KINGSTON RE-ENVISION PUBLIC SAFETY TASK FORCE FINAL REPORT January 22, 2021 TABLE OF CONTENTS Letter from Mayor Steve Noble .................................................................................. 3 Task Force Members and Support Staff .................................................................... 4-5 The Process ................................................................................................................ 6 Executive Overview ................................................................................................. 7-9 Use of Force & Accountability ● Re-envisioning the Kingston Police Commission ........................................ 11-19 by Minya DeJohnette ● Police Accountability & Discipline ............................................................. 20-23 by Andrea Callan ● Community Awareness of Police Policies & Procedures .................................. 24 by Daniel Gruner Alternatives to Direct Police Response ● Mental Health and Addiction-related Issues .............................................. 26-27 by David McNamara ● Building a Supportive and Rehabilitative Criminal Justice System .............. 28-32 by Raquel Derrick, PhD ● Implement LEO Crisis Intervention Team (CIT) Training ............................. 33-37 by Beetle Bailey Recruitment, Training & Morale ● Improving Morale within the KPD .................................................................. 39 by Chief Egidio Tinti ● Addressing Unconscious Bias ...................................................................
[Show full text]
COMPARING APPLES to APPLES Single-Varietal Hard Apple Cider Testing
COMPARING APPLES TO APPLES Single-varietal hard apple cider testing Prepared by the UW-Madison Center for Integrated Agricultural Systems Authors: Julie Dawson, Michelle Miller, Matt Raboin, Nicholas Smith, Eleanor Voigt, Cris Carusi and Ruth McNair November 2019 SINGLE-VARIETAL HARD APPLE CIDER TESTING i This report is a joint effort of: The Center for Integrated Agricultural Systems (CIAS) is a research center for sustainable agriculture in the College of Agricultural and Life Sciences, University of Wisconsin-Madison. CIAS fosters multidisciplinary inquiry and supports a range of research, curriculum and program development projects. It brings together university faculty, farmers, policy makers and others to study relationships between farming practices, farm profitability, the environment and rural vitality. For more information, visit www.cias.wisc.edu or call 608-262-5200. Fermentation Sciences at the University of Wisconsin-Madison is a comprehensive program of instruction, industry outreach and research. We work in partnership with Wisconsin breweries, wineries and vineyards to design educational experiences that prepare students for careers in fermen- tation sciences while simultaneously celebrating Wisconsin’s rich and growing industry in fermented food and beverages. See https://fermentations.foodsci.wisc.edu/ The Seed to Kitchen Collaborative connects plant breeders to Wisconsin farmers and chefs, to create delicious, well-adapted varieties for local and organic production systems. This collaboration presents a unique opportunity to focus on variety characteristics important to local food systems, such as flavor, fresh-market quality and productivity on smaller-scale diversified farms. See https://seedtokitchen.horticulture.wisc.edu/about.html This project was sponsored by the United States Department of Agriculture Sustainable Agri- culture Research and Education (SARE) program in the North Central Region, project number ONC17-030, and the David S.
[Show full text]
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
[Show full text]
Single Variety Ciders
Ross-on-Wye Cider & Perry Co Ltd, Broome Farm, Peterstow, Ross-on-Wye HR9 6QG BottleBottle MenuMenu –– JuneJune 20212021 StandardStandard && OakOak CaskCask RangesRanges All of our ciders and perries are limited edition batches reflective of the season they were pressed, and the length of time they have matured in the bottle. Mixed cases are available on request. All cases are approximate. Oak Cask Fermented Description Cases Ciders in 50CL Cases of 12x50CL bottles ABV available All bottle conditioned From least to most tannic! Classic soft, fruity Somerset Redstreak. The cider is Somerset Redstreak smooth and light, with some vanilla and butter blending 7.8 40 Single Variety Dry Cider in with the redness of SRS. One for drinking in the bath - or paddling pool, depending. Michelin is a gentle, soft bittersweet with a green grass Michelin aroma and texture. This cider was fermented in barrel 7.4 3 Single Variety Dry Cider which adds some vanilla and spice notes to the cider. A supremely fruity variety that produces a full flavoured Major bittersweet cider. It has notes of honey, apple crumble 8.1 6 Single Variety Dry Cider and juicy red apple, with an exceptionally smooth and drinkable finish. Classic Dabinett that was fermented in an American oak Dabinett barrel, racked and bottled after six months maturation. 8.4 25 Single Variety Dry Cider Soft and flavoursome with the vanilla from the barrel accentuating Dabinett’s own vanilla character. A delightful single orchard blend produced with bittersweet apples we bought from Stockmoor Farm in Stockmoor Farm Blend Herefordshire. A savoury aroma, spiced with raisins, 8.3 20 Blended Dry Cider leads into a light and gentle cider with subtle dancing apple flavours dancing across the tongue.
[Show full text]
Annual Progress/Final Progress Report Format
Annual Report 2011: Hard Cider Carol Miles, Jonathan Roozen, Andrew Zimmerman, Karen Hasenoehrl, and Jacqueline King WSU Mount Vernon NWREC 16650 State Route 536, Mount Vernon, WA 98273 Tel. 360-848-6150 Email [email protected] http://maritimefruit.wsu.edu/ TITLE : Evaluation of Apple Varieties for Hard Cider Production PERSONNEL: Carol A. Miles, Vegetable Extension Specialist, WSU Mount Vernon NWREC Jonathan Roozen, Associate in Research, WSU Mount Vernon NWREC Jacqueline King, Technical Assistant, WSU Mount Vernon NWREC Karen Hasenoehrl, Technical Assistant, WSU Mount Vernon NWREC Andrew (Drew) Zimmerman, Tulip Valley Vineyard and Orchard, 16163 State Route 536, Mount Vernon, WA 98273 OBJECTIVES: 1. To evaluate certain hard cider apple varieties and determine bloom dates, fruit set, and juice characteristics (brix, pH, percent acid, percent tannin) in northwest Washington. 2. To test mechanical harvest of cider apples with a berry harvester and evaluate impact on fruit yield and quality. SUMMARY: Bottling of 2 cider apples harvested in 2010 was done in January 2011, and 9 cider apple varieties were harvested and pressed for cider making in 2011; they will be bottled Spring 2012. Observations of bloom time and bloom density of 62 cultivars were recorded in April-May 2011. At harvest, juice samples were collected from 59 cider apple varieties grown at WSU Mount Vernon NWREC, and analyzed for percent tannin, brix, pH and titratable acid. A replicated trial comparing machine harvest of cider apples with hand harvest was conducted on October 25, 2011. Cider School courses were conducted at WSU Mount Vernon NWREC by the Northwest Agriculture Business Center; introductory courses were held June 27-July 1 and December 12-16, 2011.
[Show full text]
Increasing Branching of Cider Apple Trees Jon Clements and Elizabeth Garofalo University of Massachusetts Amherst
Increasing Branching of Cider Apple Trees Jon Clements and Elizabeth Garofalo University of Massachusetts Amherst Personal observation has suggested some cider Michelin, Redfi eld, Egremont Russet, St. Edmund’s apple variety trees are particularly prone to producing Russet, Medaille D’Or, and Cort Pendu Plat. The blind wood. Blind wood is a result of last season’s shoot experimental design is a randomized block with four growth failing to produce bud, or branch, breaks during replications and three trees of each cider apple variety the current growing season. These lengths of unproduc- per experimental unit. Graft success was very good, tive wood remain for the duration of the shoot’s life and during the 2018 growing season two leaders were (until it is pruned out or whatever). Several methods can be used on dormant 1-year old wood to prevent blind wood and promote branching. These include notching and use of plant growth regulators (specifi cally 6-benzyladenine, 6-BA). To pro- mote branching on potential blind wood, ten cider apple varieties were treated with notching or 6-BA and compared to an untreated control in 2019 at the UMass Cold Spring Orchard in Belchertown, MA. Re- sults show that a 6-BA application is particularly eff ective at increas- ing branching on 1-year old wood, however, results depend somewhat on cider apple variety. Materials & Methods In 2018, a previously planted apple variety evaluation block on M.9 rootstock at the UMass Cold Spring Research Orchard (CSO) in Belchertown, MA was top-work grafted to ten cider apple varieties using bark inlays.
[Show full text]