The 9Th Annual Great Lakes International Cider & Perry
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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). -
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, -
Paris and Normandy River Cruise
Paris and Normandy River Cruise Through the Eyes of a Woman! April 22 - May 2, 2019 WO MEN OF N EBRASKA Travel Solo Tog ether Dear Women of Nebraska, Join me on a once-in-a-lifetime journey to Northern France! Join our exceptional Paris-Normandy river cruise on board the deluxe AmaLyra of AmaWaterways along the Seine River and through the heart of Normandy. With a capacity of 74 outside staterooms only, this cruise gives us the private feeling we are looking for. Our 11-day tour begins in Paris, the City of Light, with its iconic landmarks, aristocratic lifestyle, romantic ardor, architectural splendor, animated sidewalk cafes and, world-class fashion and shopping. Ahead of us awaits Monet’s Gardens in Giverny and Rouen’s Cathedral of Notre Dame. The charming harbor town of Honfleur will inspire you the same way as they inspired the great Impressionists. We will get to see some of these very same places and landmarks that the Impressionist Masters captured on canvas at the Musée d’Orsay, during our stay in Paris. For an inspiration of a different kind, we travel the “Routes des Abbayes” (Route of the Historic Norman Abbeys), visiting some of the most magnificent monasteries, and to the unforgettable beaches of Normandy where Allied forces landed during WWII’s D-Day invasion. We reflect on Journal Star Destinations the “longest day” and honor the sacrifices made in changing history not once, but twice. We will relive the grandeur of royalty at Château Malmaison, the former home of Napoleon and Josephine Bonaparte, and at Chateau de Bizy, once referred to as “the Versailles of Normandy.” Blend a passion for the good life with culture, art, architecture and timeless landscapes, and you have Northern France! Come, join me! Solo or two-by-two! Sincerely, Sally Dunham Ambassador, Women of Nebraska Call Executive Travel’s Group Department today at 402-435-8888. -
Cider and Fruit Wine
Dosage Product Description Application (g or mL per 100 kg/L) Dry selected pure yeast for clean Oenoferm® Cider, German Apfelwein 20 – 30 Cider fermentation Oenoferm® Bio Organic pure yeast Cider, mead, red fruit wines 20 – 40 Oenoferm® Yeast Fast-fermenting Bayanus yeast Cider/Perry 20 – 30 Freddo and fruit Oenoferm® Fast-fermenting hybrid yeast Cider, mead, fruit wine 20 – 30 X-treme ® See product VitaDrive F3 Yeast activator Rehydration data sheet Vitamon® Liquid Liquid yeast nutrition Continuous dosage during fermentation Up to 200 wine Vitamon® Plus Nutrition complex Cider fermentation 20 – 100 VitaFerm® Ultra F3 Multi-nutrition complex Difficult to ferment media 30 – 40 Yeast nutrition VitaFerm® Bio Deactivated organic yeast Yeast nutrition for organic fruit wine 30 – 40 Kadifit Potassium metabisulphite, powder Oxidation prevention and microbiological stabilisation 5 – 25 Solution Sulfureuse P15 Liquid SO2, 15% SO2 Oxidation prevention and microbiological stabilisation 5.5 – 55 Blancobent UF Special bentonite, no particles Fining, in-line stabilisation in crossflow filter systems 5 – 200 FloraClair®/LittoFresh® Vegetable fining protein Tannin adsorption, fining 10 – 40 Tannivin® Galléol Fully hydrolysable tannin from oak galls Beverage fining and flavour enhancement 3 – 20 Tannivin® Structure Oenological tannin from quebracho Improved structure and oxidation prevention 3 – 20 Granucol® GE Granulated activated plant charcoal Adsorption of bitter notes 30 – 150 Ercarbon SH Powdered plant charcoal Odour and flavour harmonisation 30 -
Hard Cider Production: Sanitation, Fermentation, & Stabilization
HARD CIDER PRODUCTION: SANITATION, FERMENTATION, & STABILIZATION By: Denise Gardner, Extension Enologist January 2015 Why Sanitation is Important… • “Garbage-in equals garbage-out” • Enhances your opportunity to minimize quality (and spoilage) problems • Allows the cider maker more time to focus on stylistic decisions and creating a good quality cider • Most problems that occur in hard cider production can be easily prevented with good sanitation practices Cleaning vs. Sanitizing • Cleaning – [physical] removal of mineral and organic material or debris from equipment surfaces • Sanitizing – reduction of microorganisms through such means as addition of chemicals or heat (i.e. steam) (Sterilizing – killing 100% of all viable microorganisms, associated spores, and viruses is rarely achieved in commercial processes) Fugelsang & Edwards, 2007 Cleaning vs. Sanitizing • Overall Considerations: 1) Clean – Rinse – Sanitize 2) Cleaning equipment does not imply that the equipment has been sanitized 3) Improperly cleaned equipment cannot subsequently be sanitized 4) Must always clean equipment before sanitizing (increases the efficiency of the sanitization step) Fugelsang & Edwards, 2007 FDA Approved No-Rinse Sanitizers • Sanitizers – an agent that reduces viable cell populations to acceptable lower numbers; used in sanitizing steps – List of FDA Approved No-Rinse Sanitizers 1) Chlorine (Cl) 2) Chlorine Dioxide (ClO2) 3) Iodophors 4) QUATS 5) Peroxyacetic Acid FDA Approved No-Rinse Sanitizers • Sanitizers – an agent that reduces viable cell populations -
2008 Bjcp Style Guidelines
2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers 48 i ilSot...................................................17 Stout rial Impe Russian 13F. Sot..............................................................17 Stout American 13E. pdate.................................46 U 2008 T, CHAR STYLE BJCP 2004 tra Stout........................................................16 tra Ex Foreign 13D. N/A N/A N/A 5-12% 0.995-1.020 1.045-100 Perry or Cider Specialty Other D. y Cider/Perry...........................................45 y Specialt Other 28D. tu ................................................................16 Stout l Oatmea 13C. ine......................................................................44 Applew 28C. tu ....................................................................15 Stout Sweet 13B. N/A N/A N/A 9-12% 0.995-1.010 1.070-100 Wine Apple C. ie .....................................................................44 Cider Fruit 28B. 3.DySot.......................................................................15 Stout Dry 13A. N/A N/A N/A 5-9% 0.995-1.010 1.045-70 Cider Fruit B. -
Cocktail Recipes Cocktail Recipes Cocktail Recipes Cocktail Recipes
STARLIGHT STARLIGHT STARLIGHT STARLIGHT DISTILLERY DISTILLERY DISTILLERY DISTILLERY EST. 2001 EST. 2001 EST. 2001 EST. 2001 Cocktail Recipes Cocktail Recipes Cocktail Recipes Cocktail Recipes The Orchard Mule* The Orchard Mule* The Orchard Mule* The Orchard Mule* 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer Top with Huber Apple Cider Top with Huber Apple Cider Top with Huber Apple Cider Top with Huber Apple Cider Garnish with a slice of apple. Garnish with a slice of apple. Garnish with a slice of apple. Garnish with a slice of apple. Hawaiian Star* Hawaiian Star* Hawaiian Star* Hawaiian Star* 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused Starlight Distillery Vodka Starlight Distillery Vodka Starlight Distillery Vodka Starlight Distillery Vodka (Soak fresh pineapple slices in (Soak fresh pineapple slices in (Soak fresh pineapple slices in (Soak fresh pineapple slices in Starlight Distillery Vodka) Starlight Distillery Vodka) Starlight Distillery Vodka) Starlight Distillery Vodka) Top with Sprite and Top with Sprite and Top with Sprite and Top with Sprite and Garnish with an Orange Slice. Garnish with an Orange Slice. Garnish with an Orange Slice. Garnish with an Orange Slice. Bee’s Knees* Bee’s Knees* Bee’s Knees* Bee’s Knees* 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin ¾ part Lemon Juice ¾ part Lemon Juice ¾ part Lemon Juice ¾ part Lemon Juice 1¼ part Honey Syrup 1¼ part Honey Syrup 1¼ part Honey Syrup 1¼ part Honey Syrup Garnish with a lemon twist. -
Catalog 2020.Pdf
Copyright © 2020 - Happy Valley Ranch, Inc. 2020 Catalog Safe, Pure, Delicious Apple Cider From Your Own Yard Thank you for giving us the opportunity to present to you our famous Happy Valley Ranch Cider and Wine Presses. We have been building these presses for over 40 years and they have withstood the test of time. Don’t settle for a cheap knock-off that will be here today and gone tomorrow. Cider making is fun for the entire family. Sparkling, clear fresh pressed apple cider is delicious and very good for you. Some credit it with great therapeutic value but the taste alone convinces our family. When you compare the cost to store bought juices a great deal of money can be saved and you don’t have to worry about what chemicals and preservatives that might have been used. Cider making in America dates back as far as the Pilgrims in the 1600’s and our equipment is designed after the OLD FASHIONED presses used in that period. It is still the most efficient and easiest to operate press on the market today. Even a child can easily turn the Grinder Wheel. Your family and friends will enjoy getting together for an afternoon of old time cider making. This fruit harvest season get in on the fun and excitement of tasting fresh made apple cider. Please take our catalog and go through it page by page. You’ll see that our presses are built solid with heavy cast Iron and steel parts. The Acme threaded screw is 50% larger around than any other model and the heavy CAST IRON upper cross-arm with the treads turned into it is essential for strength and will last for years. -
From Sawdust and Cider to Wine a Book Review and Comments from Reida: September Is the Harvest Month on Our Farm
From Sawdust and Cider to Wine A book review and comments from Reida: September is the harvest month on our farm. Most days see me picking and canning or drying some goodies from the garden and orchard. It is also the month when we spread the summer's aged manure and bedding on the hill pasture before the rains come and the hill becomes too slippery for the “powerwagon.” Finally there is wood to bring down from the slash piles on clearcuts behind our land, cords of it to saw and split and fit into the woodshed for our winter's heat. Most of the hard work is done now, and soon it will be time to make apple juice and butcher turkeys and lambs. All this sounds like real farming, but let me assure you, it is just play compared to the daily work routines of the people who lived on farms a century or even a half a century ago. The history of Eugene and its environs is fascinating. I think we all long to know more of what the land looked like in the past, how it was used, how people lived, how they worked, and what they did for enjoyment. We are so fortunate to live in a recently settled part of America where the stories of the pioneer past are still alive in the memories of the grandchildren and the great grandchildren of the early settlers. Many families have invaluable collections of letters, and some of the earliest houses survive. So much has been preserved, but so much is on the verge of being lost as the old-timers pass on. -
Shelf Talker
Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. -
Welcome, Dear Guests!
Welcome, dear guests! For more than 100 years, the Homburger Hof has been an Apfelwein-pub and as such we would like to take it to the future. In extraordinary times, creative solutions and a mindful cooperation are required. Through various activities we try to offer you and ourselves the best possible protection: For example with a mobile air filter system in all rooms or plexiglass dividers. In the end, we can only master the current challenge together. My team and I wish to experience the Frankfurt way of life with you by offe- ring traditional cuisine and a largeselection of Apfelwein-types. It is all about combining the well-proven old and the promising new. That is why our cuisine includes seasonal and regionalproducts that simply taste great. Should you have questions regarding allergens, we will be happy to help and prepare a dish according to your wishes. I grew up living in Hattersheim. After my education as a hotel specialist, I gained lots of gastronomic experience in many places all over the world. After having fallen in love with Apfelwein and all that comes along, I started looking for my own gastronomic business. So here I am and together with my team I am looking forward to beautiful days and cosy evenings with you. Be our guest and enjoy the Bembelkultur in the middle of Eckenheim! Welcome! Andreas Kimmel and team bembelkultur.de homburger_hof Seasonal Menu soup pumpkin cream soup 1,2 with croutons and pumpkin seed oil 5,90 € salad Salad plate with goat cheese thaler 5 and caramelized pumpkin wedges 14,90 € vegetarian