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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. -
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, -
Survey of Apple Clones in the United States
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. 5 ARS 34-37-1 May 1963 A Survey of Apple Clones in the United States u. S. DFPT. OF AGRffini r U>2 4 L964 Agricultural Research Service U.S. DEPARTMENT OF AGRICULTURE PREFACE This publication reports on surveys of the deciduous fruit and nut clones being maintained at the Federal and State experiment stations in the United States. It will b- published in three c parts: I. Apples, II. Stone Fruit. , UI, Pears, Nuts, and Other Fruits. This survey was conducted at the request of the National Coor- dinating Committee on New Crops. Its purpose is to obtain an indication of the volume of material that would be involved in establishing clonal germ plasm repositories for the use of fruit breeders throughout the country. ACKNOWLEDGMENT Gratitude is expressed for the assistance of H. F. Winters of the New Crops Research Branch, Crops Research Division, Agricultural Research Service, under whose direction the questionnaire was designed and initial distribution made. The author also acknowledges the work of D. D. Dolan, W. R. Langford, W. H. Skrdla, and L. A. Mullen, coordinators of the New Crops Regional Cooperative Program, through whom the data used in this survey were obtained from the State experiment stations. Finally, it is recognized that much extracurricular work was expended by the various experiment stations in completing the questionnaires. : CONTENTS Introduction 1 Germany 298 Key to reporting stations. „ . 4 Soviet Union . 302 Abbreviations used in descriptions .... 6 Sweden . 303 Sports United States selections 304 Baldwin. -
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. -
Characterization of Malus Genotypes Within the Usda-Pgru Malus Germplasm Collection for Their Potential Use Within the Hard Cider Industry
CHARACTERIZATION OF MALUS GENOTYPES WITHIN THE USDA-PGRU MALUS GERMPLASM COLLECTION FOR THEIR POTENTIAL USE WITHIN THE HARD CIDER INDUSTRY A Thesis Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Master of Science by Nathan Carey Wojtyna August 2018 © 2018 Nathan Carey Wojtyna ABSTRACT In the United States, hard cider producers lack access to apple genotypes (Malus ×domestica Borkh. and other Malus species) that possess higher concentrations of tannins (polyphenols that taste bitter and/or astringent) and acidity (described as having a sharp taste) than what is typically found in culinary apples. Utilizing the USDA-PGRU Malus germplasm collection, two projects were conducted to address these concerns. The first project characterized fruit quality and juice chemistry for a target population of 308 accessions with the goal of identifying accessions with desirable characteristics for hard cider production. The second project used the same sample population to explore the use of the Ma1 and Q8 genes as potential markers to predict the concentration of titratable acidity of cider apples. An initial target population of 308 accessions were identified and 158 accessions were assessed in 2017 for external and internal fruit characteristics along with juice chemistry. As per the Long Ashton Research Station (LARS) cider apple classification system where apples with tannin concentration (measured with the Löwenthal Permanganate Titration method) greater than 2.0 g×L-1 are classified as bitter, and those with a malic acid concentration greater than 4.5 g×L-1 are classified as sharp, 29% of the 158 accessions would be classified as bittersweet, 13% bittersharp, 28% sweet (neither bitter nor sharp), and 30% sharp. -
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. -
2014 Autumn's Gold
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. -
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. -
Make and Enjoy Award Winning Sparkling Ciders
Make And Enjoy Award Winning Sparkling Ciders Presented by Martin Nygard and Bill Thornton At AWO Festival 2007 – Kitchener, June 9 2007 Making good quality apple cider is relatively easy and enjoying it is even easier. A number of AWO cider makers have had great success – and so can you!! AWO has only sent 2 ciders in each of the past two years to the Canadian championships. All four (by 4 different cider makers) were the only entries to be awarded medals (all silver or gold). Their techniques are quite similar and we will share these methods with you today. Our topic will focus on making ciders that meet the AWO class descriptions for ‘SPARKLING CIDER”, which include the following points: 1. apple based sparkling beverage between 5% and 8% alcohol (evidence of alcohol in nose or taste is a fault). 2. colour ranges from neutral to golden but not brown. 3. sparkle controlled and last at least 20 minutes with preference for fine bubbles. 4. may be presented on priming yeast but preference is for sparged bottles. (artificial carbonation is quite acceptable and commonly used) 5. safety requires glass beer bottles with crown cap, or plastic bottles with screw cap, or tins. (also accepted are champagne style bottles with wired down plastic stopper) 6. balance of sugar, acid and taste as expected in champagne or sparkling wine with no oxidation or harshness that is often found in apples. Sweetness optional but must be in balance with the preferred taste having distinct apple character. Some comments on these criteria: - it is allowable (often with positive effect) to add other fruit to add flavour and colour to the cider as long as the product is “apple based” and retains some “distinct apple character”. -
International Cider
International Cider Results correct at time of publication but may be subject to future changes and verification 31/05/2019 11:03:19 TWO BOTTLES OF CIDER FROM OUTSIDE THE UK 01 West Country Style Cider . Gold Angry Orchard Cider Co - Bittersteve (2017) Silver Haykin Family Cider - Kingston Black Bronze West Cider - Black Mill 2018 Bronze Angry Orchard Cider Co - Understood in Motion 03 Bronze Angry Orchard Cider Co - Foranna (2017) Bronze Cider Riot - 1763 Revolutionary West Country Cider Bronze Artifact Cider Project - Fromlostiano Winner Angry Orchard Cider Co - Bittersteve (2017) 02 French Style Cider . Bronze Angry Orchard Cider Co - Extra Terriorestrial Bronze Angry Orchard Cider Co - Dear Brittany (2017) 03 Spanish Style Cider (Sidra Naturale) . Gold SIDRA TRABANCO - SIDRA TRABANCO DOP SELECCIONADA Silver Angry Orchard Cider Co - Edu (2017) Winner SIDRA TRABANCO - SIDRA TRABANCO DOP SELECCIONADA 04 Acid Dominant Cider . Gold Angry Orchard Cider Co - Newtown Pippin (2017) Gold SIDRA TRABANCO - LAGAR DE CAMIN Gold Angry Orchard Cider Co - Baldwin (2017) Gold Urban Tree Hard Cider, L.L.C. - Urban Tree FC (fan cider) Silver James Creek Cider House - Stargazer Mighty Hunter Silver Urban Tree Hard Cider, L.L.C. - Vintage Gala Silver Uncle Johns Cider Mill - Melded Silver Uncle Johns Cider Mill - Deep Roots Silver SIDRA TRABANCO - POMA AUREA - BRUT NATURE Silver Haykin Family Cider - Redfield Silver Artifact Cider Project - Taking Flight Results correct at time of publication but may be subject to future changes and verification 31/05/2019 11:03:19 Silver Artifact Cider Project - ROX Silver Legacy Irish Cider - Legacy Medium Dry Silver Uncle John Cider Mill - Original Apple Silver Sidewood Estate - Sidewood Apple Cider Silver James Creek Cider House - Harvest Moon Silver AGP (Abaliget Garden Project, Hungary)/Ancha Gergely) - AGP Cider October 2018 Bronze Legacy Irish Cider - Legady Irish Cider Medium Bronze Haykin Family Cider - Karmijn de Sonneville Bronze Urban Tree Hard Cider, L.L.C. -
Apple, Reaktion Books
apple Reaktion’s Botanical series is the first of its kind, integrating horticultural and botanical writing with a broader account of the cultural and social impact of trees, plants and flowers. Already published Apple Marcia Reiss Bamboo Susanne Lucas Cannabis Chris Duvall Geranium Kasia Boddy Grasses Stephen A. Harris Lily Marcia Reiss Oak Peter Young Pine Laura Mason Willow Alison Syme |ew Fred Hageneder APPLE Y Marcia Reiss reaktion books Published by reaktion books ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Marcia Reiss 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 340 6 Contents Y Introduction: Backyard Apples 7 one Out of the Wild: An Ode and a Lament 15 two A Rose is a Rose is a Rose . is an Apple 19 three The Search for Sweetness 43 four Cider Chronicles 59 five The American Apple 77 six Apple Adulation 101 seven Good Apples 123 eight Bad Apples 137 nine Misplaced Apples 157 ten The Politics of Pomology 169 eleven Apples Today and Tomorrow 185 Apple Varieties 203 Timeline 230 References 234 Select Bibliography 245 Associations and Websites 246 Acknowledgements 248 Photo Acknowledgements 250 Index 252 Introduction: Backyard Apples Y hree old apple trees, the survivors of an unknown orchard, still grow around my mid-nineteenth-century home in ∏ upstate New York.