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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 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, -
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 -
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. -
Marston's Menu Item Allergens and Intolerance Report
Marston’s Menu Item Allergens and Intolerance Report All food is prepared in kitchens where nuts, gluten and other allergens could be present. We cannot include all ingredients in our menu descriptions, so we have produced the table below to help you identify the allergens present in each dish. If you have a food allergy please let us know before ordering. Village / Willow Bolt On - Baguettes Dish Name Cereals containing Gluten : Spelt (Wheat) Kamut (Wheat) Barley Crustaceans Fish Peanuts Soybeans Almonds Hazelnut Walnut Pecan nut Pistachio nut Macadamia nut or Queensland Mustard Sesame Sulphur dioxide/sulphites Lupin Molluscs Suitable for Vegans Wheat Rye Oats Eggs Milk Nuts : Cashew nut Brazil nut Celery Suitable for Vegetarians Baguettes VLG LN Baguette Buttermilk Chicken Y Y Y Y Y Y Y VLG LN Baguette Cheddar Cheese and Onion Y Y Y Y Y VLG LN Baguette Chicken & Bacon BBQ Melt Y Y Y Y VLG LN Baguette Tuna Mayonnaise Melt Y Y Y Y Y Y Y VLG LN Baguette Wiltshire Ham and Mustard Y Y Y Y Y Y All food is prepared in kitchens where nuts, gluten and other allergens could be present. We cannot include all ingredients in our menu descriptions, so we have produced the table below to help you identify the allergens present in each dish. If you have a food allergy please let us know before ordering. Village Carvery F.W.E MAY 2018 Dish Name Cereals containing Gluten : Spelt (Wheat) Kamut (Wheat) Barley Oats Crustaceans Fish Peanuts Soybeans Milk Almonds Hazelnut Walnut Pecan nut Pistachio nut Macadamia nut or Queensland Mustard Sesame Sulphur dioxide/sulphites -
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 -
Äpfel Und Birnen Aus Luxemburg
ÄPFEL UND BIRNEN AUS LUXEMBURG UNTERSTÜTZEN SIE UNSERE STIFTUNG Dank Ihrer Spenden konnte natur&ëmwelt Fondation Hëllef fir d’Natur über 1.150 Hektar schützenswertes Land erwerben. Bitte helfen Sie uns auch weiterhin diese wertvollen Lebensräume zu erhalten und zu pflegen. Spendenkonto: CCPL IBAN LU89 1111 0789 9941 0000 EFFIZIENT HANDELN Den größten Teil ihrer Mittel verdankt die natur&ëmwelt - Fondation Hëllef fir d’Natur monatlichen, jährlichen oder einmaligen Spenden und Nachlässen. Weitere Mittel verdankt sie Spenden, die ihr anlässlich von Geburten, Hochzeiten, Geburtstagsfeiern und Todesfällen zukommen. Spenden ab 120 € / Jahr sind steuerlich absetzbar. Spenden kleinerer Beträge an andere gemeinnützige Organisationen sind zu diesem Zweck kumulierbar. Alle Spender erhalten eine Spendenquittung. Weitere Infos unter www.naturemwelt.lu oder Tel. 29 04 04-1 Mit der Unterstützung von: Recyclingpapier - Cocoon offset 140g/m2 ÄPFEL UND BIRNEN AUS LUXEMBURG INHALTSVERZEICHNIS Einführung �������������������������������������������������������������������������������������������������������������������������������������������������������������� 4 Pomologie ��������������������������������������������������������������������������������������������������������������������������������������������������������������� 6 Kerntabelle Apfel ����������������������������������������������������������������������������������������������������������������������������������������� 10 Kerntabelle Birne ����������������������������������������������������������������������������������������������������������������������������������������� -
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”. -
Heritage Matters
REBUTTAL PROOF ON HERITAGE MATTERS LAND OFF PUMP LANE, RAINHAM, KENT REBUTTAL PROOF ON HERITAGE MATTERS ON BEHALF OF AC GOATHAM AND SONS Prepared by: GAIL STOTEN BA (Hons) MCIFA FSA Pegasus Group Pegasus House | Querns Business Centre | Whitworth Road | Cirencester | Gloucestershire | GL7 1RT T 01285 641717 | F 01285 642348 | W www.pegasuspg.co.uk Birmingham | Bracknell | Bristol | Cambridge | Cirencester | East Midlands | Leeds | Liverpool | London | Manchester ©Copyright Pegasus Planning Group Limited 2011. The contents of this document must not be copied or reproduced in whole or in part without the written consent of Pegasus Planning Group Limited REBUTTAL PROOF ON HERITAGE MATTERS CONTENTS: Page No: 1. BACKGROUND 3 2. INTRODUCTION 3 3. REFERENCE TO HISTORIC ORCHARDS 3 4. HISTORIC LANDSCAPE SEQUENCE 5 5. APPROACH TO ASSESSMENT OF HARM, INCLUDING CUMULATIVE HARM 6 6. CONCLUSIONS 8 February 2021 | GS |P20-1268 Page | 2 REBUTTAL PROOF ON HERITAGE MATTERS 1. BACKGROUND 1.1 My name is Gail Stoten. My qualifications and experience are set out in my Proof of Evidence. 1.2 The evidence which I have prepared and provided for this appeal is true; it has been prepared and is given in accordance with the guidance of my professional institution; and I confirm that the opinions expressed are my true and professional opinions. 2. INTRODUCTION 2.1 This short Rebuttal Proof of Evidence addresses a number of points raised in the Proof of Evidence of Ms Kit Wedd. 2.2 The rebuttal naturally does not cover every point raised in Ms Wedd’s proof of evidence, and my not referencing each point below should not be taken to necessarily indicate my agreement with Ms Wedd’s approach, analysis or findings. -
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. -
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GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Grand European Cruise River Cruise Tour, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people.