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Hard Cider Production & Orchard Management in the Pacific Northwest

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Hard Cider Production & Orchard Management in the Pacific Northwest Hard Cider Production & Orchard Management in the Pacific Northwest A PACIFIC NORTHWEST EXTENSION PUBLICATION • PNW621 Washington State University • Oregon State University • University of Idaho Hard Cider Production & Orchard Management in the Pacific Northwest G.A. Moulton, C.A. Miles, and J. King Washington State University Mount Vernon Northwestern Washington Research and Extension Center A. Zimmerman Tulip Valley Vineyard & Orchard, Mount Vernon, WA Acknowledgments Much of what we have learned about cider making comes from Peter Mitchell, whose experience and input to this manual are appreciated. We highly recommend his series of classes (listed at http://www. cider-academy.co.uk/) for anyone with a serious interest in professional cider making. All photographs by J. King unless otherwise noted. Contents INTRODUCTION....................................................................................................................1 Defining Cider .........................................................................................................................................1 History of Cider .......................................................................................................................................1 Cider in America .................................................................................................................................1 Defining your Business and Style............................................................................................................2 Safety Measures ......................................................................................................................................3 PART.I:.BASIC.CIDER.MAKING..............................................................................................3 Obtaining Fruit ........................................................................................................................................3 Categories of cider apples ...................................................................................................................5 Characteristics of varietal ciders ...........................................................................................................5 Specialty cider apples ..........................................................................................................................5 Rediscovered American cider varieties ...............................................................................................12 Dessert apples ...................................................................................................................................12 Crabapples ........................................................................................................................................12 Cull apples ........................................................................................................................................12 Processing Fruit .....................................................................................................................................12 Mills ..................................................................................................................................................12 Presses ..............................................................................................................................................13 Containers ........................................................................................................................................13 Juice Analysis .........................................................................................................................................14 pH ....................................................................................................................................................14 Titratable acidity ...............................................................................................................................16 Sulfites ..............................................................................................................................................16 Sugar and alcohol content ................................................................................................................17 Fermentation .........................................................................................................................................18 Yeast .................................................................................................................................................19 Maturation ............................................................................................................................................20 Preventing oxidation .........................................................................................................................20 Conducting malolactic fermentation .................................................................................................20 Monitoring sulfite content ................................................................................................................20 Processing Base Cider ...........................................................................................................................21 Blending ...........................................................................................................................................21 Barrel aging ......................................................................................................................................21 Carbonating......................................................................................................................................21 Sweetening .......................................................................................................................................22 Filtering ............................................................................................................................................22 Bottling .............................................................................................................................................22 Pasteurizing ......................................................................................................................................22 Safety testing ....................................................................................................................................24 Evaluating .........................................................................................................................................24 PART.II:.BASIC.CIDER.ORCHARD.MANAGEMENT................................................................24 Sites and Soils ........................................................................................................................................24 Soil quality ........................................................................................................................................24 Orchard Layout .....................................................................................................................................25 Rootstock Selection ...............................................................................................................................25 Variety Selection ....................................................................................................................................27 Pollinizers ..........................................................................................................................................27 Irrigation ...............................................................................................................................................27 Pruning ..................................................................................................................................................27 Thinning ................................................................................................................................................32 Pest Management .................................................................................................................................33 Harvest Maturity Indicators ..................................................................................................................34 Harvest Methods ...................................................................................................................................34 Storage ..................................................................................................................................................35 CONCLUSION......................................................................................................................35 GLOSSARY..........................................................................................................................36 REFERENCES.&.FURTHER.READING.....................................................................................39 INTRODUCTION The first recorded references to cider date back to Roman times; in 55 BCE, Julius Caesar This bulletin provides guidance for making hard found the Celtic Britons fermenting cider from (fermented) cider (Part I) as well as growing native crabapples (Watson 1999). The people of apples intended for use in cider making (Part II). northern Spain were also making cider (sidra)
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