RE: [new_distillers]45gall cider
- << My mash was extremely mouth-puckering tart, apparently due to buildup of
the malic acid . . . It was very disappointing, as I had looked forward to a
nice sparkling hard apple wine. >>
Well, another reason for the tart flavor can be from the fact that cider is
made with tart apples whereas "traditional" apple wine is made with sweeter
apples. The result of cider fermented out to wine levels will afford a tart
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Rev. David M. Cunningham
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> By the way- do you know what type of apple you were using?-I used a wide variety of apples, whatever was available at the time. Nova Scotia
has extensive apple orchards - except of course that they are all
eating/pie/juice apples - sorry , no Kingston Black.I did find some suppliers of
some of the English/Normandy plants/scions through out the US, also one in B.C.
near Vancouver - on the web.
> I'veI do think that I will have another go at this cider thing, but for pot
> been trying to find Kingstong Black apples for 2 years- it's a very old cider
> apple from England- I'm starting to think no one grows it anymore. Another
> hint: When crushed, cider apples (as well as wild and crab apples) tend to
> produce a more granular, dry pulp than dessert types, which, when ground,
> look like a soupy applesauce. As to my whereabouts last fall- I don't
> remember- I think that the memory loss has something to do with a batch of
> apple-jack (freeze concentrated cider),
distilling. I can make ca. 23L at a time - ferment it, and pot distill. My
potstill column seems to like producing 50-55%abv, so if I distill it once and
collect down to 40%abv, that should yield an apple-y spirit. I think that I will
get myself a few litres of apple juice and experiment.John V
> and a batch of banana champagne that--
> were blended last year at the begining of the apple harvest season.
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