Re: [new_distillers]45gall cider
> 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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