Subject: Cider Digest #1442, 16 March 2008 Date: Sun, 16 Mar 2008 01:21:58 -0600 (MDT) From: cider-request@talisman.com Cider Digest #1442 16 March 2008 Forum for Discussion of Cider Issues Dick Dunn, Digest Janitor Contents: RE: Stopping the fermentation before its finished (Larry Gianakis) Re: Calvados (John Ray) Re: Calvados (Dick Dunn) Triploidal cell division.... (chris horn) Re: calvados (Charles Mcgonegal) Send ONLY articles for the digest to cider@talisman.com. Use cider-request@talisman.com for subscribe/unsubscribe/admin requests. When subscribing, please include your name and a good address in the message body unless you're sure your mailer generates them. Archives of the Digest are available at www.talisman.com/cider ---------------------------------------------------------------------- Subject: RE: Stopping the fermentation before its finished From: Larry Gianakis Date: Mon, 10 Mar 2008 06:18:21 -0700 (PDT) Subject: Stopping the fermentation before its finished From: "Dwight Brown" Date: Tue, 4 Mar 2008 17:01:10 -0800 Can anyone tell me a good way to stop the apple cider fermenation before all the sugars are fermented? I'd like to end up with about 1 -2% natural sugar. thanks, Dwight Brown Dwight I have been reading up on keeving, it may not help you for this year, but it will leave you with a natuarally sweet cider. Here is a link: http://www.lambournvalleycider.co.uk/ferment.htm to an article. Larry ------------------------------ Subject: Re: Calvados From: John Ray Date: Mon, 10 Mar 2008 10:36:07 -0600 Timothy, Try backblending your "moonshine" with some of the original cider that you've saved to 40% or more alcohol. Put blend on oak (chips or barrel) for "years". Double distilling: save the "heads" - the first part of the first distillation, then save the "tails" of the second distillation to remove some of the head volatiles (methanol mostly). Good luck and patience...you have to wear some dirty strap overalls with nothing on underneath and sit on the front porch of your clapboard cabin in a rocking chair with a shotgun to really have "moonshine". John - -- John A. Ray Colorado State University Research Associate W.D. Holley Floriculture Research Program Department of Horticulture & Landscape Architecture 111 Shepardson Bldg Fort Collins CO 80523-1173 970.566.0346 (Mobile) 970.491.4615 (Office) 970.491.7745 (FAX) ------------------------------ Subject: Re: Calvados From: Dick Dunn Date: Mon, 10 Mar 2008 12:55:28 -0600 "Timothy" asked: > Anyone know how to make Calvados, or simple apple brandy? If you simply > distill alcoholic cider you get a clear "moonshine" No flavor or color. Proper distillation (taking the right fractions) will give a suitable flavor. The color comes from aging in oak barrels, and of course that adds to the flavor as it does with other brandies (as well as whiskies and rums). > What are the details to make a good Calvados? I searched the archives > back to January 07 with limited references to the subject. The reason you find little information is that it's illegal almost everywhere this digest reaches. In particular, in the US it is *really* illegal--which is to say, taken very seriously by the authorities. - -- Dick Dunn rcd@talisman.com Hygiene, Colorado USA ------------------------------ Subject: Triploidal cell division.... From: chris horn Date: Mon, 10 Mar 2008 14:47:55 -0700 Can anyone explain the actual processes of fertilisation and pollination in triploid apple trees? I'm looking for information including the cell divisions. To be honest, I don't care beyond the fact I know I have trees which don't pollinate themselves and I have others that flower at the same time. Problem solved.... But the girlfriend is a biology teacher and wants to know more. I can't find a technical description on the web or in any of my apple books on that details the cells splitting.... Thanks Chris Horn Scappoose Oregon USA 'Man's mind, once stretched by a new idea, never regains its original dimensions.' - -Oliver Wendell Holmes, Jr. ------------------------------ Subject: Re: calvados From: Charles Mcgonegal Date: Tue, 11 Mar 2008 08:10:47 -0500 Tim, the reason you don't see much discussion is because its illegal to produce noncommercially - even (and especially) for home use. At least in the States. So unless you're lucky enough to be an EnZedder, you're kinda stuck. I'll post one observation: all the color in distillates comes in post- distillation. Whether its amber from oak or the green of absinthe, it comes off the still clear. Charles McGonegal AEppelTreow Winery Elegant Hard Cider and Orchard Wines >>Sent from my iPhone<< ------------------------------ End of Cider Digest #1442 *************************