Subject: Cider Digest #1550, 7 February 2010 Date: Sun, 7 Feb 2010 13:25:46 -0700 (MST) From: cider-request@talisman.com Cider Digest #1550 7 February 2010 In Memory of Terry Maloney, 1939-2010: a leader, a teacher, a gentleman, and a cidermaker second to none, Cider and Perry Discussion Forum Contents: R.I.P. Terry Maloney (Peter Hoover) Terry Maloney ("Howard, John") RE: Cider Digest #1549, 31 January 2010 ("Rich Anderson") Terry Maloney ("Ben Clark") Terry Maloney (Andrew Lea) Light (Thomas Reed) Sulfite Loss During Fermentation (Jason MacArthur) Brass Pumps (WhetstoneCiderWorks) Terry Maloney (Jason MacArthur) NOTE: Digest appears whenever there is enough material to send one. Send ONLY articles for the digest to cider@talisman.com. Use cider-request@talisman.com for subscribe/unsubscribe/admin requests. Archives of the Digest are available at www.talisman.com/cider#Archives Digest Janitor: Dick Dunn ---------------------------------------------------------------------- Subject: R.I.P. Terry Maloney From: Peter Hoover Date: Sun, 31 Jan 2010 14:26:27 -0500 Words fail me. The coexistence of death and Terry Maloney seemed improbable to say the least. Will drink a bottle of the remaining West County cider this evening with cider friends, remembering him, his zeal for real cider, and his comfortable wise ways. I will always see his sparkling eye in the gleam of well-crafted cider. Peter Peter R. Hoover, Curmudgeon and Crone, 5785 Rumsey Road, Trumansburg, NY 14886, 607.387.5171, redfeeel@gmail.com ------------------------------ Subject: Terry Maloney From: "Howard, John" Date: Sun, 31 Jan 2010 15:55:09 -0500 This is very sad news. Terry was a gracious gentle soul. A true artist and an inspiration to more than a generation of cidermakers. He will be deeply missed by me and many others but by no one more than Judith and his son Field. If you would like to send them a note, their address is: Judith Maloney P.O. Box 29 Colrain MA 01340 John Howard Philadlephia PA ------------------------------ Subject: RE: Cider Digest #1549, 31 January 2010 From: "Rich Anderson" Date: Sun, 31 Jan 2010 13:28:11 -0800 Terry was truly unique and original in his approach to cidermaking and his contribution to promoting cider. He will be missed. Rich Anderson Westcott Bay Cider ------------------------------ Subject: Terry Maloney From: "Ben Clark" Date: Sun, 31 Jan 2010 18:06:18 -0500 I am writing on behalf of myself and the CiderDays committee, on which I served with Terry and Judith for the past 3 years. As a young grower and cider-maker, Terry was an incredibly inspiring person to meet and have the chance to speak with. Our paths crossed frequently, and he was truly a kind man, a most knowledgeable and skilled artisan of his craft. Terry and Judith had the vision to establish the CiderDay festival over 15 years ago. Through the years they have put an enormous amount of energy into their winery and the festival as well. Introducing hundreds of attendees to cider over the years, and drawing far more devotees and homebrewers, Terry saw the festival grow from a smattering of orchards and workshops to the large-scale event of the past few years. Several hundred attendees flood Franklin County each November to taste, learn, and share all things apple and cider. This festival will continue to thrive in Terry's absence, but it will never feel quite the same. The gentle voice, quick wit, and passion to share knowledge with colleagues will be gone but not forgotten. As I write this I am savoring a glass of Redfield, part of a case presented to the C.D. committee at our last meeting. A fitting tribute to a great man. Ben Clark Clarkdale Fruit Farms Deerfield, MA ------------------------------ Subject: Terry Maloney From: Andrew Lea Date: Mon, 01 Feb 2010 14:54:42 +0000 From the eastern side of the pond, I'd like to add my voice to the many others who will no doubt be paying tribute to Terry. I didn't know him for very long, and we first met in person when I was invited by him and others to be a guest participant at the Franklin County Cider Days in 2005. Within just a few minutes of meeting him and his wife Judith at their home, I was swept up by his hospitality and enthusiasm for what he was doing and planning to do in his cidery and his orchard, which he showed off with justifiable pride. After a couple of hours in his company it was as if we had been old friends for years! Others will be able to describe better than I can his overall contribution to the US craft cider revival, both through his work in setting up Cider Days and also through his exemplary and hugely enjoyable ciders which he made with such care. Terry was one of nature's gentlemen with a great sense of humour and a generous spirit. I am privileged to have known him, and deeply sad for Judith and his family now that he is gone. Andrew Lea nr Oxford, UK. ------------------------------ Subject: Light From: Thomas Reed Date: Tue, 02 Feb 2010 08:29:41 -0500 Again, forgive the naïvete, but I have a question regarding light. The store that I buy most of my supplies from carries carbuoys in different colors. There are clear, green and brown ones. Is it important to limit or filter the light that hits the cider during fermentation? I know there is some school of thought that light affects beer poorly. Just wondering if it mattered in terms of cider. Personally I would like to watch the fermentation in progress, but I don't want to it damage the product. - --Thomas ------------------------------ Subject: Sulfite Loss During Fermentation From: Jason MacArthur Date: Fri, 5 Feb 2010 07:11:56 -0500 I wrote to the Digest several editions past with a question regarding total SO2 levels in cider over time, and whether or not they drop. Andrew Lea reported some data from Long Ashton showing that measurements of total SO2 levels do indeed drop over time, and that a cider bottled and stored for 14 months tested at approximately 70% of it's original Total SO2 level. The cider I have been so confused by this year does show this same trend, although the drop seems to be more precipitous. My last titration showed my total SO2 levels to be around 50% of my original measurement, 2 1/2 months after pressing. Unfortunately, my data set is nowhere near as comprehensive as the one Andrew reported, so it is difficult to directly compare. This cider fermented and is now stored in High-Density Polyethylene tanks, which have some oxygen transfer through the tank walls, and I wonder if this is having an impact on my readings. I think at this point I will send a sample to the labs at Cornell, essentially testing my own laboratory skills. Thank You Andrew! ------------------------------ Subject: Brass Pumps From: WhetstoneCiderWorks Date: Fri, 5 Feb 2010 07:22:43 -0500 I have been looking to buy a small pump for moving cider from tank to tank, something to move in the range of 5-10 gallons per minute, and have discovered that it would be very easy to spend a great deal of money doing so! There are some reasonably priced, apparently high-quality pumps with brass bodies on the market, pumps designed for the wine industry. These pumps cost a fraction of a similar pump with a stainless steel body, which got me wondering exactly how bad is it to have cider in contact with brass, especially considering that, in the case of a pump, total contact time is fairly minimal. Is there a leaching of lead from brass to cider? Is brass significantly more difficult to clean? Any input would be appreciated. Jason MacArthur ------------------------------ Subject: Terry Maloney From: Jason MacArthur Date: Fri, 5 Feb 2010 07:30:52 -0500 I never knew Terry Maloney well, but I largely have him to thank for my interest in cider making. The first bottle of well made cider I ever drank was a West County Reines Des Pommes. It was fermented with wild yeast, a little bubbly and off-dry, and was both complex and delicious. It was a revelation that cider could be so good. Thank You Terry and Judith, I drink to you both. Jason MacArthur ------------------------------ End of Cider Digest #1550 *************************