Apple Blending Cider
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Transcript of Apple Blending Cider
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Apple blending for cider
By Claude Jolicoeur
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Introduction
This presentation will hopefully summarize
the experience I have gained on the subject
of blending in over 20 years of cider making.
!"#I#$% The material presented here will
sometimes differ from the accepted &or the
'(y the book)* way of blending and making
cider. #ote that '+y way) of doing it is not
necessarily the only good way,
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Contents
hat are we aiming for-
+easuring things
iscussion on key elements
/ ugar 1 !cidity 1 Tannin 1 #itrogen
ategories of apples
3lanning the blend
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What are we aiming for?
The best possible cider,
/ e need to consider%
4 The type of cider wanted
4 The apples available
The ideal cider blend
The 5uality of the apples
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What are we aiming for?
The ideal cider blend%
/ 6igh sugar content
4 .$. 7.080 or more &(rix 79 or :; potential alcohol*
/ +oderate &or balanced* acidity
4 T.!. around 0.8 < 0.: ; as Tartaric acid
/ Tannin content according to the type of cider
wanted
/ =ow nutrient content itrogen* for slow
fermentation
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What are we aiming for?
The highest 5uality of apples for cider are
obtained from%
/ late maturing varieties
/ fully ripe or slightly overripe
/ from a nutrient depleted natural orchard
/ from old standard trees
/ may be scabby and wormy ultural practices %
/ apples for cider should not be grown the same
way as apples for fresh eating,
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Cortland apples, commercial vs my orchard
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Measuring things
+aking a juice sample < mini press
measuring sugar < hydrometer 1 refractometer
measuring acidity < titrable acidity kit 1 p6meter
evaluating tannin < tasting &measurement
possible> but more difficult*
evaluating #itrogen < cultural practices 1 sizeof fruits 1 orchard
The importance of keeping records
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iscussion on the !ey elements"
ugar
!cidity
Tannin
#itrogen
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#ugar
high sugar for alcohol
high sugar goes with late apples < more flavor
high sugar goes with low #itrogen < slowerfermentation
min blend $ for a good cider is 7.090 &(rix
72.9> potential alcohol 8.2;*> the more the
better if $ lower> try to find better apples rather
than raising $ by adding sugar...
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#ugar
#ugar content #$%$ Bri& ' pot$Alccomment
very low 7>0?0 70 9 no good for c ider
low 7>090 72>9 8>2 entry level
medium 7>099 7@>9 A
high 7>080 79 A>: good
exceptionnal 7>0A0 7A B
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Acidity
It is important to keep the acidity of the blend
in the range of 0.9 < 0.B ; T.!. &expressed as
Tartaric acid*
Too much acidity will give a tart cider
Too little acidity might give problem during
fermentation> also the cider will lack
freshness
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Acidity
Cor a refreshing sparkling hampagne type>
we would try to be in the upper limit of this
range &i.e. 0.:; T!*
Cor a flat cider> Duropean style> we would
rather try to be in the lower limit &0.99;*
hen fermentation is slow> the acidity will
mellow with time through a process calledmalo
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Acidity
Acidity p( comment
low 0.7 < 0.? 0.7 < 0.@9 @.: E sweets> bittersweets
medium 0.9 < 0.A 0.?9 < 0.8 @.9 < @.? balanced> ideal
high 0.: < 7.0 0.A < 0.B @.@ < @.7 most eating apples
very high 7.0 E 0.B E @.0 < most cooking apples
' )$A$ as
)artaric
' )$A$ as
Malic
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)annin
type and amount of tannins influence the type
of cider
sparkling hampagne &ommon cider* type
will normally have light tannin Dnglish or #orman types will normally have
stronger tannins typically obtained from
special cider apples
bitterness and astringency are obvious sign
of tannin
you may make the distinction between hard
&bitter* and soft &astringent* tannins
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*itrogen
In his book> !ndrew =ea calls #itrogen FThe
forgotten elementG. It has an influence on the
speed of fermentation as # is a yeast nutrient
slower fermentation
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Categories of apples
Cirst choice
/ 6igh sugar apples / =ow acid apples
+edium sugar apples
seless apples
pecial apples
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Category" (igh sugar apples
$ H 7.080> with medium to very high acidity
Important to have a good supply to provide
the alcohol and flavor to the cider.
Jarieties%
/ some cider apples &3orter 3erfection*
/ most russets &$olden> "oxbury> (elle de (oskoop>
!shmead* / many high flavor late apples when well grown
&King of 3ippins> andow> "ibston> 6oneygold*
/ some mild crabs &(ilodeau*
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Category" +ow acid apples
T! L 0.9;> with varying amount of sugar
Dssential for blending with high sugar apples
that usually contain too much acidity
!lso often rich in tannins
Jarieties%
/ sweet and bittersweet cider apples% Marlington +ill
&also high sugar*> Tremlett (itter> (ulmerNs#orman
/ some wild seedlings% ouce de harlevoix
/ most pears.
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Category" Medium sugar apples
These have low to medium sugar &$ 7.0?9 <
7.099*> with medium to high acidity
ill be used when there is not enough high
sugar apples
Jarieties%
/ many sharp and bittersharp cider apples% (rownNs
!pple> (reakwell eedling> toke "ed / many late and mid 6oneycrisp> =obo> ealthy>
6aralson> !lexander> inter (anana> Creedom
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Category" seless apples
very low sugar &$ L 7.0?9*> high or very
high acid &T! H 0.:;*> high #> no tannin
3referable not to use those for cider < may be
useful for fresh juice> or fermented for vinegar
or cooking uses.
Jarieties%
/ most early season apples% Mellow Transparent>illiamOs 3ride> "edfree> uchesse> +elba
/ most mass production eating apples% +cIntosh
C # i l l
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Category" #pecial apples
There are some apples that can bring
something special to the cider even if they are
not in a desirable category
ould normally need to be blended
olgo &$ 7080> T!H2;* very special
perfume and aroma> but acidity so high
Kerr is fairly similar although not 5uite so acid $eneva and other redflesh are usually very
low in sugar and high in acid> but can add
some nice pink color
-l i th bl d
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-lanning the blend
emonstration of the F (lending izard G
/ ownload it from%
http%11www.ciderworkshop.com1claudeswizard.html
Typical case examples% 6igh acid juice with
low acid juice to obtain a balanced blend
pecial apples blending examples
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C l i
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Conclusion
! great cider re5uires great apples> and your
blend is the first and most important step
/ earch for highest possible sugar content>
balanced acidity> some tannin / Cavor late season apples from unfertilized
orchards < small and ugly is beautiful,
3romote a slow fermentation
/ always remember that the most important virtue
for a cidermaker is 3!TID#D
/ a great cider needs time to make itself.
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)he .nd