Ice Cider At Home - Apples And Cider
Making ice cider at homefrom
Contents Concentrated apple cluding remarks
Concentrated apple juice Principle: freeze concentration - water withsugar freezes at lower temperatureCryo-extraction: frozen apples - pressedwhile partially thawed Either: Apples frozen in trees and harvested mid-winter Apples frozen in bins in cold temperature Cryo-concentration: frozen juice - first juiceto melt has higher sugar concentration
History Freeze concentration is nothing new.– Eiswein in Germany, Ice wine in Canada– Apple Jack in USA– Lechartier in France, 1880’s Development of modern ice cider during1990's in Quebec:– Christian Barthomeuf, La Pomelière at the timeand Clos Saragnat nowadays, Frelighsburg– Pierre Lafond, Cidrerie St-Nicolas First ice cider sold in stores with mention"Cidre de glace": 1999 by Lafond
HistoryLet the frost come to freeze them first, solid asstones, and then the rain or a warm winterday to thaw them, and they will seem to haveborrowed a flavor from heaven through themedium of the air in which they hang.Henry David ThoreauWild Apples, 1862
Definition of Ice CiderQuebec regulation for ice cider:– Concentrated juice obtained by natural cold only(note that use of freezer may give excellent ice ciders)– Minimum starting SG 1.130 or 30 Brix(some will go as high as 36 Brix, SG 1.160)– Minimum residual sugar 130 g/L, or SG 1.060(some are as high as 180 g/L, SG 1.080)– Alcohol, more than 7% ABV, but no more than 13%– No addition of sugar, alcohol, artificial color orflavor permitted
SpainEnglandPhoto by Ferme de BillyPhoto by Once Upon a TreeIce cider now internationalFranceUSA
Photo by Clos SaragnatFrozen apples in trees at Clos Saragnat
Photo by Clos SaragnatBarthomeuf harvesting his apples
Frozen apples in bins at Cidrerie St-Nicolas
Photo by Eden Ice CiderCryo-concentration from carboysat Eden Ice Cider
Photo by Eden Ice Ciderand from IBC
Partially thawed apples ready to press
Apples may be pressed whole (without grinding)
Small-scale cryo-concentration
TargetsDefine targets in terms of amount of residualsugar and alcohol strength of the ice cider(Note that some of these combinations don't respect the Quebecregulation, but this is OK for DIY ice cider or for an ice ciderthat doesn’t need the “Appellation Cidre de glace”).
Special material needed? Basic cider making material: press, buckets,carboys w/airlock, racking tube, hydrometer,bottles, sulfite, yeast. Check the range of the hydrometer, some stopat 1.100. Good precision / short rangehydrometers highly recommended :– 1.050 to 1.100 for monitoring fermentation speed– 1.100 to 1.150 for starting gravity 3 gal carboy? (or even less.)
FermentationKeep it under control! Slow fermentation, cold temperature Yeast: select slow fermenter, acidity reducersuch as 71B, partial dose, no nutrients Monitor speed of fermentation in terms of FSU(SG drop per 100 days) Stabilization racking if speed is over 200 FSU
Example fermentation graph (2009)
Stopping and stabilizing the cider Start procedure when SG 10 points more than targetfinished SG (e.g. target 1.060, start at 1.070) Bring cider in a cold location and rack when it hascooled Monitor speed and rack again 10 to 15 days later Monitor speed and rack as required until wellstabilized near target SG May require between 3 and 5 rackings Let mature and insure the SG is well stable for at leastone month (and preferably more) before bottling Sulfite/sorbate may be added at bottling for security
Example fermentation graph (2011)(5 rackings necessary to stabilize the cider)
Concluding remarks When using apples that have a low nitrogencontent, it will be easier to control and stop thefermentation and stabilize the cider– Apples from old unfertilized standard trees– Late varieties– Fully ripe (or even slightly overripe) when frozen orpressed Cryo-extraction appears to give better quality Temperature control essential Good monitoring of fermentation speed, precisionhydrometer with temperature correction.
CREDITSTitle slide and book cover photos byBill Bradshaw.All other photos and art work byClaude Jolicoeurunless otherwise mentioned.Design help by Melissa Jacobson.The New Cider Maker’s Handbookis published by Chelsea GreenPublishing, White River Junction, VT.www.chelseagreen.comSee the author’s website:cjoliprsf.cato download this presentation,and for more on fruit and cider.Meet the author on an Internetdiscussion forum:Cider DigestCider WorkshopGOA Network
The New Cider Maker’s Handbook is published by Chelsea Green Publishing, White River Junction, VT. www.chelseagreen.com See the author’s website: cjoliprsf.ca to download this presentation, and for more on fruit and cider. Meet the author on an Internet discussion forum: Cider Digest Cider Workshop GOA Network
The New Cider Maker's Handbook . Claude Jolicoeur . Amazon / IndieBound . Craft Cider Making . Andrew Lea . Amazon / IndieBound . Exploring the Many Styles of Cider . Eric West . Director – Great Lakes International Cider & Perry Competition . Interim Director – Cider Certification Program .
Page 10 Go On Session 1 FSA Mathematics Practice Test Questions 5. Select all the situations that can be represented by 35 5. A Heidi has 35 apples after picking the same number of apples each day for 5 days. B Heidi has 35 apples and places an equal number of apples into 5 baskets. C Heidi has 5 apples and needs more apples to deliver to a customer. D Heidi has 35 apples, and her friend .
– In cider, often expressed as g/mL or g/L as malic acid Acidity . YAN levels recommended by the 2016 Scott Labs Cider Handbook: Yeast Nutrition, cont. Yeast need oxygen during growth phase (aka, ‘lag phase’) while cells are reproducing . The New Cider- .
European Cider Trends 2019 Excise Duty Source: European Commission Excise Duty tables as at 01.07.2018 For updates please refer these documents at ec.europa.eu and www.gov.uk. Overview standard rates in / hectolitre valid for a 4.8% abv beer, and for a cider with 5% abv non-flavoured, non-sparkling Beer 4,8 % ABV Cider 5% ABV Wine (still .
Apple Tree Way up high in the apple tree I saw two apples smiling at me I shook that tree as hard as I could Down came the apples Mmmmm they were good Apples and Bananas I like to eat, eat, eat Apples and bananas I like to eat, eat, eat Apples and bananas Then sing it substituting various first sounds to the sound of each vowel:
Counting Apples Materials: Counting Apples template, paper, scissors Preparation: Print template and cut out apples and trees. Instructions: 1. Say, “We’re going count apples.” 2. Encourage your child to identify the numbers on each apple. 3. Once he/she has done this correctly, have your child match the apples to the correct trees. 4.
Chapter 7 – Chemical Quantities Chapter 7: 1 – 7, 9 – 11, 13 – 18, 19 – 26, 29 - 35 Practice Problems 1. What is the mass of 0.50 bushel of apples? 1 dozen apples 2.0 kg apples 0.20 bushel (0.50 bushel)(2.0 kg apples/ 0.20 bushel) 5.0 kg 2. Assume a variety of apples has eigh
literary techniques, such as the writer’s handling of plot, setting, and character. Today the concept of literary interpretation frequently includes questions about social issues as well.Both kinds of questions are included in the chart that begins at the bottom of the page. Often you will find yourself writing about both technique and social issues. For example, Margaret Peel, a student who .
