Index
acidity
bittersweet apples, 61, 122, 126–127
blending and, 112
French–style cider, 21, 23, 122
malolactic fermentation, 91, 99, 100, 103–104
maturing and, 94
secondary fermentation and, 22
sharp cider apples, 64
sweet cider apples, 64
temperature and, 32
troubleshooting, 107
Adams, John, 16
alcohol. See also fermentation.
apple brandy, 24
applejack, 24
apple wine, 24
early-season apples, 60
historic ciders, 16
“New England” cider, 24
pommeau, 24
potential alcohol, 85
Quebec–style cider, 21
specific gravity, 85
tasting and, 38
antimicrobials. See sulfur dioxide.
apple brandy, 24
applejack, 24
apples. See also juices; trees.
acidity and, 23, 61, 122, 126–127
apple-to-juice ratio, 66
Ashmead’s Kernel, 64
Ashton Bitter, 61
Chisel Jersey, 61
cidre and, 122
colors of, 58
Dabinett, 61
dessert apples, 51
early-season apples, 60
Ellis Bitter, 61–62
Esopus Spitzenburg, 64
flesh of, 58
Foxwhelp, 63
Golden Russet, 64
Harry Masters Jersey, 62
harvest, 56
ice cider and, 126–127
Kingston Black, 63
late-season apples, 60
Major, 62
Medaille d’Or, 62
picking, 51
Redstreak, 63
“russeted,” 58
seeds, 58
shape variations, 58
size variations, 58
skins, 58
Somerset Redstreak, 62
Stoke Red, 63
Wickson, 64
Yarlington Mill, 62
apple wine, 24
Ashmead’s Kernel apples, 64
Beck, Mike, 130
bees, 52
bittersharp apples, 60, 63, 122
bittersweet apples, 60, 61–62, 122
bottling
“bottle conditioning,” 120
cidre, 124
discoloration and, 106
disgorgement, 121
fermentation and, 19, 21, 22, 123
first batch, 94
French–style cider, 21
haze and, 107
méthode champenoise, 21, 113, 119
“riddling,” 119–120
bungs, 88
Campden tablets. See sulfur dioxide.
carbonation
cidre, 124
English–style cider, 21
equipment for, 114
ingredients for, 114
post-bottling fermentation, 22, 44
process, 113–114
Spanish–style cider, 21
still cider, 23
carboys. See also equipment.
airlocks, 76
bungs, 76
cider storage in, 74
lees and, 74
purchasing, 73
racking, 91–92
shape of, 73
Chisel Jersey apples, 61
cider rooms
commercial cider rooms, 80
ingredients, 79
Poverty Lane Orchards, 71
sanitation, 79
space for, 72
temperature of, 72
cidre
apples for, 122
bottling, 124
carbonation, 124
equipment for, 124
fermentation, 123
ingredients for, 124
juice for, 122
lees and, 124
racking, 123
specific gravity for, 122, 123
tannins, 122
timeline, 125
cleanliness, 79
commercial cider rooms, 80
community, 133–134
Cortland apples, 10
cylinders, 77
cyser, 24
Dabinett apples, 61
dessert apples, 51
discoloration, 106
disgorgement, 120–121
early-season apples, 60
Eden Vermont Ice Cider Heirloom Blend, 44–45
Ellis Bitter apples, 61–62
English Redstreak apples. See Redstreak apples.
English–style cider, 20–21, 22, 23, 25
equipment. See also carboys.
bottles, 77
bungs, 88
carbonation equipment, 114
carboy bungs, 76
cidre, 124
cylinders, 77
first-batch shopping list, 74
ice cider, 128
milk crates, 77
pH meters, 76
racking equipment, 91
returning sugar, 116
thermometers, 76
tubing, 76
Esopus Spitzenburg apples, 64
Eve’s Cidery
Bittersweet cider, 44
disgorgement, 121
méthode champenoise, 44, 118, 120, 121, 130
philosophy of, 12
secondary fermentation at, 22
E.Z. Orchards
philosophy of, 12
post-bottling fermentation at, 22
Willamette Valley Cidre 2011, 44
yeasts at, 130
farmhouse cider, 21
Farnum Hill Ciders
carbonation of, 23
cider rooms, 96
community and, 133
Dabinett apples. 61
Dooryard Still Cider 1312, 43
fermentation experiments, 130
first ciders, 96
history of, 10
philosophy of, 12
pre-bottling fermentation of, 22
style of, 26
Yarlington Mill, 62
yeast, 78
fermentation. See also alcohol.
acidity and, 23
cidre, 123
English–style cider, 22
first batch, 87
French–style cider, 22
hydrogen sulfide and, 101–102
ice cider, 127–128
length of, 19
malolactic fermentation, 91, 103–104
patience and, 13
“pitching,” 72
post-bottling fermentation, 19, 21, 22, 123
pre-bottling fermentation, 19, 22
promotion of, 19
secondary fermentation, 22
store-bought juice and, 49
sugar and, 19
temperatures, 19, 72, 80, 87, 88, 127
first batch
airlock placement, 89
bottling, 94
bung placement, 88
Farnum Hill Ciders, 96
fermentation timeframe, 87, 90
maturing, 94
moving the carboy, 88
pitching the yeast, 87
racking, 91–93
sulfur dioxide, 84
tasting, 94
temperatures, 87
timeline, 84
yeast nutrition, 89
flavored cider, 24
flavor profiles, 107
“floret separation,” 52
Flynt, Diane, 130
Foggy Ridge, 130
Foxwhelp apples, 63
French–style cider, 21, 22, 44
“full bloom,” 52
“full pink,” 52
glass jugs, 77
Golden Russet apples, 64
Granny Smith apples, 10
“green tip,” 52
“half-inch green,” 52
Harry Masters Jersey apples, 62
harsher tannins, 61
harvest, 56
haze, 106
history, 16
H. P. Bulmer company, 63
hydrogen sulfide, 100, 101–102
ice cider
alcohol content, 127
apples for, 126–127
carboys for, 127
concentrate separation, 127
concentrating, 127
Eden Vermont Ice Cider Heirloom Blend, 44–45
equipment, 128
fermentation, 127–128
filtration, 129
halting fermentation of, 128–129
ingredients, 128
racking, 129
specific gravity, 126, 127, 128
timeline, 129
ingredients. See also juices; sugar; sulfur dioxide; yeast.
carbonation, 114
cidre, 124
ice cider, 128
méthode champenoise, 118
nitrogen, 78
returning sugar, 116
thiamine, 78
juices. See also apples; ingredients.
apple-to-juice ratio, 66
cidre and, 122
creation process, 66
sources of, 67
store-bought juice, 49
tannins and, 67
“king blossom,” 52
“king pink,” 52
Kingston Black apples, 63
late-season apples, 60
lees
carboys and, 74
cidre, 124
E.Z. Orchards Willamette Valley Cidre 2011, 44
hydrogen sulfide and, 101, 102
malolactic fermentation and, 100, 103, 104
méthode champenoise, 120
racking and, 91
siphoning and, 92
stink and, 108
tasting and, 30
Leibon, Nicole LeGrand, 12
Major apples, 62
malolactic fermentation
cidre and, 124
racking and, 91
sulfur dioxide and, 78, 91, 118
wines and, 103
mass-market ciders, 25
maturing, 94
McIntosh apples, 10
Medaille d’Or apples, 62
méthode champenoise
bottling, 119
disgorgement, 120–121
Eve’s Cidery Bittersweet, 44
lees and, 120
malolactic fermentation and, 118
racking, 118
riddling, 119–120
safety, 121
secondary fermentation and, 22
sulfur dioxide and, 118
timeline, 120
milk crates, 77
mousiness, 106
“New England” cider, 24
nitrogen, 78
notes from the cidery
apples, 130
cider rooms, 80
first ciders, 96
stink, 108
style, 26
tasting, 46
trees, 68
odor, 108
orchards
commercial orchards, 51
fall in, 56
spring in, 52
summer in, 55
tree placement in, 51
winter in, 57
perry, 17
“petal fall,” 52
pH measurements, 76, 85, 90, 103, 122
plastic jugs, 77
pollination, 52
pommeau, 24
post-bottling fermentation, 22
Poverty Lane Orchards
harvest in, 56
history of, 10
presses at, 66
returning sugars at, 116
style, 26
pre-bottling fermentation, 22
presses, 66
“quarter-inch green,” 52
Quebec–style cider, 21
racking
acetic fermentation and, 105
cidre, 123
equipment for, 91
haze and, 106
hydrogen sulfide and, 101, 102
ice cider, 129
lees and, 91
malolactic fermentation and, 103, 104
méthode champenoise, 118
process of, 91–93
returning sugar, 116
sulfur dioxide and, 91, 92, 102
Red Delicious apples, 10
Redstreak apples, 63
riddling, 119–120
ripeness, 51
“russeted” apples, 58
sanitation, 79
secondary fermentation, 22
“silver tip,” 52
Slyboro, 130
small-batch ciders, 25
soft tannins, 61
Somerset Redstreak apples, 62
Spanish–style cider, 21
specific gravity
hydrometers for, 77
sugar and, 85
Spencer, Louisa, 68
“splashy racking,” 102
Stoke Red apples, 63
store-bought juice, 49
sugar. See also ingredients.
hydrogen sulfide and, 101
méthode champenoise, 119
pressure and, 119
specific gravity and, 85
sulfur dioxide. See also ingredients.
acetic fermentation and, 105
adding, 84
function of, 78
hydrogen sulfide and, 101, 102
ice cider and, 128
malolactic fermentation and, 100, 103, 104
méthode champenoise and, 118
pH levels and, 85
“splashy racking” and, 102
tannins
apple skin and, 58
balance and, 19
bittersweet apples, 60, 61, 62
cidre and, 122
Eden Vermont Ice Cider Heirloom Blend, 44
English–style cider and, 20, 21
Eve’s Cidery Bittersweet, 44
Farnum Hill Dooryard Still Cider 1312, 43
French–style cider and, 21
harsher tannins, 61
haze and, 106
juice and, 67
maturation and, 94
mouthfeel and, 38
perry, 17
soft tannins, 61
structure, 23
tasting
aeration, 37
alcohol and, 38
appearance, 33
astringency, 38
bitterness, 37
BSA (bittersweet apples), 34
cidermaking and, 41
cider preparation for, 32
“clean” finishes, 38
conversation and, 34
descriptive words, 34, 37, 39, 40
equipment for, 31
Farnum Hill Dooryard Still Cider, 43, 133
finish, 38
first batch, 94
introduction to, 29–30
lees and, 30
locations for, 31
mouthfeel, 38
OPC (other people’s cider), 43–45
Poverty Lane Orchards, 34, 40, 43
resetting sense of smell for, 35
rinsing step, 33
spitting, 38
tasting process, 37
temperature and, 32
training your nose, 39
variety and, 30
acetic fermentation, 105
cider rooms and, 80
fall season and, 56
fermentation and, 19, 72, 80, 87, 88, 127
malolactic fermentation and, 100, 103
returning sugar and, 116
tasting and, 32
testing, 85
thermometers for, 76
yeast and, 72, 78, 80, 87, 128
thermometers, 76
thiamine, 78
third batch
blending, 112
carbonation, 113–114
cidre, 122–125
ice cider, 126–129
méthode champenoise, 118–121
returning sugar, 116
thunderstorms, 55
timelines
cidre, 125
first batch, 84
ice cider, 129
méthode champenoise, 120
tips
carbonation equipment, 114
carbonation ingredients, 114
cidre equipment, 124
cidre ingredients, 124
cidre timeline, 125
first-batch shopping list, 74
first-batch timeline, 84
for home brewers, 13
ice cider equipment, 128
ice cider ingredients, 128
ice cider timeline, 129
méthode champenoise equipment, 118
méthode champenoise ingredients, 118
méthode champenoise timeline, 120
patience, 13
perry, 17
potential alcohol, 85
racking equipment, 91
returning sugar equipment, 116
returning sugar ingredients, 116
sense of smell, 35
specific gravity, 85
tasting equipment, 31
tasting process, 38
tasting vocabulary, 40
troubleshooting, 100
trees. See also apples.
errors with, 68
fertilization, 55
“floret separation,” 52
“full bloom,” 52
“full pink,” 52
“green tip,” 52
“half-inch green,” 52
harvest, 56
heat damage, 55
hibernation, 57
“king blossom,” 52
“king pink,” 52
“petal fall,” 52
pollination, 52
Poverty Lane Orchard, 68
“quarter-inch green,” 52
“silver tip,” 52
strategic damage of, 55
thunderstorms and, 55
troubleshooting
discoloration, 106
excess hydrogen sulfide, 100, 101–102
flavor profiles, 107
haze, 106
malolactic fermentation, 100, 103–104
mousiness, 106
odor, 108
tubing, 76
Uncle John’s, 130
unpasteurized cider, 67
Wickson apples, 64
Wilson, Dan, 130
Wood, Steve, 10, 12, 26, 46, 68, 80, 108
Yarlington Mill apples, 62
yeast. See also ingredients.
carbon dioxide and, 76
disgorgement, 119–120
French–style cider, 21
hydrogen sulfide and, 100, 101, 102
lees and, 90
nutrients, 78, 89, 102, 119, 120
post-bottling fermentation, 22
riddling, 119
secondary fermentation, 22
semi-sweet ciders and, 23
Spanish–style cider, 21
stink and, 108
sulfur dioxide and, 78, 84, 87
temperatures and, 72, 78, 80, 87, 128