North American Fruit Explorers mailing list at ibiblio

["Al Pernichele" <pernichele@msn.com>]

We make our cider out of mac's which makes for a sweet cider.  Tried mixing
with other varieties but always go back to straight mac cider based on
comments from our customers. We have noticed a significant difference in the
taste of mac cider over the season but can't say that the taste changes
noticeably with time after squeezing.  When just picked, the sugar content
of the cider is lower than later in the season. Can't remember content we
measured early in the season but toward the end of the season, when we save
some for making wine, it's usually between 14 and 15 percent which produces
a wine with 8 to 8.5 percent alcohol.
Anyone ever taste pasteurized cider that is comparable in taste to the fresh
stuff??  To me, even  flash pasteurized cider is not worth drinking if fresh
cider is available.  Has anyone out there tasted cider treated by UV?  Does
this process alter the taste of apple cider?
Al, Corvallis MT.


----- Original Message -----
From: "Ginda Kaplan Fisher" <list@ginda.us>
To: <nafex@lists.ibiblio.org>
Sent: Sunday, December 15, 2002 6:53 AM
Subject: Re: [NAFEX] Opinions requested...


> I don't make cider, and don't have extensive experience with it, but I
> do care about flavor.  Around here (New England) the best ciders on the
> market are usually mostly Macintosh (rich flavor), with a little
> addition of something sweeter for body.  Many of the local orchards
> sell a decent cider in season.  I'm not wild about the stuff at the
> supermarket, but if you cook it down with a lot of allspice (and a
> little clove, cinnamon, nutmeg, and maybe some cardamon) you  get a
> very pleasant hot drink.
>
> The supermarket sometimes sells an applesauce made entirely from
> Macintosh apples (at least, so claims the label) which really is better
> than the mush from Motts.
>
> Wishing you a joyous lunar new year!
> Ginda
>
> On Saturday, December 14, 2002, at 10:28  PM, fuwa fuwa usagi wrote:
>
> >
> > The story:
> >
> > The other day I went to one of those high flouting touchy-feely
> > organic/health food stores cause in spite of my disdain for the touchy
> > freely political correctness most of those shopping there express the
> > fluffy one does care somewhat about what he shoves down his gullet.
> > At any rate there was not much there that piqued my interest (well
> > there was this very well developed blonde, but I digress...) but I did
> > stumble across some "Trader Joe's" Current Crop Gravenstein Apple
> > juice.   Well I about choked on the price tag, but the rabbit will pay
> > for quality, so I though what the heck..."Gravenstein yum" (he says in
> > a Homer Simpson voice).  Anyway, it was very, very good.  Some years
> > back I sort of gave up on the fall cider you saw in the stores as it
> > tasted too much like the surgery apple juice you see in juice isle.
> > Kind of like a red delicious with added sugar...I think you know what
> > I mean, a wet sweet sticky drink, but no body to it, an aroma only a
> > yellow jacket could love, and lack of real apple  taste.   But this
> > 100% Gravenstein juice was darn good...a little watery in some ways,
> > but still with a strong "apple" flavor that was rather complex, sweet,
> > but not obnoxiously so, and there was body to it, and it was an
> > aromatic delight.  I was truly happy with the purchase and would
> > adjust my budget to include it as a "special beverage" purchase.
> >
> > The saga continues...
> >
> > So this week I found myself in Sioux Falls South Dakota, a virtual
> > paradise by the way, and I saw some cider in the store.    I don't
> > remember the exact brand it began with an "S" but the labeled claimed
> > the usual homey lineage about how it was a family operation in
> > business for 76 years and they carefully blended their apples to get
> > that quality you'd expect.  Well a couple more dollars fled my wallet
> > and I anxiously made my way back to the hotel to sample my
> > purchase....well....it was not bad, it was a step above the typical
> > "apple juice" but not by much.  I t was watery no matter home much you
> > mixed it, and the custom blend well, it was really that nebulous, kind
> > of reminiscent of something that might be related to an apple, or at
> > some time something that grew near an apple, but it truly did not
> > convey the essence of an apple like the "Gravenstein juice" had.
> >
> > Well, so I went a bit nuts and tried this cider, that cider, this
> > juice, that juice, and determined that the Gravenstein juice was by
> > far the superior.  And price wise although it is many times more
> > expensive that regular apple juice it was just a tad higher priced
> > than the various ciders on the market and vastly superior in quality.
> > So from that respect it represented a "value".
> >
> > My suspicion is that these so called blends are just a marketing
> > gimmick to cover up the fact that they are just buying apples
> > willy-nilly from the lowest cost producer without reference to the
> > type of apple, sugar level or anything else and just juicing them up.
> > I really have trouble believing that any human is tasting this stuff
> > and stamping their family seal of approval on it.
> >
> > The questions...
> >
> > Anyway I am wondering about cider.   Specifically nonalcoholic (ya'll
> > don't want to see the fluffy bunny on the sauce).  What type of apples
> > make the best single apple cider?  And what apples blends make a good
> > cider?   Better yet, why do you blend the apples in a nonalcoholic
> > cider, i.e. what are you trying to achieve.?    Does anyone make a
> > good "tart" non-hard cider?   How about "balanced" nonalcoholic cider?
> >
> > And an FYI...
> >
> > And here is one for some of you.  I am working with one of those
> > snobby blokes from across the pond whom loudly informed this ignorant
> > colonist that the trouble with America is "you wankers don't' have any
> > good fermenting apples here".   Apparently in good ol' England the
> > blokes like to get snockered at work by eating apples that ferment to
> > a rather high alcohol content "naturally".   Now, I suspect that if
> > you let any apple with a bit of sugar sit around it will ferment
> > naturally but I had no idea there was an entire classification of such
> > apples that were grown for such intent.
> >
> > Wishing all of you a blessed holiday season,
> >
> > The fluffy bunny
> >
> > Luke 2:8-14
> >
> > And there were in the same country shepherds abiding in the field,
> > keeping watch over their flock by night.
> > And lo, the angel of the Lord came upon them, and the glory of the
> > Lord shone round about them; and they were sore afraid.
> > And the angel said unto them, Fear not: for, behold, I bring you good
> > tidings of great joy which shall be to all people.
> > For unto you is born this day in the city of David a Saviour, which is
> > Christ the Lord.
> > And this shall be a sign unto you; Ye shall find the babe wrapped in
> > swaddling clothes, lying in a manger.
> > And suddenly there was with the angel a multitude of the heavenly host
> > praising God, and Saying,
> > Glory to God in the highest, and on earth peace, good will toward men.
> >
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