Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Yeast Derivative Products (YDPs) can aid fermentation, turbidity, and aroma. Have you ever heard of Yeast Derivative Products (YDPs)? If you are exposed to the wine industry, you have probably come across them as they are becoming more widely used in that industry. Rarely do I hear about there use in cider. I should clarify … Continue reading Cider Words: Yeast Derivative Products (YDPs)
Winesap Phenolic Compounds Winesap is an heirloom apple variety in America and it was the parent of numerous other apples including various Winesap seedlings. Stayman Winesap is an example of a Winesap seedling that is commonly found in the United States. Arkansas Black apples are also thought to be a seedling of Winesap. While originally … Continue reading Apple Phenolics: Winesap
Preservatives naturally found in hard cider Fermenting apple juice and making hard cider will naturally create compounds that act as preservatives. These compounds, like SO2 and CO2, can be added but, I am focusing on how these compounds are naturally created. The compounds are produced by lactic acid bacteria (LAB) and yeast in your juice … Continue reading Cider Words: Natural Preservatives
Understanding pH to Make Better Cider Have you ever thought about what pH really means and why it might be important to cider making? Well you should. It is one of the key measurements that can help you make better hard cider. It’s also one if the easiest to measure since inexpensive and reasonably accurate … Continue reading Cider Words: pH
Proanthocyanidins Characteristics Besides providing hard cider with organoleptic benefits, like bitterness and astringency, phenolic compounds can provide valuable health benefits. The old adage of an apple a day keeps the doctor away has a lot of truth to it. Many studies have shown the healthful benefits derived from the moderate consumption of red wine. These … Continue reading Cider and Health – Proanthocyanidins
Harrison Apple Phenolic Compounds Since I have been using Harrison apples as my reference for Apple Phenolics, I thought it would be good to provide the details of the Harrison apple. This was an apple lost in American for years. Like so many American apples, especially cider varieties, it fell out of favor along with … Continue reading Apple Phenolics: Harrison
Phenolic compounds found in Red Delicious apples. In this Apple Phenolics we look at the ubiquitous commercial apple that seems to get little love: Red Delicious. When it was discovered and propagated, I’m sure it was a winner. It’s a lovely red color with a fine shape. It a low acid apple that makes it … Continue reading Apple Phenolics: Red Delicious
Phenolic compounds found in Granny Smith apples. In this Mālus Trivium, I continue Apple Phenolics looking at one of the standard cooking apple the world over: Granny Smith. You may not normally think of Granny Smith apples being a good choice for cider but I would argue that it can make a nice sparkling single … Continue reading Apple Phenolics: Granny Smith
Phenolic compounds found in Arkansas Black apples. One of the biggest challenges most home cider makers face is finding apples that will provide sufficient phenolic compounds. The answer to the problem is often literally staring us in the face. It is the apple peel. “Apple Phenolics” is my attempt to guide home cider makers on … Continue reading Apple Phenolics: Arkansas Black
Phenolic compounds found in GoldRush apples. One of the biggest challenges most home cider makers face is finding apples that will provide sufficient phenolic compounds. The answer to the problem is often literally staring us in the face. It is the apple peel. “Apple Phenolics” is my attempt to guide home cider makers on how … Continue reading Apple Phenolics: GoldRush
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