Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
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
What exactly are phenolics? Are they tannins? I don’t think there a simple answer. If I told you there are two basics compounds, flavonoid and non-flavonoid types of phenolics, would that clarify it? It didn’t for me but, chemistry wasn’t my favorite subject in school. If I broke down the flavonoids into anthocyanins, flavan-3-ols, and … Continue reading Phenolics and Cider
How do you know the apples you are using for hard cider are ripe? Maybe, you would ask me to define ripe. Is ripe defined by the ideal time to harvest an apple, to eat an apple, or to press an apple. We could even consider the question of ripeness for cooking apples. In my … Continue reading When are apples ripe?
The simple answer to why apples brown after being sliced is polyphenols and oxygen. Polyphenols in the apple flesh oxidize and turn brown. That’s the shortest Mālus Trivium I have ever written! Well, maybe there is a little bit more to it. As with most things about apples and hard cider, the answer is often … Continue reading Why do apples turn brown?
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