apple blending cider

8/19/2019 Apple Blending Cider

1/29


2/29


3/29

Apple blending for cider

By Claude Jolicoeur


4/29

Introduction

This presentation will hopefully summarize

the experience I have gained on the subject

of blending in over 20 years of cider making.

!"#I#$% The material presented here will

sometimes differ from the accepted &or the

'(y the book)* way of blending and making

cider. #ote that '+y way) of doing it is not

necessarily the only good way,


5/29

Contents

hat are we aiming for-

+easuring things

iscussion on key elements

/ ugar 1 !cidity 1 Tannin 1 #itrogen

ategories of apples

3lanning the blend


6/29

What are we aiming for?

The best possible cider,

/ e need to consider%

4 The type of cider wanted

4 The apples available

The ideal cider blend

The 5uality of the apples


7/29


The ideal cider blend%

/ 6igh sugar content

4 .$. 7.080 or more &(rix 79 or :; potential alcohol*

/ +oderate &or balanced* acidity

4 T.!. around 0.8 < 0.: ; as Tartaric acid

/ Tannin content according to the type of cider

wanted

/ =ow nutrient content itrogen* for slow

fermentation


8/29


The highest 5uality of apples for cider are

obtained from%

/ late maturing varieties

/ fully ripe or slightly overripe

/ from a nutrient depleted natural orchard

/ from old standard trees

/ may be scabby and wormy ultural practices %

/ apples for cider should not be grown the same

way as apples for fresh eating,


9/29

Cortland apples, commercial vs my orchard


10/29

Measuring things

+aking a juice sample < mini press

measuring sugar < hydrometer 1 refractometer

measuring acidity < titrable acidity kit 1 p6meter

evaluating tannin < tasting &measurement

possible> but more difficult*

evaluating #itrogen < cultural practices 1 sizeof fruits 1 orchard

The importance of keeping records


11/29


12/29

iscussion on the !ey elements"

ugar

!cidity

Tannin

#itrogen


13/29

#ugar

high sugar for alcohol

high sugar goes with late apples < more flavor

high sugar goes with low #itrogen < slowerfermentation

min blend $ for a good cider is 7.090 &(rix

72.9> potential alcohol 8.2;*> the more the

better if $ lower> try to find better apples rather

than raising $ by adding sugar...


14/29

#ugar

#ugar content #$%$ Bri& ' pot$Alccomment

very low 7>0?0 70 9 no good for c ider

low 7>090 72>9 8>2 entry level

medium 7>099 7@>9 A

high 7>080 79 A>: good

exceptionnal 7>0A0 7A B


15/29

Acidity

It is important to keep the acidity of the blend

in the range of 0.9 < 0.B ; T.!. &expressed as

Tartaric acid*

Too much acidity will give a tart cider

Too little acidity might give problem during

fermentation> also the cider will lack

freshness


16/29

Acidity

Cor a refreshing sparkling hampagne type>

we would try to be in the upper limit of this

range &i.e. 0.:; T!*

Cor a flat cider> Duropean style> we would

rather try to be in the lower limit &0.99;*

hen fermentation is slow> the acidity will

mellow with time through a process calledmalo


17/29

Acidity

Acidity p( comment

low 0.7 < 0.? 0.7 < 0.@9 @.: E sweets> bittersweets

medium 0.9 < 0.A 0.?9 < 0.8 @.9 < @.? balanced> ideal

high 0.: < 7.0 0.A < 0.B @.@ < @.7 most eating apples

very high 7.0 E 0.B E @.0 < most cooking apples

' )$A$ as

)artaric

' )$A$ as

Malic


18/29

)annin

type and amount of tannins influence the type

of cider

sparkling hampagne &ommon cider* type

will normally have light tannin Dnglish or #orman types will normally have

stronger tannins typically obtained from

special cider apples

bitterness and astringency are obvious sign

of tannin

you may make the distinction between hard

&bitter* and soft &astringent* tannins


19/29

*itrogen

In his book> !ndrew =ea calls #itrogen FThe

forgotten elementG. It has an influence on the

speed of fermentation as # is a yeast nutrient

slower fermentation


20/29

Categories of apples

Cirst choice

/ 6igh sugar apples / =ow acid apples

+edium sugar apples

seless apples

pecial apples


21/29

Category" (igh sugar apples

$ H 7.080> with medium to very high acidity

Important to have a good supply to provide

the alcohol and flavor to the cider.

Jarieties%

/ some cider apples &3orter 3erfection*

/ most russets &$olden> "oxbury> (elle de (oskoop>

!shmead* / many high flavor late apples when well grown

&King of 3ippins> andow> "ibston> 6oneygold*

/ some mild crabs &(ilodeau*


22/29

Category" +ow acid apples

T! L 0.9;> with varying amount of sugar

Dssential for blending with high sugar apples

that usually contain too much acidity

!lso often rich in tannins

Jarieties%

/ sweet and bittersweet cider apples% Marlington +ill

&also high sugar*> Tremlett (itter> (ulmerNs#orman

/ some wild seedlings% ouce de harlevoix

/ most pears.


23/29

Category" Medium sugar apples

These have low to medium sugar &$ 7.0?9 <

7.099*> with medium to high acidity

ill be used when there is not enough high

sugar apples

Jarieties%

/ many sharp and bittersharp cider apples% (rownNs

!pple> (reakwell eedling> toke "ed / many late and mid 6oneycrisp> =obo> ealthy>

6aralson> !lexander> inter (anana> Creedom


24/29

Category" seless apples

very low sugar &$ L 7.0?9*> high or very

high acid &T! H 0.:;*> high #> no tannin

3referable not to use those for cider < may be

useful for fresh juice> or fermented for vinegar

or cooking uses.

Jarieties%

/ most early season apples% Mellow Transparent>illiamOs 3ride> "edfree> uchesse> +elba

/ most mass production eating apples% +cIntosh

C # i l l


25/29

Category" #pecial apples

There are some apples that can bring

something special to the cider even if they are

not in a desirable category

ould normally need to be blended

olgo &$ 7080> T!H2;* very special

perfume and aroma> but acidity so high

Kerr is fairly similar although not 5uite so acid $eneva and other redflesh are usually very

low in sugar and high in acid> but can add

some nice pink color

-l i th bl d


26/29

-lanning the blend

emonstration of the F (lending izard G

/ ownload it from%

http%11www.ciderworkshop.com1claudeswizard.html

Typical case examples% 6igh acid juice with

low acid juice to obtain a balanced blend

pecial apples blending examples


27/29

C l i


28/29

Conclusion

! great cider re5uires great apples> and your

blend is the first and most important step

/ earch for highest possible sugar content>

balanced acidity> some tannin / Cavor late season apples from unfertilized

orchards < small and ugly is beautiful,

3romote a slow fermentation

/ always remember that the most important virtue

for a cidermaker is 3!TID#D

/ a great cider needs time to make itself.


29/29

)he .nd

apple blending cider

Documents