Comments on: Normandy, Part 1: How They Do Things

By: Normandy, Part 2: Apple Booze « Kevin Kossowan

Normandy, Part 2: Apple Booze « Kevin Kossowan — Fri, 30 Sep 2011 03:41:59 +0000

[...] Perennial Plate « Normandy, Part 1: How They Do Things Backyard Apple Crush 2011 » 29 [...]

By: Normandy, Part 2: Apple Booze « Kevin Kossowan

Normandy, Part 2: Apple Booze « Kevin Kossowan — Fri, 30 Sep 2011 03:41:59 +0000

[...] Perennial Plate « Normandy, Part 1: How They Do Things Backyard Apple Crush 2011 » 29 [...]

By: Kevin

Kevin — Wed, 28 Sep 2011 11:19:22 +0000

CH – agreed.
Ray – I’m surprised windfalls would have an impact on acidity. I can see them helping get a ferment going earlier as they’re bringing some decomposition to the party a bit sooner. And re: sugar testing, I was referring to in the field at harvest time – I saw many a specific gravity being measured in pressed must, so they measure it there the same way you or I would. Your apples might hit 6-7% naturally. I add sugar to get them up to 12% range. I have built a spreadsheet to calculate how much sugar based on volume and s.g. of the must – very handy, but only if you know what your starting s.g. is..
Bob – You can check out many posts on apple wine, and some on apple vinegar here. This is vintage #3 for me of apple wine. Time to start expanding my horizons a bit, and refining some of the stuff I’m already mucking about with.
Mel – I’m excited for the new bottlings too, especially since they don’t require much additional work or steps – just stepping in at intermediate stages that I’m already going through anyway. Smart stuff to grab so many different products from the one process.

By: Mel

Mel — Wed, 28 Sep 2011 01:45:40 +0000

Excellent. I love “hard” cider, having learned to love it while living in Scotland a while during college. I really want to learn how to make my own….looking forward to further posts about your cider making adventure. Very much looking forward to the pommeau as well, sounds like something else I would love to make.

By: Bob in Edmonton

Bob in Edmonton — Tue, 27 Sep 2011 20:04:13 +0000

Very interesting! I’d be happy to hear about any forays you make into apple-based hooch or vinegar (and, of course, one can lead to the other in my experience!).

By: Raymond

Raymond — Tue, 27 Sep 2011 14:46:25 +0000

Much of the historic cider making information I have seen mention that using some bruised and windfall apples is key to a proper “traditional” flavor in a cider, it brings out a different acidic note than purely a tart apple. I am surprised at the apparent lack of sugar testing, I’m pondering that currently with a carboy I have bubbling downstairs. I want 6 to 7% and figure I need to add some sugar, but ferment started before I could test it and now I have to wing it. Hope it works out!

By: The Celiac Husband

The Celiac Husband — Tue, 27 Sep 2011 14:12:20 +0000

And we were wondering where you went. Now we know.
France can be an interesting place for almost anything food related.
So many small producers, so many methods.