Re: [Cider Workshop] Digest for cider-workshop@googlegroups.com - 1 update in 1 topic

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MARK DARLEY

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Mar 11, 2025, 11:42:15 PMMar 11
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Try quince.

311 Seymour Lane
Mill Valley, CA 94941
USA

No 1 Gatcombe House,
Littlehempston
Totnes
Devon
TQ9 6LW
UK





On Mar 11, 2025, at 7:33 PM, cider-w...@googlegroups.com wrote:


terryc...@gmail.com <terryc...@gmail.com>: Mar 11 12:29AM -0700

Amateur cidermakers (like me) often have difficulty sourcing traditional
cider apples and have to make-do with culinary varieties. I have asked
questions about this before and have received excellent advice.
 
Although addition of malic acid is easy enough for adjusting acidity, doing
something about tannin (or at least “how much to use”) is bit more
difficult.
 
There is a paper from Cornell University which looked at consumer
acceptance of culinary apple ciders with added tannin. Although the paper
wasn’t “super scientific” it seems that ciders with roughly 300 – 500 ppm
GAE were most acceptable to consumers.
 
There are some options for those of us without access to “proper” cider
apples. These include black tea, tannin powder, oak chips, skin from red
apples etc. The recommended rate for tannin powder seems to be 5g/100L but
without any reference to what GAE this might result in. Similarly for black
tea, oak etc I can’t find any information regarding what sort of GAE might
result.
 
I am happy to follow “recipe” or manufacturer’s recommendations, but it
would be nice to know if there is any reference material that will give a
GAE (or %) for these additions.
 
Thanks in advance if anyone can help.
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