Mountain ash / Sorbus domestica

[Bartek Knapek]

I have read that in Germany cidermakers use Mountain ash / Sorbus
domestica to increase tannins.

What is the procedure?

 - should I add raw fruits to fermentation

 - or should I press them first, or treat in some special way ?

What is the right amount?

thanks // Bartek

[Claude Jolicoeur]

Bartek,

When in Germany, I asked a number of producers, and got very different responses... There, they call the fruit Speierling. Here is a summary of what I gathered:

•    Speierling is normally used in a ratio of 1 to 3% of the total volume.
•    At Possmann, they mix the speierling fruits to the apples at milling time, in a ratio of 2%.
•    At Weidmann & Groh, the speierling fruit is harvested three weeks before maturity and the juice extracted on a small press. This is kept in the cold for three weeks to a month and added to the cider as it reaches the end of fermentation.
•    Hendrik Docken harvests the fruit in August, about two months before maturity, and much earlier than other producers. He then presses it and keeps the juice three months in the cold before adding it in November to the cider, after the turbulent phase of the fermentation. He adds 1L of speierling juice to 100L of cider.
•    Andreas Schneider harvests the fruit late, by end of October. He likes the fruit to be well ripe but still firm. He adds up to 2% of speierling juice to the fermenting must.

From there I guess the best is to experiment...

Claude

[Oliver Kierse]

Hi Bartek

 

Just to clarify – did you mean the ‘Service Tree’ Sorbus Domestica, not the Mountain Ash or Rowan, which is Sorbus Aucuparia?

 

Regards...

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[Bartek Knapek]

Ah, I did not notice these are completely different trees/fruits...

I thought I could easily try some Sorbus Aucuparia, as we have these in abundance.

But yes, this is about "Sorbus domestica" / Speierling / Service Tree.

Thank you Oliver and Claude!

//Bartek

W dniu 05.09.2021 o 21:45, Oliver Kierse pisze:

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/E746F6EF-71EC-4201-A816-F96F34FFC5E0%40hxcore.ol.

[dan....@gmail.com]

There are two episodes of Ciderchat dedicated to Sorbus Domestica with a French guy who is a real enthusiast into the tree, recommended!

Re Sorbus Aucuparia - if you ever try using these, dont go for the wild trees but get the cultured (sweet) ones. The wild ones are excessively bitter and the bitterness doesnt go away even after years of storage.

Dne neděle 5. září 2021 v 22:39:30 UTC+2 uživatel Bartek Knapek napsal:

[Wilf How]

I have had a play with rowan and didn't produce anything I liked. It had a very odd aroma and an objectional taste.  It's been too long since I tried to give anything more specific.