Cedar Rapids Brewing Society

Iowa Brewing Company - they have nothing going on this evening....and they have half-price draws this evening! SuuuhhHWEEET!

I will be at IBC by 7:30.

See you all there.

Glad I could make it, those were some very good ciders from Pat.

andrewmaixner wrote:Glad I could make it, those were some very good ciders from Pat.

thanks

Pat, any chance you could upload your presentation slides here, seeing as I couldn't attend the actual meeting?

Thanks!

tony b wrote:Pat, any chance you could upload your presentation slides here, seeing as I couldn't attend the actual meeting?

Thanks!

No slides. Just booze and conversation.

Bummer!

tony b wrote:Bummer!

Just for Tony.

This is something I wrote for a different class.

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Most Americans have no idea what cider really is or its place in American history. The founding fathers brought apple trees and presses from England to the colonies. Everyone drank cider – morning, noon, and night – including children who drank watered-down cider. Apple trees and cider-making followed the settlers to the west. Nearly every homestead produced apples and cider.

The industrial revolution was the beginning of the end for cider consumption in America. As the population moved into cites, it became difficult to distribute cider in large enough quantities to serve the population. German immigrants in the mid-1800s brought beer-making processes and technologies to America that allowed for large-scale production of lagers. City-dwellers became beer drinkers, and cider-drinking was relegated to the country bumpkins. Prohibition killed what was left of cider production in the America. Orchards across the country ripped out cider apple trees and replaced them with eating apples and culinary apples. Now that cider is making a resurgence, orchards are frantically replanting cider apple varieties, but they are not keeping up with demand.

So, what is the difference between eating apples, culinary apples, and cider apples. Modern eating apples are basically just bags of sugar water with enough acid to keep them from being cloyingly sweet. They are crunchy and extremely juicy, which is desirable in an eating apple. But these juicy apples, actually have fairly low concentrations of sugar in the juice (typically about 10% sugar by weight). And, they don’t have much in the way of distinctive flavors. When you ferment away the sugar, you are left with modest alcohol levels (5% ABV) and bland flavors. Culinary apples are used for cooking or baking. Both tend to be high in acid. This provides sharpness to balance the sugar that is added during cooking and baking. Culinary apples can be used to make cider as they increase the acid level in the final product.

Cider apples generally fall into four categories based upon the relative levels of acid and tannin in each variety. If you are a wine geek, you understand that acid and tannin provide the structure and determine the mouthfeel of a wine. Acid and tannin serve the same purpose in cider. Acid makes your mouth water and conveys crispness in the product. Tannin provides bitterness and astringency (makes your mouth feel dry and sticky).

The most common cider apples were developed in England and France starting in the 1600s and continuing into the 1800s. The flesh of these apples is course and chewy, but it releases juice better than a modern apple when being pressed. The apples tend to be drier (less juicy) than modern apples, but they have much higher concentrations of sugar. Cider apples have complex, earthy flavors that are more intense than modern apples. These flavors carry over into the final product.

Sweet apples. These apples produce juice with very high concentrations of sugar – upwards of 19% sugar by weight (Brix). If fermented to dryness, this will produce alcohol levels to nearly 11% ABV.

Sharp apples. These apples produce juice with very high concentrations of malic acid, but relatively low levels of tannin. Sharp cider apples are similar to culinary apples, and some varieties of apples are used for both purposes.

Bittersweet apples. These apples produce high levels of both sugar and tannin. These apples also provide the classic cider flavor in traditional English and French ciders.

Bittersharp apples. These apples product high levels of both acid and tannin.

True cider apples are commonly referred to as “spitters”. They are either so tart or so tannic that you spit them out if you take a bite. One book on cider making from the 1800s stated that the best cider apples were so harsh the neighbors wouldn’t steal them and the pigs wouldn’t eat them when they fell on the ground.

Generally, cider is made from a blend of all four types of cider apples with roughly 40% from sweet apples, 30% from sharp apples, 20% from bittersweet apples, and 10% from bittersharp apples. The primary purpose of the sweet apple is to provide sugar for making alcohol. The sharp apples provide the acid for crispness, and the two types of bitter apples provide the tannin which completes the mouthfeel of the cider. A well-made cider is dry, acidic, and tannic. It has more in common with a dry red wine than the alcoholic soda pop that dominates the market right now.

It is rare for a cider to be made from a single variety of apple, but it can be done. Single-variety apple ciders typically use some variety of bittersharp apple which has all the necessary ingredients to make a balanced finish product – high sugar levels, high acid, high tannin levels, and complex flavors.

* * * * * * *

Brewers will generally work with three types of acid in fruits: citric acid from citrus fruits (and many types of berries); tartaric acid from grapes; and malic acid from apples (and also many types of berries and grapes). For any given acid concentration, malic acid has the harshest flavor and mouth feel. Lactic acid has a much smoother flavor and mouth feel. Converting the malic acid in cider to lactic acid makes the product softer and smoother even at high acid levels (this is commonly done in a lot of red wine styles as well).

Thanks, Pat!

It tasted better in person.

Was also hoping to get some tech input on dosing rates for sorbate and metabisulfate? I haven't made cider in over 5 years, so I'm rusty on the specifics.

tony b wrote:Was also hoping to get some tech input on dosing rates for sorbate and metabisulfate? I haven't made cider in over 5 years, so I'm rusty on the specifics.

What I use in wine, mead, and cider: 1/4 tsp Sulfite in 5 gallons. If you are going to bottle condition, no sorbate. If you are going to force carbonate, 1 tsp sorbate in 5 gallons.

Thanks, Pat!!