Issue link: http://winesandvines.uberflip.com/i/152772
WineEast supplier, and the pH of the juice is usually about 3.5. Like Eve's Cidery, Earle does no clarification of the juice, agreeing that clarification results in a loss of flavor in the finished product. Juice typically ranges from 14.6° to 16° Brix, which he adjusts to 18° Brix and then inoculates with Epernay II (aka CEG, Cotes des Blancs). There is no pre-fermentation SO2 addition to the juice. Fermentation proceeds at 60°-70°F until it reaches the target alcohol level of 5%. Refrigeration is used to arrest fermentation. The cider is allowed a short time to settle before receiving 50 ppm SO2, racking and DE filtering through a plate and frame. Unlike Eve's Cidery, Earle does not employ a secondary fermentation for carbonation, instead choosing to force carbonate the cider in his 300-gallon Zahn & Nagle carbonation tank. After adjusting the free SO2 to 40-50 ppm, he adds 200 ppm sorbate and filters the cider through sterile pads and a 0.45µ membrane into the carbonation tank. The cider is chilled to 28°-30°F and carbonated. Earle gives the cider a week or more at around 10psi, believing slow carbonation allows for better bubble integration and retention. The freshly carbonated cider is counter-pressure bottled in 750ml sparkling wine bottles and finished with a crown cap. It retails for $9.99 per bottle. Méthode ancestrale: Bellwether Cidery Bellwether Cidery in Trumansburg, N.Y., is owned and operated by husband and wife Bill and Cheryl Barton. The Bartons started the business in 1999 after being inspired by travels through the cider regions of France. Like other cider makers I spoke with, Bellwether purchases freshly pressed juice year round from a local supplier. They also have a small orchard planted to traditional European cider varieties. Bellwether produces 10 different varieties of cider, both still and carbonated, ranging from very dry to semi-sweet, as well as a cider blended with tart cherry juice. Like Eve's Cidery, 90% of their production is carbonated. The Bartons agree with the other producers I spoke with that most consumers expect bubbles. Bellwether produces a number of James Cummins feeds the pomace grinder at 9/29/09 Van Etten, Page 1 force-carbonated ciders in a TitanRack_Nov09.qxdEve's Cidery in10:50 AM N.Y. fashion similar Need a Better Cork Supplier? All Natural Cork Closures Fresh Corks Directly From Portugal 4th Generation Family Cork Producer Why Pay Freight From California? Let Our Central Location, ST. LOUIS, Save You BIG Money TITAN-RACK A DIVISION OF TITAN TUBE FABRICATORS, INC. Double Bar Two Barrel Rack Half Rack Free Branding Free Shipping Free iS Better Ask about our Progressive Discounts Experience the Slimcork® Advantage CALL TODAY phone (203) 681-7743 Cell (860) 335-0667 email: reliablecork@gmail.com www.reliablecorksolutions.com Double Bar Four Barrel Rack Portable Steel Barrel Racks From St. Louis Removable Center Rack • Central Location SAVES MONEY in Freight • Move more Barrels, cut handling time • Utilize air space, save floor space • Prevent product damage • Powder coat paint Over 30 years of experience in solving material handling needs 5739 NATURAL BRIDGE AVE. ST. LOUIS, MISSOURI 63120-1696 TELEPHONE (314) 381-2828 FAX (314) 381-5908 1-888-WE-R-RACKS (1-888-937-7225) www.titanrack.com email: komoran@titanrack.com Win es & Vin es SEPT EM B ER 20 13 77