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Entries in Ferment (2)

Friday
Apr252008

Cider Academy.

Done deal. 4 years in the waiting and I'm finally going to attend Peter Mitchell's Cider Academy. The course I am taking is Cider Making - Principles & Practice course and it is held at the WSU Mount Vernon extension. Not too far away.

I'm pretty excited overall and the syllabus is a dream. I hope to really absorb a lot. I've never spoken with anyone who has attended these courses but I read great things. I'm hopeful as this isn't a cheap class to attend. I'm confident it will meet my expectations and be a great experience to say the least.

It is hard to choose but I expect some of the course highlights to be;

Cider Orcharding.
An really interesting topic for me. My Mom's side of the family is from Wenatchee here is Washington. The once self proclaimed "Apple Capitol of the World" is now host to a ailing apple industry and a virgining wine industry in neighboring Lake Chelan which is or was once equally apple heavy. Now orchards are being torn out to make way for vinyards. Other than just going organic can diversifying product by means of grafting cider varieties as well as other old time varieties be a viable answer? If you know apples you know apples... Why grapes? Anyway that is another blog post entirely.

Principles for Cider Production and Preparation for Fermenting.
Can you go over read about them enough times? When all is said and done this is the real reason behind going. It will be great to hear it all and take notes from a respected professional. Fruit selection, harvesting, processing, juice composition and preparation. Nice!

Commercial Cider Producer Visit
One of the days we'll be headed North of the border to Vancouver Island to check out Merridale Estate Cider. I've had sought out and had their cider twice now while in Victoria. Heading out there for a tour was high on my list for Heather and my next trip up there. It isn't harvest or anything but it should be a nice time of year to visit and for sure interesting to no end.

The Legislative Requirements, Assessment and Profiling of Cider, Blending, Lab Analysis and so-on. Honestly it all looks great and I'm pretty excited to finally be going.

On a side note some of my own pressed and blended batches are starting to take shape. Man oh man. Much much better than what I am using from the local cider mill. I don't know what they did to their recipe but at one point I was pretty successful with their juice... I was beginning to think it was me. Well anyways fresh pressed and thoughtfully blended is key, my fermentation temperature re-revelation didn't hurt either. Keep it cool brothers.

Sometimes apple picking/press partner, fellow fermenter and coffee colleague Michael Elvin wrote me up nice review of what I think will be one of the better batches yet. Surprisingly or not, it contains some great cider apples kicked down by a buddy on Whidbey. Thats trouble... How the hell am I suppose to get my hands on cider apples every year? Ideas offers and inquiries welcome...
Friday
Sep212007

Apple Crazy in Olympia.


1884 Apple Orchard, Washington


Fall has always been my favorite time of the year. The temperature, the weather, the colors, the sounds, the smells. It all works for me.

The past two years have left me Apple crazy during Autumn. This condition is exacerbated now that I own an apple press. I've been out hustling them apples and harassing my friends or anyone else I can think of for my share of the apples and/or pears that lay waste in backyards all across the Olympia/Tumwater/Lacey area. Lots of looking and lots of asking (well 1 note and 2 classifieds) but no finding... Until just this last week, it was all beginning to feel a little bleak.

Until I received an email last week from a guy Steve I met at the Darrington Bluegrass Festival in 2006 . Steve lives on Whidbey Island in or near a town named Coupeville. As we got to talking last year it was revealed to me that Steve has 2 or 3 Vintage Cider Apple varieties growing on his property. I don't recall them all by name but I do remember he's got a Kingston Black however. Well anyway Steve emailed to offer me 40-50 lbs of his cider apples. Although not enough press and ferment an entire batch, that amount of apples is more than adequate to supplement a good solid base of local Olympia neighborhood apple blend.


Besides all of that I got a phone call last night about some apples I was inquiring about on the Eastside of Olympia. My buddy Kaplan had lived in this house last year and Michael Elvin (of Batdorf & Bronson) and myself were able to take as many as we needed. We took more than we could press as it turned out but the cider that resulted from our pressings was really pretty good. Very tart but very nice. Tart and nice being WAY better than sweet and syrupy any day.

I've also had my eyes on a couple trees that are in a yard adjacent to my buddy Chris' backyard which may work out too.

If you live anywhere near the Olympia and know folks with apples or pears drop me a line. I'm not against rewarding donors or finders with some finished product... Sweet or fermented.

P.S. I promise part one of my Hard Cider Tutorials are coming. I've been too busy visiting great places and scamming apples to be inspired by the computer.

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