Some chemistry of apples - not really enough chemistry re cider (as per title) which would be much appreciated. Would like details on primary and secondary fermentations - temperatures, sugars etc; wild yeasts and bacterias; types of yeasts, pectolase, sugars etc; yeast autolysis, racking, faults, sulphides etc. Also, picking times - acids, sugars, tannins - refractometer details etc. Help!!
Hello, I want to set up an orchard in Poland with Cider varnishes such as Kingston Black, Dabinett, Yarington etc. I have poor soil, so I am thinking about the MM106 or A2 rootstock. What tree spacing should I use?
Some chemistry of apples - not really enough chemistry re cider (as per title) which would be much appreciated. Would like details on primary and secondary fermentations - temperatures, sugars etc; wild yeasts and bacterias; types of yeasts, pectolase, sugars etc; yeast autolysis, racking, faults, sulphides etc. Also, picking times - acids, sugars, tannins - refractometer details etc. Help!!
Hello, I want to set up an orchard in Poland with Cider varnishes such as Kingston Black, Dabinett, Yarington etc. I have poor soil, so I am thinking about the MM106 or A2 rootstock. What tree spacing should I use?
Had to watch this 4 chem homework
Sick
Thanks for this.
What rootstock are these trees on?
Harvesting apples with a machine does not give you a better quality apple
Lost me at agrichemicals - No Thanks