So we are starting to deal with the State, County and Federal folks to begin a small hard cider operation in Oregon on residential property that doesn't have a city sewer system. Who would have thought that there was so little knowledge within or government agencies about cider vs beer and wine. Has anyone figured out exactly what is left over (chemically) after the fermenting process is complete and the tank is flushed into a bucket? The Oregon DEQ is looking for information like (mg/l) for BOD-5, COD, Phosphorus, Nitrogen, Chloride, Sodium, TDS and PH. We have the data for Beer and Wine however when it comes to Hard Cider we have gotten a lot of wild guess's.
Thank you in advance for any information you might have.
Thank you in advance for any information you might have.