Podcasts about albemarle ciderworks

Learn about the best apple trees for warm climates with Larry Stephenson, nurseryman at  Southern Cultured Orchards and Nursery in Coldwater Mississippi and NAFEX director, on this episode of the Orchard People Radio Show.The host of the Orchard People radio show and podcast is Susan Poizner of the fruit tree care education website www.orchardpeople.com.  Susan is the author of four books on fruit tree care.Learn more here: https://learn.orchardpeople.com/booksShe is also the creator of five-star rated premium online fruit tree care education at: https://learn.orchardpeople.comHOW TO TUNE IN TO OUR PODCASTThe show airs on the last Tuesday of every month at 1:00 PM ET! While it's no longer live for now, you can still watch or listen when it drops—and catch the recorded podcast anytime afterward.Video Premiere: Watch the episode when it airs on the Orchard People YouTube channel at 1:00 PM ET on Tuesday.Audio Premiere: Listen on RealityRadio101 at 1:00 PM ET on Tuesday.Video Podcast: Watch the recorded episode anytime on our YouTube Podcast Playlist.Audio Podcast: Download the podcast and listen on your favorite app after it airs. Do you want to learn to grow organic fruit trees successfully? Sign up for OrchardPeople.com's free monthly newsletter at https://orchardpeople.com/sign-up/For more information on this topic, click on the links below: How to Prune Fruit Trees:https://orchardpeople.com/how-to-prune-and-train-fruit-trees/Fruit Tree Pests and Diseases:https://orchardpeople.com/protecting-fruit-trees-from-pests-and-diseases/How to Feed Fruit Trees:https://orchardpeople.com/how-to-feed-fruit-trees/The Best Fruit Trees to Grow:https://orchardpeople.com/best-fruit-trees-to-grow/How to Graft Fruit Trees:https://orchardpeople.com/how-to-graft-fruit-trees/These show notes may contain affiliate links to products. We may receive a small commission for purchases made through these links at no cost to you. Thanks for your support!(00:00) - Introduction to Albemarle Ciderworks (00:36) - Meet Larry Stephenson (03:37) - Challenges of Growing Apples in the South (06:56) - Understanding Chill Hours (15:06) - Cauley Apple: The Southern Favorite (19:21) - Captain Davis Apple: A Civil War Legacy (21:09) - Chickasaw Apple: Sweet and Productive (22:22) - Yellow Hamilton: The Roadside Gem (25:01) - Shell of Alabama: The Complex Apple (27:35) - The Story of Cotton Gin Alabama (35:11) - Aunt Rachel and the Joy of Apple Tasting (37:52) - Yates and Sebren Apples (40:46) - The Business of Growing Apples

Wild, Clean & Free: Harnessing the Beauty of Wild-Fermenting, Without the Flaws Was presented at CiderCon2022 held in Richmond, Virginia in February. The seminar was moderated by Christine Walter of Bauman's Cider. Three makers shared a taste of their select ciders that are fermented with wild yeast or what is also referred to as ambient yeast. Another term for this type of fermentation is Natural Cider or a Spontaneous Ferment. The three ciders presented during this workshop/tasting   Levi Danielson of RAW Cider presented Koosh Wild Ferment. RAW is based in McMinnville, Oregon. Levi Danielson, RAW Cider Leif Sundström of Sundström Cider presented Sponti 2020. His cidery is based in New York's Hudson Valley. Leif Sundström Soham Bahatt is co owner of the Artifact Cider Project. He presented a 2017 Roxbury Russet Pet Nat. There are two Massachusetts locations: Cambridge and Florence. Soham Bahatt In this Chat (l to r) Christine Walter, Levi Danielson, Leif Sundström and Soham Bahatt   During this session  participants were lead through a tasting of traditional and pet-nat ciders and the unique processes that they use while producing a cleanly fermented sparkling cider. Mentions in this Chat Episode 296 with Christine Walter - Bauman's Cider | Oregon's Destination Farm Cidery  Episode  with Soham Bahatt - Artifact Cityscape | Building a Cidery Part 5 Albemarle Ciderwork episodes 56 Chuck Shelton & 254 Blending Like Maker Like Chef  Chuck Shelton on the Right in a Suit receiving the coveted Virginia Governor Cup for Albemarle Ciderworks 2019 Hewes Crab. Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

This week on Beer Sessions Radio, Jimmy will drive by cider town to discover a young and bustling community for Open That Cider Bottle Day. Recently created by the American Cider Association (ACA) to engage the cider enthusiasts and educate the interested winemakers, the occasion gathers to the show Michelle McGrath of ACA, Anne and Steve Garwood of Ragged Hill Cider Company, Paige Flori of Boutique Wines and Spirits, and Anne Shelton of Albemarle Ciderworks.The episode will start with Open That Cider Bottle Day's origin story by Michelle, before the gang share with us the bottles they have been saving on air. Steve will then take the wheel to a comprehensive discussion of ciders' potentials for aging and collecting, accompanied by advice for newcomers from Paige and aging experiments at Albemarle. The conversation comes to an end as the group shares their marketing plans for this day next year, with a culinary pairing focus and vertical tasting menus. Last but not least, our guest Michelle will leave you with a poetic cider-appreciation quote:“Friendly reminder: there's nothing finer than deglazing the pan with your favorite cider” Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today. Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Blue Bee Cider Founder Courtney Mailey Courtney Mailey, always knew she wanted to be a farmer of sorts. In the high school she took part in an aptitude test with the result showing that she was to be a farmer. By the way, she was the only kids in her whole class with that goal. Her journey to cider became more obvious after a stint in working in DC, a trip to Ireland (where she met her husband) and an apprenticeship at Albemarle Ciderworks.  She was on the path and took the leap, in 2016 when she bought the current site of Blue Bee Cider in the Scott's Addition area of Richmond, Virginia. Courtney Mailey Topics discussed in this chat Courtney's cider journey Being Richmond's first urban cidery Hewes crab ferments Climate change Richmond's foodie, art an culture Mentions in this Chat Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet,  Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US.  As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

Blending as Maker like Chef Blending is a key part of cidermaking. It can take place at the pressing of the apple juice prior to ferment or after the cider has finished fermenting. Knowing when to blend is not something you can learn from reading a book, because is not a strict science. To blend well requires a fine palate, a developed nose and a bounty of apple knowledge. Makers are much like chefs in a kitchen. They both may be following a recipe, but the final product is reliant upon their own palate and understanding of the ingredients. Michelin Star chefs don't happen over night and neither do fine cidermakers. Featured Guest in this Episode 254 For this episode on blending, I wanted to hear from Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples. Chuck credits author of Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks Tom Burford (1935-2020) a champion of heirloom apples and author of  Ben Watson author of Cider, Hard and Sweet: History, Traditions, and Making Your Own (Second Edition) and Peter J.Hatch, author of The Fruits and Fruit Trees of Monticello who also happens to be a professional gardener and historian in the restoration care at Thomas Jefferson's Monticello. Albemarle produces both single varietal ciders and blends. I have found the ciders from this Virginia cidery that is family owned to be perfectly balanced representation of what Chuck refers to as American Cider. Chuck Shelton Also joining this chat is maker David Timmerman. Chuck wanted David to join in because as he puts it, "His palate is better than mine." David Timmerman Filling Albemarle Press I met David myself at the 2018 CiderCon in Baltimore, Maryland and then again when he came along on the 2018 Normandy Cider Tour that I led via Totally Cider Tours. Like Chuck, I agree that David has an exemplary palate and is just simply a fine person - making this working relationship at Albemarle a perfect blend. David Pressing Red Flesh 2019 Contact info for Albemarle Ciderworks and Vintage Virginia Apples Tasting Room and Information 2545 Rural Ridge Lane North Garden, VA  22959 Tasting Room Hours and Information Office Phone: 434.297.2326 Tasting Room Phone: 434.979.1663 Email: fruit@albemarleciderworks.com Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Does Fermentis have liquid and dry yeast for sale and what is the difference? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

How to Bottle Cider at Home is Part 6 and the final episode of the Cidermaker Series "Oh September" for 2020 Learn How to Make Cider at Home in Part 1 of this Cidermaking Series. Part 5 To Rack or Not To Rack is a must listen too because it brings you through the conditioning of your cider before bottling. Now lets get into the basic of bottling cider at home! When to bottle When the Specific Gravity is at least 1.000 or lower.  What is Specific Gravity (SG)? Specific Gravity is always discussed as a measurement of “relative density” between the water in solution and all else. Apple juice is primarily water and the rest I consider luscious apple sugars. Fermentation is the process of yeast converting the sugars into ethanol and carbon dioxide. Tap water has a SG of 1.000. Apple Juice, on average, before fermentation has begun has a SG of 1.040 to 1.065. Apple Juice SG will vary depending upon the growing season that year, was it dry or wet year, are the apples fully ripe, the age of the apple tree, and the apple variety are some of the key factors affecting Specific Gravity. You might not see the airlock bubbling away, but your cider may still be fermenting. To be safe and avoid bottling cider that is still off gassing CO2 - Check the SG! How to measure SG? Measure Specific Gravity with a Hydrometer. The Hydrometer typically comes with a plastic tube that can be filled at least 3/4 of the way with fresh pressed apple juice. Make sure that the temperature of the juice is no cooler than 60 degrees Fahrenheit or 15 degrees Celsius and no hotter than 70F or 21C. What happens if I bottle my cider while it is still fermenting? The bottle of cider can explode. Bottle bombs are very dangerous and can inflict serious injury to anyone nearby. When in doubt - check the SG. During Bottling you get to choose whether you want: Still Bubbly Dry Semi Sweet Sweet How to make Still and/or Dry Cider? Siphon the cider directly into your clean and sanitize bottles and cap! How to make your cider “Bubbly” in the bottle is called Bottle Conditioning. Options 1,2,3 In order of ease. 1. For beginner makers starting out, the safest and most tried and true method is to add both yeast and priming sugar at the time of bottling. SG needs to be at or below 1.000 2. Pet Nat is bottling the cider before it has completely fermented and the yeast are still active, but not over active. Priming Sugar then added at the time of bottling helps reboot the remaining yeast and thus create delightful bubbles. Pet Nat best done after you have made a couple batches of cider and have the gist of bottling. 3. Méthode Champenoise is the classical way of adding bubbles and is a 2-step process. I recommend listening to my chat with Chuck Shelton of Albemarle Ciderworks in Virginia as he explained this technique quite well. Forced Carbonation is done when kegging cider to make it bubbly. Making Semi Sweet or Sweet Cider requires adding a bit of sugar to the cider, which is called “Back Sweetening “ Back Sweetening is done right before you bottle. You get to chose how sweet you want your cider, by adding sugar and tasting! Tons of fun!!! Any sugar will work. It is really a about your personal preferences, be it honey, store bought priming sugar, raw sugar, maple syrup. Experimenting and finding the right fit is part of the joy of Cidermaking. How racking affects the amount of yeast in cider. I usually rack my cider 3 times over the course of 7 months and then a day or two before bottling if I see Fine Lees on the bottom of the carboy. If you are bottling 3 months after primary fermentation has ended, chance are there will still be some yeast cells in the cider. Those cells will get kicked started when you add sugar to the cider right before you bottle. The key is to add the right amount of sugar so that you get s one bubbles, but not so much the cider froths over when you open a month later. Equipment Needed to Bottle Cider - go to Shop tab and find links to purchase items below. 2 cases of cleaned and sanitized 12 ounce bottles Hydrometer Sanitizing solution Racking Siphon, Tubbing and bottle filler 26 mm Bottle Caps Bottle Capper for 26mm caps Mentions in this Chat Finger Lakes Ciderweek Oct 2-oct 11, 2020 Cider Summit Portland Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

For this special episode, Sam Benrubi sits down with Doug Flemer, Courtney Mailey, and Eric Asimov to talk about wine (and cider) from the great state of Virginia! Eric Asimov is a Chief Wine Critic for the New York Times and author of the book, How to Love Wine: A Memoir and Manifesto, and co-author of Wine With Food: Pairing Notes and Recipes from the New York Times. Before assuming his current role at The Times in 2004, Asimov authored the publication’s Tastings column, To Go column, Wine School, Wine of the Times, and The Pour, as well as the $25 and Under restaurant reviews, and freelanced for WQXR, Food and Wine, Details, and Martha Stewart Living. In his 33+ years of writing about food and wine for the Times, Asimov has become a renowned expert in the wine world. Courtney Mailey founded Blue Bee Cider in downtown Richmond, Virginia in 2012. After working in economic development for 12 years, she left the corporate grind in 2010. Courtney attended cider school at Cornell University, apprenticed with Albemarle CiderWorks for one year, then starting getting Blue Bee Cider off the ground in 2012. Opening in 1980, under the direction of Doug Flemer, Ingleside Vineyards is one of Virginia’s oldest and largest wineries and produces over 18 types of wine from its estate-grown grapes. For over thirty-five years, our hand-crafted wines have won numerous awards and top honors in state, national and international wine competitions, such as the London International Wine & Spirits Competition, the San Francisco International Wine Competition and the Virginia Governor’s Cup Competition. Heritage Radio Network On Tour is powered by Simplecast.

Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and Spotify or wherever you love to listen to podcasts. Follow on twitter @ciderchat Baltimore Speaks Cider recaps this podcaster's travel to CiderCon, while at CiderCon and the trip home from CiderCon. I left on Sunday (Day 1) traveling as far as Bethlehem PA. The next day Monday (Day 2) I was set to meet with Joe Getz of Kurant Cider at the Free Will Brewing Company in Perkasie PA. Joe and I sipped on cider and visited the barrel room. From Kurant, I headed straight to Frederick Maryland. That evening I was pulled over by Officer Kind. A fun little story - that I will save for you to listen to in the podcast. Day 3 - I headed to Distillery Land CiderWorks - to record a podcast and also had a chance to see Chuck Shelton of Albemarle CiderWorks in Virginia. After lunch I headed into Baltimore for CiderCon and got ready for that night's dinner recording with Phillip Kelm of Gitche Gumee CiderWorks in Michigan. We went to a BYOB restaurant called Ebenezer's Ethiopian Restaurant. Great food and kind people. Day 3 I had an early morning chat (8:45 am) with Trevor Baker of Noble Cider in Asheville North Carolina. And then a recording with Marcus Robert of Tieton Ciderworks, Washington. That evening I met up with Kirk Billingsley for a chat on his cidery Big Fish Cider Company in Virginia. Day 4 - Thursday was the opening day at CiderCon- Danny Brager of Nielsen did an overview of the cider market. You can go to this YouTube link to listen to last year's presentation on this topic. Then it was time to record with Paul Vander Heide of Vander Mill a cidery in Michigan. Lunch I was again recording, this time with Dan Brown of Cyder Market LLC. Both Danny and Dan's presentations will be posted on Cider Chat's YouTube channel. After lunch I recorded and videotaped John Edwards presentation on Chemical Fingerprints of Cider. Very fascinating. I next ran to Rebbeka deKramer of Scott Lab's presentation on Off Odors in Cider. Again this will be posted on the Cider Chat's YouTube channel. Next I had a chat with Matt DeLong of Ridge Cider in Michigan. And then had dinner with Carlo Hein of Ramborn Cider Company in Luxembourg. Day 4 (Friday) I met and recorded with Alex Peckham of Peckham's Cider in New Zealand. That afternoon I recording with James and Susanna Forbes of Little Pomona Cidery & Orchard in the UK. Friday evening I went to Pour the Core- Baltimore to record mini chats with cider fans - all of which are posted in this episode Saturday it was time to head home, but as I was traveling with the Talking Pommes we had to make a stop along the way at Perryville Maryland. Perry Pear was both emotional and ecstatic. You can hear the Talking Pommes recap at the end of this podcast. I had mini chats with the following cideries and their makers while at CiderCon Heartwood Farm and Cidery in Canada Tod Creek Craft Cider in British Columbia Bryant Cider, Virginia Liquid Alchemy Beverages, Deleware Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia      

Please Help Support Cider Chat donate today. Help keep the chat thriving! Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples weighs in on blending and single apple variety ciders and the complexity of cidermaking.   This Virginia cidery is a family run business on a farm that was purchased by the Shelton Family. Today the business side of the cidery is managed by his sister Charlotte, while Chuck overseas the cider. Their brother  Bill is the Nursery Manager and Bill’s daughter Anne Shelton is the General Manager. This is a142 acre farm with a 12 acre orchard, where they grow over 250 varieties! The soil is red clay or what Chuck calls a “rocky. red clay”. The Sheltons tend to apple tree for the cidery and also sell trees. Their friendship with Virginian Tom Buford, has been fruitful for the family not only because he is consider now part of the family, but due to his extensive knowledge of Apples. Tom is the author of Apple of North American: Exceptional Varieties for Growers, Gardeners and Cooks, which won the 2014 American Horticulture Society book Award. Chuck Shelton was an “amateur cidermaker” for 7 years before he took a class in 2006 with Peter Mitchell, who teaches cidermaking. In 2008 the Sheltons obtained the licensing to open Albemarle and in 2009 the cidery was opened to the public. Visitors can purchased ‘fresh pressed apple juice” for consumption and a full range of blended and single variety ciders. Chuck provided lots of tidbits on how he does a blended cider and single variety ciders. Chuck describes Albemarle as a four prong business Fresh Pressed Juice Cider Classes on pruning, grafting, planning a home orchard Cider Forum Contact info for Albemarle Ciderworks and Vintage Virginia Apples Tasting Room and Information 2545 Rural Ridge Lane North Garden, VA  22959 Tasting Room Hours and Information Office Phone: 434.297.2326 Tasting Room Phone: 434.979.1663 Email: fruit@albemarleciderworks.com If you like Cider Chat and want to support more episodes like this chat with Chuck Shelton Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver’s Cider and Perry - Herefordshire/UK Find this episode and all episodes at the page for Cider Chat's podcasts. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

"Happiness lies at the edge of your comfort zone." I read this quote from Gail Hobbs-Page of Caromont Farm and knew immediately I had to talk with her. Welcome to Episode 32. Here is a chef, cooking for 25 years, contemplating her next move in the food world back in 2007. Gail's decision? To take up goat farming and make cheese. Cooking is in her DNA, but cheesemaking is not. So how did she get here? And why did a simple request for goat cuddling suddenly go viral and make national news, including The Today Show, threatening to overrun her small farm with thousands of folks wanting to give a kid a hug? We talk about all of that. Her experience growing up on a 3rd-generation farm in North Carolina. Learning to cook under the tutelage of southern cooking icon Edna Lewis (yes, THAT Edna Lewis), as well as Ben and Karen Barker of Magnolia Grill in Durham. How she's passed on the lessons she learned to the next generation of chefs, including Loren Mendosa at Lampo who continues to garner well-deserved accolades. People hear, "Goat farm..." and they imagine Heidi, cavorting in the Swiss Alps. But this is WORK. Farming plus the real chemical science of cheesemaking. Pair that with the costs of running a business, building an online presence, and navigating new, stricter regulations and you begin to see to be a cheesemaker you've got to be creative just to stay afloat. How? The emerging industry of agritourism is one way. Farm tours, goat cuddling, and cheesemaking classes not only alleviate the cost of business, but help bring back skills on the verge of extinction. Back in the day every household knew how to preserve milk. By offering knowledge, Gail Hobbs-Page is thankfully mentoring an ever-growing circle of students. What does it mean to be a mentor? Why do folks want to hug goats? What important component is missing in our lives when there is such a strong need to see where our food comes from? Why is the terroir of cheese probably the most important aspect? Does the discussion of gender inequality in the kitchen need to continue? Or should we just get to cooking because it's what we love and why we signed up for this journey in the first place? We didn't come to any conclusions, but sure had fun traveling down that particular rabbit hole. We cover a lot of ground in this episode so settle in. You're in for a real treat! SHOW NOTES - Links to items discussed within the episode: Chefs With Issues - an important project on the mental health of folks in the industry by food writer Kat Kinsman The Problems with Food Media that Nobody Wants to Talk About - an important article by First We Feast Why Women Don't Get the Respect in the Kitchen - Edible San Francisco tackles the issue The Taste of Country Cooking by Edna Lewis Bill Neal - NYT article on his life Hottest Cheesemakers in America - Harper's Bazaar recognizes our own Nadjeeb Chouaf Silky Cow Dairy - where Gail sources her milk Albemarle Ciderworks - what Gail uses to brush her Red Row cheese Fast Food Nation - Wow. Just wow. There's a reason Richard Linklater is my favorite director Polyfaces - Joel Salatin offers up a better way This episode is sponsored by In A Flash Laser Engraving.