Podcasts about cider chat

This episode of Cider Chat, was recorded in person with Abram Goldman-Armstrong at CiderCon2025 in Chicago. Hear his journey to cider. From growing up in Oregon's Yamhill County to his current work in Norway's Hardanger region at Alde Sider. Abram began fermenting cider as a student in Minnesota and went on to found the cidery known as Cider Riot in Portland, Oregon. His experience reflects both the evolution of the cider industry and the challenges of building a business grounded in values and community. The Cider Riot Years Cider Riot grew from a home cider making project into a well-regarded cider brand and pub. Abram describes building the business, navigating challenges like rising rent and market shifts, and the significance of Cider Riot as a political and cultural hub. The pub hosted community meetings, union organizers, and events that reflected Portland's activist spirit. Standing Against Far-Right Violence On May 1, 2019, Cider Riot became the site of a violent confrontation when members of the far-right group Patriot Prayer, led by Joey Gibson, clashed with patrons during a May Day celebration. The altercation resulted in injuries, including a woman being knocked unconscious. Abram filed a $1 million lawsuit against Gibson and others involved, alleging that they had instigated the attack. The incident drew national attention and highlighted the challenges faced by businesses taking a stand against hate groups. Relocating to Norway After Cider Riot closed in late 2019, Abram accepted an offer to collaborate with cider makers in Norway. He began working with a small brewery before moving west to Hardanger, where he now produces cider at Alde Sider. The region has a long history of apple growing and is the first in Norway to receive a protected designation for cider. In this Cider Chat Early influences in Oregon: Working with Alan Foster of White Oak Cider, planting bittersweet varieties like Kingston Black. DIY beginnings: Making cider in college using apples from the dining hall and a cheese grater. Founding Cider Riot: From garage startup to a full-scale cidery and pub in Portland, Oregon. Pub culture & Portland community: Supporting labor organizing, queer and trans spaces, and anti-fascist events. Financial challenges: Draft-focused sales model, missed retail opportunities, and the impact of hard seltzers. Closure of Cider Riot: Reflections on its cultural significance and decision to shut down in 2019. Move to Norway: Invited to launch a cider program with a brewery in Sandefjord, leading to Tall Ship Cider. Transition to Alde Sider: Current role as lead cider maker in Hardanger, Norway's key cider region. Hardanger cider traditions: Protected cider designation and historic use of apples like Gravenstein and Discovery. Production methods at Alde: Use of Nottingham ale yeast Chaptalization with Danish beet sugar High-acid juice (~pH 3.1–3.2) Residual sweetness target of 1.003 SG Crossflow filtration to halt fermentation Barrel aging program: Experiments with French agricole rum and Norwegian whiskey barrels. Community cider scene: Five producers in the village of Nå, collaboration across the fjord, and cider tourism via fjord boat. Cultural observations: Comparing pub cultures, lifestyle differences between Norway and Portland. Low-ABV cider innovation: Creating a 4.7% cider for draft sales in collaboration with 7 Fjell Brewery. Use of wild yeast: Petnat-style experiment using orchard yeast and natural inoculation. Future plans: Continuing to explore cider styles in Norway, working with bittersweets, and developing new blends. Contact Info Abram Website: https://www.aldesider.no Mentions in this Cider Chat 317: How a “Cyder” Teapot fueled the American Revolution Stone Ridge Orchard Wassail May 3rd & 4th – tickets https://www.clover.com/online-ordering/Event-Tickets Episode: 450th Roger Wilkins – The Cider King

John Edwards, longtime cider maker and integral team member at Ross on Wye Cider & Perry Co., and the creative force behind his personal label Fly be Night Cider was last on the podcast in 2019. John Edwards In this Cider Chat with John Edwards ohn is part of the tight-knit crew at Ross Cider who keep things running from orchard to bottle. The team has embraced a belt press system, which John finds surprisingly nimble—even for small batches. While Ross is rooted in tradition, they're also evolving their process to match the scale and diversity of their orchard. Transitioning to stainless steel fermentation tanks Working with old and rediscovered apple varieties Committed to wild yeast and natural fermentation Managing fire blight Diversifying the orchard's apple stock with varieties like Kingston Black, Golden Ball, and Cider Lady's Finger. Fly Be Night: A Creative Outlet Fly by Night remains John's personal cider expression—just a few barrels a year, shared with friends. Each release gets a new label (last year's was “Space Goat”), and while the iconic “0% Sh*t” label is retired, the spirit of fun and integrity lives on. A Cellar Surprise for Ross Fest 2025? John has one cider still in the cellar: a 2014 Foxwhelp that might just see bottles soon. Whether blending at Ross or bottling at home, John's work reminds us that cider thrives on community, curiosity, and a bit of mystery. Mentions in this Cider Chat Episode 195: Fly Be Night Cider | 0% Sh**, UK Totally Cider Tour UK Edition

Rainy Days Goes Best with Dry Cider in the Barrel Room Walking into the barrel room at Oliver's Cider and Perry Company, you might think you know what to expect. But surrounded by whitewashed stone walls, standing beneath the old Hessian sacking floor, and facing rows of aging barrels, I quickly realized this wasn't just a cidery—it's a living, breathing creative space for cider making. Tom Oliver sources fruit both from his farm and from local orchards across Herefordshire. This isn't an estate cidery where everything is grown on-site—but what sets Oliver's cider and perry apart is Tom himself. A master blender with an instinct for balance, he brings character to every bottle. And while the farm may not produce every apple, it certainly imparts its own terroir through the land, the barns, and the quiet, purposeful rhythm of the work. Tom and Ria In this Cider Chat Blending Tradition with Innovation Tom is now experimenting with distillation: apple brandy, pommeau-style blends, and barrel-aged perry into brandy too! He's careful with naming, refusing to call something a “Pommeau” unless it honors French tradition. Barrels sourced from rum, sherry, port, bourbon, and white wine shape each unique blend. Tasting in the Barrel Room In the barrel room We tasted perries straight from the barrel—some from single ancient trees, others blended with gin pears or red pear varieties. Each sip revealed: Confectionary sweetness Banana, melon, pineapple notes Mellow malolactic fermentation This isn't a showpiece cidery as Tom puts it, “It's a working farm“, evolving from a hop yard and now cider. Tom calls it “just a part of the agricultural calendar.” No pretense, just purpose. Tom Oliver straddles the line between tradition and experimentation with ease. Whether it's a single-varietal showcase or a spirit-kissed blend, the goal remains the same: make cider that speaks of time, place, and people. Contact info for Oliver's Cider and Perry Co. Website: https://www.oliversciderandperry.co.uk Mentions in this Cider Chat 2025 Totally Cider Tour_UK Edition Send an email to info@ciderchat.com to get on the wait list for the next cider tour! Tom Oliver Featured episodes: 029 Tom Oliver| Oliver's Cider and Perry, UK 105 Tom Oliver on Making Perry | UK 366 Acclaimed Cider w/Minimal Intervention | Tom Oliver

In this Season 10 premier of Cider Chat, "Introductions" are featured from over 40 persons in attendance at the annual 2025 Berkshire Roundtable. Kicking off Season 10 of Cider Chat The opportunity to begin Season 10 with "Hellos" from a wide range of people in the cider community is the perfect fit for this milestone episode. Here at Cider Chat Central we hope that this Season opener acts as a reminder that there is a wealth of knowledge at hand at a grass roots level in every region of the US. Of course, this holds true for other countries as well and right about now this reminder feels very timely. In Wisdom Lies Hope — hope for sustaining orchard ecosystems, hope that information can be passed on, history can be preserved and through shared learning and collaboration we can all create a better world. We wish you all strength in knowing that so many others are working toward the same goal of stewarding this earth with care and intention. That shared purpose is a source of hope and resilience, even when the path ahead feels uncertain. What is the Berkshire Roundtable? The Berkshire Roundtable is an annual gathering held each March at Stump Sprouts, a rustic retreat center in Buckland, Massachusetts. This event brings together orchardists, cider makers, and industry professionals to exchange ideas and strengthen community ties. Meetings take place over the course of a day and a half, in a large room at the retreat with everyone sitting in a round circle. Berkshire Roundtable group photo New Beginning for the Berkshire Roundtable The Berkshire Roundtable has been taking place for the past 35 years! Micheal Phillips was integral in starting this meetup of orchardist and makers. In 2012, the Holistic Orchard Network (HON) was founded by Michael Phillips. His influential book, The Holistic Orchard, continues to be sought after by orchardists around the world. Find more of his books at the Cider Books Resource page on this website. Michael passed away unexpectedly while out in his New Hampshire orchard on February 27 2022. Today, HON continues on with leadership from Micheal Biltonen and others. Michael's work is continuing on by his wife Nancy and daughter Gracie Phillips and the HON work today. Gracie and Nancy Phillips Contact Info for HON and Heartsong Farm/Lost Nation Orchard Holistic Orchard Network with Berkshire Roundtable info : https://holisticorchardnetwork.org/   Heartsong Farm and Lost Nation Orchard Mentions in this Cider Chat 392: Bent Ladder Estate Ciders & Wine | Ohio   408: Cider's Pomological Life Coach | Know Your Roots, NY   312: Angels Dressed Like Bears | Michael Phillips 1957-2022   Heartsong Farm and Lost Nation Orchard workshops   Follow MJ in Australia @getontheciders and his cidery @ciderinfusion   Follow Adrian Luna @hardciderguy

Looking back at Season 9 and Forward with Roger Wilkins In this season ending episode we visit Roger Wilkins at his Lands End Farm. Cider King – Roger Wilkins Roger Wilkins, is known globally as the “Cider King,” and is a legendary figure in Somerset cider-making. He has been running Wilkins' Cider Farm in Mudgley since taking over from his grandfather in 1969. Renowned for his traditional methods, Roger ferments locally grown bittersweet apples in oak barrels, producing unfiltered, unsweetened farmhouse cider. His no-nonsense style and commitment to authenticity have made Wilkins' Cider Farm a pilgrimage site for cider enthusiasts world wide. Though he has mentioned plans to scale down production, Roger was carrying buckets of apples into the cidery when Ria visited him in October of 2024. This episode features Roger discussing the difficulty for farmers and working with what he calls “Pen Floaters”. Season 9 Recap Throughout this episode you will hear guest from Season 9, which started with Episode #401. From Chile, the UK, France and Eastern Europe and throughout the U.S.A., Cider Chat has featured guests who both make cider, promote cider, provide leadership for cider and enjoy cider. With this episode 450 of Cider Chat we are showcasing the oral history of cider in 2025. So grab a glass and Join the Chat, as we ring out one season and prepare for the next! Mentioned in this Cider Chat Totally Cider Tours Cider Chat Podcast Archives – Find over 450 episodes. Use the search bar for up top and plug in a work or name to find an episode on that topic! 438: The Secret Sauce to Cider's Growth is #xpromotecider

Michigan Cider: The Great Cider State with Paula Englin Michigan has earned its place as a leader in the cider industry, boasting the highest number of hard cider businesses in the U.S. In this episode, Paula Englin, Executive Director of the Michigan Cider Association, discusses the state's growth in cider, the role of education, and how Michigan cider makers are shaping the industry with events like the well known cider competition GLINTCAP – Great Lakes International Cider and Perry competition. MCA Executive Director Paula Englin With nearly 195 cider businesses and a thriving community, Michigan truly is The Great Cider State Growing Michigan Cider: Collaboration & Education The Michigan Cider Association was founded over a decade ago to bring cider makers together, advocate for legislative needs, and expand consumer awareness. Today, the association focuses on education, providing opportunities for cider makers at all levels—from home enthusiasts to large-scale producers. One of the recent big initiatives has been working with the Cider Institute, formely known as the Cider Institute of North America (CINA), to offer subsidized cider education. Michigan cider makers have benefited from foundational courses, cider guide certifications for taproom staff, and marketing efforts that drive cider sales across the state. Mapping Michigan's Cider Scene Michigan's unique geography, shaped by the Great Lakes, creates an ideal environment for growing apples. Many cider makers source their fruit locally, often within 30 minutes of their production sites. Here's how the cider landscape breaks down: To use this Hand Map – Hold up your left hand, palm facing outward, with fingers together and thumb extended—this mimics Michigan's Lower Peninsula, often called “The Mitten,” with Detroit near the base of the thumb and Traverse City near the tip of your pinky. Metro Detroit (Thumb region) – A hub for orchards and cideries, home to well-known producers. Southwest Michigan (Pinky side of the mitten) – A mix of wineries and cideries, taking advantage of the region's wine industry crossover. Grand Rapids & the Fruit Ridge (Center of the mitten) – A major apple-growing region supplying cideries statewide. Traverse City (Top of the mitten) – A destination for cider lovers, known for high-quality cider apples and innovative makers. Cider Events That Put Michigan on the Map Michigan's cider industry thrives on consumer engagement, and events play a major role in getting more people to appreciate and support local cider. Michigan Apple Festival (Sparta, MI) – A harvest celebration featuring local apple growers, cider producers, and even an apple peeling contest! Cider Week Grand Rapids (May 9-17, 2025) – A week of cider-focused events, including pairing dinners, tap takeovers, and a board game night at House Rules in Grand Rapids. Grand Rapids Wine, Beer & Food Festival – Showcasing a variety of Michigan ciders to educate new consumers and cider fans alike. GLINTCAP: Great Lakes International Cider and Perry competition Michigan is also home to GLINTCAP (Great Lakes International Cider & Perry Competition), the world's largest cider competition. Paula now oversees the event, which continues to grow, introducing a low and no-ABV category for the first time in 2025. One major shift? Judging is now fully digital, improving feedback delivery and accuracy. The competition also expanded international accessibility, making it easier for cider makers worldwide to participate. Contant the Michigan Cider Association Website: https://michiganciders.com/ Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for spots opening on this 2025 tour taking place August 25-31, 2025 and future cider tours. Letter from Patron Rod – Become a patron of Cider Chat via Cider Chat Patreon Stone Ridge Orchard May Wassail – follow on Instagram Episode 296 Bauman's |Oregon's Destination Farm Cidery

An Unspoken Creed By Sune Kroghansen Enjoy this special Story in Ciderville from Denmark! “Roedding The restart of the cider adventure in Rødding. In the mid-00s, the villagers of Rødding had begun making cider. It faded due to the focus on grafting, planting and nursing the thousands of apple trees in the apple village. In the fall of 2018, focus was about to change again, apple trees was maturing and a decrease nursing left time for something else.  Organized by the association: “Æblets by” — “The Apple Village” a congregation was held, 2 score of interested participants met in the community house of the small village of Rødding in Salling. Amongst was participants living close by in the parish, living in the municipality, the region, and a scarce few from far away. The desire to use the apples for more than just planting. Apple juice production was already a major activity in the village, inspiring the entreprenant townsfolks to move further. Creating activity, community and jobs from the apples grown. Those present discussed opportunities of diversifying activities, moving into cider production along with vinegar, jam, jelly. During the fall of 2018 and winter of 2019, the first cider was fermented. Apples from the gene bank Pometet Nursery part of, University of Copenhagen. Was used I these ferments. Inspired by, among others: Andrew Lea, Cider Chat, Cold Hand Winery, University of Copenhagen Department of Plant Sciences. Fermentation and experimentation started with a steep learning curve: Oe, capsules, corks, aglets, disgorging, remuage, tirage, liquere de expedition, brownhat, so2, eggysmell, ester, alcohol taxes, VAT, tankcleaning, oak, food safety control, acid. We tasted, laughed, spit, drank, smelled with a focus on the experience and excitement of the taste experience. We try to greet a new taste or flavour: “I don't know you, what can you do? What makes you shine?” Of course, everyone has a favorite taste. But experience has taught us. That there is great variation, and “good taste” depends on what the cider is to be used for. The Cider Club meets regularly. Both with a focus on cozy togetherness but also with a focus on technical details, training cider crafting techniques and in taste and sensory. Promoting spreading the joy of fermented apples. I don't know if the word “Creed” or “credo” was discussed, I don't think so! however a “spirit” has been underlying everything though unspoken: The unspoken creed It should taste good. It should be as local as possible. It should preferably be in unmanipulated. Although “natural” is a well-worn word. It is the idea/spirit/dream that we should strive to find: The apple or apple cultivars that make good cider. The cultivar should also be able to: Grow on a healthy, unpruned, untended tree, where we live. They should be easy to press into apple juice. The juice should ferment alone without adding anything other than time. It should be able to keep without any other preservation than a lid. It may be construde as a naive dream that does not abide into modern production society, nor does it fit efficient agriculture. And probably not even practically possible. So there have been deviations from the idea along the way. Mostly to follow the first part of the unspoken creed: “it must taste good” Like a vanilla bean, that tastes fantastic but is not particularly widespread growing in the Danish landscape. So if kakifruits, sulfur, sugar, oak, pineapple, oranges, erythritol, lactose, pasteurization, elderflowers. Are necessary to achieve “good cider” then so be it. The Cider Club is a spirit, and a loose part of an international movement of cider from pure apple juice. We strive to include everyone, and avoid selfishness, selfsufficientness. We are not signers of the “New Nordic Food Manifesto of 2004” but looking back it has influenced us tremendously. With a mixture of epicurean joy of life and the joys of the table. Sustainable thinking and naive optimism. The best we can do, each thing in its own time. BUT we originate from the village of apples so the foundation is the diversity of the old apple cultivars. The hope is to, create something people will choose to enjoy. And It should be fun along the way. Without ruining anything for the world of tomorrow. Wasalling!” Have a story to tell for the “Stories in Ciderville” segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to info@ciderchat.com Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Chicago Cider Week Chicago Cider Summit CiderCon2025

A sit down Cider Chat with the makers behind Worleys and Honey's Cider! Neil Worley was last on this podcast back in 2016 on episode 26! He and Ria met up at CiderCon which was being held that year in Portland Oregon. Neil's episode on Keeving, a basic how-to, has been a perennical favorite for listeners. Kimberly Jones took over Honey's Cider in 2019 for Bob Honey. Both makers are based in Somerset and each have their own unique style and approach to making Cider. Neil and Kim Craft Ciders Made at Worley and Honey's Worley Cider: Special Reserve Keeved Cider – winner of the Golden Fork award Medium Dry Bottled Cider Find Worley at Frome Weekly Market Honey's Ciders Midford Cider (Medium Dry) Cam Valley Cider Stony Bonk (Cider-Ginger Beer Blend) Kimberly Jones In this Cider Chat with Worleys and Honey's Neil and Kim have observed a shift in cider preferences, with still ciders flourishing outdoors. Neil's experiments in keeving and controlled oxidation highlight the scientific precision he applies to cider making. Meanwhile, Kim is expanding Honey's range with blends tailored to local heritage. How to find Worleys and Honey's Cider Visit the Froome Independent Market from March to December on the first Sunday of each month for a chance to taste their creations. cider to go in classic Bag in Box Contact info for Worleys and Honey's Cider Worleys – https://www.worleyscider.co.uk/ Honey's – http://www.honeyscider.co.uk Mentions in this Cider Chat Totally Cider Tour to the UK – send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025 Chicago Cider Week Chicago Cider Summit CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat

The magic of Ciderville awaits you. In this special holiday episode, Cider Chat invites you to step into the enchanting world of the Talking Pommes. The Night Before the Holiday Pressing is more than just a story—it's a celebration of all things pome, community, tradition, and the joy that comes with every glass of cider. The cider house hums with anticipation as Ria, Perry Pear, Mr. Quince, and the Medlars prepare the night before their annual pressing. But as every year before there is always magic in the air for Ciderville. With the Talking Pommes truly anything can happen and so it does! With snow blanketed orchards, and just the right amount of “Believe” a sleigh pulled by apples glides through the starry sky. Raise a glass and join us on this festive adventure—because in Ciderville, the magic is always just a sip away. Meet the Stars of the Cider House This holiday episode of Cider Chat brings together some of Ciderville's most delightful characters: Apple: The vibrant leader with a twinkle in their eye. The Medlars: Sweet, quirky, and always ready with a witty remark. Mr. Quince: The wise and slightly stern elder who keeps everyone on track. Perry Pear: Full of charm and flair, a natural performer. A Wide Assortment of Pommes: From Dabinett to Kingston Black, they bring their unique personalities to the mix. The Gift of Holiday Cider Magic This story is for anyone who cherishes the magic of the season. As Apple says, “Every glass of cider holds a story, and this one's for you.” From Cider Chat to all of Ciderville, we hope this episode brings joy to your holiday season. Raise a glass, gather ‘round, and join the Talking Pommes and Ria in Ciderville! Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat Totally Cider Tour to the UK - send an email to info@ciderchat.com to get on the wait list for this 2025 tour taking place August 25-31, 2025  

The Recipe for #xpromotecider Collaboration isn't just a buzzword—it's the recipe for growth. In this episode of Cider Chat, we explore how the #xpromotecider campaign over the course of 2024. What is #xpromotecider? The #xpromotecider campaign started as a way to encourage cider brands and enthusiasts to cross share episodes of Cider Chat so that Cider Chat could in turn share news about their brand. The end goal was to help educate cider fans about the resources and how-tos of cider making Brands and fans were invited to repost Cider Chat episodes and/or download the informative Cider Chat.pdf and then tack it to a bulletin board in a tasting room. Why Cross-Promotion is the Secret Ingredient Cross-promotion isn't just about visibility—it's about creating a shared identity for the cider industry. Here's why it matters: Building Regional Destinations Regions like the Finger Lakes, Michigan, and Normandy have become cider tourism hotspots because of collaborative efforts among cideries. By promoting each other, these regions attract visitors and grow collectively. Reaching New Audiences Sharing others' stories helps introduce cider to new audiences who might not otherwise explore it. Cross-promotion creates opportunities to educate and inspire potential fans. Strengthening Community Bonds When cider makers work together, it fosters a sense of unity that resonates with consumers. People want to support an industry that feels connected and supportive. The Risks of Staying Isolated or not cross promoting Isolation may seem like the safer route for some, but it comes with risks: Missed Opportunities: Without collaboration, regions miss out on tourism and media exposure. Industry Stagnation: Staying focused only on individual brands limits the industry's potential to grow and attract new customers. Disconnection: Consumers are less likely to engage with a fragmented industry that doesn't show unity. By embracing cross-promotion, cider makers can avoid these pitfalls and contribute to a stronger, more vibrant community. Spotlight on Cider Champions Throughout the year, many individuals and brands have stepped up to embrace #xpromotecider. Here are just a few examples: @ciderexplorer consistently reshared weekly episodes, helping to spread the word. Cider makers downloaded and posted the Cider Chat PDF to engage their audiences and connect with their local communities. To see the full list of contributors, check out the YouTube version of this episode, where we showcase screenshots of posts from the past year. And stay tuned to our social media for more highlights! How to Join the Cross Promote Campaign Ready to get involved? Here are a few ways to join #xpromotecider: Share this blog post or the podcast episode with your audience. Use the hashtag #xpromotecider in your posts and tag your favorite cider brands. Download the Cider Chat PDF and display it in your tasting room to encourage guests to learn more about cider. Together, we can grow the cider community into 2025 and continue to build a stronger, more connected industry. Join the fun and start cross-promoting cider today

Finding the perfect gift for the cider lover in your life just got easier. Whether you're shopping for seasoned cider enthusiasts, budding cider makers, or thoughtful gift givers looking to impress, this guide has everything you need to celebrate the holidays with cider. From curated picks with our Cider Chat partners to tools and tips for home fermenters, we've got you covered. Top Cider Gifts from the Cider Chat Partners The following brands are part of the #ciderGoingUP Campaign. Become a partners today at the Cider Chat Patreon page! 1. Ross Cider and Perry | Herefordshire Shop Ross Cider and Perry Explore a variety of ciders and perries from one of the most esteemed cideries in the UK. Perfect for those who love rich tradition and bold flavors. 2. DuckChicken Cider | London Shop DuckChicken Cider Find distinctive ciders crafted in small batches, ideal for the adventurous cider drinker. 3. SpaceTime Mead and Cider Works | Pennsylvania Shop SpaceTime Mead and Cider Works Browse their innovative blends that bridge the worlds of cider and mead. 4. EsoTerra Ciderworks | Colorado Shop EsoTerra Ciderworks Gift fine ciders that showcase the terroir of the American Southwest. 5. Tattiebogle CiderWorks | Pennsylvania Shop Tattiebogle Closed till December 20th Give the gift of anticipation with a Tattiebogle gift certificate—perfect for cider fans eager to try their unique offerings. 6. Bent Ladder | Ohio Shop Bent Ladder Purchase ciders or gift certificates online to share a taste of Ohio's finest. 7. Press Then Press Shop Press Then Press Discover curated cider gift packs from a variety of top producers. 8. Oliver's Cider and Perry | Herefordshire Shop Oliver's Cider and Perry Dive into premium ciders and the newly touted perry selection for a true taste of Herefordshire. 9. InCiderJapan Shop InCiderJapan Explore unique Japanese ciders, offering a fresh perspective on the craft. 10. American Cider Association Shop American Cider Association CiderCon swag showcases pride in this powerhouse organization 11. Locust Grove Brewery…and Cider! | New York Shop Locust Grove Gift Card Certificates and Growlers to-go! 12. Heeman's Cellar | London, Ontaria Shop Heeman's Cellar From gardening and orchard workshops to cider and mead online, this Ontario based family owned enterprise has a bevy of cider gifts! Gifts for the Aspiring Cider Maker For those who dream of crafting their own cider, these thoughtful gifts will kick-start their journey. Cider Maker's Starter Kit Download the Cider Making Equipment PDF to build a custom gift pack with essential tools. Pair the equipment with a box of fresh cider apples for an unforgettable gift. Books for Every Skill Level Head to the Cider Books page at Cider Chat for resources ranging from beginner guides to expert cider-making tips. Consider books on orchard care, apple varieties, or rare fruits like medlars and sorbs domestica to deepen their knowledge. Cider Chat Swag for the Holidays Support your favorite cider podcast “Cider Chat” and surprise your cider-loving friends with some exclusive swag. Where to Shop:Cider Chat Swag Store on Teepublic Tips: Order a size up for a perfect fit, and if the t-shirt isn't quite right, simply reorder for free! Why Cider is the Perfect Gift Cider is more than just a drink—it's a story of tradition, craftsmanship, and community. By gifting cider or cider-related items, you're sharing a piece of this heritage with friends and loved ones. This holiday season, shop thoughtfully and enjoy the process of picking gifts that celebrate the world of cider. And don't forget to check out the Cider Chat podcast for more cider tips, stories, and inspiration. Support Cider Chat: The Gift That Keeps on Giving For the cider lover who already has it all, consider a meaningful and impactful gift by supporting the work of Cider Chat. Make a Donation Help keep the cider community thriving by making a one-time donation to Cider Chat. Your contribution supports the podcast, cider stories, and educational content that bring the world of cider to life. Become a Cider Chat Patron Visit the Cider Chat Patreon Page and sign up as a patron. Choose a tier that matches your budget and enjoy exclusive perks like behind-the-scenes updates, early access to episodes, and more. This gift not only shows your appreciation for cider culture but also ensures that Cider Chat continues to inspire and connect cider enthusiasts around the globe. Pro Tip: Pair this donation or patronage with a physical gift, like a Cider Chat t-shirt or mug from the Cider Chat Swag Store, for a thoughtful and well-rounded present. Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider – Tips of the glass to the following brands! Do follow them on instagram! @spacetimemeads – Dunmore, Pennsylvania @anchgergely of Abilaget Garden Projects @thompsons_brood home cider maker @tomoliverscider – Herefordshire, UK Rødding – Æblets By i Salling -Denmark cider club @degerdenner Netherlands Rootwood Cider Company– Washington #ciderGoingUP campaign page Cider Gift Ideas

Exploring Cider's Role in Fine Dining In this episode of Cider Chat, we sit down with Chef Ivan Vautier a Michelin-starred chef from Normandy, France, to discuss his approach to pairing cider with food and incorporating it into his dishes. Normandy, as a region is renowned for its cider, Calvados and Pommeau. As such it offers a unique perspective on how this traditional beverage is used in high-end cuisine. Ivan Vautier But does cider get the attention it deserves in fine dining? The answer might surprise you. While this Michelin Chef Vautier highlights some classic applications, like poaching foie gras in cider, the conversation reveals a deeper challenge: even in cider's heartland, it appears that cider's potential remains under appreciated in haute cuisine. Key Takeaways from a Michelin-Starred Chef Traditional Uses of Cider: Chef Vautier shared his method for preparing foie gras terrine poached in cider, complemented by a semi-dry cider pairing. While a delightful tradition, it underscores the entrenched view of cider as a regional staple rather than an innovative culinary element. Critique of Heavy Cuisine: He addressed the overuse of cream in Normandy dishes, advocating for lighter preparations that let cider's acidity and flavor shine—a refreshing perspective for modern palates. Missed Opportunities: The chef noted that cider could rival champagne as an aperitif. To create this new vision for cider, Chefs both in France and world wide must be called upon to rev up a sense of enthusiasm and vision to champion this transformation. Cod and Dupont Cidre pairing A Call to Action for the Cider Community This episode highlights the need for cider enthusiasts and producers to work together to elevate cider's status in fine dining. Here are some ideas discussed: Cider Education for Chefs: Host tastings and workshops to showcase cider's complexity and versatility, inspiring chefs to integrate it more deeply into their menus. Collaborative Menus: Develop cider-focused tasting menus and co-create signature ciders tailored for specific cuisines. Inspiring Innovation: Highlight cider's potential as a lighter, fresher alternative to traditional ingredients like cream or wine in sauces and reductions. Elevating Cider's Image: Serve cider in elegant glassware and market it as a sophisticated aperitif to attract fine dining audiences. Engaging the Culinary World: Partner with culinary schools, host cider-focused food festivals, and celebrate chefs who innovate with cider through awards and recognition. Dessert at Ivan Vautier Why This Matters Cider is more than just a beverage—it's a bridge between tradition and innovation. This episode sheds light on the barriers holding cider back in fine dining and offers actionable steps to move forward. By working together, producers and enthusiasts can inspire chefs to see cider not just as a drink, but as a transformative ingredient worthy of the world's finest tables. Cider Dinner at Ivan Vautier Contact info for Ivan Vautier Website: https://www.ivanvautier.com/en/ Address: 3 Av. Henry Chéron, 14000 Caen, France Subscribe and Share Enjoyed this episode? Don't miss more conversations like this! Subscribe to Cider Chat on your favorite podcast platform, and share this episode with friends who love cider and fine dining. Support Cider Chat: Your support helps keep these conversations flowing! Visit CiderChat.com to learn how you can help. Mentions in this Cider Chat CiderCon2025 Promo Code -  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says "additional registration information" and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider - Tips of the glass to the following brands! Do follow them on instagram! @prairiebearsciderco - Alberta Canada @anchgergely of Abilaget Garden Projects @santacruzciderco - California #ciderGoingUP campaign page

Bringing Cider to Hungary: The Story of Abaliget Garden Projects In this episode of Cider Chat, we learn about the southwest Hungary, where Ancha Gergely is building Abaliget Garden Projects, her small-scale cidery focused on Hungarian apples, pears, and centuries-old varieties. Ancha's journey began in England, where she developed a love for cider. For Hungary it appears that there is little known about cider or cider making, prompting her to craft her own. Ancha Gergely With a deep passion for apples and heritage varieties, Ancha started her orchard in 2018 by grafting local and English varieties onto Hungarian rootstock. Her husband's contribution of English cider apple graft wood expanded the orchard significantly, leading to her current collection of 600 apple and pear varieties. Ciders at Abaliget Orchard Projects Ancha crafts unique Hungarian ciders that highlight the region's apple diversity. Some of her featured ciders include: Fishti – A smoky cider aged in a Speyside whiskey barrel, offering mellow whiskey notes balanced with local apples. Birs is the Hungarian work for Quince – This is a 100% quince cider with a delicate sweetness Abaliget Garden's Quince Cider Back label of Birs – Quince Apple Varieties at Abaliget Garden Abaliget Garden includes a mix of English, Hungarian, and other European varieties. Here are a few notable apples in her collection: Kanizsai – A classic Hungarian apple with a sweet profile Húsvéti Rozmaring – Known for its rosemary scent, this apple can keep until Easter Various Perry Pears – 20 different types from the UK, bringing unique flavor profiles for perry production Cider Making Techniques at Abaliget Ancha's approach to cider-making combines traditional fermentation methods with her unique orchard composition, balancing Hungarian and English influences. In addition to cider, her nursery serves as a source for new Hungarian cider makers, offering heritage and cider-specific apple trees. Contact Info for Abaliget Garden Projects Website: Abaliget Garden Projects via Facebook Mentions in the Cider Chat Totally Cider Tours EsoTerra Ciderworks – Arboretum Initiative Cider Explorer review of Abaliget Garden Projects ciders and perry

Innovation at Cidrerie Manoir du Val: Blending Tradition and Modernity Located in Normandy's Pays de Risle, Cidrerie Manoir du Val and with maker Marie Bourut at the helm s crafting innovative ciders with a nod to tradition. With Marie's husband Thomas Courtoux., this couple has transformed a historic orchard. From pioneering the production of Blanc Cider (white cider) to fermenting with Sorbus Domestica via the distinctive La Cormé Cidre, the duo's approach is reshaping the way we think about Normandy cider. In this Cider Chat Arnould Nazarian helped connect Cider Chat with Marie and was on hand during this interview and helping with the translation. Arnould's hobby is both finding Sorbus Domestica trees and sharing his affection for this magical fruit. Listen to his two Cider Chat's Episode 219 Sorbs Not Sulfites Episode 220 Can Sorbus Domestica Save the World Innovations in Cider-Making at Manoir du Val One of the standout ferments at Cidrerie Manoir du Val is the development of La Cormé Cidre, a cider made with the unique Sorbus Domestica tree. This rare fruit imparts a complexity and depth of flavor that sets it apart from more traditional apple-based ciders. Marie and her husband have also crafted Blanc Cidre, a white cider made by halting the oxidation process to create a fresh, clear cider that pairs perfectly with seafood and light dishes. La Corme Cidre More Innovation! To support the orchard's demanding harvest, Marie's husband, Thomas, designed and built a custom machine called the Delorian. This tricked out tractor picks up apples from the ground, dramatically speeding up the harvesting process and reducing the need for manual labor. The Ciders of Cidrerie Manoir du Val Pink Cider (Rosé) – Made from red-fleshed apples like La Rouge du Val, this vibrant cider is a sweet, fruit-forward offering with a stunning hue. La Cormé Cider – This unique cider is made with a blend of apples, pears, and the rare Sorbus Domestica fruit, bringing a balance of tartness and complexity. Note: Arnould and his mother Charlotte pick all the Sorbs used Ciderie Manoir du Val. Blanc Cider – A white cider that stands out for its clarity and crispness, perfect for pairing with seafood. The lack of oxidation during pressing keeps the cider fresh and bright- hear how this is done in the episode. There is also Calvados, Pommeau, Fresh Pressed Apple Juice and Poiré Apple Varieties at Manoir du Val Cidrerie Manoir du Val's ciders are made from a carefully selected range of apple varieties, each chosen for its unique contribution to the cider-making process. Some of the key varieties include: La Rouge du Val (Red-fleshed apple) – name after the estate La Petit Jaune (Acidic variety) Chlorono (Sweet variety) Doux Vérets de Carrouges (Sweet variety) Benit Rouge & Douce Moen (Bitter Sweet) Fréquin Rouge & Marie Menard (Bitter variety) The Delorian – apple picker upper Where to Find Cidrerie Manoir du Val Ciders Cidrerie Manoir du Val products are sold both at their farm store and in various locations throughout the Paris region, including: Chateau d'Harcourt Les Ferme de Gally If you're ever in Normandy, visiting the cidery is a must — not only for the ciders but also for a closer look at their innovative approach to cider-making. Contact for Cidrerie Manoir du Val Website: https://www.manoirduval.fr/ Address: EARL Courtoux Bourut, 960 Route du Val, Saint Aubin Le Guichard. 27410 Mesnil-en-ouche Stay Updated with Cider Chat To learn more about innovative cider makers like Marie Bourut and stay informed on the latest episodes of Cider Chat, subscribe to the podcast and the Cider Chat YouTube channel. By subscribing, you'll be notified of upcoming episodes that focus on cider-making, so you won't miss any of the exciting stories from the world of cider.

From Suffolk to Virginia: Stephen Schuurman's Cider Journey In Episode 428 of Cider Chat, we meet Stephen Schuurman, owner and cider maker at Winchester Ciderworks in Winchester, Virginia. Originally from Suffolk, England, Stephen has brought his deep love of English cider to the northern portion of the Shenandoah Valley. What started as a passion project has grown into a successful business, blending English cider-making techniques with Virginia-grown apples. Ciders tasted in this Episode At Winchester Ciderworks, the focus is on producing hard ciders that are not overly sweet nor dry ciders. Expect a wide range of cider offerings and the option for a tasting flight at the Ciderhouse or go directly to the flagship cider, Malice. Malice is a classic, off-dry cider with a clean, crisp finish and just the right amount of residual sugar. Made with a blend of Virginia apples. At 6.5% ABV, it's sessionable and easy-drinking — perfect for enjoying with friends or pairing with a meal. 522, a cider infused with black currant. Named after the road where Winchester Ciderworks was originally located, this cider blends the tartness of black currants with the brightness of local Virginia apples. At 5.9% ABV Support Cider Chat and Keep the Stories Flowing If you're a fan of learning about the stories behind great cider makers like Stephen Schuurman, consider supporting Cider Chat. Your donations help keep the podcast on the air, allowing us to continue sharing stories from the world of cider. To help us continue to bring you these amazing episodes, hit the donate button at CiderChat.com. Contact for Winchester Ciderworks and Ciderhouse Website: https://winchesterciderworks.com/ Mentions in this Cider Chat Totally Cider Tours

Collaboration Meets Ingenuity at Heartland Ciderworks This episode is packed with insights for anyone interested in the intersection of entrepreneurship and craft cider-making. In Episode 427 of Cider Chat, Eliseo Bell-Uribe shares his story as a young entrepreneur and how and why he founded Heartland Ciderworks. Practical Advice for Cider Startups: Learning to Collaborate Starting a cidery from scratch is no easy task. The Eliseo shares practical advice on how to navigate the hurdles of zoning issues, sourcing equipment, and finding the right partnerships. By collaborating with a local winery, Heartland was able to sidestep some of the common challenges faced by new cideries, such as acquiring expensive equipment and navigating complex regulations. For budding cider makers, this episode offers a blueprint for how to creatively solve problems and make the most of available resources. Whether it's building your own bottling setup or finding a winery willing to do custom crush, the key takeaway is to stay flexible and open to collaboration. A Closer Look at Heartland's Ciders Heartland Ciderworks may be a young company, but their lineup of ciders is anything but ordinary. Here's a quick look at the ciders discussed in the episode: Avalon Description: Heartland's flagship cider that combines Foxwhelp, Golden Russet, Yarlington Mill, and Dabinett apples. ABV: 7.7% Notes: Features a beautiful orange hue with a balance of tannins and acidity. Little Apple Description: A low-alcohol cider kin made with rehydrated pomace and back-sweetened with Golden Russet and Foxwhelp. ABV: 3.65% Notes: Easy-drinking with a light and refreshing profile. Cooper Description: A bourbon barrel-aged cider made primarily from Sweet Alford apples. ABV: 6.4% Notes: Rich with subtle bourbon notes, this cider is a limited-edition favorite, but more Cooper is in the cue! Heart of the Valley Description: A community-foraged cider made with apples gathered from the Salem area, benefiting the local Boys and Girls Club. ABV: 5.75% Notes: A modern cider with a sweeter profile and a beautiful can design. Olive Branch Description: A Newtown Pippin cider aged on olive leaves, offering a unique bitterness similar to hops. Notes: A one-of-a-kind cider with complex aromas and a distinctive flavor profile. Rosé Cider (Upcoming Release) Description: A co-ferment of red-fleshed apples with Pinot Noir grape skins, lightly oaked for added tannin. Contact for Heartland Ciderworks Website: https://heartlandcw.editorx.io/hlcw In the US – Buy Heartland ciders online at Press Then Press Support Cider Chat Enjoying the stories brought to you by Cider Chat? Help keep these stories rolling out by supporting the podcast by becoming a patron. Your support helps keep the podcast on the air, allowing us to continue bringing you inspiring stories like this one. Mentions in this Cider Chat Totally Cider Tours Cider Institute of North America

Discover Red Island Cider on Prince Edward Island Guest podcaster Al Saxs interviews Red Island Cider owner and maker Robert van Waarden in this episode 426 of Cider Chat.   Red Island Cider is located on Canada's reknown “Prince Edward Island” capital “Charlottetown” this cidery has helped revive the island's apple heritage while creating unique, story-driven ciders that reflect the culture, history and spirit of the region. Whether you're an orchardist, a cider maker, or simply a cider traveler, visiting Red Island Cider is an experience that goes beyond the glass. The Art of Crafting Ciders with Local Stories At Red Island Cider, every cider has a story. The flagship cider, Father Walker, is named after a local priest who inadvertently created a legendary batch of cider that fueled an unforgettable community gathering in at The Picnic at Groshaut 1897. The story goes that between having the apples pressed for the Groshaut picnic and the actual picnic the cider had begun to ferment. The song details the events that day as the now fermented cider was being drunk. To listen to the full song sung by Art Cahill, https://digitalcommons.library.umaine.edu/songstorysamplercollection/19/ Father Walker's is a dry cider, made with Northern Spy, McIntosh, and Cortland apples and recently won a gold medal at the Great Lakes International Cider and Perry Competition (GLINTCAP), cementing its place as a top-tier craft cider. Another standout is Devonport, a hop cider named after a historic bar in Charlottetown known for growing its own hops in the 1830s. This cider offers a citrusy, grapefruit-forward profile that appeals to both beer drinkers and cider enthusiasts alike. Red Island's Ghost Series is a collection of limited-edition ciders, each named after historic shipwrecks off the coast of Prince Edward Island. These ciders, draw inspiration from the tales of ships like the Conqueror and Castalia, which met their fates in the island's treacherous waters. The Rose made with locally sourced haskap berries has a vibrant rosé hue and notes of raspberry, blueberry, and cranberry notes, is a true taste of PEI's agricultural bounty. Loyalist Road Cider is a complex blend made from 27 different apple varieties sourced from a small orchard near Charlottetown. Robert on the French Cider Tour next to one of the many massive barrels at Manoir de Montreuil Al Saxs steaming mussels with Red Island Cider Contact for Red Island Cider Website: https://redislandcider.com/   Mentions in this Cider Chat French Cider Tour #xpromotecider @spacetimemeads #xpromotecider @puntadefierro #xpromotecider @tomoliverscider #xpromotecider @woodyperennialguthrie #xpromotecider

The Showering name is synonymous with both innovation and tradition in the world of cider for the past 187 years. In this Episode 425 of Cider Chat, Nick Showering shares a bit on his family's cider-making roots that stretch back over 400 years and in the past 180 years in the town of Shepton Mallet, Somerset, England. Nick Showering A Storied Legacy in Somerset The Showerings have been crafting cider in Somerset for nearly two centuries. It all began with a small pub, The Ship Inn, where cider was made and served locally. As generations passed, the family expanded their influence, eventually creating Babycham—a sparkling perry that revolutionized the beverage industry and played a key role in shaping British drinking culture in the 1950s. The playful brand with the signature reindeer brought a fresh, elegant option to women in a male-dominated pub scene. Hello Triple Vintage! Triple Vintage is made with 100% cider apples all grown in Somerset. The featured apple in this cider is Dabinett. Solera, the technique of blending different ferments, in this case three different vintages of high-tannin apples, creates a delectable cider that balances depth of flavor with an elegant finish for the Triple Vintage. Enjoy the Triple Vintage which is sold throughout the UK in fine dining establishments or online (link below) in a large stemmed red wine glass. Serve slightly chilled. The Triple Vintage comes in 375 ML bottles. What's Next for the Showerings? With their sights set on continuing to produce fine cider and Nick Showering clearly enjoying the challenge, time will tell. For now it appears it is all about maintaining a foot in the door of the ever increasing “fine cider” category and the prospects of introducing a new generation of drinkers to the possibilities of high-quality cider…making that very good news for the industry at large. Contact for Showerings Triple Vintage Website: https://showeringscider.co.uk/products/showerings-triple-vintage-cider Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Episode 423 Apple Identification 101 John Bunker Subscribe to Cider Chat YouTube Totally Cider Tour - French Cider Tour Woodfolk Cider, Ontario Canada Spy Ciderworks & Distillery, Ontario Canada

Apple Phenotyping: The Tools Every Orchardist Needs In Episode 424 of Cider Chat, we dive deeper into the intricate world of apple identification, this time focusing on apple phenotyping — the art and science of describing apples by their physical characteristics. This is Part 3 of the three part series on John Bunker, renowned author, apple detective, and founder of FEDCO Trees. Expect a master class and experiential lesson as he shares his extensive experience and provides a valuable toolbox of techniques that for apple fans, cider makers and orchardist. What is Phenotyping? Apple phenotyping refers to the process of identifying and describing apples by their observable physical traits, such as size, shape, color, and texture. These characteristics, known as phenotypes, help orchardists distinguish between different apple cultivars. While apples may be genetically identical, they can exhibit slight variations based on their environment, making phenotyping a key skill for identifying and preserving apple varieties. Why is Apple Phenotyping Important? Phenotyping is more than just a way to describe apples; it's a critical method for orchard care, especially for those looking to preserve historic and rare apple varieties. John emphasizes that understanding the nuances of the apples you grow allows you to ensure that your orchard is correctly labeled and organized. This attention to detail not only improves the quality of your cider apples but also helps preserve the legacy of historic cultivars. Phenotyping also allows orchardists to confirm apple identities in cases where DNA testing isn't readily accessible or when historical records are incomplete. Whether you're comparing apples from different orchards or identifying a lost variety, having a reliable set of phenotyping techniques in your toolbox is essential. Watch this entire presentation at Cider Chat YouTube   The Orchardist's Toolbox: Key Techniques for Phenotyping John encourages orchardists to keep a thorough record of the apples they grow, noting characteristics such as: Size and Shape: Measure the diameter of the apple and observe its overall shape (e.g., round, oblate, or conic). Color and Skin: Note the ground color (the apple's underlying color) and any blushes, stripes, or russeting that appear on the skin. Stem and Cavity: Examine the length and thickness of the stem, as well as the depth and width of the cavity where the stem attaches. Calyx and Basin: Check whether the calyx (the dried flower at the apple's base) is open or closed, and assess the depth and shape of the basin around it. Core and Seeds: Cut the apple open to analyze the core's shape, size, and location, as well as the number and appearance of seeds. These observations not only help you identify your apples but also provide insights into the health of your orchard and the quality of your cider apples. Join the Conversation on Cider Chat YouTube To see John Bunker's full slideshow presentation on phenotyping apples and learn even more about his techniques, be sure to subscribe to the Cider Chat YouTube Channel. This episode is packed with invaluable knowledge for anyone looking to refine their skills in orchard care and apple identification. Mentions in this Cider Chat Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tour – French Cider Tour American Cider Association – CiderCon 2025

In Episode 423 of Cider Chat, we delve into the fascinating world of apple identification a.k.a. Apple Id with the one and only John Bunker, a renowned author and the c0-founder of FEDCO Trees, Maine Organic Farmers and Gardners Association (MOFGA). Hear as he shares his lifelong passion for tracking down historic apple varieties and teaching others how to preserve these treasures is truly inspiring. This presentation is part one of a two-part series on Apple ID recorded at CiderCon2024. John Bunker portrait by John Alsop of Cornville, ME Hear John Bunker walking us through the intricacies of apple identification, reminding us that it's not just about identifying a fruit — it's about preserving history. For orchardists and cider makers, understanding the varieties in your care is a crucial part of maintaining the integrity of your orchard and the quality of your cider apples. 00:00 Introduction to Cider Chat and Apple Mysteries 01:37 John Bunker's Apple Identification Journey 04:11 The Importance of Apple Identification 10:11 Understanding Apple Trees and Grafting 21:39 Resources for Apple Identification 25:37 DNA Profiling and Apple Identification 30:12 Practical Apple Identification Scenarios 33:40 Mentors and the Black Oxford Apple 34:39 DNA Profiling and Apple Identification 37:06 The Mystery of the Canadian Strawberry 38:52 The Hunt for Lost Apples 41:36 Identifying Seedlings and Grafted Trees 45:49 Commercial Orchards and Misidentified Apples 48:47 The Role of Historical Records in Apple Identification 53:26 The Fun and Challenges of Apple Hunting 58:05 Becoming an Apple Detective 01:04:31 Conclusion and Final Thoughts   Contact for John Bunker Website: Outonthelimbapple.com Books recommended in this episode: Apples and the Art of Detection by John Bunker (2019) Systemic Pomology by UP Hedrick 1925 The American Fruit Culturist: Containing Practical Directions for the Propagation and Culture of All Fruits Adapted to the United States, John Thomas 1849 The Fruit Manual, Robert Hogg 1886 Episode 422 John Bunker Keynote: Orchards and Legacy Subscribe to Cider Chat YouTube Totally Cider Tours - French Cider Tour

New York Apple Camp Keynote Address by John Bunker In a captivating keynote from the 2023 New York Apple Camp, John Bunker, the founder of FEDCO Trees and renowned author on apple identification, shared his profound connection to the outdoors. John Bunker in his favorite shirt and barefeet Enjoy the Keynote by John that weaves his passion for Jazz, quotes from thought leaders and his insights on the late frost of 2023 and the community surrounding apples, cider and plants. In This Keynote Address Find 5 key areas that John bunker focused on during his speech. Connection to Nature and OrchardsObservations Learnings from Plants Environmental and Agricultural Reflections Philosophical Musings and Inspirations Legacy and Passing the Torch View from above of John Bunker's Keynote Subscribe to Cider Chat for Part 2 with John Bunker – Apple ID 101 w/John Bunker coming out in Episode 423 – August 21, 2024 What is the New York Apple Camp? The camp took place for the first time ever in July of 2023. It was held at the Ashokan Camp in New York State. The Ashokan Center is an independent music & nature nonprofit established in 2008. The musical history of this camp was a perfect fit for John's keynote which also featured many references to musicians and songs. Mentions in this Cider Chat 374: NY Apple Camp News! Bonus Cider Chat Live on NY Apple Camp 380: The Legacy of the Downing Brothers: Architects of Nature 388: French Origins of American Apples | The Grand-Mères 385: Cider's Ki – Remix French Cider Tour 2024

Eli Shanks' of Punta de Fierro Fine Cider In this episode meet Eli Shanks, a passionate cider maker sharing his journey from urban Massachusetts to the picturesque landscapes of Chile, where he co-founded Punta de Fierro Cider. Eli developed an early interest in food systems and agriculture with influences from attending The Farm School, working at The Food Project and running an orchard in Concord, Massachusetts. Eli Shanks with bottle of Punta de Fierro The History of Cider in Chile Chile has a rich tradition in fermenting apples into cider. Historically, cider production was a significant part of the local economy. Families were taxed based on their cider tank space, and cider apples were a staple in many homes. Chilean cider, known as "Chicha", is a farmhouse product with various local recipes, often fermented naturally with residual sugar. Organizations and Collaborations Eli has co-founded the Chilean Cider Collective (COSIGI), which aims to preserve and promote Chile's unique cider heritage. COSIGI works closely with the Department of Agriculture and other local organizations to support cider makers and enhance cider production quality. Mother Pudu with baby Chilean Ciders Tasted in this Episode Punta de Fierro - is both the name of the cidery and the cider itself. This particular cider tasted during the recording was made in 2022. It was bottle #61 out of 771 bottles in total. All the apples came from one single orchard that Eli and his business partner Carlos Flores produce cider on.   TenCai Sidra - this cidery is owned by Rene Galindo. We tried two ciders during the recording. The first cider called The Truth. This cider was co-fermented with an indigenous berry called Maqui. They are smaller than blueberries and lend a purplish hue to the cider.   The second cider -called Futura was made by first grinding the apples and allowing them to macerate for approximately 24hours. The apple blend is Reineta and Braeburn. All the ciders were feremented dry and are delicious! Contact Info for Punta de Fierro Website: https://puntadefierro.com/ Contact Info for TenCai Sidra Website: https://tencaisidra.cl/ Mentions in this Cider Chat Cider Chat info flyer - scroll down this page and download and post flyer! Tag Cider Chat and use hashtag #xpromotecider   ciderGoingUP Campaign page - find a list of business supporting Cider Chat!

Basque Cheesecake and Santa Cruz Cider Cider Chat Live brings you a tasting of a celebratory cider from Santa Cruz Cider Company paires with a what is called Basque Cheesecake! Basque Cheesecake is much less dense than classic New York cheesecake. It is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior. In this Live on Cheesecake and Cider from Santa Cruz! This mini episode came about when Nicole Todd who cofounded Santa Cruz Cider Company in California with her sister Natalie. Nicole was traveling east to Maine with fellow book club members who she has been meeting monthly since covid kicked off in 2020. They spent the evening with Ria, went for a swim to avoid the heat and drank copious amounts of cider and ended the evening with a special pairing of the 10 year anniversary cider with the Basque Cheesecake. Hear about this anniversary cider and how it all started with foraged fruit in the Monterey Bay area of California. It is one part picking up fruit that turned into a relationship with an older orchardist in the Watsonville area of California. Listen to past episodes with Nicole: 060: Nicole Todd | Santa Cruz Cider Company, CA 280: Why the Cider Maker Wears Fuzzy Slippers – describes the harrowing house fire that Nicole and her husband Felix survived! Contact for Santa Cruz Cider Company Website: https://santacruzciderco.com/

Wooden Gate: From Farm to Cidery with Clint Caver Clint Cavers and his wife Pamela have been farming for over 30 years at Wooden Gate The Farm and cidery is based in Pilot Mound, Manitoba, Canada which is right over the border of North Dakato. Clint's journey from hobby fermenter to full-time cider maker now represents 95% of their farm's focus. Initially homesteaders, they shifted towards cider making due to a passion for fermentation. Clint began making wine and cider about 25 years ago, initially with fruit wines before discovering the potential of apples. The Shift to Full-Time Cider Making In 2018, Clint and Pam decided to turn their cider-making hobby into a business. By 2019, Wooden Gate obtained its official license, and in 2020, it became a full-time venture. This shift was motivated by their desire for a less labor-intensive activity and a need for fulfilling work after their children left home. Orchard and Apple Varieties Wooden Gate's orchard spans seven acres with about 800 trees, including winter-hardy varieties like Goodland Norkent Norland Kerr – which is featured in the Orchard Queen cider that is tasted and discussed in this episode and various crab apples such as Rescue and Trail They have also planted heritage varieties and some English cider apple varieties like Dabinette. Cider Production and Techniques Clint emphasizes slow fermentation at low temperatures, with some fermentations lasting up to six months. Wooden Gate primarily uses cultured yeast, but experiments with wild ferments, particularly in their Orchard Queen cider. They produce about 50 cases of Orchard Queen annually and 300 gallons of other cider varieties. Community and Events Wooden Gate hosts various events, including an annual cider release and pop-up pizza and cider nights. Their son-in-law, a chef, handles the cooking, while their daughter plans events. They also groom cross-country ski trails in the winter, turning them into walking trails in the summer. Five Core Principles of Wooden Gate 1. Community: Creating a sense of community around their cider and farm. 2. Environmental Stewardship: Using organic, permaculture, and holistic management practices. 3. Sourcing Locally: Using locally grown fruit and selling locally. 4. Quality: Ensuring their cider represents their farm and Manitoba's unique terroir. 5. Authenticity: Highlighting the distinct flavors of their region in their cider. Contact Info for Wooden Gate Cider Website: https://louisemb.com/m/wooden-gate-cider Mentions in this Cider Chat @spacetimemeads @woodengatecider @cultivarcreativestudio Listen to episode 190 Cider Revitalizes a 1750 Colonial Era Orchard | MA Stone Cow Brewery, Barre Massachusetts

Find the latest Cider Dispatch from Highland County Virginia Cider Bon Vivant Reporter Al Sax provide a cider dispatch report from Monterey Virginia. This area of Virginia is known as Highland County and it is here that Big Fish Cider is located. One of the cool extras (beside cider) when visiting this region, is that it is a Dark Sky area. This means good star grazing due to the lack of night lights drowning out the night sky. Al interviews Big Fish Cider Maker and Owner Kirk Billingsley. Kirk was last on Cider Chat in Episode 124. That recording took place in 2018 at CiderCon the annual trade conference for the American Cider Association Ria with Big Fish pulled chilled from the stream Changes at Big Fish from 2018 -2024 400 apple trees planted Can order Big Fish online Tasting room open Friday -Sunday Contact for Big Fish Cider Co. Website: https://www.bigfishcider.com/about-us/ eMail: info@bigfishcider.com Telephone: (540) 468-2322 Address 59 Spruce Street, Monterey, VA  24465 Work with Cider Chat – Provide Cider Dispatches Too! If you enjoy sharing your love of cider and also have a knack for conversation? Why not share some of your local cider hot spots and interview a favored maker. Cider Chat is looking for 20-25 minute cider dispatches. No prior podcasting experience required. Check out the page “Work with Cider Chat“, fill out the form and get published on the world's #1 cider podcast as a Cider Reporter @ Cider Chat! Mentioned in this Cider Chat Hear from Cider Chat's newest patron Josh from Australia Who's been cross promoting cider #xpromotecider Abaliget Garden Projects – Cider, Perry and Fruit wines Megan Faschoway – Junction Orchard and Ciderhouse Rakkerpak Cider – Denmark Thy Cider – Denmark Big Fish Cider posted the Cider Chat info flyer in their tasting room √ Only one seat left on the French Cider Tour 2024 Work with Cider Chat – Record audio snap shots from your special spot in Ciderville @joshcreates Tom Oliver of Oliver's Cider and Perry Ltd audio clip! Thy Cider in Denmark Cross Promotes Cider Chat

Technical Tips for When Things Go Wrong with Cider Making This episode features two cider professionals and a cider industry consultant, which is exactly who you need a direct line to when your cider has problems. Hear from Megan Faschoway who at the time of this recording was Senior Cider Maker at Sea Cider, Kira Bassingthwaighte Head Cider Maker at Western Cider in Montana and Nick Gunn of BenchGraft a cider consultation service based in Salem Oregon. This talk took place in Portland Oregon at CiderCon, the annual cider conference hosted by the American Cider Association. The title of the talk was “What to do when things go wrong”. The focus was not on preventive measures, but as the title says – curative steps that one can take to try to mitigate a problem with a particular cider In this Cider Chat on Cider Problems Dealing with rotten egg smell from your cider Hydrogen sulfide (H2S) is a negative off-aroma compound that can occur in cider and has a rotten egg smell. It's produced by the yeast Saccharomyces cerevisiae during cider fermentation. Filtering cider Using Reverse Osmosis (RO) Tasting Panels for feedback Dealing with a saturated cider maker's palate Saving samples from each batch to create a library for potential cider problems down the road Contact for Speakers on this Panel Kira Bassingthwaighte, Western Cider Hear Kira on Episode 295 Megan Faschoway Nick Gunn BenchGraft Hear Nick and Dave White of Whitewood Cider on Episode 004 Mentions in this Cider Chat French Cider Tour September 2024 Oliver's Cider and Perry Company – UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the Support Page! Post, share and social media and tag Cider Chat! Cider's XPromoters will be featured on an end of year episode!   De Gerdenner Cider, Netherland Northwest Cider Association reposted Episode 410 with Olympic Bluffs Cider and Lavender Farm Ross on Wye Cider and Perry Company posted last week's Episode 410 Perry Panel Dragon' Head Cider Camra Cider and Perry American Cider Association – CiderCon

Cider's Best Friend is Perry Enjoy this panel discussion “Pear Necessities: International Perry recorded at CiderCon 2024. The panel was moderated by drinks writer, Adam Wells of the UK. Sitting to his right was Tom Oliver of Olivers Cider and Perry Ltd (UK), Laura Cherry of Dragon's Head Cider (Washington State), Albert Johnson of Ross and Wye Cider and Perry Company (UK) and cider critic and blogger Natalia Wszelaki (Germany). (L to R) Tom Oliver (Oliver's Cider and Perry), Albert Johnson (Ross-on-Wye Cider), Laura Cherry (Dragon's Head Cider), Natalia Wszelaki (Cider Explorer), Adam Wells (Cider Review) Topics discussed during this Perry Panel Introduction of Perry Panel Speakers Overview of Perry in both Europe, the UK and America Tasting profiles of 4 Perry's Oliver's Cider and Perry Ltd. (UK) SHHH Ross on Wye Cider & Perry Company (UK) Thorn 2019 S.V. Perry Kertelreiter (Germany) Heiden 2021 Single Tree Perry Dragon's Head Cider (Washington State, US) Sparkling Perry Perry critique of servings via Natalia a.k.a Cider Explorer Shared a bit of history of perry in Austria, Switzerland and Germany Pear Cider vs Perry – are they interchangeable New Perry Book (May 2024) Perry: A Drinker's Guide, author Adam Wells of Cider Review Mentions in this Cider Chat French Cider Tour September 2024 Oliver's Cider and Perry Company – UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the support page! Post, share and social media and tag Cider Chat! Cider's XPromoters will be featured on an end of year episode! Spacetime Mead & Cider Works, Dunmore, PA The London Cider House Rakkerpak Cider, Denmark @snoopylovescider – referred to a Cider Chat episode with Stormalong Cider. There are currently two episodes with this Massachusetts based maker Episode 036 (Season 1) and 236 Scrub a Dub Valves and Vessels which is part of the Season 5 Cider Making series. American Cider Association – CiderCon

Escape to Olympic Bluffs a Dream Vacation Destination Olympic Bluffs Cidery & Lavender Farm is located on the northern coast of the Olympic Peninsula in Washington State. The farm is on a bluff that overlooks the Salish Sea, which spans the international waters between British Columbia and Washington State. The location is dreamy with views of Mount Baker, a 10,000+ foot mountain, to the east and Victoria Canada to the north. Olympic Bluffs was founded by Ginger and Scott Wierbanowski, who found farm land years early on a trip to Washington State. Both are Air Force Veterans with Ginger serving as an Intel Officer and Scott as an Air Force F 16 pilot. Scott and Ginger next to F 16 – note Scott's name on plane The two met in Korea, married in Denmark, and lived in Europe where in France they discovered Calvados. Years later their love of cider helped frame Olympic Bluffs Cidery and Lavender Farm which has an onsite Lavender shop, a cider production area, a Bed and Breakfast next door, and a commercial location where a future tasting room will be situated in downtown Port Angeles. In this Cider Chat The Wierbanowski's backstory to cider. Why a cidery and lavender farm in Port Angeles? What does the location look like? When and how can people visit? Is there a best time? The orchards, Size, terrain, soil type Number of apple varieties and (pear?) Orchard practices What products Olympic Bluffs currently sells Types of cider to expect? What has informed your cider making styles? Future plans Contact for Olympic Bluffs Cidery & Lavender Farm Website: https://www.olympicbluffscidery.com/ Address: 1025 Finn Hall Rd, Port Angeles, WA 98362 Telephone: +13606707206 Mentions in this Cider Chat French Cider Tour September 2024 Oliver's Cider and Perry Company – UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the support page! Post, share and social media and tag Cider Chat! Cider's XPromoters will be featured on an end of year episode! Spacetime Mead & Cider Works, Dunmore, PA Heartland Ciderworks, OR – watch the “Bottles On My Desk” review of Avalon Rakkerpak Cider, Denmark Know Your Roots, orchard consulting | NY

Mike Biltonen and his wife Debbie founded Know Your Roots in 2008 and began offering a wide array of service for backyard and commercial orchardists in 2014. Mike This conversation tool place at the Berkshire Roundtable that was founded my Micheal Phillips 34 years ago. This annual meet up of orchardist and cider makers takes place in Massachusetts each spring. It is an informal discussion amoungst peers all on growing apples and assorted pomme fruits. Micheal Phillips was a renown orchardist and author of many books like The Holistic Orchard. Find all his books at Cider Chat's book page. Listen to episode 312 dedicated to Micheal. In this Cider Chat The backstory of Know Your Roots Services offered by Know Your Roots What to consider before planting an orchard Mike's background in Biodynamic (BD) orcharding Defining Holistic Orcharding Making a BD preparation Climate change – dealing with late season frost The future at Know Your Roots and…cider? Mike and Ria recording this episode Contact for Know Your Roots Website: https://knowyouroots.com/index.html Mentions on this Cider Chat Rudolf Steiner Josephine Porter Institute for Applied Biodynamics (JPI) #xpromotecider in this episode Listen to Dan of Space Time Mead & Ciderworks Bones and Bottles Review – on Instagram https://www.instagram.com/boneandbottlereviews/?hl=en Listen to Episode 407 with Dan Gallagher of Frosty Twig Cider Follow Ben Kuenš on Chocalate Pears – listen to his episode #304 all on Sorbus Domestica

Find this episode and all episodes at the page for Cider Chat's podcasts. A Cider Log Documents Ferments from Start to Finish Find a free downloadable Cider Log for your next ferment below! Dan Gallagher of Frosty Twig Cider, a new startup based in Canton New York, has created a form for your next batch of cider. Dan who began making cider in 2017 found online cider making forums and cider influencer tips both informative, but also conflicting. The Cider Log was created to track what actually does or doesn't work when fermenting. In This Cider Chat with Dan Gallagher Dan's backstory The value of a Cider Log His goal for Frosty Twig Cider to begin commerical sales A step by step review of each stage of a cider ferment From sourcing fruit to bottling Working with Canton Apples Follow along as we review this filled in Cider Log below with Dan. Contact for Frosty Twig Cider Instagram @frostytwigcider Download this Cider Log for your next ferment. By going to https://ciderchat.com/podcast/407-cider-log/ Mentions in this Cider Chat French Cider Tour 2024 A mentioned by Dan in this episode The Building a Cidery Series Part 1-7 255: Trademark Law | Building a Cidery Part 1 256 Securing a Trademark | Building a Cidery Part 2 257: Courthouse Creek Garagistes | Building a Cidery Part 3 258: Ragged Hill Design | Building a Cidery Part 4 259: Artifact Cityscape | Building a Cidery Part 5 260: Eris Brewery and Cider House | Building a Cidery Part 6 261: Yonder & The Source | Building a Cidery Part 7 262: Virtual Cidery | Building a Cidery Part 8 #XPromoteCider – Cross Promote Cider and get mentioned on Cider Chat. Download the info flyer, post in your tasting room or favorite bulletin board and load up to Social Media. Make sure to tag Cider Chat (@ciderchat or @ciderchatciderville)

Tariq Ahmed on the Founding and Fermentation Styles at Revel Revel Cider was founded in 2014 and is located in Ontario a little over one hour west of Niagara Falls. Hear Tariq tell how he both got into fermentation, how Revel embraces foraging local resources for ferments, surviving the pandemic and how to get his cider! Tariq Ahmed In this Cider Chat with Revel Visiting the newly opened Tasting Room Co-Ferments Native Yeasts Carbonic Maceration Contact for Revel Cider Website: https://revelcider.com/ Address for Tasting Room: 62 Dawson Rd, Guelph, ON N1H 1A8, Canada Mentions in this Cider Chat New York International Cider Competition 2024 French Cider Tour 2024 – September 22th – 28th Paris, Normandy, Brittany #xpromotecider – Share the Cider Chat Podcast Info Flyer and help your patrons and friends find over 400 episodes on makers, orchards and cider travel. Follow our friend Marcel who is making cider in the Netherlands on Instragram @degerdenner Episode 306 with Elegast Cider, Netherlands Episode 398 with GreenBench Mead and Cider | Saint Petersburg, Florida Episode 404 with Albert Johnson of Ross Cider and Perry Co. | UK 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 ApplePodcast, Google Play, 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

Featuring Albert Johnson of Ross Cider and Perry Company Ross Cider and Perry is a family owned business located in the West Country of the United Kingdom in the region of Heredfordshire. The Johnson family have been farming this land now with 45 acres of bush orchards and another 10 acres of standard trees and perry pears. The apple trees were planted between 1978 and 2001. And the Perry Pears about 35 years ago by Albert's father Mike. Pictured above: Cider Chat Host Ria, Mike and Albert Johnson - at Ross Cider Fest 2019 Today you can visit the newly remodeled Yew Tree Inn which is situated next to the orchards and all under the Ross Cider ownership. At the pub find 18 taps. They make a wide range of single varietal ciders (upwards to 90) and blends. One will always be guaranteed to be amazed by the offerings when visiting. In this Cider Chat with Albert Catching up since the first interview in 2019 with Mike and Albert – listen to Episode 194 Cider Making Practices The orchards Events Ciderganza A spring cider festival at The Yew Tree Inn Blossom Walk A charity fundraising blossom walk around the Broome Farm orchards Summertime Soirée A weekend drinks festival at The Yew Tree Inn Cider Challenge A charity cider competition and festival at The Yew Tree Inn Ross Cider Festival A summer cider festival at Broome Farm Ross-tober-fest An Octoberfest event held at The Yew Tree Inn Yew Tree Inn, Ross on Wye Contact Info for Ross Cider & Perry Company Website: https://rosscider.com/ For general and cider enquiries: info@rosscider.com For Yew Tree Inn related enquiries: yewtree@rosscider.com For Yew Tree adult only caravan & motorhome enquiries: camping@rosscider.com For Broome Farm family friendly & group camping enquiries:info@rosscider.com Telephone: 01989 562 815 Address: The Yew Tree Inn, Peterstow, Ross-on-Wye, Herefordshire, HR9 6JZ Mentions in this Cider Chat Kordick Family Farm – Listen to Episode 369 featuring the Kordick Family New York International Cider Competition 2024 French Cider Tour 2024

Meet the Founders of Presque Isle Farm Cider a.k.a PIF Molly and Dion Stepanski are the founders of of PIF Cider with an inviting Tasting Room located in Alpena, Michigan. They met in New Orleans where Dion was working as a Jazz muscian and Molly in a store. In 2014 they move to farm vegetables at Dion's family farm in Posen, MI. There they planted a one acre orchard which Dion describes as high density, but not trellised. They sources their apples from Michigan's TraverseCity area which is to the west of Alpena. Dion and Molly From the outset they wanted to make English Style Ciders and by all accounts they are hitting this target straight out producing delectable ciders that please the palate and made this cider podcast host swoon with delight. In this Cider Chat with PIF Producers The backstory of PIF and the Stepanski's journey to cider Cider making techniques at PIF Native yeas Barrel program Blends and Single varietal The cider fans of Presque Island and the surrounding area. What can guests expect when visiting. How to get PIF products! PIF Cider Tasted 2022 Farmhouse 8.2% Kingston Black Bulmers Norman Brown Snout Northern Spy Label by their son Kingston Black and Bulmers 50/50 Made in Stainless Single Varietal Spitzenberg 2021 12.5% Aged for 2 years in Bourbon Barrel Clean Ciders meaning pitched yeast Golden Russet, Harrison blend 9% semi dry Bulmers Norman and Coxs Orange Pippin Farmhouse back sweeten with French Bittersweet concentrate This is in a can and is a slight variation from the 750 ml bottles Ciders for sale in Taproom   Contact info for Presque Island Farm Cider Website: https://pifcider.com/ PIF Tasting Room address: 205 W. Chisholm St. Alpena, Michigan Taproom Telephone: tele: 01-989.340.0970 Instagram: @pifcider Mentions in this Cider Chat New York International Cider Competition 2024 French Cider Tour 2024 Étienne Dupont – listen to Episode 337

Chef Duffy Talks Cooking with Cider Chef Brian Duffy is one of the culinary's industry's most dynamic and innovative personalities.  Chef Brian Duffy With a career that spans decades, He has been captivating audiences with his infectious passion for food and his unique approach to the culinary arts. He is well known for his appearances on the tv and the series “Bar Rescue,” where Chef Duffy helped transform struggling bars, offering expert advice and renovations to revitalize their business and create successful, thriving establishments. In this episode of Cider Chat we are tapping into Chef's contemplative side and getting his thoughts on the both cooking with cider and pairing cider with food. In this Cider Chat with Chef Brian Duffy We taste through 4 ciders Sweet Coyote Verde 4.25% Back Sweetened Tart Granny Smith Apple Producer Fishback Stephenson Cider House | Iowa Semi Dry Grapes in a Suit Case Producers Botanist and Barrel / North Carolina and Artifact Cider Project / Massachsetts Semi -Dry Premium Hard Cider (6.9%) all native years, no sulfites, barrel aged Producer: WildCraft Cider Works / Eugene Oregon Dry Malus (7.5%) juice is from apples pressed in New York and shipped to Florida Producer: Green Bench Brewery and Mead & Cider / Saint Petersburg Florida Topics in this Cider Chat  What is Chef Brian Duffy up to. Cooking with cider Pairing cider with food  Let's talk PH when pairing cider – Most bars serve high acid pub food/dishes with drinks. For those who want to balance acid and alkaline offerings, what are the options? Looking for pub/restaurant dishes that you would recommend. 3 tips for a success restaurant or cidery serving food Typical mistakes to avoid when serving food Contact Chef Brian Duffy Website: ChefBrianDuffy.com Instagram: @chefbriduff Duffied Live podcast Mentions in this Cider Chat French Cider Tour September 24 – 28, 2024 Bar & Restaurant Expo March 18th -20th, 2024 use code ChefDuffy50 for $50 off you pass Episode 035: Danielle von Scheiner | Big Apple Hard Cider, NYC

A Special Valentine to Ciderville with Love This episode is a special valentine to Ciderville with a little bit of help from the Talking Pommes and an eventful appearance by The Nose!  We are in the Cider House reviewing the last year and have written a special card to everyone out there in your special spot in Ciderville. In this episode we say good bye to Season 8 while reviewing the uniques of cider, what we all need to do to keep relationships in Ciderville healthy, and how to help keep cider going up a.k.a #ciderGoingUP. Mentions in This Cider Chat Find all past episode from Season 8 of Cider Chat @cidersoms - follow along on Instagram Work with Cider Chat French Cider Tour September 24 - 28, 2024 Send Cider to Cider Chat Support Cider Chat Cider Chat Swag Store - get your cider t-shirt today!

Saint Peterburg on Florida's West Coast Welcomes Green Bench Green Bench can boast being a microbrewery, meadery, and cidery in a region where palm trees rule! Despite that small inconvenience of no apples trees to speak of growing in Florida, maker Brian Wing has been rolling out the cider barrels since 2015. Green Bench itself has been producing select beers beginning in 2013. Brian Wing In this Cider Chat with Maker Brian Wing Fermenting in Florida. Where is the production facility located. (Webb's City Cellar?) How did this all come about? Brewing begins in 2013 then 6 yrs later (2019) cider & mead. Brian's journey to cider What are the challenges of cider making in FL (resourcing from…NY…) Who are the cider fans in St. Peterburg and the surrounding area. Has this changed since you opened and if so, how. Training of staff to pour and discuss cider – loved how you were planning for this on the tour What can guest expect when visiting. Is there a flagship cider that one should try first? Malus is the Flagship cider – try this one first! Cider styles and techniques Fermenting with fruits from Florida for co-ferments Florida honey ferments Filtering using a centrifuge Barrel program Cider Tasted During this Interview Chaconne A dry cider made by Green Bench Brewing Company. It's made with Wickson Crab, Yates, and Harrison apples, and has an ABV of 6.4% Contact for Green Bench Brewing, Mead & Cider Website https://www.greenbenchbrewing.com/mead-cider Mentions in this Cider Chat French Cider Tour 2024 – September 22nd – 28th

Bookmark this episode for loads of Portland Oregon a.k.a. PDX Tips Oregon Cider Week and CiderCon 2024 are all converging in PDX and this episodes has all the tips you need arrive and hit the ground running. Portland resident Sean Connolly, who is also known as Cider Experience on Instragram and Facebook has delivered big time with tons of tips and insider knowlege to help everyone feel like a local. Sean Connolly In this Cider Chat on PDX Tips Temperature Highs 47 degrees 50/50 chance of rain or sunny Bring layers What to wear Jeans and plaids work Casual dress code and functional PDX Tips to look like a local: Loose the umbrella and let your hair get wet! When using an umbrella, it is obvious you are from out of town! Transportation Airport (PDX) to CiderCon – The Met Red line is not in service beginning January 14th. Service will be still provided via shuttle buses which will take a bit longer than the 30 minute ride. It is still a great deal at $2.80 go to Trimet.org for more info Driving: Download Car Parking App: Parking Kitty  Bicycles for Rent in PDX Nike Launch a travel by bike – https://biketownpdx.com/ There are lots of bike lanes Spring Water Corridor runs the length of the Willamette River approximately 7-8 miles Need Tech help or supplies? The Lloyd Center is close by and in old town Portland there is a full service Apple Stor PDX Tips for purchases: There is no Sales Taxes in Oregon Restaurants near CiderCon Red Robin Spanish Tapas Noble Rot – beautiful views of the city Big Pink – City Grill on 33rd floor with great views  Sizzle Side Pizza Spirit of 77 Seas recommends for good pub faire Grocery stores by Hyatt Safeway approximately 3/4 mile Trader Joes about 4 miles away in the Hollywood district Karaoke Ambassador PDX Bar and Lounge  Alibi PDX The Baby Ketten Club PDX Tips: The city is Food Trucks heaven – Look for “Food Cart Pods” via Travel Portland ‘s online food cart finder Cider Cider Locations closest to Hyatt and Oregon Convention Center Schilling Cider House – a wide range of taps approx 1 Mile from the Hyatt Spirit of 777 Tap take over Pizza Thief – the tap Lil Spirits – a block and half from Convention Center – tap takeovers – 437 NE Lloyd Blvd Portland, OR 97232 The Place PDX – A cider bar will be hosting multiple cider events In Pearl District on west side of river Cider Bite – splits taps between sweet and dry Portland Cider Company  – 35 taps  Locations in Oregon City and Beavertown  Swift Cider is located in the north side of town Bring Cider or Beer Home The Place PDX – buy bottles to go John's Marketplace big collection of both cider and beer – 3560 SE Powell Blvd -Portland, OR  McMenamins has a large selections New Seasons Market Pick up cider and beer at the Portland International Airport Look for Made in Oregon Store in airport  Sean's PDX Tips for Fun in Portland Walk by the River Forest Park: The largest urban park in the country Mount Tabor Park Hopscotch – light and music theme area, high sensory experience (take an hour to enjoy) Dance: McMenamims at Lola's Room Relax and Soak at McMenamims Soaking Pool or Common Ground Wellness Center PDX Tips for Cannabis: Oregon Legalized Cannabis in 2015. There are 5 dispensaries around the hotel conference center. Look up: WhatsLegalOregon.com Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour!

It's time to make your Cider Notes for 2024 The list of cider notes can be quiet long, but in this episode we are going to make it doable and easy for you. In this Cider Chat on Cider Notes The Talking Pommes encourage Ria to slow down Sign up for the last cider tour heading out at CiderCon 2024 French Cider Tour reservations Wassails January 5th at the Botanist and Barrel, Cedar Grove North Carolina January 28th Berkshire Cider Project at the Tourist in North Adams Massachusetts Learn about Wassailing in Episode 393 Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  386:  Managing Cider's Secondary Fermentation – DIY Tips Equipment needed for Cider's Secondary Ferment Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com Extra Apple Juice to for topping off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn't slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Mentions in this Cider Chat 363: Exploring Cider Using 33 Books Flavor Wheel Sean Connolly Cider Experience Subscribe to Cider Chat YouTube Channel

What does Wassail & Drink Hail mean? In this episode learn about meaning behind Wassail and Drink Hail from the Butler himself, Al Sax. A Wassail is a celebration of the orchards, most typically apple orchards to honor the natural world and pay tribute with hopes of an abundant fruiting season moving forward. A Wassail is also a cheer When you hear someone say “Wassail” it means -Be Healthy! The reply is “Drink hail” –  To your health! Al as the Butler at the Wassail When time of year to Wassail? Historically a Wassail would be held on the 6th of January or what is known as the Twelfth Night.  Or on the 17th of January which is called “Old Twelvey” Procession to the main Wassail fire In these modern times a Wassail can take place when it is most appropriate considering the weather and outside temperatures. There is no strict protocols, but rather traditions that when followed harken us all back to our ancestral roots and pagan ways. Where do Wassails take place? In the orchard surrounding a large fire, a fire circle and in some places 12 small rings of fire for the 12 apostles or for the twelve signs of the Zodiac. Indoor Wassails are also doable for those who can't go outside during -6 degree temperatures. Thus, a Wassail can take place at a Senior Center or a Day Care with songs being sung around a plant or small tree. How to Make a Torch for Wassailing The end goal is all the same, to sing to the orchard, the apple tree(s), to ward off the apple foes and to harken in better times ahead. The Old Apple Tree of the Wassail How to Plan for your own Wassail Have a fire keeper who will make sure the wood is ready and lit to greet the parade of merry makers Set a meeting spot for everyone to gather and then walk to the oldest or largest apple tree. The fire is often very nearby. Have “Safe” Torches, flashlights to lead the crowd to the main fire Have some hot mulled cider, which is always good for a loud “Wassail and Drink Hail” reply Have a Master of the Ceremony or what is known as the “Butler” Select a King and Queen Have slices of Toasted bread Have Cider to drink and to pour a bit on the toast and onto the ground Hand out lyrics to the Wassail songs The King and Queen lead the group up to the Apple Tree Place the toast on the limbs Pour cider on the roots of the tree Make noise to ward off the evil spirts – this is your chance to call out “Wassail” and then reply “Drink Hail”! If Morris Dancers are available they would do a dance or two Have a taste of two of Wassail – pick an option that best suits your crowd. It can be a hot mulled cider, with or without spices or fortified with brandy, perhaps a wee bit of honey? A two handled cup or goblet is the classic Wassail cup that would be passed round, but these days any fine drinking cup would do sans the passing around. Wassail and Drink Hail around the world Willie Smiths Cider in Tasmania hosts an annual “Mid Winter Festival” in July Campaign for the Revival Of Wassailing (CROW) www.nationaltrust.org.uk/petworth-house-and-park/recipes/petworths-traditional-wassail Mentions in this Cider Chat 072: Lost Apple of the Quabbin |Massachusetts January 5, 2024 Wassail at Botanist and Barrel Cidery and Winery, 115 Persimmon Hill Ln, Cedar Grove, NC 27231-8807, United States Hear about the orchard samplers and cider made at Renaissance Orchards in Ferndale Washington in Episode 390

The Vodraska Brothers Chris & Matt of Bent Ladder In the midst of a rich farming legacy emerged Bent Ladder Cider and Wine, based in Doylestown Ohio. Chris and younger brother Matt Vodraska are following in their father Dale's footsteps. Chris is the orchardist and viticulturist and Matt is the cidermaker. The farm is the story. Chris Vodraska Dating back to 1995 their father Dale was eyeing farmland that was by all accounts destine for development. In 2004, he “finally wore down the seller” as his sons put it and bought the 128 acre farm. Today there are 3-4 acres of vineyards and 30-40 acres of orchards. The site hosts both the Bent Ladder production area and stunning tasting room and Rittman Orchards & Farm Market. Matt Vodraska In the Cider Chat with Chris and Matt Sunset view from tasting room The Vodraska Family's back story to present day The orchards, Size, terrain, soil typeNumber of apple varieties Orchard practices Kazakstan and Krygzstan scion wood graftings at Bent Ladder Is this Malus Sieversii? Up coming ciders with these apples Ciders at Bent Ladder At the Tasting Room find draft, flights and glasses of select ciders Heritage Ciders in 750ml Heriloom Farmstead Rose Gold – mostly Redfield in wine barrels Black Gold a single varietal Gold Rush  Russet EverCrisp Cider  Cidermaking practices The tasting room Contact Bent Ladder Website: https://bentladder.com/ Rittman Orchard & Farm Store: https://rittmanorchards.com/ Find the Apple Chart that Chris Vodraska has been compiling at this page: https://rittmanorchards.com/apple-chart/ Mentions in this Cider Chat Dawes Arboretum Dr. Diane Miller CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour!

Meet Chris Rylands of Renaissance Orchards First there was Cider Supply and then Chris founded Renaissance Orchards with his wife Melinda. This move was a natural progression of a series of events that include resources needed for making a keeved cider and the thirst for a particular style of cider. The orchards and the Rylands are based in Ferndale a town just south of the Canadian border in Washington state. Chris Rylands In this Cider Chat with Chris of Renaissance What happened to Cider Supply? Why French style ciders? The orchards at Renaissance number of apple varieties and pear  Products cider scion Melinda Spotlight on Single Varietal Ciders Hear how Chris dug into 16 cider specific apples to understand the best blending practices for cidermaking. Each label shows: a picture of the specific apple charts that apple's tannin aromatics acidity astringent sweetness phenolics The origin of the apple, including location How to use – best as a blender or as a single variety cider Contact for Renaissance Orchards Website: https://renaissanceorchards.com/ Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour!

Who knew that Ki , as it is related to the Japanese martial art Aikido, would make into a Cider Chat! It all began when four words "Bravey, Wisdom, Love and Friendship" were spoken at New York Apple Camp in the summer of 2023. Apple Historian, author and well known apple dectective John Bunker was the key note speaker at camp who also happened to have a book all about Aikido. He had found those four inspiring words in a book titled "The Art of Peace'. The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder. The Founder , or Ōsensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider.  The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder. The Founder , or Ōsensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider.  Brew Free or Die cider pick up at Lull Farm American Homebrewers Association's (AHA) has a worldwide database of over 2,200 AHA-registered homebrew clubs.- search for home brew and fermenter clubs in your area Cider's Ki Club cider/cyser at pick up

The process where fresh pressed apple juice is transformed into a delightful alcoholic beverage (cider) happens during primary fermentation. Before we get into the steps here is a list of Equipment and Ingredients you will need for this stage of cidermaking. Fresh apple juice or cider (unpreserved) Yeast (wine or cider yeast recommended) Fermentation vessel (carboy or food-grade bucket) Airlock Sanitizer Racking cane or siphon Note book for writing down recipes and more Optional: metabisulfite (or campden tablets), pH test strips or pH meter, Yeast nutrient, pectic enzyme Some of the links on this page are affiliate links. Support Cider Chat at no extra cost to you! Simply click on this link to make your Amazon purchase, and Cider Chat will receive a small commission. Thank you for your support! Sanitization: Cleanliness is key! Ensure all your equipment is thoroughly sanitized to prevent any unwanted bacteria from spoiling your batch. Listen to Episode 382: Beginner Tips for Squeaky Clean Cider Equipment Got Juice? You can press you own apples or buy juice from a cider mill. Either way the the apple varieties you choose will significantly impact your cider's flavor. Listen to Episode 381: DIY Cider Making for Beginners Steps for Primary Fermentation Step 1: Start taking notes on your apple blend, make of list of the varieties, and all the steps below. Step 2: Testing and Adjusting: Measure the specific gravity of your juice using a hydrometer. This step is crucial as it allows you to calculate the potential alcohol content. A standard, fresh apple juice blend, without any additional sugars, usually has a specific gravity in the range of 1.045 to 1.055. This range can vary based on the apple varieties and ripeness, but for our example today, let's work with an Original Gravity (OG) of 1.050. Calculating Potential Alcohol By Volume (ABV) Use this simple formula to estimate the potential ABV (Alcohol by Volume). The formula is: Potential ABV=(OG−FG)×131.25 Where FG is the Final Gravity, which for a completely fermented cider, typically falls around 1.000 to 1.010. For our example, let's assume that all the sugars are fermented, giving us a FG of 1.000. Potential ABV=(1.050−1.000)×131.25 = 6.56% With an original specific gravity of 1.050 and complete fermentation, you can expect your cider to have an alcohol content of around 6.5%. Remember, these numbers are estimates, and the actual ABV can vary based on several factors including the specific yeast strain used, fermentation temperature, and the specific blend of apples. Always use a hydrometer to get the most accurate readings throughout your cider making process Step 3: Check the ph of your apple blend Step 4: Add metabisulfite if using a cultured yeast. (Skip this step if your are fermenting with a wild yeast.) Wait 24 hours after adding metabisulfite before moving to Step 5 Step 5: (optional) Add Pectic Enzyme: This can help break down pectin in the juice, resulting in clearer cider. Add Yeast Nutrient: This provides additional nutrients to help the yeast thrive. Step 6: Pitch the Yeast Step 7: Airlock. Add water to airlock, put into bung hole and let primary fermentation begin! Duration of Primary Fermentation When using a cultured yeast, the primary ferment begins within 24 hours and typically last 1-2 weeks. When fermenting with wild yeast, the primary ferment may take longer and also last longer. The actual ferment may also appear less vigorous. Mentions in this Chat Mentions in this Chat Register now for CiderCon 2024 in Portland Oregon with pre-conference cider tours taking place on January 16, 2024. CiderCon kicks off officially on Wednesday January 17th. Tasting Seminars, Workshops and Keynote speakers for 3 straight days (January 17 -19, 2024) Follow Marcel at de Gerdeneer on Instagram @degerdeneer

Meet the Medlar Specialist Jane Steward, is the world's premier Medlar Specialist. She is both a Grower and Producer of medlar preserves at Eastgate Larder, based in the UK, and the Author of the first ever book featuring Medlars called, “Medlars: Growing & Cooking Jane Steward picking Medlars at Eastgate Larder In this Medlar Chat What is a Medlar (pome, what do they look like) and why should we care about Medlars? What do they taste like? Where do Medlars grow and where did they come from?  Growing Medlars Medlar cultivars When to pick the fruit? A bit about how Jane came to be a “Medlar Specialist" The Book: Medlar, Growing and Cooking by Jane Steward (2023) published by Prospect Books Cider Chat recommends supporting your local independent book stores. Jane's Medlar book is available on Amazon and by purchasing via this link Cider Chat does receive a kick back as an affiliate of Amazon at no further cost to you. Eastgate Larder Products Medlar Jelly Medlar Chutney Medlar Gin Liqueur Contact the Jane Steward, The Medlar Specialist Website: https://www.eastgatelarder.co.uk/ Mentions in this Chat Fermentis: SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

Cider Making at home is a Perfect DIY Cider Making is fun! If you are a cider fan who would like to try to make cider at home without breaking the bank, this episode is the perfect DIY project to start your journey. New to Cider Making? Start Here! In this episode: Simple steps to DIY cider at home Basics of how fermentation works Where to get your juice and what kind of apple juice should you use? Equipment needed to make a gallon of cider The process for both a "controlled" ferment and a wild ferment. What you will need - to turn a gallon of apple juice into cider Apple Juice By buying your equipment via the links provided, you provide a monetary kick back to Cider Chat at no extra cost to YOU. Win/Win

The Architectural and Horticultural Endeavors of the Downing Brothers In the realm of landscape design and horticulture, few names are as revered as those of Andrew Jackson Downing and his brother, Charles Downing. Through their combined efforts, they have left a lasting imprint on the field, shaping not only the aesthetics but also the principles that govern landscape design and horticulture. Andrew Jackson Downing, born in 1815, was an iconic figure in 19th-century America, regarded as one of the founding fathers of landscape architecture. His visionary work combined aesthetics, functionality, and harmony with nature, aiming to create landscapes that were both beautiful and beneficial to the soul. He was an ardent advocate for the integration of parks and public green spaces in urban areas, emphasizing the profound impact such spaces could have on the well-being of the residents. Downing's contribution to landscape design and architecture is noteworthy. He was the author of seminal works like "A Treatise on the Theory and Practice of Landscape Gardening," which became a cornerstone for American landscape architecture. This book illustrated his innovative and holistic approach to design, which involved harmonizing architectural elements with the natural environment. Kick off tour to New York Apple Camp and the Downings In this episode, audio snap shots from the Milton and Newburgh New York as part of the Downing tour, pre Apple Camp. Tour Itinerary: Assemble at Milton Historical Train Station 41 Dock Rd., Milton, NY 12547 Caravan to Crawford House Walk neighborhood and visit site of Andrew Jackson Downing former nursery Visit Downing Park Construction started in 1894 and the park was opened in 1897. 181-141 Carpenter Ave, Newburgh, NY 12550 Visit to  Cedar Hill Cemetery 5468 Route 9W North, Newburgh NY 12550 Andrew J. Downing (left) and and Charles Downing gravesite tall headstone to right at Cedar Hill Cemetery, Newburgh New York Lunch  Visit Klyne Esopus Museum with historian Louis Tiemperio 764 Route 9W, Ulster Park, NY 12487 Charles Downing: The Pomological Pioneer Charles Downing, the elder brother of Andrew, was an eminent pomologist, dedicating his life to the study of fruits, with a particular focus on apples. His extensive research and writings on pomology have contributed immensely to the understanding and classification of various fruit varieties, including a myriad of apple species. Charles worked meticulously to catalog different apple varieties, contributing significantly to the field's growing body of knowledge. Charles' work in pomology complemented Andrew's landscape designs, merging form with function, aesthetics with agriculture. The duo often collaborated, creating designs that were not only visually appealing but also agriculturally productive, embodying a holistic approach to landscape architecture. Legacy Tragically, Andrew Jackson Downing's life was cut short in 1852 when he died in a steamboat accident on the Hudson River. Despite his untimely death at the age of 36, his ideas continued to shape American landscape architecture, influencing the design of renowned public spaces, including New York's Central Park. Charles Downing continued his work in pomology after his brother's passing, solidifying his reputation as a leading authority on fruit and helping to propagate a diverse array of fruit varieties across America. The intertwining legacies of the Downing brothers live on, their principles echoing in the gardens, parks, and orchards of today. Mentions in this chat Fermentis: SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Delve deep into the realm of cider co-ferments Enjoy this special talk with a tasting of select co-ferments from New York Apple Camp 2023. Hear the discussion on techniques, flavors, and challenges. This talk was hosted by: Dan Pucci, author of "American Cider: A Modern Guide to a Historic Beverage" (2021) Matt Sanford, head cider and wine maker at Rose Hill Farm, New York Matt Sanford and Dan Pucci Co-ferments in this tasting All co-ferments where made in New York. Blackduck Cidery Aronius: A unique co-ferment consisting of 92% apples and 8% Aronia berries, which lend a tannic profile to the glass. Rose Hill Cider Pomme Cerise 2020 & 2021 blend | 20% sweet and sour cherries and 80% apples, this blend showcases the layering of flavors over time.  Mentioned - Rose Hill Cider Pearly Dewdrops' traditional fermented drink made of plums. Cuvée with carbonically macerated Shiro, Early Golden, Oblinaya and Satsuma plums, cherries and nectarines that are blended with apple cider. Dark, resinous fruit flavor buoyed by an invigorating sparkle, this is the stonefruit equivalent to a dry, rustic Lambrusco. Wild years fermentation, no filtering or fining, finished in bottle without additives. Metalhouse Cider Tazza: A co-ferment of cabernet Franc skins that resembles wine in smell and taste but lacks the body of wine. It exudes a piquette-like vibe, combining Macoun and Macintosh apple juice with the robustness of Cab Franc. Rose Hill Cider Chiffonner 9% ABV: Comprising 25% Roxybury Russet, 25% Ashmead's Kernel, and 50% Riesling. This unique blend sits in stainless for six months and another year in neutral oak. If it's not solely made of apples, Rose Hill labels it as wine.   When should a ferment be labeled cider vs. wine? Matt Sanford shares Rose Hill's approach. - The debate continues: Are co-ferments undermining cider? - Ultimately, co-ferments could serve as a gateway to the world of cider for many and with Matt making and other makers show casing what can be done, the future is bright for this category. For a comprehensive dive into co-ferments and to expand your cider palate, tune in to Cider Chat's Episode 379. Info on the speakers: Matt Sanford of Rose Hill Farm | New York Website: https://www.rosehillferments.com/ Dan Pucci - Co-author of American Cider: A Modern Guide to a Historic Beverage (2021) Mentions in this chat Fermentis: SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Orchardist Ben Applegate on cold climate orchard care Ben is the Orchard Manager at Eden Specialty Cider based in northern Vermont and shares his insight on cold climate apple varieties and orchard tips. This chat took place at Eden's orchards based in what is known as the Northeast Kingdom of Vermont in the town of West Charleston.  Ben Applegate There are 50 Apple varieties at the Eden orchard. Here is a list of just some of the apples discussed in this episode:  Newton Pippin Liberty Stembridge Cluster Rubinette Northern Spy Trembletts Bitter Ben discusses which varieties work well in a cold climate, while recommending that as the temperatures continue to rise both in Vermont and globally, he advises to plant trial apples for the changes ahead. Tips for new orchardists Why you should do a Soil test before planting and what to do with that knowledge Why pruning too early can offset young trees Which apple tree damaging insects to worry about In this Cider Chat episode: We learn about the challenges faced by the young apple trees, such as sun scald and fluctuating temperatures Scythe and Biological Mowing How climate change is affecting traditional production of Ice Cider, which is made by freezing apple juice on the coldest days of the year to freeze the water and then ferment the pure apple juice into what is known as Ice Cider. How acidity of the soil directly affects the acidity of the apples Selection of apple varieties and rootstock is crucial Dwarf tree management Incorporating composted teas for apple trees  The impact of author Micheal Phillips' work Contact for Ben Applegate Website: http://edenciders.com email: mailto:ben@edenciders.com Mentions in this Chat New York Apple Camp July 28th-30th, 2023 Registration is open!

Is Cider Truly Indescribable? There isn't one definitive language or lexicon for cider, which adds to its indescribable mystique. The ongoing debate around what cider is or isn't or should be doesn't help. It certainly feels like a present day problem defining cider, but is it? Or has this debate been going on for years? To help us get to the root of this indescribable dilemma, we are featuring "A Systematic Approach to Tasting Cider" as presented by Richie Brady at CiderCon 2023, an annual trade conference hosted by the American Cider Association. This is Richie's second appearance on Cider Chat. We first heard about his research on the lexicon of cider in Episode 286: A Living Language of Cider. Richie provides a road map, complete with historical references and present day trends that helps us sort through this indescribable mess! Richie Brady presenting at CiderCon 2023 In this indescribable Chat Richie Brady's background Difficulties in describing taste: Language Proposed Systematic Approach to Tasting Cider Considering Cider's Lexicon Mentions in this Chat @Sabatinis_Bottleshop - has a tasting room and served Domain Dupont Pommeau April 28th Kickoff Party - EsoTerra Ciderworks Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews Haven't downloaded this episode yet? Here it is again for your listening pleasure.

The Way of the Orchards Colin Scott has spent his life in orchards, learning how to tended them with his parents, Edward and Janice as role models.  This episode is a testament of what it looks like to embody a craft as part of your way of life. Colin like many orchardist may not be a Mandalorian, a character from Star Wars who is now featured in a stand alone tv series depicting a a clan-based culture composed of members from multiple species and bound by a common creed, language and code, but he like many orchardist who grew up tending trees from an early age see orchard care as A Way of Life. This episode first released in Season 2 of Cider Chat on episode 093 and was re-produced for Season 8. The info is evergreen and timely for those of us who love orchards and want to broaden our own knowledge base. E.J. Scott Orchard was purchased in 1954. (Note that the first initial of Colin's parents in the business name) Today Colin is running the orchard and the apple storage facility site which is discussed at the beginning of this episode. E & J Scott Orchard also has apricots, blackberries, blueberries, cherries, grapes, nectarines, peaches, pears, plums, quince, raspberries, & strawberries. Their main store is in Ashfield, MA and is open Sat & Sun 10-6 July through May. Organic duck eggs from their heritage breed Ancona ducks are also available upon request. Colin using his dad's grafting tool We begin this chat with Colin inside one of the Apple storage rooms. What affects the Apple's ripening? temperature ethylene gas - apples off gas Apples are placed in a CA room (Controlled Atmosphere) where both temperature, oxygen and the off gases are controlled. If apples don't have oxygen they don't ripen. Colin and I discuss the "delicate" process of storing apples or what he called "putting them to sleep". Apple storage tip: Take your apples out of the refrigerator every once in a while and let them off gas. That will help them last a bit longer. New and old grafting tools Next in this chat we talk about the beginnings of the orchard and what they grew and where they are going with the growing cider market Root Stock for grafting a tree - dwarf or standard Shifting his market to cider apples What do you look for in a root stock "The idea behind grafting is to take the variety that you want and put it on the root stock you want. The vigor of the variety contributes to the size of the tree." The numbering system of the root stock defines the size of the tree or a percentage of the size of the tree M rootstock 9, 11, 18, 26 what does that stand for? If you put a Macintosh on standard tree rootstock and a Macintosh on a 26, you would get 30 -40-% of the standard one. A M118 or M111 are going to be 6--70% the size, which means they will be almost as big as a standard tree. Today Colin is using Geneva root stock, because he is finding it resistant to Fire Blight. A nasty disease that can kill the tree. Geneva root stock numbering system is random too. Colin is using Geneva 41 & 935. They will be 30-40% of the standard tree. He uses a bench graft on his root stock. The secret to grafting per Colin Lining up the cambium layers Getting it airtight We also chat pruning an apple tree, especially a tree that you are attempting to revive after years of neglect. Contact E & J Scott Orchard email: mailto:cscott9487@gmail.com Facebook: https://www.facebook.com/E-J-Scott-Orchards-2017815285121065/ Mentions in this chat Oesco, Inc - professional grade supplies for orchards and cidermakers. 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. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube