Fermented alcoholic beverage from apple juice
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251 episodes with cidermaker
2 episodes with cidermaker
Zack Kaiser (Absolem Cider), Parick Chavanelle (Allagash), Larry Westler (Apres) sit down with Jimmy Carbone to talk Ciders from Maine, fermentation and how they all came to love the process.Zack is a Cidermaker, owner, and co-founder of Absolem Cider Company. In love with the craft, art, and science of fermentation. This passion developed through experiences at Neshaminy Creek Brewing, Millstone Cellars, Diamondback Brewing, and Perennial Cider Bar. Currently searching for tasty apples, grapes, and fruits. Patrick Chavanelle has been an employee at Allagash Brewing Company in Portland, Maine since 2011. He's currently the Research and Development Manager, responsible for coordinating new beer development, analyzing raw materials, and running the brewery's cider and wine program. He sits on the board of the Hop Quality Group where he is thoroughly involved in their public hop breeding efforts. Patrick is currently working towards his Master of Science in Brewing and Practice through the University of Nottingham, as well as the Winemaking Certification program through the University of California, Davis.Larry Westler went from apple enthusiast to photo editor to lead cider maker at Apres, and has jumped into cider making feet first in the last few years. Originally from NYC, the move to Portland eventually led to a career change as well, turning a passionate hobby into selfies with thousands of pounds of apples from Maine orchards, destined to be fermented. After initially bartending at Apres, he transitioned to becoming a member of the production team, and now runs the cider program. He strives to keep a diversified portfolio of cider that showcases modern and traditional methods while keeping the focus on Maine-grown apples and fruit in general.
The plight of the hapless cidermaker, with Caroline Wells For absolutely definitely 100% the first time ever on the show, we reveal that Justin and Adam have started their own cidermaking project, Three Wells Cider, and we're joined by their business partner, cidermaking colleague and fellow Wells, Caroline, to tell you all about it. From being accidentally compelled to become craft drinks producers after buying a pair of blundstones to dodging storms, breaking mills, grey-faced conversations about hose fittings and vanning cider from Bromyard to Reading, this episode became part group therapy, part exposé of the lies propagated by the minimum intervention movement. Listen along and enjoy the story of Three Wells Cider's first ever vintage. Bonus ciders from Hjulsjö, Find & Foster and Little Pomona.
During this episode of ROCKnVINO, hosts Coco and Michelle talk with Ned Lawton, Founder and Cidermaker at Ethic Ciders. Ned and his family decided to buy property in Sebastopol about 10 years ago, that had an apple orchard. They had children from their preschool in San Francisco come to the property to learn about farms. They decided to make cider with the juice, and have been making it for about 7 years. You can visit their property on Occidental Road in Sebastopol for tastings and education. They will be part of the Farm Trails Farm Tour on October 13th. You can get free tickets (registration required) to attend and press your own apple juice! Parking is very limited, so be sure to register in advance to reserve your spot. Ethic Ciders 8490 Occidental Rd Sebastopol., CA 95472 ROCKnVINO is sponsored by American AgCredit.
Brendan Barnard is the Owner, Orchardist, and Cidermaker at Posterity Ciderworks in Mokelumne Hill, CA. He made the almost 4 hour trip to be on the show, for that I'll be forever grateful. His land focuses on apples and the ciders they produce. His goal is to bring the same level of respect for Cider as we have for Wine. We Sucio Talked about Cider production, Apple Varietals, Making a small business work, Grapes VS. Apples, Beverages and how they shaped our History, & Featuring his Cider at Michelin Star Restaurants! Sucio Talk is 100% Raw and Unfiltered! #1 food industry podcast #chefpodcast #chef #cook #cocinero #food #restaurants #applecider #cider #lowintervention --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support
We're up in Maine and about to try some of the greatest hard ciders of your life! This week Jimmy is at the first CiderFeast in Portland, hanging out with up-and-coming cidermakers from in and around the state of Maine.Joining the party are Joy Cartwright, Marketing Director of Fogtown Brewing Co; Jon Stein, Owner and Cidermaker at Fogtown; Jared Carr, Co-Owner and Cidermaker at Cornish Cider Co; Damin Sawyer, Content Creator of Bone & Bottle Reviews; and Zach Kaiser, Cidermaker at Absolem Cider Co.CiderFeast 2024 took place on May 12 at Oxbow Blending & Bottling, next to Anoche Cider & Spirits, a local cider bar. CiderFeast 2024 featured delicious bites and over 40 hard ciders from more than 15 cider makers.Sample historical and cutting edge flavors from Maine in this week's Cidercast! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.
Wendy LeBlanc cut her teeth in the tech industry in Seattle, learning data systems at Microsoft and elsewhere. But the call of cider drew her and her partner to the Black Forest of Germany to set up 1785 Cider company based out of his parent's farmstead and orchard. She's blazing a cider trail, slinging apples, and building a market and community in this special place. 1785 CiderSpecial Mentions:City FruitMaster Fruit Steward ProgramKertelkreiter CiderThank you to Tony Stuck for the awesome intro/outro music and to Mary Ann King for the amazing pod art that you see for every episode. If you've enjoyed this episode, please share it with a family member, a friend in the alcohol industry, or even just a stranger on the street! I so appreciate your support. For more information about me and this podcast visit us online at drinksbizwomen.com or follow the podcast @drinksbizwomen on FB and Instagram. Talk to you soon! And thanks for joining me today!
Welcome to another episode with I, Nycci Nellis, your host. Join David and I as we chat with Cory Van Horn, Chief Strategy Officer of Visit Montgomery, Maryland, about exciting programs aimed at engaging with locals and visitors alike in the MoCo region. We'll dive into the creative process behind thoughtful activations like the MoCo Eats program, which highlights local eateries, and the new Tastemaker Trail featuring craft beverage producers in Montgomery County. Plus, we'll explore the region's dedication to Agritourism with special guests Kelly Groff, President & CEO of Visit Montgomery, Tommy Evans, Owner & Cidermaker of Two Story Chimney Ciderworks, and Alex Markoff, Director of Calleva Farm. Discover how they work together to achieve incredible growth and success in this dynamic region. Don't miss it! Quotes Montgomery County's programming and experiences are authentic and rooted in culture. Locally, it's about showcasing that story through a program. - Cory Van Horn Guests Social Media Links: Visit Montgomery Website: Facebook: @VisitMoCo Instagram: @VisitMoCo Twitter: @VisitMoCo Facebook: @VisitMoCoEats Instagram: @VisitMoCoEats Two Story Chimney Ciderworks Website: Facebook: @twostorychimney Instagram: @twostorychimney Calleva Farm Website: Facebook: @CallevaMD Facebook: @CallevaFarmStore Instagram: @callevaoutdoors Instagram: @callevafarmandstore Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 02:00 My travel itinerary in the West 08:46 About the Montgomery County 17:30 Introducing Tommy 20:29 Creating ciders 24:54 The Calleva Farm 33:17 The store's location 35:32 The partnerships with Montgomery County 46:09 The Tastemakers Trails 49:50 Links to connect with the guests 50:28 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com
This week includes Ned Bell, partner, manager and the executive chef of the Naramata Inn and restaurant; Kaylan Madeira, Owner and Cidermaker for Twisted Hills Craft Cider in Cawston is our Valley First Credit Union Profile; Warren Porter, President and CEO of Irongate Auctions has two wine auctions coming up, and shares the details on a recent record-breaking auction; Clos du Soleil winemaker Michael Clark joins us from the middle of harvest in the Similkameen Valley.
Our Grape Escape this week is in Summerland, exploring the Bottleneck Drive with guests Cameron Walker, GM for Lunessence Wines; Mason Spink winemaker for Dirty Laundry; Mike Petkau Orchardist and Cidermaker for Nomad Cider; Ted Vollo Owner and Cidermaker at Heritage Cider; Gillian Stoehler owner of Summergate Winery and Len Filek, GM for Sleeping Giant Winery and Summerland Sweets.
Farmstead Wyoming's First Commercial Cidery Ian McGregor who cofounded Farmstead Cider with Orion Bellorado holds the title of being both the first commercial cidery in the state of Wyoming and as of this episode published in 2022 remain the sole cidery in the state. These enterprising makers source their apples from residential homes in the area which have an abundance of crab apples that were planted for homeowners. They are currently planting an orchard, but most of the apples today are sourced from homeowners. Ian McGregor enjoying a cider post harvest Saving Nuisance Bears by Making Cider A grant helped to fund their task of removing apples from as many local properties, as possible. The homeowners were happily to have the apples harvested which helped to reduce the number of bear/human conflicts in the area. Farmstead Cider ferments these high-altitude crab apples in a lovely assortment of cider, which by the way are fermented with the wild/ambient yeast. Farmstead Apples The apples are tart, tannic, sweet, and delicious, and they help our ciders stand out. We can credit the bears for their individuality. We now pick apples all over Jackson Hole, assisting in the conservation of animals and apple trees while producing small-batch hard ciders that represent our unique surroundings! Bear 399 Local Bear 399 is a favored grizzly who most recently had 4 cubs and is one of the key bears who specifically encouraged the community to work with Farmstead Cider. What bear loving person wouldn't want to save Bear 399! Grizzly "Bear 399" & her cubs pulling off the choice crab apples[/caption] Wild Ferments with no Sulfites Farmstead ferments all the ciders with only the wild yeast. They found that even with the temps go way down the cider continues to bubble along. Expect low acidity and high brix Made with primarily bittersweet crabs The tannins are pronounced and well balanced Unique Apples Names and Terroir Because most of the apple trees are unidentified the trees and their fruit are given unique names such as Highschool Purple, Rafter Jay or Red Canyon Nan. Since the trees are named after a specific tree in a specific area everyone knows where the harvest will be that day and it designates a specific terroir for that site. Contact for Farmstead Cider Website: https://farmsteadwyo.com/ Order online: https://farmsteadwyo.com/bottle-shop Address: 4125 Pub Place Suite #4 Jackson, WY 83001 Mentions in this Chat Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Listen via Spotify app the Future of Agriculture podcast with Cider Chat patron Tim Hammerich Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Are Apples Odd? They sure are for those who solely define apples not by their names (which are often rather exotic like Mountain Rose or Kingston Black) but rather call them by their color, red, green or yellow. In this episode hear Sean Turley and William Mullan present Apples 101, an overview on apples, and their origin at an open air event at Scotts Farm in Vermont on October 10, 2021. Turley hails from Maine. He is an attorney who is also a passionate apple forager or more specifically a "Feral Apple Forager". Sean Turley Mullan is an artist from Brooklyn, New York. His book Odd Apples, is a coffee table collectable picture book of gorgeous apples. William Mullan Topics covered in this Righteous and Odd Apple presentation Myths of temperance Stark Brothers nursery and the apple - Red Delicious How grocery stores change the way apples are eaten vs Farmers Markets Tasting apples Get William Mullan's book Odd Apples. Click on the link below - Affiliate links at ciderchat.com may provide a kick back to this podcast, which is a great way to support Cider Chat Contact for Sean Turley and William Mullan Sean Turley @therighteousrusset on Instagram William Mullan @pomme_queen on Instagram Mentions in this Chat Scotts Farm, Vermont Northwest Cider Club - The final special cider box for the end of the year 2021 features Montana, Idaho ciders in the Discover Box and Elevated Box Listen to past episodes with makers in the Big Sky Cider Box 293: Montana Cider Lockhorn Cider 295: Western Cider 296: Bauman's Cider CiderCon2022 - sign up today for the Richmond, Virginia cider conference Audio clips from Season 4 of Cider Chat 157 County Cork's Killahora Orchard | Ireland 187 We Want More Cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Bauman Cider Christine Walter is the cidermaker and visionary of Bauman's Cider. She grew up on an apple farm in Oregon runned by her family. As she tells it, Angry Orchard's "Crisp" was the first cider she ever tasted and it was a wake up moment that helped her realize that her family could ferment and sell cider too. Christine Walter Bauman's is a destination farm these days with a farm stand and events taking place year round. It has a deli, coffee shop, bakery, garden center, country store and now a cidery. In 2015 she took the well know cider course by Peter Mitchell. The family was already pressing 50,000 gallons of fresh pressed apple juice. The first year the cidery used 3000 gallons, the next year 10,000 gallons, in year 3 the cidery used 50,000 which required her to source apples from off the farm. In short she went from the classic Peter Mitchell model of a basic 10x10 foot cidery to a 3000 square foot operation. Despite the added space, she sees the need for more. Christine's rough estimate of current juice used in production is round about 100,000 gallons - twice the amount pressed at one time for just the fresh juice market. Here is the full story as told by Christine in this episode from her Great, Great Grandmother's homestead. Her Great Grandfather Stephen lived his whole life on the farm and also made cider back in the day. Stephen is actually the man standing on all of Bauman's flagship cider labels. Bauman's Cidery Goal & Products The goal is to remain a local product and not look to produce or the wider market outside of Gervais, Oregon. Flagship Cider Loganberry - hear Christine explain how to process Loganberries for cider, a bit of history of loganberries at Bauman Farm. All our Berries - blend of all the delicious berries that Bauman's can supply! Traditional Ciders at Bauman's Small batch (100-300 gallon) single varietal ciders Contact Bauman's Cider Website: https://baumanscider.com/#about Address: Bauman's Cider at Bauman Farms 12989 Howell Prairie Rd NE, Gervais, Oregon 97026 Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year 2021 features Montana, Idaho ciders in the Discover Box and Elevated Box The Place - a cider bar in Portland, Oregon Audio clips from Season 3 of Cider Chat Episodes 105: Tom Oliver on Making Perry | UK 109: Ice Cidermaking Tips w/ Chadd Cook Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Western Cider Texans Michael Billingsley and Matthew LaRubbio are childhood friends who now both live in Montana and founded Western Cider in 2010. The cidery is based in Missoula and has an indoor and outdoor tasting room alongside the Clark Fork River. Michael credits his love for Montana to the television series Lonesome Dove which he describes as an "epic journey of two Texas Rangers who head up to Montana to start a cattle ranch". He fell for Montana via that tv series, moved up and hasn't left. In 2012 he planted an orchard which now has over 50 varieties of apples. Michael Billingsley “I plant new ones that I don't have every year because, I have a… bit of a sick obsession. And I just want to find out if there might be some great cultivar out there that I don't have and maybe I should." Michael Billingsley Cidermaker Kira Bassingthwaighte was born and raised in northern Montana by Glacier National Park. She admits to not fully appreciating the breath taking views that surrounded her as a child. In short order she moved to New York to study at the Culinary Institute of America (CIA). Being in New York and specifically the Hudson River Valley met she was able to dive into her love of wine, but cider was also growing in this region too. She knew she wanted to be in the beverage world and also back in Montana. She worked for a spell at a distillery before going full in as a cidermaker and taking the lead role at Western Cider. Kira Bassingthwaighte Topics in this chat Life in Montana - misconceptions and new beginnings Orcharding in Montana Modern and Traditional cidermaking at Western The local thirst for cider and the changing culture of cider in the Big Sky area Hunting & cooking alligator and pairing it with cider Contact for Western Cider Website: https://westerncider.com/ Address: 501 N. California Missoula, MT Phone:tele: 4065404477 Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year 2021 features Montana, Idaho ciders in the Discover Box and Elevated Box Audio clips from Season 2 of Cider Chat Eric Bordelet episodes on Cider Chat 57, 58 , & 172 Get the bonus audio with Eric on juice to bottle by becoming a Patron of Cider Chat today. Link below. 089: Reusing an Oak Barrel for Cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Lockhorn Hard Cider Alaskan natives Anna and Glenn Deal opened Lockhorn Cider in 2010 in Bozeman, Montana. Anna is a botanist and Glenn came to Montana to study and is a nurse. Lockhorn makes modern ciders with apples from Washington State and choice Montana apples like the McIntosh, but the goal is to upscale the ciders as people's palate continues to be drawn to dryer ciders. Anna & Glenn Deal The Tasting Room tips A dedicated gluten free kitchen Cheese and salami boards They make their own hummus and pickles Topics in this chat. Who are the cider drinkers in Bozeman, Montana? farm to table options Locally crafted beverages like cider and craft beer. What to expect at Lockhorn's Tasting Room A perennialwild flower garden and apple trees Production room visible from Tasting Room area Each tank is 18' tall and is 5x5 feet so it provides a bit of fermentation grandeur. The packaging/canner line is upstairs, which is quite unusual, but again is a testimony of how Glenn and Anna were able to work with the space to suit their needs. It works! The cidery has a green roof - meaning it is a living environment for plants. The roof itself is what is called a "barrel roof" The Story behind Lockhorn Cidery Branding Lockhorn's Orchard and Ciders The orchard is based in the grow Zone 3 and is a mile high in elevation. Planted in 8-10 feet of topsoil, the apple trees are trellised on dwarf root stock In addition they have 250 full sized trees The current cider of Lockhorn is made with juice from Washington State. They also utilize Montana's coveted McIntosh apples They also use local cherries called Flathead Cherries - expect a super sweet cherry that is considered a fresh eating cherry. Bit tart and moderately complex with a bit of tannin in the skin. Lockhorn's Flagship Cider? They make weekly small batch cider releases. The customer's favorite (at this point) is a Grapefruit Mint cider that appears to have capture everyone's palate because it is so refreshing on the hot summer Montana days. And a bit of a cocktail called a Cider Mint Mojito where they continue to use mint The 2nd Flagship cider is the Bone Dry, which bodes well for cidermakers everywhere! Contact Lockhorn Hard Cider Website: https://www.lockhornhardcider.com/ Address 21 South Wallace Avenue Bozeman, MT 59715 406-580-9098 Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year features Montana, Idaho ciders in the Discover Box and Elevated Box Buy Sorbus Domestica seeds https://www.burntridgenursery.com/SERVICE-TREE-Sorbus-domestica/productinfo/NSMASER/ Interested in learning more about Sorbus Domestica? Follow Ben Kuneš on Instragram @strom_oskoruse Arnould Nazarian The French Pope of Sorbs on Instagram @arnouldnz Episode 30: Nat West | Reverend Nat's Hard Cider, Oregon Episode 34: Adam Krakowski : Author of Vermont Prohibition Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Montana CiderWorks Lee McAlpine is the Founder and Owner of Montana Ciderworks based in Darby, Montana. In 2022, Lee will celebrate the 20th year of operations and has a special Pommeau release made with her cider and distilled locally. It has been aging for 3 years and will only be available at the cidery. In 2002, she planted over 700 cider varieties that focused on 7 English Cider varieties that Lee felt would blend well with the covet Montana grown Macintosh apples. Lee was a firefighter who had a passion for sustainable agriculture and for Montana. Lee McAlpine The Cidery set up Lee has a 20 x 20 foot production room and primarily ferments in Flex tanks and has a small batch program. The Cidery has no Tasting Room, but you can show up and buy cider on site. Lee's cider are fermented for a year before bottling! Topics in this Cider Chat Why the McIntosh is so coveted in Montana The region going back to 1880 specifically growing the McIntosh was a vibrant orchard region at one time. Lee notes that it is the temperatures between day and night in this region that really helps elevate the Macs and thus they she finds notes of cinnamon to this apple variety and the cider. There are 33 different spourts of McIntosh. Local food to pair Montana CiderWorks cider - Lee recommends the Cheddar cheese made by Lifeline Farm a Biodynamic farm. Why Lee chose not to have a Tasting Room Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year features Montana, Idaho ciders in the Discover Box and Elevated Box Read Richie's Thesis on this topic: https://arrow.tudublin.ie/tfschcafdis/10/ BudWood.org BudWood is a not-for-profit Montana CoOp whose members are apple growers, apple product manufacturers, and those aspiring to grow or manufacture. McIntosh Apple Days is held the first weekend of October and has been held for over 42 years! Ep 220: Can Sorbus Domestica Save the World Ep 286: A Living Language for Cider - Richie Brady's Thesis on the topic go to this link Montana CiderWorks is For Sale! Contact Lee directly for more info Ciders Made at Montana CiderWorks Small Batch - single varietal ciders - look for via vinoshipper North Fork - Semi-Dry English Style Cider Darby Pub Cider - Semi-Dry New World Style Cider McIntosh - Medium Sweet Single Variety Cider Hopped Up - Limited Release Cider Contact info for Montana CiderWorks Website: http://montanacider.com/ eMail: Lee@montanacider.com Address: 261 Rye Creek Road, Darby MT 59829 Phone: (406) 360-5078 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Westwind Orchard and their cider Fabio Chizzola & Laura Ferrara are the owners/farmers of Westwind Orchard located in Accord, New York on the west dies of the Hudson River. The orchard was bought in 2002 and was as Fabio described it "abandoned". Over time her pruned and replanted and open the area for Pick Your Own in 2008. In addition to offering the apples, pizza was being made and sold. In time Fabio noticed that many of teh patrons were bringing their own wine, beer and perhaps cider to drink with the food. That was an a-ha moment, when he realized that they could do more than just offer apples to take home but instead ferment the select crop into cider! Both Laura and Fabio are of Italian descendent with Fabio growing up in Rome, which leads to an obvious statement that rings true. "I'm Italian I know food.…I know how food should taste.” Today the orchard has 70-80 varieties of apples and the Pick Your Own option is no longer available with all the apples going into the production of Westwind Orchard's Cider. Say Fabio, "We are using every single spot in the orchard for apples trees." Fabio Chizzola What to expect at Westwind Orchard Cider is poured by the glass and bottles are available for purchase. There is a restaurant with pasta offerings and wood fired pizza The main seating is all outdoors on picnic benches and even open in the winter (there is some heating but dress warmly). The Ciders of Westwind All ciders are fermented to a dry profile There are single varietal ciders available and also blends Barrel aged ciders Occasional ciders made with unsprayed apples and wild yeast Cultured yeast are used because Fabio doesn't use sulfites Contact for Westwind Orchard Website: https://www.westwindorchard.com/ Address: 215 LOWER WHITFIELD ROAD ACCORD, NY 12404 Mentions in this Chat Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year features Montana, Idaho ciders in the Discover Box and Elevated Box 281: Cider Fueled Road Trip to NY and PA Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Ploughman Cider Ploughman Cider is based in Wenksville Pennsylvania on a family farm owned by the Wenks Family for the past 100 years. The farm is called Three Springs and it is exactly 1.5 miles from the ancestral farm that started back in 1818 when the first Wenk arrived from Switzerland. Dave Wenk The farm today has dedicated 6 acres to cider specific varieties. In addition the family grow other fruit trees for the fresh fruit market. The farm itself is managed by David Wenk who begins the episode with telling the back story of how the family came to Adams County. You will also hear from his son Ben Wenk who established the cider brand Ploughman. Ben along with cidermaker Edwin Winzeler began selling their ciders in 2016. Ben Wenk The Future looks bright for Ploughman Cider Fans Expect more More Single Varietal Ciders in the cue Tasting Room and Production Facility in Gardners, which is the same town that Big Hill Ciderworks in episode 289 is located. Both cideries are in Adams County which is a magnificent fruit belt with Apple Trees everywhere Contact for Ploughman Cider Website: https://www.ploughmancider.com Address: 14 Lincoln Square Gettysburg, Pennsylvania 17325 Telephone: (717) 420-2582 Tip of the glass to the following sponsor for this episode 290 Northwest Cider Club - go to https://nwciderclub.com/podcast/ and sign up for the newsletter and next cider box offerings to be delivered directly to your doorstep! Mentions in this Chat 281: Cider Fueled Road Trip to NY and PA ciderGoingUP Campaign page and Sponsors Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
The Publican at Tattiebogle CiderWorks Cidermaker Curt Henry has been envisioning a future cidery in Acme Pennsylvania overlooking the lowland valley in southwestern portion of this commonwealth for years. In 2017 he had already planted a cider orchard on the site and this year the tasting room at Tattiebogle opened to the public. As Curt says, "This isn't my first rodeo (read: running a successful enterprise)" and it shows as this modern and traditional cidery continues to grow with big plans for expansion in the coming year. Not everyone can embody the role of a Publican, because it requires not only taking ownership of a bar, but also offering up a welcoming site and actually being on site to greet patrons. Curt does it all! What to expect at Tattiebogle Modern and Traditional cider on tap and to go Indoor and outdoor seating A spectacular view A hitching post for your horse Pulbican Curt Henry https://ciderchat.com/290tattiebogle/ Contact for Tattiebogle Ciderworks Website: https://www.tattiebogleciderworks.com/ Address: 175 Ankney Hill Road Acme, Pennsylvania 15610 Telephone: 1-724-424-2437 Tip of the glass to the following sponsor for this episode 290 Northwest Cider Club - go to https://nwciderclub.com/podcast/ and sign up for the newsletter and next cider box offerings to be delivered directly to your doorstep! Mentions in this Chat Kertelreiter Perry Pear Project Listen to a chat with Kertelreiter maker Barry Masterson - 251: Irish Expat in Germany | Kertelreiter Cider Episode 15 Chris Jackson | FreedomFarmTV, Georgia Tom Burford Book on Apples recommendation for Kirk Apples of North America: A Celebration of Exceptional Varieties Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
The Makers at Big Hill Ciderworks Troy Lehman and Ben Kishbaugh are long time friends who originally met while working in the automotive industry. Years later they team up on a very new career path as cidermakers! Both men were not originally orchardist, but that didn't stop them from purchasing farms about a 1/2 mile apart (as the crow flies). Troy purchased his farm in 2010 and Ben's family moved into their farm/orchard in 2013. Troy Lehman ] Ben Kishbaugh Falling for Cider at Big Hill Originally Troy and Ben had gotten into cider with the hope that the cider market was going to continue to grow and that it was a sure fire slam dunk. They then found out you have to be in this business for the long run verses short term. "Cider is the road less traveled", says Troy, "And that is the one I usually take." Topics in the Chat Cider market today Building a destination cidery vs growing out and expanding Favorite ciders Fermenting wild barrel aging Big Hill bottles to go[ Big Hill tap list July 2021 Mentions in this Chat Welsh Mountain Cider | Wales Follow this feed on Instagram @welshmountaincider 190: Cider Revitalizes a 1750 Colonial Orchard | MA Watch a 2+minute fun video marketing this cidery with a bit of "wicked spoofing" on Bostonians Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Spacetime Mead & Cider Works Dan Schreffler had been home brewing and fermenting for many years before opening Spacetime Mead & Cider Works in 2018. He is a self proclaimed science nerd, which is part of the reason why he went with the name "Spacetime" (listen to the full story behind his fantastic branding in this episode). After beating a cancer diagnosis in 2010, he began wondering what the new 2.0 model of Dan would be moving forward. He said there are 2 side effects from cancer. Patience and Perspective. He and his wife took a cross country trip and made many stops along the libations trail across the US and saw the happiness in people's eye who were making mead and said to himself, “I can do this!” A bit of Mead, Wine and Cider at Spacetime Spacetime is located right on the main drag going through the town of Dunmore, Pennsylvania. It is a lovely shop that has an amazing amount of Cider, Mead and Wine available on site. You can place an order ahead for pick up or have the product shipped to your door. The branding at Spacetime Mead and Ciderworks is spot on! There are cardboard cut outs of a bee and an astrounaut just cuz that is fun! The countertop for check out is made out of an old solar panel. Buy a horn to drink your mead out of or grab some tasty local cheese to pair with your to-go bottles. The 14x14 foot space is inviting and fun to peruse. The location is so easy to get to off of the highway that it would be a shame not to stop in for a selfie next to the astronaunt. But I digress, because it is really all about the what is in the bottles that count. Dan pouring Earthbound Pear. Note the Astronaut in the left corner. Expect Dry Meads, Wine and Cider at Spacetime The Earthbound Pear made out of local culinary pears is delicious and the 2020 bottle won a Bronze Medal at GLINTCAP in 2021. Dan bottles this still "pear cider" in aluminum bottles. Note that this is a still and if he had canned the Earthbound the lack of bubbles would have made the can squishy so in the bottle it went making for a fun presentation of a very tasty libation! Chaotic Good - a 2020 Pumpkin spiced cider (semi dry) featuring Northeastern Pennsylvania grown and fresh pressed apples 6.4% alcohol by volume (ABV) packaged in 750ml bottles Gravity is a Dry Cyser - honey apple wine made with apples from the local Ritters Cider Mill, local wildflower honey and some oak aging 13.7% ABV in 750ml bottles Lawful Good - Semi Dry Cider Apples from Pecora Farms in Sugarloaf PA. 2021 Bronze Great American Cider Competition. 6.3% ABV in 750ml bottles Apple-O Mission 1 - Semi Dry Made from a fresh press of 9 NY state cider apples. Coarse filtered (6.4%) ABV 750ml bottles Learn how to Make Mead Get a Spacetime Mead horn to go! Notice more space branding in the background In this episode Dan explains how to make mead. If you are vacationing in the area, or on a work trip or are lucky enough to live close by why not sign up and learn how to make Mead from Dan himself! This mead making experience includes: • Mead Making 101 • Mead Making Demonstration • Mead & Honey Tasting • Certificate Topics • What is Mead • Equipment Needs • Recipe Formulation • Fermentation • Stabilization • Clarification • Bottling • Enjoying What I love about Spacetime Mead and Cider Works is that there is something for every drink fan. Yes, there is even select beers to go and delicious local cheeses that Dan curated specifically for his products and YOU! Contact for Spacetime Mead & Cider Works Website: http://www.spacetimemeadworks.com/ Address: 419 S Blakely St, Dunmore, PA 18512 Mentions in this chat 001-Field Maloney|West County Cider 162: S. Martinelli & Company | 150 Years of Cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
"Every hand that touches the apple has a story to tell." Who is Elizabeth Ryan? She is the founder of Hudson Valley Farmhouse Cider, but that is only part of the story. At heart she is a farmer having grown up in Iowa on a family farm. She moved east to Ithaca to study at Cornell University to originally study engineering. Life had other plans for her and she soon found herself involved in farm activism and food rights which eventually led her switching her study to the Pomology at Cornell. In 1977 she left Cornell to work in Washington DC to work with communities on food sustainability. Elizabeths network in the food scene and farming inspired her to move back to Cornell and finish her degree and get her own farm. Elizabeth and Farming In 1984, Elizabeth and then husband Peter bought a farm on the east side of the Hudson River called Breezy Hill. Today Breezy Hill has a tasting room (that will reopen post the pandemic), a cidermaking production room and a large orchard. In addition to Breezy Hill, the Hudson Valley Farmhouse Cider brand also has Stone Ridge Orchard and the newest addition the Milton Farm. Stone Ridge Orchard has an outdoor entertainment space, a tasting room that often hosts special cider dinners, a cider production and a glorious 350 year-old oak tree. Milton is to the south of Stone Ridge and has a small orchard. This site is not open to the public. Elizabeth and Cidermaking A man by the name of Lester Funk helped Elizabeth make her first barrel aged cider. Today there is a wide selection of ciders available under the Hudson Valley Farmhouse Cider brand name which became licensed to sell commercially in 1995. The apples for all her ciders are coming in from each orchard and even some other select orchards in the region. The following is what I wrote on the Traditional Cider that we tasted during this recording. "My go-to when enticing friends to give cider a try is the “Traditional” by Hudson Valley Farmhouse Cider (NY). Expect a sparkling cider with a clean finish that comes in 750ml flip top bottles providing a “pop” every time to ring in good cheers! This semi dry showcases local New York terroir as it dances in the mouth with a touch of tannin and Stone Ridge Farm apple love!” Contact Hudson Valley Farmhouse Cider website: http://www.hudsonvalleyfarmhousecider.com/ Mentions in this Chat Ross Cider Fest Meet the Apples and Art September 4, 2021 Cider Feast October 2, 2021 Kertelreiter Perry Pear Project Listen to a chat with Kertelreiter maker Barry Masterson - 251: Irish Expat in Germany | Kertelreiter Cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
The quest to find the Language of Cider Richie Brady is a graduate of the Wine & Spirit Education Trust (WSET) who also happens to have a love of cider. This scholarly Irishman used his shelter in place time during Covid to take a deep dive into cider's history on the Emerald Isle where the first known writings on cider dates back to 1115! On this journey to he has found that cider and wine both share a similar fate - there is no absolute language to describe the fermented juice of apples and grapes. The questions become one of defining "How to taste cider" and as such how does one delineate and then describe the wide range of cider styles. He found that the lexicon of cider like wine still has a long way to go as it develops a vocabulary. In short, there is no common lexicon or language for cider. In this chat we discuss: The Brehon Laws which are first set down on parchment in the 7th century and were named after wanderings lawyers, the Brehons. The Brehon Laws include details on the top trees to honor known as the "Lords of the Woods". And yes, one of those Top Trees was the Apple. And the law detailed that if you damaged an apple tree there was a fine of 2 cows that were milking and a third cow! Dependent upon the damage done there were additional fines, such as planting an apple tree of the same variety All this deep digging into the history of Ireland and cider was in preparation for his thesis for a Masters in Gastronomy and Food Studies from Technological University Dublin (TUDublin ). Besides the Brehon Laws he also found historical writings from The Gentlemen's Society of Dublin, which then became the Royal Society. The Society's writings date back to 1737 and he found that they had a penchant for cider! Their love of cider was so keen and held in such high esteem that members noted how they gifted each other with their fine cider. Tracing a Language for Cider in Ireland The Society's journals classified cider into 3 different styles. 1. Summer Cider "Described as a weak juice from summer apples that has no body and therefore barely deserves the name cider" However, this cider was still drunk and recommended to age for 6 months 2. Autumn Cider Apple varieties Pearmain Red Streak Golden Pippin - palatable liquor but with too much sweetness High raisin taste and keeps tolerably well Age for a year 3. Wildings and Harsh winter apples "To attain this should be the aim to all those who deal in cider/" Described as a "roughest kind of cider" that is mellowed by age Age in barrel for 3-5 years. Example of varieties Cockagee Burlington crab Kendrick Royal Wilding Developing Language Wine vs Cider Richie proposed that because wine is seen as something that can age well and continues to develop in the bottle it encouraged people to talk about wine more, thus the language of wine developed. Whereas despite the fact that some ciders like wine also develops and ages well in a bottle, cider for the most part has been made to drink sooner than later. Interestingly, even great wine writers like Jancis Robinson who wrote the highly touted Oxford companion to Wine describes the wine lexicon "in its infancy." And French oenologist and researcher Émile Peynaud says, “We tasters to some extent feel betrayed by language” How to create a language for Cider Begin with agreeing to a specific style agree upon the taxonomy of cider - co-fermented cider, heirloom, farmhouse... Richie proposes that we begin by: 1. Approaching the glass What is the profile of the cider in the glass What is the acidity Tannin? What is the nature of the tannin The sweetness 2. If 12 ciders have a similar profile, put them in a group together 3. What would we name this group Staying focused on the taste profile 4. Define rules and put it in a style - create rules These simple steps on paper are a bit more complex as it will require compromise between many different parties world wide. Luckily patience is something that cider and wine teaches to makers and consumers alike. Contact for Richie Brady Follow Richie on Twitter @2mindtime Mentions in this Chat Australian Cider Producers Small Acres Cyder 3 Sons Cider Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet, Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US. As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Cider Scene? Identical twins Trevor and Nolan O'Malley launched Cider Scene in 2016. They describe it as not quite a publication, but more of a "focused blog", marketing company, and a little bit of a publication. Cider Scene is designed for the average drinkers who like a little bit of everything. Nolan and Trevor It all began with a winning ticket The O'Malley's entered a contest to win tickets to CiderStock a summer cider and music festival hosted by Woodchuck Cider Company in Vermont. Thus began the deep dive into cider and also propelled them to start their cider news blog. Cider Scene Publishing Schedule and Topics Subscribe to get the Tuesday and Thursday postings of Cider Scene in your mailbox. Sign up for Cider Scene's biweekly newsletter by going to the site and signing up. Find profiles of cidermakers Travel tips Cider Reviews Pairing cider with food Cider Cocktails Contact for Cider Scene website: https://www.ciderscene.com/ Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Cidercraft Magazine Cidercraft Magazine was launched in 2014 and provides a wide array of articles on the topic of cider. Kristin Ackerman Bacon the Founder of Cidercraft is not a newbie to the publishing world having worked in the field for 20 years and this magazine is not her only publication. She along with her sister Melissa Ackerman Miller, started SIP Magazine which is geared towards wine enthusiasts in 2010. Kristin credits James Coan of Wandering Aengus Cider (Oregon) who at the time was also the President of the United States Association of Cider Makers (now known as the American Cider Association) for encouraging her to start Cidercraft. Kristin Ackerman Bacon Cidercraft today Initially Cidercraft had 2 print issues per year. Today there is one hard copy issue sent out in January and 4 digital issues per year. The January issue is meant to coincide with the ACA's annual trade conference CiderCon which is held in late January or early February each year. Who is the Audience? Unlike SIP which is 100% focused on wine lovers, Cidercraft is a blend of news for both cider fans and commerical makers or those in the trade. This stat alone is telling for the state of cider currently as the audience for all of the media outlets find themselves balancing articles and stories to a mix audience as this niche market continues to grow. What to expect in each issue of Cidercraft? Find profiles of cidermakers Travel tips Cider Reviews and Recommendations - Along with a buying guide! Pairing cider with food Cider Cocktails Cider Competition This annual competition is led by the team at Cidercraft, with the January issue focusing on select winners offering a ton of recommendations for readers. Contact for Cidercraft Magazine website: https://cidercraftmag.com/ Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Wandering Aengus Cider Zydeco Meadery A new shirt design at Cider Chat's Teepublic store - Save Orchards Drink Cider Wear this on your shirt! Save Orchards Drink Cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is Cider Culture Mary Bigham Owner and Publisher of Dishworks LLC, founded Cider Culture in 2014 which is an online publication that has weekly cider news post for newbie cider fans to commercial makers. Mary is a Pennsylvanian who also happens to live in the largest apple growing region of the state, Adams County. Cider Culture is her passion project and having recently partnered with the American Cider Association (ACA), a US based trade organization, all proceeds once bills are paid go directly to the ACA. [caption id="attachment_6369" align="aligncenter" width="224"] Mary Bigham Emily Kovach is the Editor of Cider Culture and also has been living in Pennsylvania since 2004. Along with her work as editor she is also the co-owner of Lunar Inn and Tiny Bottle Shop in Philadelphia. [caption id="attachment_6368" align="aligncenter" width="214"] Emily Kovach What's offered in this online Cider News Cider News Cider Cocktails Recipes Meet the Cidermakers Cider Education Cider Reviews In this episode We discuss: Cider's audience? What does it mean to be the Official Publication of the American Cider Association What does Cider Culture offer Do you need to subscribe? Tips for producers wanting to get their ciders in the news Contact for Cider Culture website: https://www.ciderculture.com/ Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box with cider from Art + Science and more! A new shirt design at Cider Chat's Teepublic store - Save Orchards Drink Cider [caption id="attachment_6371" align="aligncenter" width="300"] Wear this on your shirt! Save Orchards Drink Cider[/caption] Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Cider Fueled Road Trip Day 1 We begin the road trip in New York state on the west side of the Hudson River at Stone Ridge Orchards one of the three farms that is under the umbrella of Hudson Valley Farmhouse Cider. The other two orchards are Breezy Hill, on the east side of the Hudson River and Drumlin located in Milton, NY, on the west side of the Hudson River. I first meet Ted Knight at the Stone Ridge farm shop, who shows me a beautiful view of Stone Ridge Orchards and then I am off with Elizabeth Ryan, a Cornell trained Pomologist and a champion of orchards and farms in the region along with being a cidermaker and so much more via her business Hudson Valley Farmhouse Cider. Ria in the Cider Mobile[/caption] Road Trip Day 2 On ward to Pennsylvania with a stop at Spacetime Mead and Cider Works located in Dunmore. I was so happy to finally have a chat, taste some cheese and tour his front storefront and the backroom cidery with Dan Schreffler That evening I camped in my Cider Mobile and was able to enjoy the fireflies that danced around the campground. Road Trip Day 3 It was a 2+ hour drive to Big Hill Ciderworks in Gardener's Pennsylvannia in Adams County the premier apple growing region for the state. I first met with Ben Kishbaugh who along with Troy Lehman fun Big Hill. Both own their own farms, with Ben's housing the production room for Big Hill and Troy having the new Tasting Room complete with outdoor and indoor seating. Ben took me for a ride around the two farm orchards and then I had a sit down recording with both he and Troy. Later that evening more cider friends showed up for a special event spearheaded by cider enthusiast Erica Jeter. She had set us all up, with a tasting for 5 UK ciders from 5 different producers all working with the same juice. It was magnificent. Road Trip Day 4 From Big Hill I woke up and took off for a 2+ hour drive to Tattiebolge CiderWorks in Acme to meet up with Curt Henry. Curt is cidermaker and works with his two brothers and the rest of his family at this spectacularly situated cidery overlooking the lower land region of Latrobe in the distance. Road Trip Day 5 From Tattiebolge I returned back to Adams County that night and camped at Pine Hill Grove Furnace State Park. On the morning of Day 5 I took the back roads through the state park to Ploughman Cider. Ben Wenk who along with cidermaker Edwin Winzeler are the backbone of Ploughman, but as Edwin was away and Ben was a bit late due to a farmer's market run, I was thrilled to have a sit down with Ben's father and get teh history of the Wenk's family farm. Notably, the Wenks have been in this area for over 100 years making the Three Spring Farms where Ploughman is located is a designated Centennial Farm of America. From Ploughman, I headed back to New York for my last stop on this trip to Westwind Orchard to meet cidermaker Fabio Chizzola. Before getting fully bit by the cidermaking bug, Fabio had turned the abandoned orchard into a U-Pick business and also a foodie destination complete with a full Italian menu and espresso bar. There is ample outdoor seating in a beautiful setting just waiting for you to stop by! Stay tuned for stand alone episodes with each of these makers that I met on this amazing cider road trip, my first since the world closed back in March 2020. I hope this snippet of my road trip, encourages you to take one too even if it is only around your own special spot of Ciderville. Mentions in the Chat: Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box with cider from Art + Science and more! Save Orchards Drink Perry at Teepublic Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Grab the slippers, the house is on fire! In February of 2021, Nicole and Felix Todd had a chimney fire at the their home and the damage done made it unlivable. Having a fire even in the best of times is an ordeal, but during a pandemic is a whole other ball of wax. Felix ran out of the house in his socks, because fires are that scary and when it is raining embers you don't have time to lace up your boots. Which is why he ended up wearing a pair of slippers that evening after the Cal Firefighters brought him a choice of Nicole's Doc Martens (boots) and her fuzzy slippers. Later they learned that was a bit of firefighter humor. But that is only part of the story for this endearing couple. I first met the Todds back in 2015 when I record episode 60 featuring the cidery that Nicole and her sister Natalie founded called Santa Cruz Cider Company. Today, the cidery has a Tasting Room located 1 minute from Highway 1, which is the coastal route that stretches along the coast. It is open Friday, Saturdays and Sundays and they also have a booth at the Farmer's Market held in downtown Santa Cruz every Wednesday from 1-6pm. Getting Back to the Slippers This recording took place at a campsite where the Todds have plans to build their new home. This new site came about because after the fire they had moved into a camper/trailer but luck threw them another left turn when high winds caused damage to that temporary home. They temporarily move in with sister Natalie but had their sites on some land not too far from the cidery. Around the Campfire with no Slippers but lots of cider During this recording we discuss a spontaneously Keeved Cider from juice offered up from a neglected orchard in the area. The apples are the variety known as Gravenstein and being that the orchard had little nutrients is considered why the juice then keeved. This is a limited release cider that they bottled in 500 ml glass and have on tap at the Tasting Room. [caption id="attachment_6341" align="aligncenter" width="300"] Santa Cruz Cider Co. Keeved Cider label - look for the Gravenstein with Green![/caption] Listen to episode 26 as Neil Worley explains Keeved Cider Contact for Santa Cruz Cider Company Website: santacruzciderco.com Facebook : https://www.facebook.com/santacruzciderco/ eMail: natalie@santacruzciderco.com nicole@santacruzciderco.com Mentions in this Chat Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Totally Cider Tours Cider Chat Road Trip 2021 - follow along on Cider Chat social media links Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast
An Apology? By a Cider Judge Busted! I am the cider judge who has been holding onto a memory from nearly 20 years ago. At that time there were very few commercial makers of cider and in turn there were very few entries into competitions. The apology stems from my time back then when I was one of the rare cider judges here in the states, thinking I knew something about cider. Looking back now I keep repeating the same phrase - "I wish I knew then, What I know now... about cider." The competition was called the Great International Beer & Cider Competition, but honestly I don't think cider was even included in the name in 2003 or 2004. Despite that, we had three ciders to judge and likely 300+ beers. Why an Apology? Up to that point I had only tasted cider made here in the states. Despite having 10 years of experience with cider, I had no idea what a Normandy apple or cider tasted like. UK ciders were definitely not a thing in the US and are only recently becoming more available. It is only more recently that I had the pleasure of traveling to Asturias and experiencing Sidra. This has led me to believe that: A cider judge needs to not only drink a lot of cider, but also travel to the location where it is made to taste both the cider and the juice from which that cider is made. It is all about the Juice! The Billionaire's Apology For years I knew that I had misjudged that cider back in the early 2000s and that became even more acutely true for me as I began to travel to Europe and taste the makers products at the site where they are made. Thus, when I got the opportunity to talk to the man who owned the brand "Hard Core" and to absolve myself from that misjudging I jumped at the chance. Hard Core was launched in 1997 and lasted up to 2011. It was under the umbrella of the Boston Beer Company which was founded by Jim Koch in 1984. I met Jim Koch this past June of 2021 and took that opportunity to apologize. Once down, I felt an immense about of relief, because I know that a cidery really relies on the words of judges, especially at a time when there were so few cideries. But I won't say that it didn't feel totally great, especially when he told me that they were importing French and Italian apples for the Hard Core brand. That news compounded the sense of my misjudging even further again...if I knew then what I knew now I know I would have judged that cider differently. Lesson learned from the Apology Cider judges need to travel more to the producers or regions where the product is made. Taste the juice of a single varietal apple or a blend - get to know the difference of that apple being grown in one region vs another. Once you have tasted the juice then taste the cider. This step will help the judge fully realize the full potential of where the cider came from and where it can go. It will open nuances that would otherwise not be detected. All makers should offer juice at their cideries! Mentions in this chat Lee Reeve of InCiderJapan reads from the 2021 summer issue a feature on Shiwa Cidery Northwest Cider Club - place an order for the fall cider box today! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Gone Fishing Ok, so maybe I'm not full on fishing this week, but if I get a chance you know where I will be - out on the water with my fishing pole...actually the heat is so high this week that maybe I will just take a floaty and leave the pole home. Cider Chat will return with another mini episode on July 7th. Find out in this episode what I have been doing since episode 277 and where we will be going next! Meanwhile down by the Fishing Hole There are nearly 300 episodes for your listening pleasure at the Cider Chat archive pages https://ciderchat.com/podcast/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Getting Cider into the Spotlight This episode is Part 4 of the 4 Part series from CraftCon 2021 panel discussion on Bringing the Bellies to the Bar. In Part 1 we discussed "Who is Cider's Audience?" and "Who would you like the Audience to be?". In Part 2 we delved into Strategy for marketing cider. In Part 3 we we hear what both entices the panelist and what is disagreeable or in other words - Are you tempted by cider? In this episode we finish up this 4 part series by sharing our tips on how makers can get their cider into the "Spotlight" or "How do you catch the attention of Cider Writers, Podcasters, Pommeliers and bottle shop owners?" Listen to : Part 1 of this 4-part series by going to episode 274: Cider's Audience. Part 2 at 275: Cider Strategy Part 3 at 276: Tempted by Cider This recording took place at the virtual conference hosted by the Three Counties Perry and Cider Association in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! The 4 parts of this series Audience Strategy - this episode Content or what entices your to try new products/ read- Are you tempted by cider? Getting into the Spotlight Mentions in this Episode The Original Designated Drinkers podcast- listen on Amazon Totally Cider Tours coming up for 2022 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Tempted by Cider This episode is Part 3 of the 4 Part series from CraftCon 2021 panel discussion on Bringing the Bellies to the Bar. In Part 1 we discussed "Who is Cider's Audience?" and "Who would you like the Audience to be?". In Part 2 we delved into Strategy for marketing cider. And in this episode we hear what both entices the panelist and what is disagreeable....anyway you slice the apple it is all about - Are you tempted by cider? Listen to Part 1 of this 4-part series by going to episode 274: Cider's Audience. And Part 2 at 275: Cider Strategy This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! The 4 parts of this series Audience Strategy - this episode Content or what entices your to try new products/ read- Are you tempted by cider? Getting into the Spotlight In the next episode 277 we will discuss: Getting into the Spotlight. What entices or...are the panelist tempted by particulars ciders? Labels Trusted Authors The makers story Animals and cartoons Says Nicky Kong, "People Drink with their eyes" When not tempted by cider
Listen to Part 1 of this 4-part series by going to episode 274: Cider's Audience. Brand Strategy for Cider Brand Strategy has the same goal no matter what you are selling. In short it is to get your product or services out in front in the market place. The key is to have a strategy before you hang the "open for business" sign. This episode is Part 2 of a four part series from the panel discussion titled Bring the Bellies to the Bar as presented at CraftCon 2021. This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! The 4 parts of this series Audience Strategy - this episode Content Getting into the Spotlight In the next two episodes (276 & 277) we will discuss: Content & Getting into the Spotlight. Mentions in this Episode Totally Cider Tours coming up for 2022 Tas #noappleogies @girlwithaciderreview CAMRA Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Who is your audience? No matter what business venture, knowing your audience (targeted consumers) is key to one's success and is the first topic of conversation for the panel discussion titled Bring the Bellies to the Bar as presented at CraftCon 2021. This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! Please note that I broke this hour long panel discussion into 4 parts Audience Strategy Content Getting into the Spotlight In this episode we discuss knowing who your audience is or who you hope it will be. In the next three episodes (275 - 277) we will discuss: Strategy, Content & Getting into the Spotlight. Mentions in this Episode Lucie Mayerová of Naked Orchards based in the UK Totally Cider Tours coming up for 2022 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Climb Every Mountain Wendy LeBlanc and Patrick Mann met in Washington State before moving to Germany to settle into the 1785 homestead owned by Patrick's parents. One would think that living near the 14,000 foot (4267.2 meter) mountains of the Pacific Northwest made this cidermaking couple inured to big mountains. They on the other hand blame the mountainous route over the highest peak in the Black Forest on Google maps, which considering so many other similar GPS gone wrong stories makes the most sense. In this edition of Stories in Ciderville, we get a behind the scene tale of life as a cidermaking couple, beginning with an adventure in a VW Golf that has a trailer attached and loaded up with barrels. Hey when a good barrel deal comes your way you can't turn it down, even if the biggest snowstorm of the year is waiting for you on the return home. But wait it gets better, as these two makers of 1785 Cider (named after the year the home was built) share a second story of living in a multi generational household. And yes, that story involves a bathtub! Contact Info for 1785 Cider website: https://1785-cider.de/ Instagram @1785cider Location is near the Black Forest by the German and Swiss border Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Cockrell Cider. Puyallup, Washington Find these books mentioned by @nonfictionbooklovers at the Cider Chat Book page Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Blend Cider is Like Building an Orchestra Ryan Monkman of FieldBird Cider in Ontario has helped Ria sort through the process of getting cider that has been conditon for over two years into the bottle! Now that we have learned how to make sure the cider is completely fermented, know the exact amount of sugar remaining in the cider and have done the math to determine how much sugar and what kind of yeast to add at the time of bottling to produce sparkling cider it is time to blend or not? Ryan and Nicole Monkman - FieldBird Cider Ryan describes this stage as building an orchestra. Knowing what musicians go well with others is key to making the perfect tune. For cider it means: Pulling samples from all your batches of cider and know that Tannins and acid work well together tannin though can mute aromatics when pushing aromatic - acid helps as does high alcohol Blending Taste Tips When tasting a lot of either sweet, or acid forward ciders the more your palate will become accustom to either profile. Tannin does the opposite, as the tannin begins to build up in your mouth. So as you taste more a tannic product over time you may think it is becoming more tannic, but it is not. Your palate is just overloaded and tricking you mind to think that the cider is over the top, when it may be perfect! Tannin bind with protein. If you swirl and sip, you will notice there are a lot of globs in the spit. Yucky but true because the tannin has binded with the protein in your mouth Refresh your mouth when Tasting for Blending Add protein to your mouth is a good way to off set the tannin. Cheese works, but if it is too strong of a cheese that can lead you donw a different rabbit hole of tastes. Instead, do as Ryan does in the lab, and mix pectin with water! The pectin will bind to the tannin and clear your palate. Pectin is tasteless and will really help to refresh you palate. Or leave the sample and come back to it a Use pectin to clean your palate during a lot of tasting. Pectin helps to clear the palate after a whole bunch of sips of sweet cider. Bâtonnage, Nano Proteins and Perceptions of Sweetness Bâtonnage is stirring the cider into the. lees over time the span of its life in a barrel. Autolyis takes places, which is the breaking down of yeast cells in the cider during over time... usually 9 month into the process of bâtonnage. The human palate perceive the resulting nano proteins as sweetness. It can balance then acid and also add mid palate: which provides that full mouth feel that lingers. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 Ep 271 The Exquiste Slurry | Ask Ryan 2021 AskRyan Quarantine Quad series 2020 Part 1 Part 2 Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Northwest Cider Club Fermentis by Lesaffre - Q&A #20: What is the lag phase that yeast go through during the beginning of fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
The Yeast and Sugar Slurry Ryan Monkman of FieldBird Cider in Ontario continue on with helping Ria get ready to bottle cider that has been conditioning for over 2 years! In this episode we discuss the amount of sugar to add, what kind of yeast to use and how to make what is known as a "slurry". The slurry - a mixture of water, yeast and sugar But let's first take a couple steps back....to episode 270 where Ryan offered tips for finding out if there is any sugar left in the cider. Knowing if there is any residual sugar even after 24 months is critical, especially if at the time of bottling you plan on adding a bit of what is known as "priming sugar" and yeast to create bubbles for an end product that is sparkling. After all, "bubbles help aromas pop" says Ryan and I certainly enjoy a bit of bubbles too in the glass. If the maker overlooks this step and adds too much sugar, the bottles will potentially over pressurize and may explode! No one in their good mind wants to make what is known as a bottle bomb, as they are very dangerous and will make all your beloved cider undrinkable as it drips down upon the wall or the floor. What a mess! Making the slurry Begin with a 1/4 cup of warm water (not so hot that it would burn your finger) You can substitute cider for water, but make sure not to heat the cider so that it taste burnt or else that burnt flavor will transfer into the cider you are wanting to bottle. Use 1 yeast that works in difficult conditions such at AB-1 from Fermentis Bayanus yeast are used the most for making the slurry as they are able to work in very difficult conditions. Calculating the amount of sugar needed: As a rule: brewers add 3 to 4 grams of sugar/liter. So if you like how beers are usually carbonated, you can follow the same principle and add around 3-4 grams/liter. For 5 US gallons of cider that would mean adding around 76 grams of sugar. 5 gallons = 18.9271 liters | 18.9271 liters x 4 grams = 75 Add 75 grams of priming sugar BUT only if you are completely sure that all the existing sugar has been fermented. IF your residual sugar test via clinitabs/AIM Tabs or the Fermentest show that you still have 2 grams/liter in your cider then you will subtract that amount from the total. to Review - 5 gallons = 18.9271 liters 2 (grams) x 18.9271 = 3.78542 grams ...I'd round 3.78542 up to 4 grams, thereby calcualting that there is 4 grams of sugar currently in my 5 gallon batch of cider. Soooo, instead of adding 75 grams, as I usually would for cider that has no residual sugar left, I will subtract 3 grams and only add 72 grams of sugar. Mix the yeast, water and sugar for the Slurry Mix the warm water, yeast and sugar. Let is sit for 20 to 40 minutes so the yeast is able to reproduce more yeast cells. Slowly add the cider into the Slurry so that it can fully inoculate the cider - Ryan says this alone can take up to 45 minutes. For commercial makers this could be a 12 hour process! Once done - bottle immediately. Carbonation should begin within two weeks. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 AskRyan Quarantine Quad series 2020 Part 1 Part 2 Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Fermentis by Lesaffre - Q&A #19 When is the yeast most stressed during fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Bottle Safely to Avoid Bottle Bombs If like me you grew up in a house where your parents made homemade everything, chances are they also dabbled in making homemade soda, wine, beer, and cider. Mine sure did and I still recall hearing the popping of root beer bottles in the root cellar. Thankfully, we did have a separate room where the exploding glass bottles only left a mess and didn't hurt anyone else around. Bottle Bombs are dangerous and are caused by fermenting sugar over carbonating a bottle that can't withstand the pressure. Measure Sugar Content before Bottling In this episode with Ryan Monkman of FieldBird Cider in Ontario Canada we explore the process of bottling with the goal of bottle conditioning with the final product being one that has a bit of sparkle (read: bubbles). Ryan Monkman - FieldBird Cider in Kent-He wine cellar Usually I bottle when the cider has not fully fermented. There is just enough yeast cells in solution that they will continue to munch away on the sugar and produce bubbles creating a sparkling cider that is both pleasing to the palate and as Ryan says,”Bubbles make aromatics pop!” The hook is that the cider has been aging in the carboy for well over 2 years. The yeast look spent, meaning they are dead yeast cells and any that are still holding on to life won’t have enough vitality to multi enough even if priming sugar is added to the cider with the hope of getting a bit of sparkle in the bottle. Autolysis: is the destruction (or lysis) of a cell by its own enzymes. This process usually takes place after about 9 months. What to bottle in to avoid Bottle Bombs Quality glass Champagne bottles are built for pressure Crown caps are better than flip tops Caps will have tendency to pop off, whereas flip tops can't and thus the glass is under extreme pressure How to measure residual sugar Ryans recommendations Hydrometer is best for determining alcohol, but can't give you a complete measurment on residual sugar Fermentest - what FieldBird uses Clintabs (clindamycin hydrochloride ) - no longer available unless you have left over tabs that your dog's Vet prescribed. AIMTabs here are 3 sources in the US for AIMTabs which are now used instead of clintabs. Note the prices as of April 2021 https://www.piwine.com/tablet-refill-residual-sugar-test.html $31.99 (& 17+ for Fed Ex shipping) https://carolinawinesupply.com/product/aim-sugar-tablets/ $36 https://dwinesupplies.com/products/aim-tab-reducing-substances-tablets $50.55 Once you have determine the amount of residual sugar, you can then determine how much sugar and yeast to use for bottling. In the next Episode 271: Sugar, Yeast and Bubbly Bottles, Ryan and I will discuss the next step of how much sugar and what kind of yeast to use. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 AskRyan Quarantine Quad series 2020 Part 1 Part 2 Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK Fermentis by Lesaffre - Q&A #18 What is the ratio of nitrogen to sugar that Fermentis sometimes recommends? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
The Ask Ryan Series is back! In Spring of 2020 the first Ask Ryan series with Ryan Monkman of FieldBird Cider was posted. This year we return with Ryan once again to dive into more cidermaking questions. In this segment we return to more questions about oak barrels and cider and the technique known as Bâtonnage. The question: Is it okay for gross lees stay in the barrel or is it a good idea to rack out the cider into another barrel to get it off of the gross lees? Ryan Monkman Gross Lees Defined The sediment that forms on the bottom before fermentation is generally called Gross Lees. Considering this definition then, once the apples are pressed and before they go into the barrel there can be a drop of the heavy particles in the apple juice before it ferments. Sooo, it could be said that the gross lees are not in the barrel to begin with...or are they? Heavy Solid Ferments at FieldBird Cider 20% of the ciders that FieldBird makes is done so on the gross lees Dangers of Gross lees and how to manage The danger is that heavy solids bind with oxygen Cure: Manage the oxygen FieldBird does a rack and return with some of the ciders. This in turn helps with reduction When to do the Rack and Return? Track the ferment during alcohol fermentation Macro-oxygenation (Macro-Ox) is a technique where one intentionally over oxidizing juice before fermentation Ryan's Recommendations and Readings on the topic of oxygen and Bret management Book: Post Modern Winemaking This link above is an affiliate link that cost you nothing to click onto but may provide a kick back to Cider Chat. Ryan recommends getting an oil free air compressor for the hobbyist At FieldBird, they use Food Grade Oxygen Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman AskRyan Quarantine Quad series 2020 Part 1 Part 2 Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Marcel's cidery in the Netherlands http://www.degerdeneer.nl A new 2021 book on cidermakers in the Netherlands http://hethamerstuk.nl/boek-ambachtelijke-cider/ CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK Grazed Knee Cider | Isle of Wight Fermentis by Lesaffre - Q&A #17 What causes a stuck fermentation? Two upcoming Ferementis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696
Cider Canada / Cidre Canada Barry Rooke knows that the Canadian cider market is growing and believes in it so much that he and his partner Wendy co-founded The Cider Crate, a website that hosts their blog, a map of cidermakers in Canada, a podcast. His full time work is as Executive Director - National Campus/Community Radio Association and he is also an accredited member of the Canadian Society of Association Executives! Suffice to say, Barry has the tools at hand to help build an association from the ground up! Building Cider Canada Barry shares the baseline steps for building an association Interim President and Board Bylaws Membership Website and Social Media By the Fall this burgeioning association hopes to hold its first of what should be an Annual General Meeting. Cider Canada / Cidre Canada This multi lingual country with the province of Quebec speaking predominantly French Canadian is why the association is choosing both spelling for the associaton on its logo. Barry discusses 4 General Apple Regions to consider Atlantic -soft and sweet profile. Quebec - more tannic and acid forward Ontario - Brighter, higher alcohol Okanagan Valley, British Columbia - more minerality Though we only discussed 4, I do believe there are more and as time goes on each province will hone into their regions terroir further. Mentions in this Chat Fermentis by Lesaffre - Q&A #16 What is Fermentis yeast strain is recommended for an industrial cider using AJC/Sugar for cider, in varying ratios? AB1 A New Podcast fan for - The Original Designated Drinker with Ambrosia Borowski Episode 1: Malort https://soundcloud.com/user-91938082/designated-drinkers-episode-1-mallort Tattiebogle Ciderworks - Pennsylvania CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK
Fermenting with Quince Was Aphrodite’s Forbidden Fruit a quince or the apple? She's not talking, but cidermakers are in this panel discussion on “Fermenting with Quince” that was recorded for CiderCon2021. Quince a.k.a. Cydonia oblonga is the sole member of the genus Cydonia in the family Rosaceae. Quince is a ‘pomme’ fruit with the likes of apples, pears, and medlars. This golden Pomme is having a renaissance of sorts with makers partly due to it aromatic qualities and tannins. Kim Hamblin and Dan Rinke of Art + Science in Oregon, Steve Selin of South Hill Cider in New York and UK makers Martin Berkley of Pilton’s Cider and James Forbes of Little Pomona will discuss fermenting with Quince for this panel discussion that was moderated by Ria Windcaller of Cider Chat. The Fermenting with Quince questions What inspired you to ferment with quince and how long have you fermenting with quince? How do you source your quince? Quince varieties used - not unusual for makers to use unknown varieties. Quince product(s) and how it is made. What is the ABV? Tasting notes: or what should we expect. Maker Techniques for instance, 100% or blended into cider Fermenting with Quince Order of Speakers Art + Science | Oregon South Hill Cider | New York Pilton Cider | Somerset/UK Little Pomona | Hertfordshire/UK Mentions in this Chat Fermentis by Lesaffre - Q&A #15 - What yeast strain(s) would you recommend for a Cold/sweet/French cider? AB1 ,AS2 sweet complexity, Quince Episodes on Cider Chat Episode 248 New England Quince Taste Test 2020 Episode 252 #GrowQuince | Part 1 Episode 253 #GrowQuince |Part 2 - The Harvest Episode 266 Vermont Quince Co. Elevates a Forgotten Pomme Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Vermont Quince Hosts the New England Quince Taste Test of 2020 Perhaps before you listen to this episode 266 you might like to go to episode 248 to hear the initial blind tasting to compare the notes with this episode. The Inspiration Behind Vermont Quince A mother and son trip to Spain, inspired Nan Stefanik to incorporate Vermont Quince Company was in 2012. Since that time her one person company has not only wowed the foodie market with her many quince marmalades and pastes, but she also secured a Specialty Crop Grant for the #GrowQuince Initiative. Nan notes that she is "Still amazed that even at her age, she knew so little about quince" which had first been introduce to New England in 1629. At the time quince became a staple as it is a great resource for pectin used in the making of jams. From New England, the quince traveled to Texas in 1850 and then California. The Golden State became a top producer of 90% of the commercial quince on the market. In the mid 20th century the producing artificial pectin led to the demise of quince production. Market Research and Vermont Quince Nan credits her son for encouraging her to do a bit of market research on Quince. She found that US chefs were sourcing their quince from overseas from Spain, Italy, Australia and New Zealand. The thought of importing this once beloved pomme fruit (in the same family as apples and pears) inspired her to start her business Vermont Quince which produces a lovely assortment of quince condiments and preserves....and she even plays at home with infusing quince to make a delightful liquor. The quince is listed below in the order that they were presented in this blind tasting. Aromatnaya A Russian variety that bears a very large, bright yellow, aromatic fruit with a delicious, lemony flavor. Aromatnaya fruit can be eaten fresh, when thinly sliced and used to make marmalade and jellies. ID: This variety is typically squat and with ridges like a pumpkin Kuganskaya Known to be from the region of the southern Caucasus, north of Turkey and Armenia. ID: This variety has very smooth skin and doesn't tend to split Smyrna Extremely large fruit with light yellow flesh, bright yellow skin. Attractive tree (or multi-stemmed shrub) has dark green foliage & very showy bloom. Tolerates wet soil. ID: Described by Nan as being a "big honking' fruit that can appear bulbous van Deman - this quince variety was developed by Luther Burbank, (March 7, 1849 – April 11, 1926) who was an American botanist and horticulturist based in California. Van Deman bears good crops of large and delicious, bright yellow fruit. Expect a spicy flavored from this quince. Orange Expect ripening to occur October through December and to also extend through February in some colder areas. The Orange Quince is a self fertile tree and requires 300 chill hours. ID: round and apple like Follow the #GrowQuince Initiative by going to the links below as Nan continues to make available more ID tools and info on this once forgotten fruit! Contact info for Vermont Quince Company Shop for all the products Nan discussed and more at Vermont Quince email info@vermontquince.com Facebook page: GrowQuince. Mentions in this Chat Fermentis by Lesaffre - Q&A #14 - Can you explain a little bit about the difference between mineral and organic nutrient/nutrient additions? Quince Episodes on Cider Chat Episode 248 New England Quince Taste Test 2020 Episode 252 #GrowQuince | Part 1 Episode 253 #GrowQuince |Part 2 - The Harvest Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Tasting Calvados with Étienne Dupont Étienne Dupont took over the Domaine Familial Etienne Dupont in the Pays d'Auge region of Normandy France from his father Louis and grandfather Jules in 1980. Episode 098: Jérôme Dupont | Domaine Dupont is a conversation with Étienne son who sadly passed away in 2018. The recording with Jérôme provides the backdrop of the story behind the Dupont families acquiring the estate or what is called a Domaine in France. Eitenne Dupont and Benoit at Cave Pepins In this episode Étienne and I are in the city of Caen and we are visiting Cave Pepin - wonderful store filled with Calvados, Cider, Poire and Pommeau. We are assisted by Benoit or Ben who works at the store and brought us through a tasting of Calvados. Etienne begins by describing the Étienne's Notes Three Sources of Aroma in Calvados The fruit The Yeast The Cask in which the Calvados has been kept If the cask is new wood you will taste the sap which presents itself as grainy. Classical Calvados - the cask only contained cider and Calvados Étienne asks if we suspect acetone in the Calvados as we are tasting. During our first tasting we are delve into the taste and as Étienne says, “We are fighting the acetone, we are too professional” Étienne's Tips on Distillation of Cider He prefers a quick fermentation of 3 days and then distillation. But alas the rules in Normandy require that distillation now must be done 3 weeks from the point of initial distillation. Use clean apples. When Domaine Dupont presses the juice goes directly into concrete vats at the Pressoir and then it is pumped underground via tubing to the pot still. The cider is racked off the gross lees at this point, with only the fine lees being distilled His preferred temperature to ferment the cider is 22 to 23 degrees celsius (71 Fahrenheit) and no fermentation below 8 degrees Celsius (46 Fahrenheit). Determining Age of Calvados Fine is younger 2-3 years old Hors d'Age is at least 6 years old Étienne jokes that Hors d'Age which can range from 6 years to 20 is designed to get you lost. I agree and so best to ask the producer! Or as Étienne says that "You must rely on your palate." Contact for Cave Pepin I recommend following - Cave Pepin's Facebook page Contact for Domaine Familial Etienne Dupont Website: https://www.calvados-dupont.com/en/ciders-calvados.htm Mentions in this chat Piotr Marzęcki of Polandski Read about Piotr ciders via Cider From Poland Fermentis yeast that Piotr uses for his ciders. UCLM S325 Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTubeFermentis Q&A #13 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What are the sulfite additions effects on cider/yeast that you are planning to use? 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.
Grandma's Apple Orchard John Bunker, of Maine, Presents: Grandma’s Apple Orchard: the perfect orchard with only twelve trees. How did she do it? John is a Colby alumnus and was presented the 2019 Commissioner's Distinguished Service Award by Governor Janet Mills and Commissioner Amanda Beal for Saving Maine's Apple Heritage. He has also authored two books: Apples and the Art of Detection: Tracking Down, Identifying, and Preserving Rare Apples, and Not Far From the Tree--a Brief History of the Apples and the Orchards of Palermo Maine 1804-2004. The Palermo Community Library hosted this virtual presentation by John Bunker on Wednesday, February 24th 2021 and granted permission to Cider Chat to edit and repost this delightful presentation. Find the link to this the full Zoom presentation CLICK HERE "The apples are longing to be planted in your yard. They want you to put down your roots with them here in your Community now When Dostoyevsky wrote about the renewal in the orchard, he talked about 100 years. That hundred years is now. He knew that he was speaking to us now, he meant us. We are it." Recommended websites presented during Grandma's Apple Orchard Out on the limb apples Maine Organic Farmers and Gardeners Association More chats with John Bunker on Cider Chat 016: John Bunker | Super Chilly Farm, Maine 028 John Bunker | Apple Identification Where to Start In humanities renewal, let the apple trees lead the way. Mentions in this chat Fermentis Q&A #12 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What is the reasoning behind adding adding Sulfites to the fresh pressed apple juice before fermentation? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Science Based Resource for Apple Identification Up to this point we've all been reliant upon drawings and descriptions from historical books and "those in the know" to identify specific apple varieties. Today, as you will see below, there is now an option to have an apple's parentage checked via the DNA. Apple Identification via Genetics has arrived! Cameron Peace PhD of Washington State University's presentation on "The Reconstruction of the Apple Family and other cider genetics". This video is synced with the power point presentation presented by Dr. Peace at Franklin County CiderDays 2019. Extra notes from Dr. Peace: Cost of DNA profiling to determine identity and/or parentage is currently $120 per tree (sorry). Your photos and background stories of each mystery tree to be tested are welcome and requested – I’m interested in learning about each tree and joining you in making discoveries. Please note that this is NOT a commercial service but rather a research opportunity. Besides genetics answers provided back to you, knowledge of public interest might be revealed such as filling of gaps in the cultivated apple family tree. DNA profiles of apple tree submissions (your name redacted) are added to a larger dataset (publicly accessible by scientists) and might be used as examples in future scientific presentations and studies. To obtain leaf sample collection instructions, please email me at cpeace@wsu.edu Heritage Orchard Conference For a recently recorded and complementary talk by Dr. Peace on “Apple Identification with DNA: Identity and Parentage Revelations using New Tools” and other great talks by heritage apple experts, please see the Heritage Orchard Conference webinar series based out of the University of Idaho. Here is one of the first webinar on the series. This one below is on Sleuthing for Lost Apples. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
What is a Virtual Cidery? A virtual cider is a cidery managed out of someone’s else’s cidery, or winery and in some cases a brewery. This week's featured guest is Ryan Monkman of FieldBird Cider in Prince Edward County Ontario. I met Ryan in 2018 and visited his Virtual Cidery host Keint-He Winery. The location was ideal being close to where Ryan lives making it very easy for him to manage the barrels of cider stored in the amazing underground barrel room. Ryan Monkman The arrangement or agreement is key to the success of this cidery model. Ryan discusses the following options to consider. The virtual maker (VM) does sales, while the host does packaging. The VM does everything. Virtual Makers must decide: How involved do you want to be? Benefits of the Virtual Cidery Model Low risk - you get to test your brand and product without having to set up a full brick and mortar site Low financial up front costs The VM and host have the potential to do collaborations. Selecting the right Virtual Host For Ryan, he found three key areas to consider People : Can you get along with the people who work there and the owner? Equipment: is the host site equipment going to meet the VM needs? Maintenance: If equipment breaks, can you wait till the host fixes it? Plan for unexpected costs - If the barrel steamer is broke, it is in everyone's best interest to get it fixed instead of waiting for the host who might be strapped for cash. Contact for FieldBird Cider and Ryan Monkman Website: https://fieldbird.ca/ Address: 1385 Highway 62 Prince Edward County, ON Mentions in this chat 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 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
What is Yonder? Yonder Cider is made at the production facility in Wenatchee, Washington. Cider are made with both culinary and classic cider varieties that co-owner Caitlin Braam, who is our featured guest in this episode, says is key to the Yonder label. Wenatchee is also the home of Snowdrift Cider Company where Tim Larsen is based and who also co-owns Yonder. Listen to episode 37 featuring Tim Larsen to learn more about his background and why this region of Washington state is so important the apple industry of the Pacific Northwest. Caitlin Braam What is The Source The Source is a separate business, but also based at the Wenatchee site. Sourcing juice is jargon widely used in the cider industry for makers needing to "source" juice from orchards to make cider. The Source provides both customized blends and apples to makers. The Source in Wenatchee The Future of Yonder The future looks bright despite the closing of the Yonder Bar on February 15, 2021. The garage bar for Yonder was set up in Caitlin's own garage in response to Covid. Despite the overwhelming support of neighbors, one anti cider fan was out to close the "garage bar" and the city finally conceded. Later this year (2021) a new Tasting Venue will be opening with ample outdoor seating. This new site is a collaboration with Bale Breaker Brewing and will be located in the Ballard Brewery District of Seattle, which is 15 minutes to the north of the Seattle Fish Market. Expect 6200 feet of outdoor space and a shared Tasting Room inside. Thinking out Yonder of the Box Because of licensing regulations, Caitlin had to secure the licensing for a distillery so that the Bale Breaker and Yonder project could work. Contact Yonder Cider and The Source https://www.yondercider.com/ https://www.thesourcecider.com/ Mentions in this Chat Alma Cider and Beer Bar - 904 N. Virgil Ave. LA, CA Telephone323-522-3362 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Which yeast should I use to expand the attributes of the cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
What is Eris? Eris is the name of the goddess of chaos. Her splendor in creating chaos is exactly why co-owners Michelle Foik and Katie Pizza named their craft beer and cider bar Eris, but there is more. Katie's "elevator pitch' for Eris tells it all saying, "Eris is a brewery, cider house and full service restaurant all under one roof in Chicago." Eris situated in the Howler Building The path to Eris Michelle and Katie began conceptualizing Eris back in 2014, though the actual name of the bar came about much later. It took four years before they could opened the door in February of 2018. The building itself was originally used as a Masonic Temple. Today, the cidery is situated in the basement, the brewery and restaurant on the first floor and the second floor is sighted to be a 200 person event space. There is also outdoor seating, which got a major boost when infrared heaters were added this past November, making the covid safe space super toasty even in the winter months! Katy Pizza and Michelle Foik Planning ahead What equipment feel out of favor? The cross flow filter is used to ensure that the cider stays stable on the shelf. Michelle found that it couldn't keep up with the flow of cider being canned. Tanks through the window What equipment did they get right? Building for the future by having a 30 barrel brewery and enough tank space in the cidery to avoid the need to scale up for a very long time. Both women noted that with the cidery in the basement they had only one shot to get the tanks in. To do so later would be impossible. That said, perhaps they could have gotten away with a smaller brewing system, but something tells this podcasters that in time they will be very happy to have the larger system in the long run. ] Summer Patio and now a winter patio too with infrared heaters outside at Eris Contact for Eris Brewery and Cider House Website: https://www.erischicago.com/story Address: 4240 W Irving Park Road, Chicago, IL 60641 Telephone: 773-943-6200 Mentions in this Chat Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: I though Apples were filled with nutrients, so do I need to add nutrients to the ferment and if so which ones? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Artifact Cider Project Soham Bahatt and Jake Mazar co-founded Artifact Cider Project in 2014. The cidery was originally located in the city of Springfield, Massachusetts, then moved out towards Boston and eventually back to western Massachusetts. Today, Artifact has two locations, a Tasting Room and production facility in Florence and one in Cambridge. Soham Bahatt at Artifact Tasting Room and cidery in Florence, Massachusetts 1. What kind of scale are we looking at [for the size of a cidery]? 2. What are our goals? Artifact's Plan to Become a 100 year old Company Soham looks at the question of "What does it take to grow a 100 year company?" Make sure the cider is good Make sure we are listening to our customers Don't out grow our suppliers Artifact Equipment Tips Baseline equipment and strategy tips for a small scale cidery start up Focus on sourcing your raw material, which for a cidery is apples Equipment IBC tanks are used widely in the industry for start ups and ongoing ferments Tri clamps - don't cheap out on quality Decent pump - all makers in this series stress the need to have a quality pump Bottle by hand. Canning can come in later as it takes a bit of capital to get this jump started Don't worry about a filter - use the luxury of time and let the cider settle to gain clarity Equipment that Soham doesn’t like? Filter - plate and frame is a pain in the butt Artifact used a lenticular filter for a while and now has a Cross Flow Filter Contact Artifact Cider Project Website: https://www.artifactcider.com/ciders 2 Locations The Cellar in Florence 34 N. Maple Street, Suite 15, Florence, Massachusetts 01062 (617) 544-3494 The Station x Central Square 438 Massachusetts Avenue, Cambridge, Massachusetts 02139 (617) 714-4076 Mentions in this Chat Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Can I use a "beer yeast" or "wine yeast" in my cider? Ria's CiderCon2021 Notes from the Virtual Conference 2021CiderCon | Day 1 2021CiderCon Day 2 Notes 2021CiderCon Day 3 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube
Ragged Hill Cidery since 2017 Steve Garwood is the Head Cidermaker at Ragged Hill Cidery. He and his daughter Anne Garwood Hampp who manages Sales and Marketing and orchardist Keith Arsenault form the Ragged Hill Cider Company in West Brookfield, Massachusetts. Keith began planting the orchard back in 1984. Find Apple Varieties at Ragged Hill Orchard on their page at New England Apple Association There are 15 acres of apples which are all dwarf tree (predominantly) and they are trellised. Anne Garwood Hampp, Louise and Steve Garwood. Photo taken in November 2020 Building Out Ragged Hill Apples trees had to be removed (gasp!) to be build the current cidery alongside the Farm Store. The shed roof cidery dimensions are 20' wide x 75' long x 12' high The cold room stores around 20,000 bushels which allows for apples bin to be stored 4 at a time on top of each other Steve ideal storage area would be 40’ wide x 60 long x 15 high with no posts to maneuver the fork lift around The cidery is very well insulated: 6 inches of foam in the walls and 12 inches in the ceiling. Says Steve, "Since one long wall is shared with our cold storage which has a tremendous thermal flywheel effect , we figured the cidery wouldn't get TOO cold in the winter, but the first summer we realized that we needed to keep the cidery cool because mold was growing everywhere. So we installed a wonderfully efficient Mitsubishi mini-split system with this fantastic gadget called a COOLBOT. The coolbot allows us to hack the mini-split and operate it below its normal operating temperature to keep the cidery at 55 degrees year 'round. At the same time it gives us heat and AC in the tasting area. We generate all our own electricity (and sell it as well) so it's all 100% green energy." Ragged Hill also "farms photons". In the way back of the orchard there is an array of solar panels that allows the farm to sell back energy into the grid. Ragged Hill Cidery and Orchard - Tasting Room to the left and Farm Store to the right Ragged Hills 3 Key Cidery Fundamental Apple processing Fermenting and cellaring Bottling and Lab. Plus, #4 & #5 - Laboratory and Tasting Room Contact Ragged Hill Orchard and Cidery: Address: 94 John Gilbert Road, West Brookfield MA 01585 Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: What temperature should one's apple juice be at before pitching yeast? Eliza Greenman - grafting orchards - https://elizapples.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Haven't downloaded this episode yet? Here it is again for your listening pleasure.
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