Podcasts about cidermaking

Episode Summary: A 5-Star Cider Experience Step into an unforgettable 5-star cider dining experience with Eric Bordelet, one of the world's most acclaimed cider and perry makers. Recorded during an intimate cider dinner as part of the French Cider Tour 2024, this episode offers an extraordinary glimpse into Eric's legacy and his passion for crafting exceptional ciders. From his renowned gastronomic cuvées to his philosophy on terroir and tradition, listeners will enjoy a behind-the-scenes look at what makes Eric's work legendary. In this Cider Chat Episode Eric's philosophy of terroir and its impact on crafting ciders and perrys.   The art of creating cuvées, including sweet, demi-sec, and brut varieties.   The revival of rare traditions like cormé cider (sorbus domestica).   The importance of biodynamic orchard care and sustainable practices.   Insights on aging cider and perry for complexity and balance. Behind the Scenes of an Intimate Dinner Recorded during a private dinner in Normandy, this episode captures the essence of 5-star cider dining. As Eric poured his celebrated ciders and perrys, he shared stories of his sommelier roots, the influence of terroir, and his vision for cider-making's future. It's a rare opportunity to learn from one of the world's top cider makers in a truly personal setting. More Eric Bordelet Episodes on Cider Chat Eric and Ria Episode 057: Eric Bordelet | Normandy, France Part 1 Episode 058 Eric Bordelet | Ancient Pears Chay Tour Part 2 172: Tasting and Tour with Eric Bordelet 321: Cider Styles with Eric Bordelet 340: Eric Bordelet on Pairing Cider with Food Contact Info for Eric Bordelet Website: https://ericbordelet.com/index-en.html#home Mentions in this Cider Chat CiderCon2025 Promo Code –  Once you get to the registration form, towards the end of the first page you'll reach a section in the form that says “additional registration information” and there is a question: If you have a coupon, please enter code here (case-sensitive): CiderChat #xpromoteCider – Tips of the glass to the following brands! Do follow them on instagram! @prairiebearsciderco – Alberta Canada @anchgergely of Abilaget Garden Projects @santacruzciderco – California #ciderGoingUP campaign page Cider Gift Ideas

Fluent Fiction - Danish: Harvest Harmony: Freja's Quest for Perfect Cider Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2024-10-30-22-34-02-da Story Transcript:Da: Det var en kølig efterårsdag i det danske landskab.En: It was a cool autumn day in the Danish landscape.Da: Blade i gyldne og røde nuancer dansede i vinden, mens Freja betragtede det maleriske syn fra toppen af bakkedalen.En: Leaves in golden and red hues danced in the wind while Freja admired the picturesque scene from the top of the valley.Da: I nærheden lå æbleplantagen, hvor træerne bugnede af frugt, der ventede på at blive plukket.En: Nearby was the apple orchard, where the trees were laden with fruit waiting to be picked.Da: Halloween nærmede sig, og Freja havde besluttet, at dette år skulle landsbyen smage den bedste cider nogensinde.En: Halloween was approaching, and Freja had decided that this year the village would taste the best cider ever.Da: Freja gik gennem plantagen, og duften af modne æbler fyldte luften.En: Freja walked through the orchard, and the scent of ripe apples filled the air.Da: Hendes venner, Astrid og Lucas, var der for at hjælpe.En: Her friends, Astrid and Lucas, were there to help.Da: Men tiden var knap.En: But time was short.Da: Crows havde allerede samlet sig i de nøgne grene, og nyhederne om en tidlig frost fik Freja til at skynde sig.En: Crows had already gathered on the bare branches, and the news of an early frost made Freja hurry.Da: Freja og hendes venner arbejdede hårdt.En: Freja and her friends worked hard.Da: Hver gang de nåede op til toppen af en stige for at plukke de højeste æbler, skreg kragerne og kastede sig over frugten, som om det var en leg.En: Every time they reached the top of a ladder to pick the highest apples, the crows cawed and swooped down on the fruit as if it were a game.Da: "Vi skal være hurtigere," sagde Freja beslutsomt.En: "We have to be faster," said Freja decisively.Da: Da solen gik ned, var der stadig mange æbler tilbage på træerne.En: As the sun set, many apples were still left on the trees.Da: Vinden blev koldere.En: The wind grew colder.Da: "Vi skal bruge lanterner," sagde Freja til Astrid og Lucas.En: "We need lanterns," Freja said to Astrid and Lucas.Da: "Lad os arbejde gennem natten."En: "Let's work through the night."Da: Med lysene fra lanternerne vandrede de tre gennem rækkerne af træer.En: With the lights from the lanterns, the three wandered through the rows of trees.Da: Atmosfæren var næsten magisk.En: The atmosphere was almost magical.Da: Måneskinnet glimtede mellem grenene, og de arbejdede i rolig enighed.En: Moonlight glimmered between the branches, and they worked in peaceful harmony.Da: Men snart var de nedlagt af trætheden.En: But soon they were overcome by fatigue.Da: Astrid og Lucas gik hjem, men Freja nægtede at give op.En: Astrid and Lucas went home, but Freja refused to give up.Da: Pludselig blev stilheden brudt.En: Suddenly, the silence was broken.Da: En gammel krage landede foran Freja.En: An old crow landed in front of Freja.Da: Den så ud til at udfordre hende, dens sorte øjne glinsede i lanternernes lys.En: It seemed to challenge her, its black eyes glistening in the lanterns' light.Da: Freja stoppede, hendes åndedræt synligt som små tågeskyer i den kølige luft.En: Freja stopped, her breath visible as small clouds in the cool air.Da: Hun vidste ikke, hvad hun skulle gøre, men så huskede hun noget, hendes bedstemor engang havde sagt.En: She didn't know what to do, but then she remembered something her grandmother had once said.Da: "At give er at modtage."En: "To give is to receive."Da: Med forsigtighed strakte Freja hånden frem og tilbød et æble til kragen.En: With caution, Freja reached out her hand and offered an apple to the crow.Da: Til hendes overraskelse tog kragen imod gaven, skreg en eneste gang, og fløj væk med dens gevinster.En: To her surprise, the crow accepted the gift, cawed once, and flew away with its prize.Da: Resten af kragerne fulgte efter og efterlod plantagen i fred.En: The rest of the crows followed, leaving the orchard in peace.Da: Med ny energi samlede Freja de sidste æbler.En: With renewed energy, Freja gathered the last apples.Da: Da solen stod op, havde hun nok.En: By the time the sun rose, she had enough.Da: Hun tog de fyldte kurve tilbage til landsbyen, hvor cideren blev lavet i tide til Halloween.En: She took the filled baskets back to the village, where the cider was made in time for Halloween.Da: Freja følte en dyb tilfredshed, ikke kun med cideren, men med sig selv.En: Freja felt a deep satisfaction, not only with the cider but with herself.Da: Hun havde mødt udfordringen og vundet.En: She had met the challenge and won.Da: Da Halloween-festen begyndte, gik hun gennem landsbyen med en ny bevidsthed om naturens skønhed omkring hende.En: As the Halloween party began, she walked through the village with a new awareness of the beauty of nature around her.Da: Hun var klar til endnu større eventyr men vidste, at hendes hjem havde mere at tilbyde end hun engang havde troet.En: She was ready for even greater adventures but knew that her home had more to offer than she had once believed.Da: Slut.En: The end. Vocabulary Words:autumn: efterårpicturesque: maleriskeladen: bugnedescent: duftripen: modnefrost: frostcaw: skrigdecisively: beslutsomtlantern: lanternewander: vandreglimmer: glimtefatigue: træthedrefuse: nægtesilence: stilhedchallenge: udfordreglistening: glinsendecaution: forsigtighedoffer: tilbydesurprise: overraskelsepeace: fredrenewed: nysatisfaction: tilfredshedawareness: bevidsthedadventure: eventyrvalley: bakkedalorchard: plantagegather: samlecrow: kragescene: synharmonious: enighed

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

Crank the Bach & Go Boating with Green Bench in Hand Brian Wing of Green Bench Mead and Cider is a classical music fan. Green Bench is located in Saint Petersburg, Florida and Brian was recently on episode 398 which is a must listen. Usually, we wait a bit here at Cider Chat Central to have a guest back on, but when a delivery of cider arrived from Brian, with 4 select bottles, the opportunity arose once again have a chat. Single Varietals to Bach Chamber Blends Black Twig: An Earthy Delight Brian starts the conversation by discussing the Black Twig, a cider crafted from the 2022 crop. This cider showcases a unique blend of 80% Black Twig and 20% Chestnut Crab apples. Brian describes the Black Twig as having a peachy blush color with a flavor profile that includes low acidity, apple Redfield: The Rosé of Ciders The Redfield, a single varietal cider made from 100% Redfield apples. Known for its vibrant red flesh, this cider offers a stunning color and a flavor profile dominated by cranberry and citrus aromas. Brian highlights the high acidity and minerality of this cider, making it a perfect rosé alternative for brunch or any occasion. Malus: A Flagship Cider Brian introduces the Malus, a cider that he considers the flagship of Green Bench. This cider is a blend of 12-13 apple varieties, including Dabinett, Kingston Black, Chisel Jersey, Black Twig, Chestnut, and Hughes Crab. The result is a balanced and rounded cider with a complex flavor profile that pays homage to French ciders. With an alcohol by volume of just over 7%, the Malus is a versatile and drinkable cider. Celebrity Chef Brian Duffy loved the Malus – listen to this special ep: 401 Episode 401: Celebrity Chef Brian Duffy | Cider Pairing Tips Chaconne: A High Acid Symphony The final cider discussed is the Chaconne, named after Johann Sebastian Bach's Partita No. 2. This high acid cider is a blend of Wickson, Yates, and Harrison apples. Brian describes the Chaconne as having intense pear and citrus aromas, a mouthwatering acidity, and a unique flavor profile that includes tropical fruit and a touch of black pepper. The label, featuring three robed skeletons playing violins, adds to the artistic and esoteric nature of this cider. Listen to Johann Sebastian Bach's Violinist Jascha Heifetz is featured via the link below Album cover for Jascha Heifetz which features Bach Chaconne d-Moll aus der Partita Nr. 2 https://archive.org/details/chaconne-d-moll-heifetz Contact for Green Bench Brewing, Mead & Cider Website https://www.greenbenchbrewing.com/mead-cider Listen to Episode 398: Cider in Florida? Visit Green Bench Brewing, Mead & Cider Mentions in this Cider Chat PA Cider Fest – June 15, 2024 Who's been cross promoting cider #xpromotecider French Cider Tour 2024 Who's cross promoting cider #xpromotecider @spacetimemeads Social Scranton on Facebook – page for the city of Scranton, PA @degerdenner @tomoliverscider @ciderexplorer @thompsons_brood

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

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

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

Nothing Sharp about the "Ice Cider Queen" Eleanor Léger is affectionately dubbed the Ice Cider Queen by many followers, most notably this podcast. She founded Eden Specialty Cider in 2007, the year of the first harvest of apples for producing Ice Cider at Eden. The act of freezing apple juice outdoors during the coldest days and nights of the winter to extract the water and then ferment the pure juice into what is known as Ice Cider is not new to Canadian makers just over the border from Eden's Newport Vermont headquarters. What is unique however is how Eden marketed and refined the technique to showcase to this delectable aperitif/digestif to a wider audience. Eleanor Léger Many awards later, a White House serving, and a reputation for some of the best Ice Cider in the world is now par for the course for the Queen and her growing realm.  In 2023 Eden is celebrating its fifteenth anniversary and has broadening the business, based in the northeast kingdom of Vermont, to include to two additional brands, Shelburne Vineyard and Iapetus (a natural wine brand). In addition to her role as President and CEO of Eden Specialty Ciders, Eleanor is the Board President for the American Cider Association (ACA). This will be her last year in this role, when a new President is elected in 2024. In total she will have served 3 years in this position and discusses her goal during that time of making the Association accessible to makers who produce less than 25,000 gallons per year . In this Cider Chat: Focusing on Ice Cider as a niche within the niche of cider making From farmhouse to tasting room - the early days of Eden Specialty Ciders A perfect fit of cider, wine and brand expansion Educating people about dry cider Secret confessions from the Queen Work life balance Contact for Eden Specialty Cider, Shelburne Vineyard and Iapetus Wine Website: https://www.edenciders.com/ Mentions in this Chat Fermentis: SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Cedar Hannan began selling his ciders branded as “Wildbranch” in 2020. He both forages apples and has a small orchard planted that he planted four years ago on his farm based in Craftsbury, Vermont. The ciders are both wild ferments and occasionally have cultured yeasts too. He sells locally at Vermont farmers markets and doesn't have any immediate plans to increase his production which is currently at 900 gallons per year. Cedar Hannan The Low Carbon Footprint of Cider Cedar was originally looking at brewing as a retirement goal, but (as he notes in this episode) there are already a fantastic number of breweries in the surrounding area. In addition, the carbon footprint of beer is a bit larger than that of making cider at a local scale. Thankfully for us all, Cedar went with his hunch and is making Wildbranch Cider his full time gig, having quit his IT job. Each of the following is what Cedar looks for when foraging apples or pears for Wildbranch. Flavor  - aroma Tannin Acidity Sugar content Wildbranch Ciders tasted in the Episode The Spiney - Flagship cider 6.8% Try with cheddar cheese and grilled pork chop Golden Russet 8.3% Intense fruitiness, Little bit of cooked apple Perry Made with culinary pears - Barlett's and Big Earl (a local variety) Perry Contact for Wildbranch Cider Website: https://www.wildbranchcider.com/ Mentions in this Chat Fermentis: AC-4. SafCider™ AC-4 stands for Apple Crisp and is one of 3 SafCider™ Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map The Idaho University Extension Program - has a Fermentation Club - Find out about the July 29, 2023 Fermentation class

Bonus Cider Chat Live on NY Apple Camp July 28th - 30th at the Ashokan Center in the Hudson River Valley (on the west side of river) is the first ever NY Apple Camp! Elizabeth Ryan of Stone Ridge Orchard who is producing this event catches us up on the scheduled events and talks.   Special Kickoff tour The weekend begins with an optional tour on Friday focusing on the life of Andrew Jackson Downing. The tour goes to the original site of the Downing Nursery and Downing Park. Then a 2 hour lunch with cider  and off to Esopus  - where the Esopus Spitzenberg originated from. Hear about all the great happenings at NY Apple Camp  Find the Schedule of events and presentations at  https://www.hvcenterforfoodartsandag.org/apple-camp-schedule.html#/ Tickets at: https://www.eventbrite.com/e/ny-apple-camp-2023-tickets-657779936497 The Friday tour is optional and there is a request for donations of $30. Mentions in this Cider Chat Live Fermentis: AB-1 (Apple Balance) yeast is one of 3 SafCider Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

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

Cider and Spontaneous Fermentation The wild "ambient" yeast found on apples, in the air, on cider presses can all contribute to a spontaneous fermentation within the cider must, which is the juice that has been freshly pressed from a fruit such as apples or grapes and is fermenting. In this episode we hear from Hugues Guichard, who works at the Institut Français des Productions Cidricoles a research institute focusing on cider based in Normandy, France. Hugues presented this lecture at CiderCon 2023, which is hosted by the American Cider Association. Hugues Guichard at CiderCon 2023 Allowing a cider to go through a full spontaneous fermentation successfully is a growing trend within the industry as consumer continue to seek "natural" ciders. Hugues provides a complete overview of the French cider industry and the science behind spontaneous ferments. Subscribe to the Cider Chat YouTube Channel to be notified when the  audio of this lecture synced with the power point slide show goes live to the public. Become a Patreon and view video now In this lecture Part I: French Cider Industry and IFPC Part II: French Cider ProcessingCider Apples and Harvest Possible contamination by spoiling microorganisms Clarification  Fermentation  Maturation Bottling Conclusion Yeast mentioned in this presentation Hanseniaspora is a genus of yeasts, when there is no sulphites in the must Mechnikowia pulcherrima (Mp) On apple and in must (often high population) no development in anaerobioses Hanseniaspora valbyensys (Hv) - apiculate yeast On apple and in must, growth in must 1 to 2 weeks then decreases Sensibility to SO2 Saccharomyces uvarum (Su): fermentative yeast Bacterias and yeasts in ciders that can create off flavors Acetic acid bacteria (Acetobacter). Often described at Volatile Acidity (VA) which lends a vinegary taste to the cider Zymomonas mobilis (bacteria). off flavors  such as rotten banana, vegetal aromas. There may be a haze formation, high pressure in bottles, and excessive foaming Secundilactobacillus collinoïdes - lactic acid spoilage Brettanomyces anomala - Volatile phenol Begin with cidermaking best practices   As expected best practices for all fermentation including a spontaneous fermentation require Clean Fruit Hygiene in the cidery Temperature control Contact for Hugues Guichard email: mailto:hugues.guichard@ifpc.eu Mentions in this Chat New York Apple Camp July 28th-30th, 2023 Nordic International Cider Competition - Deadline for sending entries August 7th, The NICA competition takes place on September 6-9, in Riga, Latvia

Weed, to Jail, and Freed by Cider There are so many title options for this episode, that all center around time spent in jail for one burgeoning cidermaker. "Busted Weed Grower Saved by Cider", was one that almost made the cut.  But this podcaster wanted to find something uplifting for Sean McFarland who was a cannabis grower ,who did get busted and was from all accounts able to survive prison life due to support from his family and a new found passion for all things cider. This tale has all the predicable twists and turns one would expect when a big weed grower ends up in jail, but what makes this story completely unique is Sean himself. As Sean sees it, if you are satisfied with your life as it is now why regret what got you there. His optimism plays a lead role in his narrative and that alone is worth a listen.   Sean and his then future wife who rekindled a childhood friendship while he was in jail In this Chat Sean's journery from army brat to horticulture studies, squash growing and then cannabis Behind the scene of a mega pot bust Federal laws and Jail terms for cannabis growers Preparing for prison life Family matters Finding love while in prison Finding cider No regrets Minnesota law for felons who want to start a cidery Sean and family in legally grown hemp[/caption] Contact for Blackshire Farm Cider Website: https://www.blackshirefarms.com/ ] Sean working old family cider mill that has been rigged with salvaged parts Mentions in this chat Send your questions to info@ciderchat.com about fermentation and yeast for an upcoming Q&A with Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews

Not only is the cider acclaimed, so too is the Maker Tom Oliver is just as acclaimed as his cider which makes Oliver's Cider and Perry Co. a global hit on two fronts. He is affable, engaging and knows his way around social media likely due to his work with the Scottish Rock Rock Band, The Proclaimers. Cidermakers are not well known for reposting news stories about themselves and their product, but Tom is a master of this one simple act that keeps Oliver's in the news and endears him to media. That singular step alone is just one of many giveaways that Tom provides to the slow moving cider industry. This topic is key for makers looking to up level their online presence, but it was not the topic of conversation in this episode. Instead Ria and Tom caught up after the world shut down for the past 2 plus years at CiderCon 2023 held in Chicago. In this chat How minimal intervention is key for Oliver's Cider and Perry What is Farmhouse cider Spontaneously fermented - wild yeast Tannic cider and Perry Pears At Oliver's there is no measuring of sugar or fiddling with the cider. In fact, Tom can be heard in most interviews saying "Don't fiddle with cider." What's new for this acclaimed makers and cidery? More c0-ferments and collaborations! Bâtonnage This is a technique used by winemakers, where the lees (yeast cells) are stirred into solution. Nano proteins are the biggest benefit of Bâtonnage They release into the cider providing a perception of sweetness and body with out the sugar Need at least 9 months to a year to get the nano proteins There are short term benefits. Yeast produces less carbon dioxide and bubbles. They slow down after the first primary ferment. Fermentation may have stopped but there is still sugar left. Lees absorb off aromas, except for H2S rotting egg smell. Bâtonnage helps to maintain a reductive state. Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components. Find out more about Bâtonnage by going to Episode 233: Ask Ryan Quarantine Quad Series where Ryan Monkman of Fieldbird Cider in Prince Edward County Canada provides an in depth overview of Bâtonnage and Maderisation (where the barrels are cooked). Contact info for Oliver's Cider and Perry Company Website: https://www.oliversciderandperry.co.uk/ Mentions in this chat Send your questions to info@ciderchat.com about fermentation and yeast for an upcoming Q&A with Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews

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

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

The Founder behind 33 Books Company Dave Selden created 33 Books to help all of us track our favorite and not so favorite beverages! He is a graphic designer by trade, but soon found himself making tasting note books as a hobby which soon became a full time print business. The design of the note book for Cider called 33 Mugs of Cider provides an easy to follow script that one can refer back to again and again. In this Chat Dave and Cider Chat MC Ria Windcaller taste and make notes on a cider and perry from the Pacific Northwest maker Alma Cider. In this podcast episode, the conversation focuses in on the cider and how to use the tasting notebook - 33 Mugs of Cider. There is an additional option where you can watch and listen to the full conversation which was videoed at the Cider Chat YouTube Channel. In the video, Dave and Ria also go taste an Alma Perry, made with perry pears. Learn how to use a flavor wheel Learn the 3 key components to decipher in any cider Acid Tannin Sweetness How to describe body Get pro-tips on tasting cider, i.e., at what temperature is best? Contact info for 33 Books Co. Website: https://www.33books.com/ Mentions in this Chat Hardball Cider Start Engine Campaign  Fermentis - Yeast and Fermentation Solutions for Cidermakers Press Then Press - online cider retail store where you can purchase Alma Ciders! Alma Cider - Listen to a chat with Dave Klawer of Alma Cider on Episode 325 Subscribe to eCiderNews Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Everything in the taproom should be adjustable This Taproom Tips workshop was presented at CiderCon 2023 by Katie Black and Megan MacLean and it is packed with info! In this episode A four prong approach to brand identity How to respond to taproom reviews 3 key factors when building culture for a taproom Hiring tips and training tips The timeline of a tasting room Recruiting systems and training Interview tips from Meghan Integrating future growth in your design Draft systems The "secret" dishwasher Polishing your glassware - do you have space? Cider cocktails set up The flow behind the bar design Bathrooms design In house residencies - food trucks vendors Bar Bible and what it should have Who is Katie Black? Katie entered the CiderCon® world in 2021 as of the first Kulture scholarship recipients. Her endless love for fermentation & product development peaked her curiosity on fruited ferments. She calls the beautiful Blue Ridge Mountain town of Asheville, North Carolina home. Here, she also graduated from the Craft Beverage Institute of the Southeast with a Brewing, Distillation, & Fermentation degree. Consulting has been part of the last 6 years for Katie in various realms of business, with a primary focus in the food & beverage world. The majority of her experience started within the brewing industry; from business openings, management, & even working her way into the cellar. This landed her with reopening & rebranding the original taproom at Artifact Cider Project. Before that, you could find her working for DSSOLVR brewing and spending sunrises harvesting in the mountains. She currently is working as an assistant distiller at the notable amaro distillery, Eda Rhyne. Contact for Katie Black bevswithkb@gmail.com Instagram @bevswithkb Who is Megan MacLean? Megan MacLean is a hospitality operations consultant with 14 years of experience in restaurants and taprooms. She specializes in private events, recruiting, training programs, people management, and operational system design. Most recently, Megan served as the hospitality director for Artifact Cider Project. She has since launched a solo consulting business, aimed at improving the industry she has come to know and love. Megan lives in Boston and travels extensively, working with clients all over the country.  Contact for Megan MacLean Megan@mfmhospitality.com @m_f_mac on Instagram Mentions in this Chat Grafting Workshop at Brook Farm Orchard, Ashfield Massachusetts April 15, 2023 1-3 pm contact Alan Suprenant alansurprenant@gmail.com Canuck Cider Cup - entries in by April 21, 2023 Revolution will not be Pasteurized - Ross on Wye Cider and Perry Co. 2023 keg tour Follow Ross Cider on Facebook @rosscider on Instagram Fermentis - Yeast and Fermentation Solutions for Cidermakers.  Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Vala Family's Business Model Tim Vala had a vision over 39 years ago to build a destination for family fun. It started with a Upick strawberry patch that grew into a pumpking patch, orchard. It then evolved into kid friendly rides and food stands. Vala's Pumpking Patch and Orchard is located to the southwest of Omaha and draws over 300,000 visitor per year during the months of September and October. The rest of the season it is closed so that workers can take care of the property, orchards, pumpkin patches and rides...and of course get ready for the next season's opening day. During the height of the season 1000 seasonal workers are hired. During the off season 30+ employees staffed to maintain the grounds and prepare for the next season. In the Chat Meet Kelsey and David Donovan. Kelsey is one Tim and Jan Vala's three daughters. She is a co-owner and works at the COO and David is the head cidermaker. Hear about: The history behind Vala's Vala's cider The future for this enterprising family Contact for Vala's Pumpkin Patch and Apple Orchard Website: https://www.valaspumpkinpatch.com/ Mentions in this Chat Fermentis - Yeast and Fermentation Solutions for Cidermakers.  Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Discover Holistic Growing Practices Enjoy this roundtable discussion moderated by Glen Koehler with 4 holistic practitioners. This roundtable was recorded at Maine Apple Camp 2022. Holistic Panelist Eric Shatt - Redbyrd Cider Biodynamic Orchard in New York Kevin Clark - Rose Hill Farm, New York Jason Maanka - Know your Roots, New York Laura Seiger - Maine Heritage Orchard (l to R) Glen, Jason, Eric, Laura, Kevin This talk was recorded at Maine Apple Camp. Maine Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Mentions in this Chat 202: Walkabout at Redbyrd Orchard | FLX Chicago Cider Summit February 4, 2023 - Live Streamed at Cider Chat YouTube Channel 1-2, 5:30-6:30. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Chicago Cider Week, Cider Tours, Interviews, Awards and Cider Summit The week of January 30th - February 4th was packed with cider related events all based in Chicago. CiderCon, the annual conference hosted by the American Cider Association kicked off on Tuesday the 31st with Cider Tours. In this chat Ria took two tours: the Bronzeville Tour in the morning and the Historic Tavern Tour in the afternoon. On Wednesday the 1st of February workshops began and Ria interviewed upcoming guests on Cider Chat! Later that same day the Cider Share is held, which is a time for commercial makers to taste a bevy of ciders from fellow makers. Ria is the Producer and Host of Cider Chat Mentions in this Chat Contact for Liz Garibray - Bespoke Experiences  Press then Press - an online retailer specializing in cider New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Are Historical Apple and Pears varieties at of becoming Extinct? It appears it is not a question of if, when historical varieties are no longer with us as climate change and other mitigation factors such as land development and disease threaten prize pomes! This topic is discussed in this episode by a panel of well versed pome fans. The Speakers on this Panel Matt Kaminsky who is also known as Gnarly Pippins is the moderator. Contact for Matt Kaminsky Website: https://gnarlypippins.com/ Listen to Matt on episode 346 on Why Pomological Exhibitions Matter Dan Newman hails from Palermo, Maine and has a keen interest in Pears from Maine. He is active in historical research that looks at records from county fairs. Each fair has the year and apple prized, and thus Dan can track what was grown where and when and by whom. Contact for Dan Newman - write to mailto:mofga@mofga.org Dan Bussey has been growing heirloom apples for 42 years since 1980. He is the author of "The Illustrated History of Apples in the United States and Canada" It is a 7 volume encyclopedia on apples. The book is now on sale for $150 for the set. When released in 2016 it was $320. Contact for Dan Bussey Website: https://www.silverwoodpark.org/project/heirloom-apple-orchard/ John Bunker was last on Cider Chat in episode 352 & 353. He is the Founder of the Maine Heritage Orchard & FEDCO Trees, Author of numerous books on Apples and is a well known Apple Detective. Contact for John Bunker Website: Out on the Limb Apples Listen to John on episode 352: Apples in Gravel | Maine Heritage Orchard and episode 353 Apple Historian John Bunker Q&A | Maine Apple Camp Eliza Greenman is a fruit explorer and horticultural historian. Contact for Eliza Greenman Website: https://elizapples.com/ Listen to Eliza on episode 349: The Super Powers of Bradford Pears Lydia Pendergast - works with the Apple Team at the College of the Atlantic and interns with the Maine Heritage Orchard Contact for Lydia Pendergast - write to mailto:mofga@mofga.org   This talk was recorded at Maine Apple Camp. Maine Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Mentions in this Chat Press then Press - an online retailer specializing in cider New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 Chicago Cider Summit February 4, 2023 - Live Stream at Cider Chat YouTube Channel 1-2pm , 5:30-6:30pm CST. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Preservation Tips from an Apple Historian John Bunker is a self identified Apple Historian and an Apple Detective, Author of numerous books on the topic of Apples and Founder of FEDCO Trees. In the previous podcast episode #352 John delivers an overview on the Successes and Challenges of the Maine Heritage Orchard over the past 10 years. This episode 353 is the Q&A that followed that address. Typically, it would be recommend that you listen to episode 352 before delving into the Q&A, but even out of sequence one will find John's witty and insightful comments on a range of apple topics worth a listen. John Bunker Q&A Topics in this Chat Time line of planning and planting Trees What John recommends doing differently Found stories of people and migration patterns about the collection Questioned if John knew of dump sites that are being used in this type of format John helps to define Heirloom/Heritage Apples Genetics of Apples and seeds Climate change and the future of preserving rare vareities Legacy in relationship to the work of apple today for tomorrow.   This talk was recorded at Maine Apple Camp. Maine Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Contact info for John Bunker Website: Super Chilly Farm eMail: csa.outonalimb@gmail.com Episode 352 is Part 1 to this Q&A with John Bunker on the Maine Heritage Orchard. Follow/Subscribe Cider Chat on  ApplePodcasts, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Mentions in this Chat New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 Chicago Cider Summit February 4, 2023 - Live Stream at Cider Chat YouTube Channel 1-2, 5:30-6:30. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

John Bunker on Maine Heritage Orchard: Successes and Challenges over the First Ten Years This is Part 1 with John Bunker, who is both an author, Founder of FEDCO Trees, an Apple Historian and a key person behind the Maine Heritage Orchard. In this recording her the full presentation from John as recorded at Maine Apple Camp in August of 2022. John Bunker speaking at Maine Apple Camp Bunker's 7 Point Strategy to Seek out Apples John Bunker moved to Maine when he was 21 years old and immediately fell for the state and collecting apples. In the late 70s - early 80s  he began to learned about Maine's historic apple varieties. Seeking out apples requires a bit of stealth and an out going personality 1. Seek out mentors 2. Do cold calls - when seeing apples along the road 3. Introduced myself as "Hi I am John Bunker. You won't believe this but I am an apple historian.” 4. Give talks at Garden Society and such and charge nothing. John bunker has a sliding scale from 1 mil to zero dollars for his talks. 5. Pass out Wanted Posters 6. Fairs and Events: Do a display of apples - it becomes a magnet for people to see. 7. Apple Identification for no charge and also payment ] John Bunker In this Chat The history of the Maine Organic Farmers and Gardners Association (MOFGA). The orchards at the Common Ground Fair Reclaiming land such as gravel pits The History of the Maine Heritage Orchard What is needed to sustain the Maine Heritage Orchard This talk was recorded at Maine Apple Camp. Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Contact info for John Bunker Website: Super Chilly Farm eMail: csa.outonalimb@gmail.com Episode 353 will feature Part 2 with John Bunker on the Maine Heritage Orchard. This episode will go live on January 25, 2023 Follow/Subscribe Cider Chat on  ApplePodcasts, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Mentions in this Chat New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 sign up now for the January 31th Chicago Cider Tours Chicago Cider Summit February 4, 2023 - Live Stream at Cider Chat YouTube Channel 1-2, 5:30-6:30. Bottles on My Desk - a live Stream with Cider Chat Producer and Emcee Ria Windcaller. Subscribe to be notified when the next "Bottles on My Desk" goes live at the Cider Chat YouTube Channel Subscribe to eCiderNews Help Support Cider ChatPlease donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Enjoy this Roundtable Discussion w/4 makers from Maine Kris Hogg formally of Perennial Cider Bar in Maine moderates this panel discussion that was held at the Maine Apple Camp in August of 2022. The topics are wide ranging: cultivars/apples that you really like anything that you haven't tried yet that you would like to experiment with? life work balance from making to orchard care yeast only using wild or also culture yeast in ciders? cider as art vs science Is there a Maine Cider Style? Makers and Contact Info from this Roundtable David Buchann | Portersfield Cider Website: https://www.portersfieldcider.com/ Address: 255 Elmwood Road Pownal, ME, 04069 David Buchann | Portersfield Cider Jared Carr | Cornish Cider Company Website: https://cornishcidercompany.com/ Address: 135 High Road Cornish, Maine 04020 USA Jared Carr | Cornish Cider Company Zak Kaiser | Absolem Cider Company Website: https://www.absolemcider.com/ Address: 799 Winthrop Center Road Winthrop, Maine 04364 Zak Kaiser | Absolem Cider Jon Stein | Fogtown Brewing Company Website: https://www.fogtownbrewing.com/ Address: Two locations: Ellsworth and Bar Harbor Maine! Jon Stein | Fogtown Brewing Co. This Roundtable was recorded at Maine Apple Camp. Apple Camp is held biannually. The next camp will take place in 2024. It is hosted by the Maine Organic Farmers and Gardeners Association. Go to MOFGA.org and join today! Bonus audio - 30 minute Q&A from this roundtable at the Cider Chat Patreon page. Join today and help keep #ciderGoingUP Mentions in this Chat New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 sign up now for the January 31th Chicago Cider Tours Subscribe to eCiderNews Help Support Cider Chat Please donate today. Help keep the chat thriving!

Season 7 and the Episodes of Cider Chat This episode marks the 350th episode of this weekly podcast and the end of Season 7. The Nose and Ria sat down for a dinner chat and looked over the past season. The dinner was designed to be paired with a cider called Heirloom for an Austin cidery called Texas Keeper. In true Cider Chat style this delicious cider was one of many. Cider's drunk during this Episode Hierloom, Texas Keeper Cider |Texas Pommeau du Normandie from Domaine du Manoir de Montreuil |France Maple Sugar Liqueour from Flag Hill Distillery and Winery |New Hampshire Gigglejuice from Duckchicken Cider | London How to find Archived Episodes of Cider Chat Download and listen to all past episodes mentions in this chat by going to the Cider Chat podcast page. This epsiodes ends Season 7 of Cider Chat. Find all the Season's at the podcast page. There you will find also the show notes for each episode, links to the makers and featured guests and mentions made in each chat. Mentions in this Chat New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 sign up now for the January 30th Chicago Cider Tours Subscribe to eCiderNews Help Support Cider ChatPlease 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

Any relation to the Greenman's of Mystic, Connecticut? When fruit explorer and horticultural historian Eliza Greenman received a call from owners of an overgrown orchard asking if she was related to the Greenman's who planted said orchard, it took her as she says, "down the rabbit hole".  Greenman found that she was indeed distantly related to the orchard planters and took the job offer to restore the orchard. But that was only the beginning of the story that is still in process. In this episode you will hear the Eliza Greenman's keynote address from the Maine Apple Camp which took place in August of 2022 which was titled Orchard Restoration and Pear Breeding. Eliza Greenman's Keynote at Maine Apple Camp 2022 Bradford Pears Pyrus calleryana, a.k.a. Bradford Pear or Callery Pears, is a type of ornamental pear tree that are commonly found in the United States. While they are often praised for their attractive white flowers and glossy green leaves, they have also gained a reputation as an invasive species. Despite this negative reputation, Bradford Pears can actually be beneficial for cidermakers. Greenman explains that Bradford Pears make excellent root stock for top working pear varieties. Their hardy root systems can help to improve the overall health and vigor of the pear trees, which can be especially useful for cidermakers who rely on a consistent and high-quality harvest. In other words, while Bradford Pears may not be ideal for natural environments, they can be a valuable asset for those looking to cultivate pear trees for cider production. In this Keynote Dispelling the myth about "Pears for Heirs" The benefits of Bradford Pear "Bradford or Callery Pear is great for root stock. Don't cut it all the way down." ~Eliza Greenman Contact for Eliza Greenman Website: https://elizapples.com/ Mentions in this Chat Maine Organic Farmers and Gardeners Association - Mofga.org CiderCon 2023 - February 1-3, 2023 sign up now for the January 30th Chicago Cider Tours New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. CiderCon 2023 - February 1-3, 2023 sign up now for the January 30th Chicago Cider Tours New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission.   Subscribe to eCiderNews 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 Perfect Balance at Storum Ranch Pauline and Bill Storum settled in Julian California after Pauline retired from the US Navy in 2013. Planting an orchard and vineyard on the outskirts of this apple town was rooted in their desire to get their son Kyle, who is autistic,  and has a love of round objects engaged. Plus, Bill has wonderful memories of learning about orchard care when he was in high school. Kyle may prefer to stay indoors, but Bill is loving what he call his babies - the apple trees in the orchard. Pauline and Bill Storum In 2019, the county finally approved their plans and construction on their 81' x 36" steel building began that is both their production area and Tasting Room.  Just as they were getting ready to open their tasting room in 2021, the Covid-19 pandemic hit, allowing them to focus on perfecting their business and building. Today you can visit the Tasting Room which is air conditioned ( a nice treat when the high desert heat kicks in) or step outside on the patio and enjoy a glass. Ciders at Storum All ciders are fermented to dry and are made primarily with the wild ambient yeast at the cidery. They have both single varietal ciders and blends like Harrison and Campfield. The have set up tastings so that customers can compare the same blends from previous years and educate their palates. Value Added Products at the Tasting Room Wines Basalmic vinegar Olive oil Try a delicious non-alcoholic with the shrubs they make at the cidery drink. Cider Swag - hats and t-shirts Patio and outdoor seating at Storum Cider Hiking spots near Storum Ranch Cider & Wine Grab a sandwich and snacks in Julian to bring out for a day hike after visiting the cidery. Santa Ysabel is a 5 minute drive from the cidery. Find shade, picnic tables, porta potties by the parking lot at the trail head. A great place to have a snack, drink cider and go for a hike. Volcan Mountain is a one hour hike and only a 2 minute drive from Storum. Bring layers! At the on road parking area it may be hot but at the view it can get down right chilly. Contact info for Storum Ranch Cider & Wine Website: https://storumranch.com/ Mentions in this Chat CiderCon 2023 - February 1-3, 2023 sign up now for the January 30th Chicago Cider Tours New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. Episodes 303 DYI Wassail Tips   Subscribe to eCiderNews 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

Everything is Right Side Up at Calico The logo of Calico Cidery might be an upside down apple drawn to look like an apple tree, but the setting, the people, orchard and the cider is all right side up and slamming it! Located in the high desert region of San Diego to the east of the county is a lone road that brings you up to Julian California which is a bustling apple town. Calico sits at 38oo feet while Julian is up at 4200 feet, making it a high desert region where apples and the people are living the good life in what feels like a bit of an oasis after driving through the rough scrabble land of the desert below. Mural by the road out front of Calico Cidery   In this Chat Ian Wright is the head cidermaker and brings us through a compliment of ciders while we chat about the history of the orchard. Planted in 1920 - the orchard is long stem trees At one time it was mainly a U-Pick orchard Now owned by a family who is also making cider in Paso Robles California What is dry farming apples Ian Wright Ciders tasted in during this Chat Field Blend Jona Gold & Winesap  (9.0%) Devil's Punch Bowl (8.0%) a blend of apples, pears, persimmon and guavas Wild ferments with no sulfites added Always 4 Calico Ciders on tap Everything made is sold on tap Destination cidery and region Single Varietals made at Calico Winesap Northern Spy Jona Gold Ida Red Hanging with the after hours Cider and Calvados Crew at Calico When visiting Calico and Julian Take a cider and walk about the orchard at Calico Make sure to have enough time to also hang at the bar and take in the slow life. Say hi to Eric the bartender Stay at the Julian Hotel Grab a soup and half sandwich for lunch at Soups and Such Cafe Nead a hefty dinner? Try Romano's Restaurant Bring pie to the family or friends back home from the many apple pie bakeries in town Visit the other local cideries Storum Ranch Cider and Wine Julian Hard Cider Contact info for Calico Cidery Website: http://www.calicocidery.com/ Mentions in this Chat CiderCon 2023 - February 1-3, 2023 sign up now for the January 30th Chicago Cider Tours New York International Cider Competition February 19, 2023- use promo code: Chat23 for $10 off your entry submission. Episodes 340: Eric Bordelet on Pairing Cider with Food  Episode 340 was the early morning recording after a wonderful visit the night before Subscribe to eCiderNews 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 on the Table like Fine Wine at Ragged Hill Steve Garwood and daughter Anne Garwood Hampp are the mastermind duo at Ragged Hill Cider based in West Brookfield, Massachusetts. They brought a selection of bottles to taste through and we started with the Baldwin. "Body gives you a perception of fullness and sweetness" is how Steve Garwood describes the Baldwin, which is a Pet Nat cider ringing in a 7% alcohol by volume. Says Steve Garwood, "It is a business reason for us to make ciders that will improve in time." Anne Garwood Hampp, Louise and Steve Garwood. Yeast that Ragged Hill uses Dd10 a champagne yeast This yeast provides a vigors ferment that yields a fruit forward profile Order of tastings in this Chat Wickson single variety 9% Roxbury Russet - Dabinett -8.8%  this is a still cider Flora - Roxbury russet, cortland, macintoush  - blend of a fruit 2018-2020 Expand on ice cider Juice starts at 22 024 Brits Took off first fraction of juice from freeze and then 11.7% Pommeau made with all heirloom fruit  18% Contact for Ragged Hill Cider Website: https://www.raggedhillcider.com/ Ragged's online Store: https://www.raggedhillcider.com/purchase-online Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis Subscribe to eCiderNews 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

Celebrities in Cider flocking to CiderDays 2.0 CiderDays and has now been dubbed as CiderDays 2.0 and the celebrities attending can both be found in the bottles and the new and familiar face of cider today at this November 4th -6th.  Finally the return of in person events and friends from afar flocking to western Massachusetts to raise a glass. Bookmark the Schedule Page for CiderDays 2.0 Celebrities in the Bottle Let's start with what is in the bottle first cuz there are a whole bunch of additions to the menu of tastings. Calvados and American Apple Brandy Guided Tasting A 7th Apple Brandy has been added to this November 4th 6-8:30 pm event Apple Brandy from Beaver Pond Distillery in Petersham, MA Yes, 7 pours of Brandy! 4 Calvados (France) and 3 American Apple Brandies The Château Du Breuil Calvados was aged in a Port cask! This is quite unique and makes one wonder if the French are taking cues from American makers where anything goes with fermentation! On the French Cider Tour 2022 we tasted Calvados with Etienne Dupont out of Scotch Whisky barrels and Cherry wood barrels. The future is here! The Port cask leaves an ultra smooth finish to this 6 year old Calvados from Pays d'Auge, Normandy. Thanks to David Catania, Spirits Category Manager at Burke Distributing Corporation for helping out with this project! Bottle Celebrities at the Cider Dinner The Cider Dinner Menu has some very special releases Heirloom Barrel Aged Ice Cider from Eden Specialty Cider in Vermont. This is a never before released Ice Cider which used barrels from Laird's and Company - America's Oldest Distiller dating back to 1698. 9th Generation Laird, Lisa Laird Dunn who is attending the dinner and also presenting at CiderDays 2.0 doesn't yet know about this Ice Cider and how her family's used oak barrels were used to condition this special blend. The Ice Cider will now accompany the dessert, which is an Apple Crisp with the whipped cream infused with Laird's Straight Apple Jack. Eden is owned by the current President of the American Cider Association Eleanor Leger, who is renown both in the US and Internationally as the Ice Cider Queen. The dessert was already delicious but the side glass of this Heirloom Barrel Aged Ice Cider is going to bring it completely over the top -  bridging 2 celebrated makers in America. We will also be having a Special Release of a single varietal cider from Eden made with Golden Russet apples Special Release from Ragged Hill Cider in West Brookfield Mass called Flora. Flora is a blend of Roxbury Russet, Cortland, and McIntosh apples. It has a high gravity (alcohol by volume) that is much like wine at 11.7%. Ragged Hill used a  blend of a fruit from 2018-2020 using the Solera method of winemaking where you make fractional blending to produce a final product. Flora is going to captivate the diners at this premier dinner. Celebrities in Attendance CiderDays Founder Paul Correnty who wrote one of the first books on cider called the Art of Cidermaking (1995) will be attending all the CiderDays 2.0 events. Raise a glass with him at the Wheelhouse Cider Tap Take Over on Friday Night November 4th where you can taste his newest creation "Simply Dry". Chef Paul, as he is known, is now Head Cidermaker at Carlson Orchards in Hudson MA. He will be pouring samples of cider from Carlson's at The Pushkin Cider Pop UP on November 5th from 2-4:30 pm Mo's Fudge Factor of Shelburne Falls will also be at Cider Pop UP dipping apples on a stick in her signature fudge. Vermont Quince will have an assortment of Quince jams and be there to answer your quince questions. Yes Quince is related to Apples and used in cidermaking. Morris Dancing from 1-2pm next to the Greenfield Common. One of the groups is called Wake Robin and is an all women group of dancers. Mentions in this Chat Episodes Fermentis by Lesaffre - 4 SafCider yeast cultures 336 Cider Yeast Choices with Fermentis CiderDays 2.0 - Tickets on sale and updates 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

Today we bring you a WIBS 2021 session, Cider Making 101 with Michelle Pagano, who you may know as the Brew Babe on Instagram. Michelle started out as a beer lover but when she found out that she had to kick gluten out of her life she turned to cider and has not looked back. This talk will give you the big picture overview of what cider is, how apples are classified and described when it comes to cider making and a full breakdown of all the types of ciders that are possible. Michelle then drills down to a super simple 1 gl cider recipe that you can make at home, any time of the year! Please enjoy!Find Michelle Pagano atInstagram: thebrewbabeAdditional Links:Cider Institute of North AmericaAmerican Cider AssociationAmorettiBooks: The WCFA always encourages you to buy from your local book sellerCider, Hard and Sweet by Ben WatsonThe Big Book of Cidermaking by Christopher ShockeyThe New Cider Maker's Handbook by Claude JolicoeurFind WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

Going to CiderDays 2.0 | Part 1 This year 2022 is the reboot of America's oldest educational and festive cider event dubbed this year as CiderDays 2.0 and this episode we tip the glass to those who are helping make it happen and find out what they are doing on November 4th-6th. In this episode meet the CiderDays 2.0 Sponsors Ryan and Casey Liquors Ryan and Casey Liquors 1998 Artifact Cider Project New Salem Cider Berkshire Cider Project  Scott Farm  The Brewery at Four Star Farms  Beaver Pond Distillery Brook Farm Orchard                       CiderDays 2.0 Schedule page Big #1 Tip is to BOOKMARK this page - here is the link spelled out https://ciderchat.com/ciderdaysschedule2022/ Find the most recently updated info on the schedule of events. Big #2 Tip - get your tickets now to the  Calvados and American Apple Brandy Guided Tasting - limited seating Orchard Care for Homeowners with John Bunker History of Apple Jack with Lisa Laird Dunn The Pushkin Cider Pop-UP is free, but come early so you can get a good seat to hear Claude Jolicoeur, Matt Kaminsky and James Asbel of Ciders of Spain speak Cider Dinner - definitely 2022's most epic cider dinner with 6 women producers over a 5 course gluten free meal all paired with cider. Mentions in this Chat Episodes 336 Cider Yeast Choices with Fermentis 279: Apology to a Billionaire Cidermaker 312: Some Angels are Dressed Like Bears | Michael Phillips 1957-2022 331: Bodacious Ciders, Cookbook & Treats | Carr's Ciderhouse, MA CiderDays 2.0 - Tickets on sale and updates Fermentis by Lesaffre - 4 SafCider yeast cultures 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  

Fermentis Offers 4 Cider Yeast for Makers Anne Flesch Regional Sales Manager and Technical Sales Support Manager at Fermentis helps us sort through the magical world of yeast and fermenting cider. And she also address 3 listener questions on the topic of yeast and fermentation. Upcoming Q&A with Fermentis on September 29th, 2022. Go to Fermentis.com to register SafCider Yeasts by Fermentis The AB of AB-1 stands for Apple Balance. The 1 stands for the first cider yeast   The AC of AC- 4 means Apple Crisp The AS 0f AS -2 stands for Apple Sweet The TF of TF 6  stands for Tutti Fruity Listener questions: Using such a hybrid approach? One part wild yeast and one part cultured  Using Saccharomyces boulardii as a cider yeast? Timing of inoculation of (MLB) malolactic bacteria (MLB) in cider and the affect on taste/aroma/Other influences on malolactic fermentation MLF. Support  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.  Mentions in this Chat CiderDays 2.0 November 4th & 5th, 2022 Calvados and American Apple Brandy Guided Tasting November 4th CiderDays 2.0 Cider Dinner November 5, 2022 Episode 265 Calvados Tasting with Étienne Dupont | Domaine Dupont 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

America's Oldest Distillery is Laird's & Company Lisa Laird Dunn and Cider Chat MC Ria Windcaller had a sit down chat at the main offices of Laird's & Company in Scobyville, New Jersey. They met in what was once the  Laird's family's home ( a couple generations ago), but which is now the main headquarters for the company. Lisa  is a the 9th generation Laird, her son Gerard who you can hear on Part 2 of this two part series  and now working on site is a 10th generation Laird. Lisa's father Larrie Laird, who is an 8th generation Laird, will be heard talking about the production and barreling of their apple brandies in Part 2 episode 334. Laird's has the choice position of being America's first licensed distillers (note the No 1 on the door below). The fact that they are well known for their Apple Jack, made back in 1698 and have survived for over 300 years is commendable and speaks volumes of their family and products and is a cider podcaster's dream interview! Laird Family in front of door bearing the distilling licensed No 1! Walls behind is black due old still that was situated next door to this room which released gas that coated the building.  l to r - Lisa (9th generation), Larrie (8th generation) , Gerard (10th generation Laird) Larrie, Gerard, Lisa In this chat Lisa Laird Dunn's role at company - Global Ambassador and Chief Operating Officer Historical overview of Laird Family history in distilling to present day Laird Family time line from 1698 to 2022 Did Robert Laird give George Washington the Apple Jack recipe as request and noted in Washington's diary? Getting a federal license to distill during Prohibition  Production numbers (capacity) from 1780 to today - to show the growth Family anecdotes of growing up a Laird? Tips on maintaining a family legacy and keeping future generation engaged?  Apple Jack distillation technique in 1698 vs today in North The Lisa Cocktail made with Laird's Straight Apple Jack 86 Contact for Laird's & Company Website: https://lairdandcompany.com/ Mentions in this Chat CiderDays 2.0 November 4th & 5th, 2022 Calvados and American Apple Brandy Guided Tasting November 4th CiderDays 2.0 Cider Dinner November 5, 2022 Episode 265 Calvados Tasting with Étienne Dupont | Domaine Dupont 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

Visit our presenting sponsor: www.CalgaryAgbusiness.com Posterity Ciderworks: https://posterityciderworks.com/ Brendan Barnard Twitter: https://twitter.com/IntractableLion Posterity Ciderworks Twitter: https://twitter.com/posteritycider Kris Barnard Twitter: https://twitter.com/KrisMBarnard FoA 318: The Budding American (Hard) Cider Industry with Greg Peck, Ph.D. https://player.captivate.fm/episode/49237ec9-117d-4d16-9569-0672b5e9aeca Today's episode features Brendan Barnard of Posterity Ciderworks.  To set some context here, a lot of the episodes on this show are focused on efforts to scale solutions: venture capital, commodity crops, hardware and software. And those are incredibly important to continue to find ways to improve our global food system. But I think too often there's a tendency in agriculture to think something has to have the potential to reach some sort of global scale and FEED THE WORLD in order to matter. If you've listened to many of these episodes, you already know that I believe innovation and progress can many different forms. Some will look like solutions that can improve the way millions or billions of people eat. Others, which I equally enjoy, are stories of craft, of skill, of care, of community. Stories that are delightfully unscalable, but no less important. Many times, these are the stories that can teach us the most about agriculture and the most about ourselves. I think we have a story like that for you today.  It also helps that it ties together a few passions of mine: cider, nature, and value-added agriculture. Today's episode speaks to several of the seven consumer values we talked about in episode 300, especially the need for a connection to an authentic source.  Brendan and his wife Kris were living in the bay area working in tech. They had some fruit trees in their backyard and seven years ago Brendan dove headfirst into cider making. Eventually they bought property in Calaveras County, about 140 miles away with a long term plan of eventually starting an orchard-based cidery. Today, that is alive and well as Posterity Ciderworks. Some changes in the timeline led them to start sourcing apples from what he calls feral orchards, which have somehow survived and even thrived for decades with no care. These feral orchards have also spawned wild trees which Brendan and Kris also forage from for their low intervention, fine ciders that really reflect the place they are grown. They make these ciders with no sulfites, no added sugars, no preservatives and no artificial flavorings or colors. All of this while raising a family and starting and expanding their own dry-farmed, non-conventional  silvopastured orchard. We'll talk all about that, but first just a couple of cider terms to be aware of.  We will mention abv, which is alcohol by volume. Yes, this is hard cider, not apple juice. The ABV goes up with higher sugar content which is fermented into alcohol. Those sugars are measured in fruit via a system called brix, which is another term you will hear mentioned. Finally, Brenan will talk about racking, which is just moving the fermenting cider from one container to another, which is usually done to get it off the lees, which is the dead yeast and other particles that settle at the bottom of the container. Or to move it to a barrel, bottle, or other secondary fermentation container. 

CiderDays 2.0 ~ November 4th & 5th, 2022 at  Hawks and Reed Performing Art Center in Greenfield, Massachusetts. Sign up now for the eCiderNews to receive notifications to your in box on CiderDays 2.0 schedule of events and early ticket release dates, links and a special coupon for eCiderNews subscribers. western Mass Cider Week begins October 30th through November 4th, 2022 Apple Camp The Maine Organic Farmers and Gardeners (MOFGA) is hosting Apple Camp on the weekend August 19th-21st, 2022. In this chat hear from Laura Sieger, the Orchard Manager at the Maine Heritage Orchard in Unity Maine. Laura is working with the Apple Camp team to bring an well paced weekend of apple friends. Find out the schedule, speakers and what to expect Contact for MOGA Apple Camp Website: https://www.mofga.org/event-calendar/mac2022/ Mentions in the Chat Episode 328: Chef Paul | Author, Maker & CiderDays OG Episode 329: Cider's Heroine Judith Maloney | West County 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

Orchards can be as small as 2, 5 or 10 trees. Get tips on how to manage a small scale orchard at CiderDays 2.0 with John Bunker on November 5th at 9am. Get updates and ticket information by following Cider Chat and signing up for the eCiderNews. Orchards in Winter with Alan Suprenant Alan was last on Cider Chat in Episode 312: Some Angels Dress Like Bears a tribute to Orchardist and Author Michael Phillips who passed away suddenly in his own orchard this year 2022. In this week's episode, we hear what is called Stories in Ciderville, a recording that Alan sent my way this Spring. Listeners are welcome to send recorded stories that they wrote which reflect upon cider, apples, orchards, pears, basically anything pome related. In this episode we hear a recording from Alan that he wrote to share with his fellow parishioners in a congregation in Ashfield, Massachusetts that he attends. Orchards Lessons In this Stories from Ciderville, Alan shares his continuing grief over the loss of his dear friend Michael, but that is only one part of the story. The bigger picture is his encouragement to reflect upon our own personal caretaking and nurturing of relationships that feed us well, much like a well tended orchard. And conversely to prune that which no longer serves us. Most timely, is Alan's perspective of seeing the best in people, something that I can wholeheartedly embrace at a time when there is so much angst in the world. Enjoy this mini Cider Chat and special edition of Stories in Ciderville. Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to info@ciderchat.com 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 September 2022 French Cider Tour will visit the Musée du Cidre and Ciderie Prié. Find out more at the info page Karine Prié The History of the Musée du Cidre Jean-Yves Prié (1948-2021) and wife Janine founded the Musée du Cidre (The Cider Museum) in 1987 on a farm and orchard dating back to 1850. The family is now the 5th generation of makers on the farm, only recently they began selling it commercially when the museum opened. In 2018 the Musée was updated and expanded to now overlook the cider production. Upon arrival the entrance is flanked by apples trees. There is a large circular cider mill where at one time a horse would have been hitched up to the long wooden arm to whirl about a heavy circular stone that crushed the apples.  To the left is a bottle shop and tasting room where Cider, Pommeau and Calvados can be purchased. In this same area is a spacious gift shop. I spent a bit of time just gazing upwards at the architecture of the old wooden ceiling. Inside the Musée du Cidre The museum entrance is across from the bottle shop and definitely worth a visit!  The first room has an assortment of collections both on apples and photos of cidermaking in the region.  I thought that was enough but was then lead into the new addition with high ceilings and a collection of historical cidermaking equipment. Son Philippe Prié has taken over the cidermaking duties and his wife Karine the museum and store. Today is it a show piece that has breathtaking views and of course excellent cider! Philippe Prié Cidre Prié 44 different apple varieties At the entrance is a conservancy for the apples in the area to keep the really old varieties 3 full time employees A working farm with milk cows and orchards Contact for Musée du Cidre and Cidre Prie Website: https://www.museeducidre.fr/  Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support this 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 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , 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 Join the #ciderGoingUP Campaign today! 

Domaine du Manoir de Montreuil with Patrice Giard In this episode: Patrice Giard recorded during the Totally Cider Tour to Normandy France in September 2018. The upcoming 2022 French Cider Tour will be making a stop at this ciderie. Patrice is a 13th generation cidermaker at this family farm. Patrice, his wife and his daughter are running the farm. His daughter's focus is on milk production with Patrice focusing on the cider production. The trees in the orchard that we were walking in were planted in 1996. In the tasting room Patrice Giard Some of the Apples tasted during this recording Domaine du Calvados  also known as De Clou Bisque Frequin Rouge Orchard at Domaine du Manoir de Montreuil 30 hectares of orchards on a 120 hectare farm Standard size trees The orchard management is to prunes the apples trees every three years. The orchards itself has 50 different varieties As required by the appellation of Pays d'Auge Patrice needs to have a map of the apple varieties in the orchard Patrice does not use any pesticides on his orchards. Orchard management tip: When Patrice notices insects on the trees, he lets the cows in the orchard to graze and they will scratch their bodies on the trees and in turn knock off the insects. While standing in the oak barrel room I asked ‘What is the minimum time that the barrels stay empty” The reply is that “There is no reason to keep the barrels empty” :) Contact for Domaine du Manoir de Montreuil Address: D101 -D85A, 14340 MONTREUIL-EN-AUGE Mentions in this Chat French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , 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 Join the #ciderGoingUP Campaign today! 

Yes! Cider has a back story behind the American Revolution In the 1700s ceramic teapots were the political bumper stickers of the day! In this episode we hear about the Cyder Act teapot that the Museum of the American Revolution located in Philadelphia, Pennsylvania has just acquired. The museum's Curator of Collections, Mark Turdo, tells us how the British based uprisings against the over reaching Cyder Act played a pivotal role in the American Revolution -  in that they help to teach American how to protest! Placing your dissent on teapots was an obvious protest and that is exactly what the Cyder Pot helped to teach! In these modern time uprising against tyranny happens on a daily basis, but colonist in the New World were dedicated to the crown and it was unheard of to revolt...That is until they began seeing English cidermakers revolt against taxation when the Cyder Act was introduced. These ceramic Cyder Act Pots were made in England and displayed in homes, but their symbolism was far reaching. Taxation's heavy hand was being push back and that alone was monumental forward thinking! The Stamp Act in America Gets Repealed Great Britain was on the hunt for more revenue and the Stamp Act was their ticket in the New World. It was set up to stamp a duty (tax) on newspapers and legal and commercial documents. Thanks to the models of resistance displayed by the British cidermakers and their Cyder Act Teapots, Americans saw that they too could revolt against taxation! The Stamp Act never gained footing and was repealed a year after it was introduced.  This is all to say that the path to freedom and independence from tyranny is not always a straight forward path. The Cyder Act Pot is a perfect example of  a monumental sidebar lesson that helped fuel the American Revolution! Take a deep dive into this story in English Cider Fermented the American Revolution via Mark Turdo's blog Pommel Cyder Mark A. Turdo Mark also recommends Chapter 4 "The Cider Tax, Popular Symbolism and Opposition in Mid-Hanoverian England," in Markets, Market Culture and Popular Protest in Eighteenth-Century Britain and Ireland, edited by Adrian Randall and Andrew Charlesworth. Help show case Cider's place in the American Revolution Your tax-deductible gift will allow The Museum of the American Revolution to complete the acquisition of this 18th-century teapot with the inscriptions “No Cyder Act” and “Apples at Liberty”. Adding this rare piece to the Museum's collection will help visitors see how taxation incited protests for increased liberty on both sides of the Atlantic, and ultimately led Americans to declare independence. Go to http://support.amrevmuseum.org/cider Hear English cidermaker Julian Temperly  share his tale and take on the historial Cyder Act Clock Contact for the Museum of the American Revolution Museum website: https://www.amrevmuseum.org/cyderpot Address: 101 South Third Street Philadelphia, PA 19106 Mentions in this Chat  Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 InciderJapan - Japan's first and only bilingual magazine dedicated to all things cider Episode 181: The Cider Insider | 100 Craft Ciders to Drink Now with Little Pomona/UK 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. Send in your yeast quesitons for an upcoming interview with a Fermentis tech to info@ciderchat.com Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Alex Peckham New Zealand's Premier Cidermaker With wit and charm and dashing good looks Alex Peckham charmed all who had the pleasure of meeting him. The fact that he produced exemplary ciders was merely a side bonus. I met Alex for the first and only time in Baltimore Maryland in 2018. We were both attending that American Cider Association's annual trade conference CiderCon. I posted that episode in Season 3 of Cider Chat on episode 139. Since that time, Peckhams has continued to expand its cider offerings in both bottles and cans. It is a must have brand from this beautiful region of the world. Alex Peckham CiderCon 2018 Alex Peckham passed away due to a malignant brain tumor in April of 2022. He was 59 years old. The tumor had been diagnosed 3 months earlier. He had a a lot of life yet to live and is deeply missed by so many in cider world. In this Chat with Alex It is my hope dear listeners of Cider Chat that this episode may encourage you to visit the Southern Hemisphere whose growing season is much different than what we find in the North. I hope it will help you plan a trip to New Zealand and taste the cuisine, meet the people and drink their fine cider. Peckham's was never opened to the public, but that shouldn't deter you to seek out its cider now. And interesting coincidence I have reworked a bit of the news in this episode to update from the original airing in 2018. Interestingly at that time I was offering a cider tour to France. Caroline Peckham, Alex's beloved wife, wrote to me at the time of episode 139's airing, "Wow! We listened to your podcast last night and it was awesome - thank you so much! We loved how you went through the cidermaking year in the Southern Hemisphere - really helps people get a handle on the process and brings it to life.   Only downside was that we are now both so envious of your trip to Normandy!  My mother is French and I spent some time in Brittany when younger, eating galettes and drinking cider, so I know what a treat you are in for." In this episode 316, I am once again offering a tour to both Normandy and Brittany. After two years of pandemic shut downs, it is time to return. Reservations go live next week at the https://ciderchat.com/totallyciderfrance/  We have come full circle.   The highlights in this episode with Alex When is New Zealand's Apple Blossom season? How long is New Zealand's growing season? When do they make cider? Alex also shares tips on how he makes cider working with both cultured and wild yeast. Alex is full of cider knowledge and an absolutely delightful man with wit and insight that helps make this chat a must listen.  Who knew that hares could be such a problem in the orchard? Alex and Caroline Peckham New Zealand's Cidermaking Seasons January - Summer time in New Zealand Thinning, cleaning and clearing of the orchard as the trees are fully laden with apple February - Picking Cider Apples: Knotted Cornell Muscadet de Dieppe March Kingston Black Kingston Brown April into June Apple harvest continues June Apple pressing begins July Wassail Pruning of apple trees August - September Pruning continues September - October The south island of New Zealand experiences a long blossom time that runs through these two months November Baby apples are growing on the trees December The heat is back on as this region of the world is heading full steam into summer Peckham's Ciders Classic range - which have cider with fruit Good fruit, moderate sweetness with balanced acid, tiny bit of bitterness and astringency Special Release Ciders - one a month special blends High component of wild fermentation Contact Peckham's Cider Website: https://www.peckhams.co.nz/ eMail: ac@peckhams.co.nz No Tasting Room at this site Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Climate Change insights for Orchardists Elizabeth Garofalo of the University of Massachusetts is an Extension Educator and part of the Fruit Team. This workshop presented how regional climates are shifting and the impact that climate has and will have on disease management and the pathogens seen in the orchard. The case study was on bitter rot and powdery mildew and how it is increasing in Massachusetts. View the entire slide show synced with the audio at the Cider Chat YouTube Channel 0000000 Download the pdf of the slide show as presented during this climate workshop via this link: https://apples.extension.org/wp-content/uploads/2022/02/2022_E_Garofalo_CiderCon.pdf Contact info for Elizabeth Garofalo Extension Fruit Educator UMass Extension Fruit Program Center for Agriculture, Food and the Environment eMail: egarofal@umass.edu Mentions in this Chat New England Tree Fruit Guide RIMpro  French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Northern Michigan a.k.a. Top of the Mitten A cider tasting with Left Foot Charley, Tandem Cider and Presque Isle Farm Cider as presented at CiderCon20222. Nicole LeGrand Leibon of LaNose Knows consulting moderated this panel discussion and tasting. (LtoR) Nicole LeGrand Leibon, Dan Stepanski, Dan Young Order of cider from the Mitten Makers The flight as poured during this tasting 1. Earnest - Tandem Cider | Suttons Bay, MI Tandem used cote du blanc yeast and a centrifuge to filter and stop fermentation. 2. Porters Perfection - Left Foot Charley | Traverse City, MI This cidery uses both barrels and stainless steel 3. Crabster - Tandem 4.  Antrium county - left foot Charley 5. Farmhouse cider - Presque Isle Farm | Posen, MI This cidery ferments their ciders with the wild yeast and only pitch yeast if fermentation doesn't begin 6. Single Varietal Kingston Black, Presque Isle Farm Presque Isle Farm - Kingston Black Brian Ulbrich of Left Foot Charley was not able to attend this workshop. Contact for these Makers Nicole LeGrand Leibon - https://www.linkedin.com/in/nicole-legrand-leibon-91238315a/ Dan Young - Tandem Cider Dion Stepanski - Presque Isle Farm Cider  Brian Ulbrich - Left Foot Charley Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont GLINTCAP Michigan Cider Chat episodes 074: Nicole and Rafe Ward | Forgotten Ciders, Michigan 079: Dan Young | Tandem Ciders, Michigan 118: Cider Dinner w/Gitche Gumee Ciderworks| MI 125: Prez. Vander Heide | USACM & Vander Mill 127: West Michigan's Ridge Cider 145: 1 Guy & 6 Girls | Sietsema Cider, MI Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Hard Core producer Dylan Heuer interviews Jacques Perritaz of Cidrerie du Vulcain in Gruyère, Switzerland and Benoit Lesuffleur of Domaine Lesuffleur in Normandy, France. They share the stories behind their ciders and dive deep into apple varieties, biodiversity and heritage. Plus they discuss consumer differences in Europe versus the U.S. and what they want winemakers to know.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.HRN On Tour is powered by Simplecast.

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

Tribute to Author and Orchardists Michael Phillips I spoke with his long time friend Alan Surprenant of Brook Farm Orchard in Ashfield, Massachusetts on a cool March day a little over two week's after the unexpected passing of Michael Phillips.  The two men met originally at a New England Organic Farmers Association (NOFA) conference that was being held at Hampshire College and they soon became fast friends. It was Alan who first contacted me with the news of Michael's unexpected passing and I knew he'd be perfect to speak about the life of one of America's premier apple writers and teachers. Michael's book placed in tribute to his passing a few days earlier at the 2022 Berkshire Roundtable   Michael died in his orchard in the Lost Nation area of New Hampshire on February 27, 2022. He was in the process of writing his fourth book and building out a Speakeasy where friends could gather to sip cider on his land that he shared with his wife Nancy and where they raised their daughter Grace. I expected to talk a bit more about Michael with Alan, but we kept rolling back to talking about orchard care, a topic that was close to Michael's heart and certainly his life's work. It was fitting because both men held in common the work of helping homeowners and budding orchardist learn the basics of orchard care. For Michael it was his full time work writing books, consulting and presenting on the topic. He was the anchor of the Berkshire Roundtable, which is a yearly meetup of apple growers and more recently cider makers. Alan Surprenant Pay tribute to Michael Phillips by Planting a Tree Michael Phillip's Books The Apple Grower A Guide for the Organic Orchardist (2005 revised edition) The Holistic Orchard Growing Tree Fruits and Berries the Biological Way (2012) Mycorrhizal Planet How Symbiotic Fungi Work with Roots to Support Plant Health and Build Soil Fertility (2017) Contact Info for Michael Phillips Books and Network Website: http://lostnationorchard.com/index.php Link to In Memorian to Michael Phillips http://lostnationorchard.com/memoriam.php Contact for Alan Surprenant Facebook: https://www.facebook.com/Brook-Farm-Orchard-1616011222000571 Instagram: @brookfarmorchard Mentions in this Chat Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

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

The DOPE Brand Hannah Ferguson is giving us all a reason to visit Youngstown, Ohio. Her DOPE brand is helping to introduce the city to cider like never before. The bio says that the DOPE brand is about a "Winemaker, Marketing, Event planning, other business services" but this only stays in step wit how she is keeping the door wide open for opportunity.  This Winter and Spring she is busy getting her new cidery up and rolling. It is located next to Penguin Brewing Company. The two business are both revving up the neighborhood where the wildly popular  Youngstown Flea [market] is located too. Expect the brewery and DOPE cidery next tood to all be open this year 2022.  Hannah Ferguson The message behind DOPE DOPE stands for Dwell on Positive Energy and Hannah radiates this vibe! Hear her story on how she got there and how she is able to stay there in this episode. Per the DOPE website: "DOPE isn't only a cider and wine manufacturer, but a lifestyle brand that takes pride in creating connections and experiences uniquely through cider and wine. DOPE brands LLC was established in 2017. Most importantly D.O.P.E. is about empowering underrepresented minorities in the industry as well as enthusiasts." Contact for DOPE Cider House & Winery Website: http://www.dopethebrand.com/ Facebook: https://www.facebook.com/theDOPEbrand Instagram: @dopethebrand  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 Ciderganza April 15th-18th Ross on Wye Cider and Perry Co. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

This week we talked with Gig Leadbetter from Meiweather Ciders in Boise Idaho.  Meriweather Cider: https://www.meriwethercider.com/ Specific Gravity to brix conversion table: https://www.brewersfriend.com/brix-converter/ Basque cider: https://en.wikipedia.org/wiki/Basque_cider