Podcasts about fieldbird

Blend Cider is Like Building an Orchestra Ryan Monkman of FieldBird Cider in Ontario has helped Ria sort through the process of getting cider that has been conditon for over two years into the bottle! Now that we have learned how to make sure the cider is completely fermented, know the exact amount of sugar remaining in the cider and have done the math to determine how much sugar and what kind of yeast to add at the time of bottling to produce sparkling cider it is time to blend or not? Ryan and Nicole Monkman - FieldBird Cider Ryan describes this stage as building an orchestra. Knowing what musicians go well with others is key to making the perfect tune. For cider it means: Pulling samples from all your batches of cider and know that Tannins and acid work well together tannin though can mute aromatics when pushing aromatic - acid helps as does high alcohol Blending Taste Tips When tasting a lot of either sweet, or acid forward ciders the more your palate will become accustom to either profile. Tannin does the opposite, as the tannin begins to build up in your mouth. So as you taste more a tannic product over time you may think it is becoming more tannic, but it is not. Your palate is just overloaded and tricking you mind to think that the cider is over the top, when it may be perfect! Tannin bind with protein. If you swirl and sip, you will notice there are a lot of globs in the spit. Yucky but true because the tannin has binded with the protein in your mouth Refresh your mouth when Tasting for Blending Add protein to your mouth is a good way to off set the tannin. Cheese works, but if it is too strong of a cheese that can lead you donw a different rabbit hole of tastes. Instead, do as Ryan does in the lab, and mix pectin with water! The pectin will bind to the tannin and clear your palate. Pectin is tasteless and will really help to refresh you palate. Or leave the sample and come back to it a Use pectin to clean your palate during a lot of tasting. Pectin helps to clear the palate after a whole bunch of sips of sweet cider. Bâtonnage, Nano Proteins and Perceptions of Sweetness Bâtonnage  is stirring the cider into the. lees over time the span of its life in a barrel. Autolyis takes places, which is the breaking down of yeast cells in the cider during over time... usually 9 month into the process of bâtonnage. The human palate perceive the resulting nano proteins as sweetness. It can balance then acid and also add mid palate: which provides that full mouth feel that lingers. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 Ep 271 The Exquiste Slurry | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Northwest Cider Club  Fermentis by Lesaffre - Q&A #20: What is the lag phase that yeast go through during the beginning of fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Yeast and Sugar Slurry Ryan Monkman of FieldBird Cider in Ontario continue on with helping Ria get ready to bottle cider that has been conditioning for over 2 years! In this episode we discuss the amount of sugar to add, what kind of yeast to use and how to make what is known as a "slurry". The slurry - a mixture of water, yeast and sugar But let's first take a couple steps back....to episode 270 where Ryan offered tips for finding out if there is any sugar left in the cider. Knowing if there is any residual sugar even after 24 months is critical, especially if at the time of bottling you plan on adding a bit of what is known as "priming sugar" and yeast to create bubbles for an end product that is sparkling. After all, "bubbles help aromas pop" says Ryan and I certainly enjoy a bit of bubbles too in the glass. If the maker overlooks this step and adds too much sugar, the bottles will potentially over pressurize and may explode! No one in their good mind wants to make what is known as a bottle bomb, as they are very dangerous and will make all your beloved cider undrinkable as it drips down upon the wall or the floor. What a mess! Making the slurry  Begin with a 1/4 cup of warm water (not so hot that it would burn your finger) You can substitute cider for water, but make sure not to heat the cider so that it taste burnt or else that burnt flavor will transfer into the cider you are wanting to bottle. Use 1 yeast that works in difficult conditions such at AB-1 from Fermentis Bayanus yeast are used the most for making the slurry as they are able to work in very difficult conditions. Calculating the amount of sugar needed: As a rule: brewers add 3 to 4 grams of sugar/liter. So if you like how beers are usually carbonated, you can follow the same principle and add around 3-4 grams/liter. For 5 US gallons of cider that would mean adding around 76 grams of sugar. 5 gallons = 18.9271 liters | 18.9271 liters x 4 grams  = 75 Add 75 grams of priming sugar BUT only if you are completely sure that all the existing sugar has been fermented. IF your residual sugar test via clinitabs/AIM Tabs or the Fermentest show that you still have 2 grams/liter in your cider then you will subtract that amount from the total. to Review - 5 gallons = 18.9271 liters 2 (grams) x 18.9271  = 3.78542 grams ...I'd round 3.78542 up to 4 grams, thereby calcualting that there is 4 grams of sugar currently in my 5 gallon batch of cider. Soooo, instead of adding 75 grams, as I usually would for cider that has no residual sugar left, I will subtract 3 grams and only add 72 grams of sugar. Mix the yeast, water and sugar for the Slurry Mix the warm water, yeast and sugar. Let is sit for 20 to 40 minutes so the yeast is able to reproduce more yeast cells. Slowly add the cider into the Slurry so that it can fully inoculate the cider - Ryan says this alone can take up to 45 minutes. For commercial makers this could be a 12 hour process! Once done - bottle immediately. Carbonation should begin within two weeks. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Fermentis by Lesaffre - Q&A #19 When is the yeast most stressed during fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

Bottle Safely to Avoid Bottle Bombs If like me you grew up in a house where your parents made homemade everything, chances are they also dabbled in making homemade soda, wine, beer, and cider. Mine sure did and I still recall hearing the popping of root beer bottles in the root cellar. Thankfully, we did have a separate room where the exploding glass bottles only left a mess and didn't hurt anyone else around. Bottle Bombs are dangerous and are caused by fermenting sugar over carbonating a bottle that can't withstand the pressure. Measure Sugar Content before Bottling In this episode with Ryan Monkman of FieldBird Cider in Ontario Canada we explore the process of bottling with the goal of bottle conditioning with the final product being one that has a bit of sparkle (read: bubbles). Ryan Monkman - FieldBird Cider in Kent-He wine cellar Usually I bottle when the cider has not fully fermented. There is just enough yeast cells in solution that they will continue to munch away on the sugar and produce bubbles creating a sparkling cider that is both pleasing to the palate and as Ryan says,”Bubbles make aromatics pop!” The hook is that the cider has been aging in the carboy for well over 2 years. The yeast look spent, meaning they are dead yeast cells and any that are still holding on to life won’t have enough vitality to multi enough even if priming sugar is added to the cider with the hope of getting a bit of sparkle in the bottle. Autolysis:  is the destruction (or lysis) of a cell by its own enzymes. This process usually takes place after about 9 months. What to bottle in to avoid Bottle Bombs Quality glass  Champagne bottles are built for pressure Crown caps are better than flip tops Caps will have tendency to pop off, whereas flip tops can't and thus the glass is under extreme pressure How to measure residual sugar Ryans recommendations Hydrometer is best for determining alcohol, but can't give you a complete measurment on residual sugar Fermentest - what FieldBird uses Clintabs (clindamycin hydrochloride ) - no longer available unless you have left over tabs that your dog's Vet prescribed. AIMTabs here are 3 sources in the US for AIMTabs which are now used instead of clintabs. Note the prices as of April 2021 https://www.piwine.com/tablet-refill-residual-sugar-test.html $31.99 (& 17+ for Fed Ex shipping) https://carolinawinesupply.com/product/aim-sugar-tablets/ $36 https://dwinesupplies.com/products/aim-tab-reducing-substances-tablets  $50.55 Once you have determine the amount of residual sugar, you can then determine how much sugar and yeast to use for bottling. In the next Episode 271: Sugar, Yeast and Bubbly Bottles, Ryan and I will discuss the next step of how much sugar and what kind of yeast to use. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK Fermentis by Lesaffre - Q&A #18 What is the ratio of nitrogen to sugar that Fermentis sometimes recommends? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Ask Ryan Series is back! In Spring of 2020 the first Ask Ryan series with Ryan Monkman of FieldBird Cider was posted. This year we return with Ryan once again to dive into more  cidermaking questions. In this segment we return to more questions about oak barrels and cider and the technique known as Bâtonnage. The question: Is it okay for gross lees stay in the barrel or is it a good idea to rack out the cider into another barrel to get it off of the gross lees? Ryan Monkman Gross Lees Defined The sediment that forms on the bottom before fermentation is generally called Gross Lees. Considering this definition then, once the apples are pressed and before they go into the barrel there can be a drop of the heavy particles in the apple juice before it ferments. Sooo, it could be said that the gross lees are not in the barrel to begin with...or are they? Heavy Solid Ferments at FieldBird Cider 20% of the ciders that FieldBird makes is done so on the gross lees Dangers of Gross lees and how to manage The danger is that heavy solids bind with oxygen Cure: Manage the oxygen FieldBird does a rack and return with some of the ciders. This in turn helps with reduction When to do the Rack and Return? Track the ferment during alcohol fermentation Macro-oxygenation (Macro-Ox) is a technique where one intentionally over oxidizing juice before fermentation Ryan's Recommendations and Readings on the topic of oxygen and Bret management Book: Post Modern Winemaking This link above is an affiliate link that cost you nothing to click onto but may provide a kick back to Cider Chat. Ryan recommends getting an oil free air compressor for the hobbyist At FieldBird, they use Food Grade Oxygen Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Marcel's cidery in the Netherlands http://www.degerdeneer.nl A new 2021 book on cidermakers in the Netherlands http://hethamerstuk.nl/boek-ambachtelijke-cider/ CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK Grazed Knee Cider | Isle of Wight Fermentis by Lesaffre - Q&A #17 What causes a stuck fermentation? Two upcoming Ferementis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696    

What is Flor aka Film Yeast and can the cider be saved? It's all in Part 4 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Plus, Why are FieldBird Ciders so wine like and "How did Ryan get into cider?" Ryan Monkman Listen Part 1,  Part 2 , Part 3 of the Quarantine Quad Series. Ryan's chat begins at 7:35 minutes Flor Tips First indicator of film yeast is seeing what looks like an oil slick on top of the cider. Film yeast will chew up oxygen. If it goes on for more than a couple of weeks you will lose aromatics. Acetobacter will form film yeast that is more bubbly and it will eventually form vinegar. How FieldBird manages "Flor" 1. Over top the barrel, because film yeast will float. Plunge into the barrel and allow the film yeast to overflow out of the barrel That barrel will get capped and topped off every week. 2. Bottom rack. Go right to the bottom of the barrel and take everything and leave the top couple of inches behind. There is a substantial difference in the flavor depending upon where you are pulling the cider out of the barrel. Respond quickly - because of acetobacter growth and loss of aromatics. Luckily, 9 out of 10 times the cider isn’t impacted. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Mentions in this chat September 1-6, 20202 England Cider Tour  214: Cider 'Art + Science' w/ Kim & Dan, OR Stories in Ciderville: Submit a cider/pomme focused essay (up to 3000 words) to: ria@ciderchat.com All accepted essays will be read by the author on an episode of Cider Chat. Process NMR for cider analysis: https://www.process-nmr.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

Discover two cidermaking techniques that are also used in winemaking, called Maderisation and Bâtonnage. We delve into both of these topics in Part 3 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Maderisation: What is this technique and can it be used with cider? Bâtonnage: are there any short term benefits from bâtonnage or does one need to "stir up the barrel" for a long period (1 year at the least) to benefit from this technique? Listen Part 1 and Part 2 of the Quarantine Quad Series. Maderisation - The barrels are cooked - sometimes for years. Developing flavors called "maderised". If done well it can be delicious. High alcohol cider is best for maderisation - slower  bacterial growth. Cider that is has a low alcohol by volume  - likely to get organism spikes. FieldBird is planning to do a maderized cider from the 2020 harvest Northern Spy, fermented half way and fortified with apple brandy and let the barrel sit in a hot place. 17 Brix on the Spys (9%) ferment down half way and then add brandy. Getting 8% sugar. Sugar helps - creates the caramel flavor and provides an appearance of freshness. No MLF in the presence of sugar. Leave in cellar over the winter. Then leave the barrel outside all summer. 30 Celsius - 86 Farenheit. This will cause the maderisation The risk of maderisation is cooking a barrel to much The final product will be around 17-18%  Battonage: Is it worth it if you don’t have a full year to do Bâtonnage on a barrel? 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. In wine, a Sauvignon Blanc, has rich tropical flavors which come from a rich reductive state, At FieldBird, they save lees in the freezer. Cracking - the freeze helps the lees cells break down. Using frozen lees that have cracked - means it will takes only 4-5 months versus 8-9 months in the barrel to get the benefits from Bâtonnage Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Mentions in this chat Stories in Ciderville - send in fiction and nonfiction essays to read out loud on Cider Chat to ria@ciderchat.com September 1-6, 20202 England Cider Tour  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

Part 2 of the Quarantine Quad Series called "Ask Ryan" continues with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners on working with oak barrels. Listen Part 1 of the Quarantine Quad Series Ryan addresses: Stacking Oak Barrels At FieldBird they call climbing up stacked barrels: Monkey climbing, where they uses e barrels as a ladder. Managing Head space in a barrel Using a solid bung for a full seal and not a bung with airlock How to sanitize a barrel that’s been sitting for 6 months untreated. First smell barrel - if not funky you likely are ok Find out if it will hold water. Can take 2-3 days for water to absorb into the staves. Avoid chlorinated water or find a way to dechlorinate the water (Do reverses osmosis to remover the chlorine) TCA  - is formed when oak is mixed with Chlorine Also known as cork taint The Gold Standard for cleaning an empty barrel is steam. A winery may have a gamajet that is used to clean the barrels via steam. Turn on for 15 minutes Burning sulfur sticks or barrel disks in empty barrels to protect barrel from oxygen which deters spoilage from occurring. Light on the sulfur on fire and seal the barrel Hang the sulfur and avoid drop the disk of sulfur into the barrel Lighting sulfur disks to put into barrels More caustic ways to clean oak barrels In the US - Scotts Labs has oak restorer that can be used to clean barrels. A caustic cleaner to mix with water Citric acid and 300 ppm sulfur (Potassium metabisulfite - KMS) KMS is water soluble. - should taste like lemon water hold unpleasant aroma out of wood and knock back the population of spoilage Ryan has had to do this up to 3x to clean out the barrel If using KMS - use 600 ppm - because 1/2 of KMS is sulfur Avoid used Sodium Metabisulfite because is can cause instability in the cider and the sodium sticks around. A Cooper can re-cooper a barrel, but this might cost more than a new barrel and should be a last resort Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Mentions in this chat Stories in Ciderville - send in fiction and nonfiction essays to read out loud on Cider Chat to ria@ciderchat.com Full Juice Magazine Spring Edition September 1-6, 20202 England Cider Tour  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  

"Ask Ryan" features Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Ryan expertise with oak barrel ferments and oak barrels in general inspired this 4 part series. The fact that he also makes mighty fine cider and perry is also a factor. [caption id="attachment_5059" align="aligncenter" width="300"] Ryan in the barrel room[/caption] Ryan has been featured in the following Cider Chat episodes: 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration 218: FieldBird Cider | Canada Covid Time Update In this segment Ryan answers the following questions from Cider Chat listener: Michael Is there a general aging graph for size and barrel Barrel Char to achieving a standard level of Tannins and oak flavor? I’m assuming that your answer will probably be no due to so many variables wood, level of char if any, temperatures, rankings etc. Ryan discusses the difference between French Oak vs American Oak French Oak barrels which provide more tannin and less aromatic vs American oak with more aromatic and flavor but less tannin The way a barrel is charred The more toasted - the less tannin vs less toasted more tannin The FieldBird Cider Barrel program manages the wide range of flavor profiles in oak by having a Large Barrel program that provides a mix of barrel types. What to look for in a barrel Size - look at surface area ratios How much of the cider is touching the barrel at any point. The more touching the more flavor you will get from the barrel 2 standard sizes of barrels Burgundian barrels - 228 liter / 60 gallons Bordeaux - skinny and longer hold 225 liters - just under 60 gallons. These barrels provide more cider in contact with wood. The higher the % of cider touching the barrel - the quicker you are going to extract. Oak Tannin is called - sacrificial tannin and it happens to bind with proteins, whereas the tannin in Apples are much slower to react. Recommend temperature for barrel aging? Ryan breaks it down into 3 stages to consider. 1 Primary Fermentation 2. Secondary or Malolactic Fermentation 3. Tertiary What to consider for each stage: Depends on what stage you are at during the cidermaking process and what you are trying to say with your cider Where will the barrel be stored A cooler ferment: 14-16 celsius - rich flora, pretty aromatic, but won’t have a lot of body At 20-23 celsius - 70-75 F - more body less aromatic Note: Yeast produces alcohol and it also produces heat. It is hard to cool down a barrel. Ferment at a cooler temperature until fermentation is over. MLF-   convert the acid in the apples into Lactic acid which provides a creamy bitterness - you need about 70 F. If cooler it will take a really long time. This long time leaves your cider at risk for bacteria. 3. Tertiary or aging from 3days to 3 years Store at 65 Farhenheit is ideal, but takes a long time to extract FieldBird uses a Submersible Aquarium heater Make sure it is a fully immersible heater. Have a couple different sizes. In the next episode 222: Ask Ryan - he will answer: 2. Do you see a large difference in profiles when stacking barrels on racks of the same batch of cider due to temperature changes from say a rack of barrels 3-4 high. And Barrel cleaning Mentions in this chat England Cider Tour September 1-6, 2020 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

Our good friends at WineCru review welcomed us and Ryan of Fieldbird cider to chat (for over an hour and a half) about Cider.  Here is the full discussion. 

Visiting the Kent-He Winery, we had a behind the scenes chat with Fieldbird and their very unique still-cider creations.

Cider Barrel Maintenance The craft of making an oak barrel is called “cooperage” and the person who applies this craft is called a “cooper”. The skills of this trade have been passed down through the centuries. The tree and the wood chosen to become a barrel has to meet specific criteria, such as having a tight grain and flavor profiles that lend the tannin qualities often sought in a cider barrel. From the classic wide belly barrels to oval shaped vessels, the shape of wooden barrels have changed very little over time. Quality control over the wood used and the intricacies of heat, stave bending, and maintenance of cider barrels continues to evolve. This episode 131 was recorded in Saint Catharine, Ontario during a dinner chat with Ryan Monkman of FieldBird Cider, Thierry Lemaire of Nuance Winery Supplies and Louis of Radoux, a cooperage based in Santa Rosa California and France. All three men have extensive knowledge on barrel use with wine. As the cider market continues to grow and both the consumer’s and cidermakers interest in ciders fermented or stored in oak increases, barrel maintenance is undoubtedly a hot topic and a key market for these specialist in the art of oak barrel cooperage and fermentation. As we enjoy a bottle of Ryan’s FieldBird cider over dinner the four of us discuss oak barrel selection and maintenance, which in short narrows down to the broader topic of Barrel Skills. Whereas the wine industry has been working with oak barrels for centuries, cidermakers particularly in the US and Canada, are only now gaining speed with cider post Prohibition. Key topics in this chat: Finding the right oak barrel for your cider Barrel Maintenance: Cleaning a barrel Storing a barrel - wet or dry storage - burning a sulfur disk Leaky barrels - mechanical (cooperage) or maker mismanagement? Using Wax on a barrel to stop evaporation Buying a new barrel Contact Info for the guest in this episode Thierry Lemaire Website: Nuance Winery Supplies eMail: mailto:sales@nuancetrade.com Address: 15 Lloyd Street St Catharines, ON L2S 2N7 - Canada Telephone: +1 905-225-0114 Louis Zandvliet Website: Radoux Address: 480 Aviation Blvd. Santa Rosa, CA 95403 Telephone:  (707) 284-2888 Ryan Monkman FieldBird Cider Instagram: https://www.instagram.com/fieldbird.cider/ 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 Ask for the following ciders - By supporting these cidermakers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Tanuki Cider Co. Santa Cruz California episode 103 Ross on Wye Cider and Perry, UK Process and Analytical NMR Services - John Edwards provides analytics of cider - stay tuned for his Chemical Fingerprints workshop coming up on Cider Chat Ironbark Ciderworks, Claremont, California Join the #ciderGoingUP Campaign today!