Podcasts about fieldbird cider

Spy Novels Step Aside for an Apple of a Tale The Northern Spy is a delightful apple used both for baking and cidermaking! At one time it was a major export commodity due to its lack of bruising when packed in barrels. As far as apples go it is a winner for so many reasons, yet no one knows why it is named Northern Spy. there are certainly many hyposthesis on the subject. In episode 226: Northern Spy and the Underground Railroad Ryan Monkman of Fieldbird Cider reads a fictional essay on the topic (do listen as it is grand). Kerry Anne Wilkins In this episode we hear from Apple Sleuth or self proclaimed "Malus Absurdum" Kerry Anne Wilkins who is on the trail of the Northern Spy. Professionally Kerry works as a hospice nurse, but her love of apples and set her on a journey to find the story behind the naming of the Northern Spy. Herman Chapin is responsible for propagating the Northern Spy In this Chat Meeting the John Bunkers, a premier Apple Detective What we know so far about the Northern Spy's history Apple Sleuthing tips Libraries Oral History Newspaper Cemeteries Land maps Tracking the Northern Spy to East Bloomfield, New York A Martha Steward faux pas that needed to be corrected The Northern Spy marker in East Bloomfield Herman Chapin and the Chapin family connection to the Northern Spy ] East Bloomfield road marker reads: The original Northern Spy Apple Tree Stood about 14 Rods south of this spot in a seedling orchard. Planted by Herman Chapin about 1800 The Early Joe and Melon Apple also originated in this orchard. The quest continues Kerry is still on the quest to discover the history of the Northern Spy and hopefully the reason why this apple was named as such. If you have info please send it along her way. Recipes, book mentions, oral tales are all welcomed. Contact info for Kerry Anne Wilkins email: kawwilkins@yahoo.com Want Kerry's postal address to send a letter? Contact info@ciderchat.com Mentions in this Chat Listen to episode 290 with Tattiebolge CiderWorks Acme, Pennsylvania - as mentioned in this episode it is building out! Canuck Cider Cup winners for 2023 Who is John Bunker America's Apple Detective? There are many episodes with John feature. Begin with this one  https://ciderchat.com/028-john-bunker-apple-identification/ and then google Cider Chat John Bunker for more from this American treasure of a man! Bottles on My Desk - Listen to the latest episode at the Cider Chat YouTube Channel via playlist "bottles on my desk"

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

Who is Cider Chat? In Part 4 of this series on Cider's Media it is time to talk about Cider Chat - the podcast that is hosting this series! As you listen to this episode you will hear Ria discussing and reading from her interview for RealBrew a magazine that features Cider in one issue per year. Note RealBrew publishes their hard copy magazine 6 times per year. The heading of the interview is: Cider Chat - A Touch of Experience The story about one of the most famous talk projects dedicated to cider. I am a fan of quality libations and come from a family that upholds the tradition to starting each holiday gathering with a raised glass and toast. As a child I was taught that it was an honor to drink with my grandfathers and not one that they nor I abused or took for granted. These same grandfathers were at one time known as Bootleggers during Prohibition and my paternal grandfather always had a barrel of cider at his farm. The apple tree in his backyard had 5 different varieties grafted onto that one tree and the children were taught not to climb its majestic branches. We knew at an early age that it provided food and drink to our family and as such was revered. My own parents also did a bit of fermenting. I first learned how to make beer and then began to ferment grapes and apples. My novice background in fermenting was just enough to land me a fun side gig as a craft beer writer in 2003. I have been writing a bimonthly column and an occasional feature all these years later for that same craft beer newspaper called Yankee Brew News (YBN). For many years, I was one of the few women beer writers in the US, who was also actively making cider, teaching cidermaking courses, and had a platform to write about both beer and cider. At first the editors at YBN were reluctant to publish news on cider, but eventually they let me plug in articles during each apple harvest season. In 2013, I knew cider was finally getting a wider audience. That same year, while judging at the annual Great International Beer Competition in Rhode Island, we had an uptick in the number of ciders being entered into the competition. The next year, the number of entries tripled and even more notable a commercial cidermaker flew across the country from California to represent his brand. Cider sales in the US was growing exponentially during this time. Also in 2014, while at that same competition that highlighted beer, everyone wanted to talk to me about cider. They knew, via my writings, that I was regularly teaching a “how-to make cider” course at a local cider festival. That festival called “CiderDays” is now the longest running and most celebrated cider event in the US and takes place on the first weekend of November. Being part of CiderDays when it first started back in 1994, allowed me to meet the early cider pioneers in the US before the current modern day cider movement we see today. Pictured left to Right: Chuck Shelton of Albemarle Ciderworks, VA | Bartosz Gałka/ Poland Anzu Fernandes of La Sidra and Randall Graham Professionally, during all this time I was quite busy working as the CEO and Founder of an international consulting firm focused on conflict management. During my travels I would always set aside time to visit a cidermaker, orchard, and breweries. Blame it on fate that at the same time the cider market was growing, I was looking at scaling back my consulting work. I already had a weekly podcast on my specialty in managing violent situations, so I decided why not create a second podcast solely on cider. The decision was easy to make due to the growing interest of cider in the US and the uncanny number of “cider experts” popping up on the internet. I launched the first episode of Cider Chat in the fall of 2015 and it is now in its sixth season with nearly 300 episodes. All the episodes are archived and free to download via the Cider Chat website and all the podcast App directories such as Apple Podcasts and Spotify. I post an episode each Wednesday and feature interviews with makers, cider enthusiasts, and people in the cider industry worldwide. Episodes are between 30 minutes to one hour in length and usually begin with “News from Out and About in Ciderville”. The listeners of Cider Chat are a very engaged audience, so often I am reading letters sent to me. For each episode, I select a specific theme to discuss and also have series on topics such as the 2020 four-part series with Russian cidermakers. There are currently 5 episodes featuring Russian makers, which is quite exciting as this is such a new category for the country and the cider, I have tasted thus far is quite impressive! Alexander Ionov of Rebel Apple based in Moscow is show casing the apple variety known as Antonovka in his cider called Bride. It is a wonderful aromatic cider that is very fruit forward with a touch of tannin. I had Alex on Episode 216. 2018 Totally Cider Tour with Etienne Dupont, Eric Bordelet,  Ann Marie Thornton of James Creek Cider In February 2020, I was set to meet Russian cidermaker Maxim Brecht. He along with a group of Russian cidermakers were attending Cidrexpo in Normandy France, so we set up an interview. I was honestly expecting a group of men, but when Maxim walked through the door with three women who were all making cider I was floored! Their passion and joy for cider was contagious. I titled Part 1 of the four-part series “The Russian Cider Party Starts Now!” It featured Alina Lotkeva who via her I Love Cider brand is helping to boost Russian cider. Olga Efremov and her cidermaking husband Micheal Efremov are both sommeliers and their brand OMG shows their level of skill honed from the wine world. I love following Olga's Instagram posts because her ability to describe cider is heavenly! RealBrew's own editor Elena V. Tyukina made me do a mental double take, when I realized that not only is she Owner and Head Brewmeister at Knightberg Brewery in Saint Petersburg, but she is also already winning awards with her barrel aged cider, the 2017 Force of Gravity! Maxim's own bottle conditioned cider is exquisite. I can't wait to see what all these and the many more Russian makers have to offer moving forward. People listen to Cider Chat via the website, podcast directory Apps and at the Cider Chat YouTube channel. The goal for this podcast is to “be everywhere” thus I also have social media accounts on Twitter @ciderchat, Instagram @ciderchatciderville, a Cider Chat Facebook page and even a TikTok page @ciderchat. In 2018, I launched Totally Cider Tours and have since led cider tours both in Europe and in the US. I started this side business because so many listeners wanted to visit the cidermakers that I have interviewed. Tour guiding comes naturally to me due to my organizational and facilitation skills and my extensive work as a wilderness guide. Early on and for some time, I have paid out of pocket to produce the podcast. It is still a one person show with me both Producing and Hosting, but I am slowly extending my reach and looking at hiring a virtual assistant as the podcast's audience continues to grow. Cider Chat is partly supported by patrons and sponsors. I do take FAM trips which are paid press tours to help promote cider in a particular region of the world. My goal is to show case the local terroir and to celebrate the people, local foods, and sights. I have interviews featuring the following areas in the world, Asturias, Australia, Canada, The Canary Islands, Catalonia, Chile, Denmark, Estonia, France, Germany, Ireland, Japan, Kazakhstan, Luxembourg, Nederlands, New Zealand, Poland, Portugal, Russia, Sweden, Tasmania, Ukraine, United Kingdom, and the United States (nearly every state). Jenifer Dean of County Cider Carol B. Hillman of New Salem Cider Alex Ionov - Rebell Cider Mike Johnson, Ria and Albert Johnson of Ross Cider and Perry Company I don't expect guests to reveal their “secret recipe” for making cider. There is no secret. It is pretty straightforward and is more a matter of skill, which takes time, and the right kind of apples. What I do look for from each guest, is their own story and what inspires them to make cider. This often leads us to a much broader history that entails family, food, and local cultures and customs. Here are just a few of the people I have interviewed on Cider Chat and their simple quotes that have stood out for me and have inspired listeners around the world. Let's start in a region well known to have the oldest recorded references to cider and head to Asturias and its coastal city of Gijon. It is estimated that the average yearly intake of “Sidra” here is 65 liters per every man, woman, and child. This region of Spain has a cider celebration nearly every weekend of the year. And also hosts the International Hall of Gala Apples in the Fall which I attended in 2017. There are 2500 “Asturian only” varieties of cider apples with 200 varieties considered endemic to only Asturias. Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend. Asturias makers produce 100,000,000 liters of Sidra per year. And there are even Cider pourer competitions! The long pour or the “Colene”, where the cider is poured from at least a meter from bottle to glass is done to release the carbonic gases in the sidra. The glass is held on a slight angle to catch the pour with only about an 1/8 of a cup or 29 milliliters poured into each glass. The result is a frothy amount of cider which is meant to be drunk right away, much like a shot of vodka. One does not sniff and swill sidra. While in Gijon to attend a cider competition, I interviewed Anzu Fernández for La Sidra magazine. Anzu it should be noted speaks 15 languages and is a medical doctor. He is also what I call “Cider Bold” with his unapologetic views of his region's quality of cider saying, “Asturians are quite expert in cider. You won't fool anyone with a low-quality cider.” Anzu's interview can be heard in episode 062. Skipping back to the US, in 2015 I was able to meet and interview Randall Grahm, while visiting my own family in Santa Cruz California. I have since posted two episodes with him, the first in 2016 in episode 012 and the second in 2019, in episode 188. Randall is the recipient of multiple James Beard Awards and is a prolific writer with a whimsical touch. He is known in the wine world as the “Rhone Ranger” and turned the category upside down when he introduced screw caps to high end bottles of wine. Recently he sold his label “Bonny Doon Vineyards” in California to work on his new estate vineyard Popelochum which is south of where he started his innovative winemaking 36 years ago. His 2013 “Querry”, a blend of quince, apples and pears is part of the reason why I first sought him out for an interview. He approaches cidermaking from a winemaker's view and says, “What I am doing with grapes one might want to consider doing with apples.” Coming from one of the premier winemakers in the US today, I view this simple statement as a call to action. John Bunker resides on the east coast of the US in the state of Maine and is a renowned apple detective. He just published his newest book “Apples and The Art of Detection” in 2019. John is often asked to identify trees abandoned at old homesteads and as such has been able to elevate awareness around lost apple varieties. John says, "With the work that I do around heritage apples. What I'm looking for is a variety that maybe someone introduced a 100 years ago, or 200 years ago, or even 300 years ago." John Bunker is looking at the long run that cider has had and the long future ahead. He has also inspired a new generation of apple detectives. You can find John featured on episodes, 016: Super Chilly Farm, 028: Apple Identification, 264: Grandma's Perfect Orchard. Tom Oliver is a celebrated maker from Herefordshire who is well known for both his ciders and perry and many collaborations with other cidermakers and brewers. Tom has been featured on episodes 029 when he talks about his coveted hopped cider and episode 105 on making perry. Says Tom, “I'm a big fan of the concept of a family of cidermakers. We may all be making cider in different ways, different business models, but what we do need to do is get on with each other.” Considering that cider is still a small niche in a huge world of drinks, this advice is spot on for cidermakers worldwide. In episode 035 Danielle von Scheiner of New York City shares how she donates a portion of her ciders to charitable causes in NYC and says, “We give a little part of the "Big Apple" to anyone who drinks it [our cider].” She is putting the "BIG" back into New York City's apple love with so much of her charitable contributions and as such is an inspiration to all. I recorded episode 044 with Sebastian Lousada who lives on a mountain top in the state of Vermont. He is both licensed to make cider and to distill. I am a big fan of his "Pomme-de-Vie" an organic apple brandy. The cidery is named Flag Hill Farm and is operated fully off the grid being supported by solar panels. It is here that he has been producing cider for nearly 30 years making Flag Hill Farm one of the oldest cideries in the US.  As such he has the long view of cider over time and says, “Back then people had no idea what cider was or that it even had alcohol in it. Because of the confusion over Sweet Cider which is fresh pressed apple juice, we decided to spell our product with a “Y” and so it is spelled as “Cyder” to differentiate it from other products. On a good year we make 4000 gallons of cider. Because we only want to use apples that we have grown.” Further to the south in the state of Virginia the Shelton family run Albemarle Ciderworks & Vintage Virginia Apples. I've featured Chuck Shelton who is the Head Cidermaker on episodes 056 and 254. At most every cider event you will see Chuck with a bag of bottles and if you are lucky, he will slip one out and pour you a sip. The cidery makes some of the finest single varietal ciders and blends in the US. I love how Chuck sums cidermaking up by saying, “Cider happens. If you squeeze juice out of an apple and put it in a jar. As long you manage the vinegar bacteria, you're gonna make cider and its gonna make itself.” My journey in cider has taken me to France on a number of occasions. When I reached out to the French interprofessional association of cider-based controlled appellations (I.D.A.C.) for recommendations they immediately directed me to Agathe Letellier. I was headed to Normandy to interview cider producers and to plan a cider tour. When I arrived to her seaside orchard, I saw giant photos of happy cows posted out in her orchard. I knew I was in the right place! Agathe has done a wonderful job making her cidery tourist friendly. She and I shared a very long belly laugh that you can hear on episode 049, when I told her that American cidermakers sometimes add coffee to their cider. Her label is Manoir d'Apreval and is located by the scenic harbor town of Honfleur. She is the current spokesperson for Calvados in Normandy. Agathe sums up what takes place in the barrel of Calvados by saying, “We have an evolution in the bottle.” I am forever thankful that I had the opportunity to interview Jérôme Dupont (1970-2018) of Domain Dupont for episode 098 at the Normandy estate. He was an innovative cidermaker and helped to move Norman ciders out into the world market. Without a doubt he was the leading figure in promoting Calvados. He is the great grandson of Jules Dupont who bought Domaine Dupont in Pays d'Auge with Calvados in 1887 helping to move his cattle raising family into the spirits industry. Today his father Étienne Dupont runs the estate. Jérôme said, “You don't master wild yeast. You get to know them and get to anticipate a little bit of what they will do. But you need certainly time and attention. It is much simpler to pitch selected yeast. But the complexity of the cider is due to the apple varieties and the wild yeast.” In 2020 I recorded a Calvados tasting with Jérôme's father, Étienne, which is the featured in episode 265. Being able to taste cider with such a master crafter was undoubtedly a highlight of my career. He describes the act tasting of Calvados by saying, “You put it in your mouth, you keep it [Calvados] in your mouth and the aroma's go up.” Thanks to an introduction by Randall Grahm, I was able to meet French maker Eric Bordelet. He is considered an elusive maker whose cider and perry is often touted as some of the best in the world. He had worked many years as one of the top Sommeliers in Paris before heading back to his family's Domaine in Normandy. He was encouraged by his late friend Didier Daganeau, who was a winemaker and well known for his Sauvignon Blanc, to become a cidermaker. That advice was spot on and today over 75% of Eric's product is exported to sites outside of France. On episode 057 he says, “The only school for me is taste, taste, taste” which shows how he views cidermaking to being like a chef in a kitchen. In 058 he discusses why he prefers to blend apple before pressing and does not do single varietal ciders, “It is my opinion of cider to have more balance [to blend].” The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again. My guest Bartosz Gałka of Poland in episode 064 says “The main point is to try, to learn, and enjoy!” Considering that the country grows a lot of apples but is now only just beginning to celebrate the fermented juice in the glass, makes this country one to put on the cider watch list! Canadian cidermaking like the US was thrown out of whack due to Prohibition. One of the key influencers of cider is County Cider based in Prince Edward County in the Canadian Province of Ontario that began selling cider in 1996. This cidery was launched by Grant Howes a formidable man considered the Grandfather of Cider in Ontario. In 2000 Jenifer Dean who had studied winemaking joined up with County Cider. Sadly, her husband Grant unexpectedly passed away in January 2017. Their tasting room has a lovely view out onto Lake Ontario and you can see the trees close by that they keep the fruit on deep into the winter so to make Ice Cider. Growing their own fruit for cider is key, with Jenifer saying, "It is a shame that cideries are not growing their own apples. You need to have a sense of what you are growing in order to make good cider." Listen to Jenifer's interview in episode 137 Prince Edward County in Ontario has seen an uptick of cidermakers and one person in particular has been a regular guest on Cider Chat with over 10 episodes. His name is Ryan Monkman of FieldBird Cider. He has extensive experience in the wine industry and brings this talent to his cidermaking. Ryan specializes in barrel aging cider. He has taught many listeners of Cider Chat via episode 132 the technique known as Bâtonnage, which is stirring in the lees rather than racking them off the cider. Ryan encourages us all to “Use all your senses in the cellar”. In 2020 and then again, this year 2021, I published two separate Ask Ryan Series. The first was called the Quarantine Quad series and covered topics sent in by listeners on subjects such as American vs French oak for barrels and Maderisation, which is when barrels are intentionally left out to be ‘cooked by the heat and sun. The result is a high alcohol cider that is considered “Maderised”. In Part 4 of this series on episode 224 Ryan explained how to manage Flor or what is also commonly called “film yeast”, which can look like an oil slick on top of cider during conditioning. Though quite common it can be scary the first time you see Flor and it happens to both wine and cider. Ryan says, “Film yeast will consume oxygen which can be a good thing. But if it goes on for more than a couple of weeks you will lose aromatics. Do look out for acetobacter that is a form of film yeast and is more bubbly than other Flor, because it will eventually form vinegar.” Back in the southern state of North Carolina, cidermaking husband and wife team David and Ann Marie Thornton are showcasing a blend of their apples and local fruit in their Stargazer Series. The Prowling Peach is part of this series and is a barrel aged cider with peach juice. And the James Creek Heritage Ciders showcase their regional apples and are bottled in 750ML glass presentations! The terroir of southern apple varieties is uniquely their own. Says David, “In the South we are just starting to rediscover our cider heritage.” Listen to the Thorntons share their passion for cider in episode 179 titled South Apples. The Ross Cider Fest is a three-day festival that takes place to the west of London and has been hosted by the Johnson family for 25 years. Mike Johnson's son Martin manages the magnificent Yew Tree Pub and son Albert works alongside Mike and cidermaker John Edwards producing upwards to 90 ciders, many of which have one or two choice apples and some very fine single varietal ciders and perries. I was able to camp out in the orchard in 2019 along with a many other people who attended the cider fest. I interviewed Mike and Albert in episode 194. I admire all these men for their love of cider, their quality product and their honest and no-nonsense view on cider. Says Mike, “It depends why are you into cidermaking - if you just want to make something sweet and fizzy and sell as much as possible that's a different argument. Maybe… But if you are really interested in the apples you have to get to know them. And it is fun”. John Edwards whose full name is John Michael Leslie Edwards is also known as John the Cidermaker. In addition to helping the Johnson family he also has his own cider label called “Fly Be Night”. He says, “The most important thing is to eliminate hurry. With cidermaking you have to be patient.” Eliminating hurry is likely one of the most poetic ways to describe cider that I have heard of to date. Besides excellent cider his labels are also poetic and to the point reading, “Look close into the label and you will see, words of wisdom, fun and mischievous glee! …There are no surprises, just a straight up fact – this cider contains – 0% Shit”. You can hear John's story in episode 192. In episode 198 I had the honor of interviewing Cornell University Pomologist Gregory M. Peck PhD. He has been a Professor of Pomology at Cornell, since 2015 and is helping to usher in the pomologist of the future. Needless to say, he has a wide view on cider both in the US and internationally which is why when he says, “The cider industry is going to grow very rapidly.” I listen. There are a number of cideries in what is known as the Finger Lakes region of New York state. I did a FAM tour of this area and was impressed by the people and their products. When I interviewed Garrett Miller of the Finger Lakes Ciderhouse and asked why he became a farmer and then cidermaker his reply was straightforward and familiar. He said, “It looked like a really enjoyable way to spend a life.” After spending the afternoon at this booming cider house that is complete with an onsite restaurant, and a large farm called the Good Life Farm there is no doubt that Garrett's words ring true. I interview him in episode 203. Back in my home state of Massachusetts is what many call an “Orchard Museum”. This orchard is located at New Salem Cider and has been cared for by the same pruner for the past 30 years. The orchard has a bonsai sensibility with the apple tree's water sprouts turned into “Apple Pretzels” and many 100-year-old trees everywhere. The gentle woman farmer who brought this colonial era farm back to life nearly 50 years ago is Carol B. Hillman. She is ninety+ years young and has hosted a harvest fest for the past 20 years at her Cider Mill. I interviewed Carol in episode 192 titled “Cider Revitalizes a 1750 Colonial Orchard”. In this episode Carol told the story of how she chased a hunter out of her apple tree and brought back this old colonial homestead. Her original sights were on the house, but then she turned her sights on the abandoned orchard to bring it back to full glory saying, “Without apple trees we are nothing.” And thanks to the apple trees we have something that is essentially a time capsule of a fall harvest season. Cider may be bubbly or still and sometime a mix of apples or one specific variety. Some makers add other fruit or spices to their cider, but one thing is certain, “We All Love Cider”! Mentions in this Chat Northwest Cider Club - cider from the Pacific Northwest shipped directly to YOU! Try the elevated box of cider, give cider as a gift that keeps giving! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. 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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 a Virtual Cidery?   A virtual cider is a cidery managed out of someone’s else’s cidery, or winery and in some cases a brewery. This week's featured guest is Ryan Monkman of FieldBird Cider in Prince Edward County Ontario. I met Ryan in 2018 and visited his Virtual Cidery host Keint-He Winery. The location was ideal being close to where Ryan lives making it very easy for him to manage the barrels of cider stored in the amazing underground barrel room. Ryan Monkman The arrangement or agreement is key to the success of this cidery model. Ryan discusses the following options to consider. The virtual maker (VM) does sales, while the host does packaging. The VM does everything. Virtual Makers must decide: How involved do you want to be? Benefits of the Virtual Cidery Model Low risk - you get to test your brand and product without having to set up a full brick and mortar site Low financial up front costs The VM and host have the potential to do collaborations. Selecting the right Virtual Host For Ryan, he found three key areas to consider People : Can you get along with the people who work there and the owner? Equipment: is the host site equipment going to meet the VM needs? Maintenance: If equipment breaks, can you wait till the host fixes it? Plan for unexpected costs - If the barrel steamer is broke, it is in everyone's best interest to get it fixed instead of waiting for the host who might be strapped for cash. Contact for FieldBird Cider and Ryan Monkman Website: https://fieldbird.ca/ Address: 1385 Highway 62 Prince Edward County, ON Mentions in this chat The Building a Cidery Series Part 1-7 255: Trademark Law | Building a Cidery Part 1 256 Securing a Trademark | Building a Cidery Part 2 257: Courthouse Creek Garagistes | Building a Cidery Part 3 258: Ragged Hill Design | Building a Cidery Part 4 259: Artifact Cityscape | Building a Cidery Part 5 260: Eris Brewery and Cider House | Building a Cidery Part 6 261: Yonder & The Source | Building a Cidery Part 7 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Old School Cider for Modern Times episode 249 is about this cider podcaster's backstory on making cider over the course of 26 years. This episode was inspired by my good friend Ryan Monkman of FieldBird Cider in Ontario. It was his idea to interview me about my backstory in cider as this podcast rolled up to episode 250. Seeing that I never turn down an opportunity to talk with Ryan so of course I said "Yes". Ryan came to the recording with 4 categories of questions. How Wild Why Mystery Box question I hope you enjoy this special episode with guest interviewer Ryan Monkman and myself as we take you behind the scenes of Cider Chat and how we got here. A box of Golden Hornets Ryan Monkman, FieldBird Cider Mentions in this Chat FieldBird's Flock once a month cider special - providing you a chance to get select experimental bottles Go to http://eepurl.com/hj2EZX   and sign up now for Flock news! 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 Spy is a short story that weaves the tale of the early grafting of the apple known as the Northern Spy, Quaker values, and the Underground Railroad. Read and written by Ryan Monkman, for the new Cider Chat segment titled "Stories in Ciderville". For additional reading and inspiration look to the children's book An Apple for Harriet Tubman.   Northern Spy by Ryan Monkman About 200 years ago, somewhere in Upstate New York, a boy ran through the woods. He hid in a bush under a tree. Then, when no one found him, he stood up and grabbed an apple above him. He bit the apple then spat it out. It was horribly acidic. The boy ran back to town and convinced a friend to take a bite of the “wonderful” apple. Soon it was a game: try the apple, spit it out. But the boy’s father liked the acid. The two of them walked back to the forest and picked the tree clean. They put the apples in bins then put those bins in their root cellar. Everyday the father would have an apple with breakfast. Everyday the son would try to sucker a new friend. After a few weeks in storage, the apples grew sweet. The father didn’t like them anymore and the son’s game grew boring. So the crates sat, untouched and unloved, next to the potatoes. The boy’s mother found the apples in mid Spring. Somehow they still looked and tasted like apples after months underground. She took them to a church picnic. There’s a tradition in Quaker communities; speak boldly when the Spirit calls you to. A neighbor spoke and the town listened. That summer they propagated the wild apple. If you plant an apple seed, you’ll get an apple tree but the fruit will be different. With each generation the seeds morph and mutate. The apple changes. If you want to preserve the beauty of a varietal, you have to take a cutting of the original tree and plant the cutting. That’s what the town did. They sent a team into the woods to collect small clippings of the wild tree. Each cut was only two inches long. Those cuttings were then slipped into a piece of root from another tree then the two were planted together. The bottom half rooted in the ground, the top half bearing identical fruit to the wild tree. The grafted trees were divided throughout the town. Each family grew a handful of trees and the church planted an orchard. Eight years past. Then one day in May the town awoke to a bursting of pink flowers. That Summer they saw their first fruit. That Fall they picked their first apples. The boy, now a man, loaded up a wagon and headed South. Then another wagon followed. And another. That Winter the town was empty. The wagons would pull into a new town. The driver asked for the Station Master, dropped off a whack of apples, then left without another word. In each town the pattern repeated. When the wagon was empty the driver returned home, refilled, then hit the road again. By February the town was out of apples. Traffic on the Underground Railroad surged that Spring. One of the first tastes of freedom was a piece of fruit that never seemed to rot. Cloaked in secrecy, the apple earned a nickname; the Northern Spy. by Ryan Monkman Ryan lives in Prince Edward County, Ontario making and selling cider with his family and cider team at FieldBird Cider. ___________ 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 ria@ciderchat.com    

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

Sorbus Domestica enthusiast Arnould Narazian of Paris France, shares his knowledge and passion for this King of all Pommes. This "Service Tree's wood was used for wooden screws used in wine presses and the fruit to help cure ailing cider and wine. This chat was recorded at Cidrexpo in February 2020 in Caen France. The main chat begins at 9:20 minutes Arnould Nazarian What are some of the cultural/traditional name for Sorbus Domestica? North of France it is called “Cormé” South of France it is referred to as “Sorb” Service Tree Spierling - German What inspired Arnould’s affection for Sorbus Domestica A dream and a visit to a train station in the north of Paris called Gare d'Achères–Grand-Cormier based to the North west of Paris in the town of Achères What are the special attributes of Sorbus Domestica? Sorb was used for making mechanical devices such as cog wheels for mills. This was very important for milling up corn and grains for food. These mechanisms came about in the Middle Ages of the 11-12th century The wood was also used for the main screw used to press both wine and olives for olive oil. And, early printing presses used Sorb wood too! Germinating Sorbus Domestica seeds Germinating Sorbus Domestica For the seeds to geminate they must be eaten by a bird or rabbit first. But Arnould has since found some other ways to germinate this King of Pommes. Source seeds in October/November - they must be immediately be placed into moist sand. Then placed in a refrigerator at 2degree Celsius or 35 degrees Fahrenheit. Then the seeds are put outdoors in March The odds of the seed germinating is 95%. Sorbs like Sandy soil Sun light Not a lot of water And the roots can be 6-8 meters down which translate to 26 feet! Sorb Fruit What does the Sorb fruit look like? The fruit of a Sorbus Domestica look like miniature apples and pears and have a range of colors from red, green, yellow and orange. The shape can be round or pear like. Are there different varieties of Sorbus Domestica? Arnould says yes, but those varieties are now lost. Sorbs though large have a special attribute that enables farmers to plant these trees in crop fields Arnould calls the leaves “Peanut Leaves” which means they are small and thus cast a very light shadow for the surrounding area The Day of the Cormé - a celebration of Sorb held in November Buy trees, marmalade, wood products, held in Normandy. Contact Arnould   via Instagram: https://www.instagram.com/arnouldnz/?hl=en Mentions in this Chat TeePublic Cider Chat Swag Store - new designs Sorbus Domestica -t shirt at Cider Chat Teepublic Store England Cider Tour September 1-6 Ask Ryan - send your cidermaking questions to ria@ciderchat.com for an upcoming episode with Ryan Monkman of FieldBird Cider answering your queries. 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 Help Support Cider Chat Please donate today. Help keep the chat thriving!

Ryan Monkman of FieldBird Cider based in Prince Edward County provides an overview of Canada's response to the Covid-19 crisis gripping the world in this episode. Ryan's chat begins at approximately 11:49 minutes into this episode. Ryan in the barrel room Ryan has worked as an international consultant to winemakers, worked as a winemaker and has been an avid cider fan for years. More recently, he and his wife Nicole started FieldBird Cider based in Prince Edward County, Ontario in Canada. His episode 168: Barrel Making Inspiration is one of the most popular episode on this podcast platform. Now you can "Ask Ryan" cidermaking questions. Send your question by April 20, 2020 for the first segment of "Ask Ryan" Send to ria@ciderchat.com We will be recording this episode in late April 2020, with it airing shorty after.   Contact FieldBird website: https://www.fieldbird.ca/ 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. 

Using Oak Barrels in Cidermaking - What do you want to know? Ryan Monkman of FieldBird Cider based in Prince Edward County, Ontario Canada presented an extended seminar on Oak Barrels at CiderCon 2019 in Chicago. [caption id="attachment_4008" align="aligncenter" width="225"] Ryan Monkman - FieldBird Cider in cellar[/caption] The workshop description: It’s like a Choose-Your-Own Adventure book...but with booze. A dozen mini-talks on oak. The crowd decides what to cover and what to scrap. We’ll open with an introduction on barrels then throw it to the horde. A vote at the end of each mini-talk will determine what we explore next. We'll finish when the clock stops - leaving time for Q&A. During the presentation Ryan had 4 ciders to taste that he with different degrees of oak applied ~ Some in barrels, some with oak chips with different levels of toasting. Ryan has already been on 2 episodes of Cider Chat Barrels and Bâtonnage A Cider Barrels with a Cooper, A Maker and Thierry Lemaire Topics Covered: Do you lose the oak overtures in carbonated cider? How is the barrel made and why it matters? And how does the barrel’s design and wood used affect the cider Topping up your barrel with lees and cider What to do with the lees. Ryan keeps the yeast lees around. He uses less as part of the top up of the barrel You can also top it off with gas. “Stirring is my favorite part” Use whatever you can to keep the lees back into suspension To stir or not to stir? Not everyone does stir. Lees are reductive and can reduce fruit aroma in a cider Does Ryan exclusively use French oak barrels. - No He has one American Barrel (named “Ria” and filled with Perry!! and plans on getting more American barrels and also a Canadian barrels too. How often to stir barrels Ryan stirs 2x/day during initial fermentation Then twice a week Long term twice a month or every two weeks to top off the barrel Ryan leaves the cider on lees until it is ready to bottle The toasting of a barrel impacts the toasting of the barrel. The lighter it is toasted the lighter the oak overtures. more toasted more flavor “With oak you can build complexity!” [caption id="attachment_4007" align="aligncenter" width="225"] FieldBird Cider "Buzzing Chatter" 2017[/caption] Using oak chips Question is - when do I want to use them? Which oak to use - not all oak is alike. What % of a French oak tree can be used to make barrels? 20% The remaining 80% of the tree is used to make railroad ties in France The oak planks are dried outside for 2-4 years Coopers can use a reed between pieces of wooden staves They use to use wheat flour - but no one use wheat flour anymore Because only 20% of the tree can be used is one of the reasons why French oak barrels are so expensive. Reconditioned barrels? Worth it? Different oak barrels Whiskey barrels are more loose grained Chardonnay barrels in CA are tighter The main wood of choice is white oak Main variety of French oak used is “Quercus robur" (Limousin oak) which has a high levels of tannin and low levels of flavor What do you want to say with your cider What to do? Do a whole bunch of different things. Any barrel is better than no barrel Bourbon barrels - coarse grain - heavy grain into the fire zone - aromatic but not a the structure side - to get vanillin note it requires time. Wine barrel - tight grain - light to medium toast - french or European oak Contact for FieldBird Cider Website: https://fieldbirdcider.com/ Buy FieldBird Cider Facebook: https://www.facebook.com/fieldbird.cider/ Follow on Instagram @fieldbird.cider @ryanmonkman 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!   

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. ---------------------- The United States Association of Cider Makers (USACM) works on cider legislation, education, and cider promotion. In this chat: CiderCon2019 with the Michelle McGrath, Executive Director of USACM Why you should attend CiderCon2019 Why arrive early to CiderCon2019 Key programing presentation and lectures to attend at CiderCon2019 Which international company is the invited guest at CiderCon2019. hint: They are North Americans! Find out about Michelle McGrath featured in Wine Enthusiasts’ Top 40 Under 40  Haven’t registered for CiderCon2019 - go to this link: https://ciderassociation.org/cidercon2019/ Pre CiderCon fun and key speakers & educational workshops of CiderCon2019 Feb 4th Monday  Classic arrival day for attendees to be able to attend the next day morning sessions Feb 5th  Tuesday Elements of Cider with Charles McGonegal and Ambrosia Borowski, General Manager of The Northman, Chicago's premier cider bar Listen to 084: Elements of Cider | Sensory Analysis w/Charles McGonegal Cider Tour in Chicago focusing learning about cider and food pairings. Right Bee Cider  The Northman Cider Pub & Bistro ERIS Brewery and Cider House  The Farmhouse Feb 6th  Wednesday - Morning seminars TTB presentation - The Alcohol and Tobacco Tax and Trade Bureau (TTB) oversea the regulations and labeling of cider. This  presentation will include taxation issues for cider. A key session for commercial makers or start ups. Certified Cider Professional  (CCP) Level 2 Training.  Servers, distributors and even super cider geeks will up their cider knowledge and be both informed consumers but specifically for those in the trade best educate and serve consumers. **Level 1 must be taken first before attending Level 2. Cider Institute of North America Teaches the craft of cidermaking. The Institue will be leading a workshop at CiderCon2019 Wednesday Afternoon: Pomme Boots Meeting with Krista Scruggs from Vermont by way of California Welcome reception and Cider Share- Imagine a huge room filled with makers pouring cider. A great opportunity for makers to showcase their ciders and network with the folks in the cider trade. This is not open to the public. As of December 12th there is still time to sign up to bring you ciders to the Cider Share. Contact pickcider@ciderassociation.org  Lunch Speakers on Feb 7th Thursday and Feb 8th Friday Thursday Lunch Speaker: Mark Sirini Attorney - Speaking on the History of Alcohol and the Law Friday Lunch Speaker: Michelle McGrath, Executive Director : United States Association of Cider Makers Updates Tradeshow - Don't miss the opportunity to visit the Trade Show! Look for  the Lounge at the Trade Show and Thursday’s Happy Hour session. Plus a bookstore with author signings Who is going to become the next USACM Board Member? Nominations begin the third week of December. Voting takes place on Friday morning at CiderCon2019. Be there at the 9am session to cast your vote.  Are you a Member of the Association? Why not throw you hat into the race and help create cider history and excellence in the market Key Canadian Guests Sea Cider Farm & Ciderhouse - British Columbia, Canada County Cider - Listen to episode 137 Ontario’s County Cider Story | Jennifer Dean Ryan Monkman of FieldBird Cider will be presenting Using Oak: What do you want to know? Listen to episode 132 Barrels and Bâtonnage with Ryan CiderCon2019 still needs volunteers contact mailto:pickcider@ciderassociation.org   Mentions in this Chat 060: Nicole Todd | Santa Cruz Cider Company, CA 103: Robby Honda | Tanuki Cider, CA 110: Eric & Katie | Rider Ranch Ciderworks, CA 113: Jake Mann | Five Mile Orchard, CA  

Kees Morsink and Margaret Van Helvoort have traveled the world as United Nations aid workers in Africa where they were fermenting everything from yogurt to mango and even doing some distilling. Cider isn’t new to these two enterprising Canadians. Kees had his first spontaneous ferment forty years ago when he put a gallon of cider in his school locker and the cider began to ferment. Now-a-days they split their time traveling to India, Nepal, and Thailand making jewelry. This lifestlye provides them the ability to manage their own time which really helps with the seasonal demands of cider making. Four years ago they began the process of starting up a commercial cider making operation at their home. The Tasting Room open in May 2018. I visited with my Canadian host Ryan Monkman of Fieldbird Cider in June of 2018. We sat down in the Kees and Margarets living room and then moved to the Tasting Room next door. From May 31st to December 31st you can visit the Tasting Room on Saturday and Sundays from 11-6pm. There is a window that allows viewing into the cidery. We tasted the full compliment of Kings Mill Ciders, which are all available via their online store. All the ciders made are 9% alcohol by volume (ABV), unless listed below Premium Premium Dry Hopped Ginger Hopped Ginger Russet Heritage - 9.8% Scrumpy - 8.2% Arrested Development -10% Ice Cider - 8.5% MFL Sctumpy - 8.1% Contact Info for Kings Mill Cider Inc. Website: http://kingsmillcider.ca/home eMail: kingsmillcider@gmail.com Address: 596 Kings Mill Road Stirling, Ontario KOK 3EO Canada Telephone: 613-395-4079 Tasting Room Saturday & Sunday 11am - 6pm Online Cider Store http://kingsmillcider.ca/store Mentions in this Chat New England Cider Tour November 1st Elegast Cidery & Distillery - Netherlands cidery and distillery 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!   

Val Steinmann and Brent Klassen moved from the city to the 42 acre farm that is now called Heartwood Farm and Cidery in 2004. In the past 14 years, they created pasture and now have a herd of 20 cows each summer. They have planted an orchard and raised pigs, chickens and have two work horses. Val inspired the family to worked towards a “regenerative farm” and in short order Brent got into orchard care with nut trees and maple trees and of course soon enough apples and cider making. Kat Scott came on board in 2017 and is also on this chat. This recording was made while I was touring Ontario cideries with Ryan Monkman of FieldBird Cider. We recorded this conversation during lunch at the farmhouse - and it is an absolute pleasure to share a piece of that day on the farm with you Ciderville. Apples Trees at Heartwood’s Orchard Bulmers Normand Kingston Black Michelin Dabinet Harry Masters Jersey Chisel Jersey Heartwood Cider Production Currently producing 15,000 liters (3,963 gallons) Cidery 600 Square feet There are 4 large tanks that are each 6000 liters (1585 gallons) Tasting Room was built in the Summer of 2018. It is a well appointed room about 23’ X 14’  with custom wood tables and walls, and an outdoor sitting area. Contact Heartwood Farm & Cidery Website: http://heartwoodfarm.ca/ Telephone: +1 416 527 4352 Address:  5438 Second Line Acton, ON L7J 2L9, Canada Mentions in this Chat Totally Cider Tour to Normandy France September 23-29 Mid Atlantic Amateur Cider Championship Listen to 124: No Input Apples at Big Fish Cider Co. | Virginia Judges from Big Fish, Castle Hill & Albemarle Ciderworks Listen to episode 11 Castle Hill Cider - on how they bury clay vessels called "Keveri" for making cider Listen to episode 56 with Albemarle Ciderworks - maker Chuck Shelton. Ryan Monkman, FieldBird Cider Listen to his chat  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! 

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

  Bâtonnage is a winemaking technique that is also used in Cidermaking. It involves raking the lees or what is seen as the heavy particulars of yeast cells that fall out of solution and down to the bottom of the barrel during primary fermentation. Bâtonnage is all about stirring the lees back into solution. Makers like Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery and Vineyards discuss and demo this technique in this episode #132 Go to Cider Chat YouTube Channel and view clip Ryan demonstrating the stirring in of the lees - Bâtonnage. Key topics discussed in this chat What is Malolactic Fermentation: The sounds of cider and what it is telling you during fermentation Barrel Cellar design Comparison between two barrels to manage the barrel One did not go through Malolactic fermentation (MLF) manage the ferment by adding sulfur to stop the MLF from happening. The other did go through malolactic fermentation. Managing the Lees | Lees contact What does lee contact on the cider provide? Bâtonnage What to do when Film Yeast appears in your barrel or carboy Contact info for this week’s featured Guests Ryan Monkman - FieldBird Cider Lee Baker - Keint-He Winery & Vineyards email: lee@keint-he.ca. Mentions in this chat New patron of Cider Chat: Colleen - follow her twitter profile @ldnphile The Big E - Cider Competition   West County Cider wins Best in Show for Redfield Cider Johnny Falldown wins Supreme International Cider Award at 2018 Bath and West Cider Comp 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! 

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! 

The week of May 28-June 1, I spent time with Ryan Monkman of Fieldbird Cider in Wellington, Ontario | Prince Edward Island. This Cider Chat Live shows a glimpse into our journey out and about Ontario. Expect more on Ontario cidermakers in upcoming episode of "Cider Chat", CCL's big sister podcast. And definitely more - Ryan Monkman who along with Fieldbird Cider sponsored this investigative cider-tour-2-Ontario!