Podcast appearances and mentions of scott laboratories

Learn the ins and outs of solvent recovery from Ray Van Lenten, founder and CTO of Trusteel. Trusteel's falling film evaporators completely revolutionized the solvent recovery game in 2018. Since then they've released an end to end suite of equipment to take you all the way through the extraction and distillation processes. Hear how Trusteel's gear can help break your lab's bottlenecks and streamline your operation. Ray gives us some awesome tips and tricks to speed you up on the falling film that definitely aren't in the owner's manual. Hear his SOPs for solvent recovery on the Autovap line, and his SOPs for decarboxylation in the DR-10. We've got times, temperatures, pressures, and feed rates on all the gear, and a special bonus at the end of the episode... METAL! EPISODE TRANSCRIPT: Jason Showard - 00:00:11  Hello and welcome to episode five of The Modern Extractor. The podcast that focuses on the processes, equipment and science found inside a cannabis extraction laboratory. I'm your host, Jason Showard, and I work professionally in the cannabis extraction field. Here in season one, we're focusing on ethanol extraction and post processing. With each episode digging deep into a particular stage in that process. The shows are released in an order that follows the workflow through a lab, as material makes its way from cultivar to concentrate.    Jason Showard - 00:00:40  Last week on The Modern Extractor, we had Maria Peterson on from Scott Laboratories to help us break down the intricacies of filtration. She's my go to filtration expert over at Scott. And with the help of her and Scott products, I've been able to get beautifully filtered extracts for years. Upon listening back to last week's show, it occurred to me that I really didn't mention Buechner filters and vacuum filtration. Probably because my brain somehow blocked it out as a defense mechanism.    Jason Showard - 00:01:06  But this is the way things were done for a long time. It's a very slow and miserable process where lots of things can go wrong. There's messes and broken filter papers and the list goes on. It's just not recommended for production scale. But for lab scale, it's not terrible to have one around for experiments. If you're using vacuum filtration or Buechner filters for production, Scott Labs' lenticular will absolutely change your life. Also, upon listening back, I realized that I didn't stress quite enough how important it is to filter while cold.    Jason Showard - 00:01:35  I've always tried to make sure that my miscella made its way through the filter before it had a chance to rise above -35 Celsius. Moving on to this week's show, let's catch back up with our material on its way through the lab. We've performed a cold ethanol extraction in a centrifuge, and cold filtered through a lenticular filter. This leaves us with a nicely filtered mix of cannabis oil dissolved in ethanol, which we refer to as tincture or miscella.    Jason Showard - 00:01:59  The next stage in the process is almost every extraction operations bottleneck, which is solvent recovery. One of our show's listeners, Tommy Ethanol, hit me up on Future4200 and said that I shouldn't skip over Rotary Evaporators and jump right into falling film evaporation. He's right. I shouldn't. I really wanted to, but I shouldn't. I think rotovaps for solvent recovery fall into a similar category in my mind, as the Buechner filtration I mentioned a few minutes ago. Something we'd all like to forget but are worth mentioning.    Jason Showard - 00:02:26  If anything, an understanding of the way things were for so long yesterday, makes us appreciate the way things are today a little bit more. It's worth noting here that it doesn't hurt to have a rotovap around the lab for other purposes. But a roto is definitely not where you

Come on down the filtration rabbit hole! Jason discusses all things filtration with guest Maria Peterson of Scott Laboratories. Maria Explains why Scott Labs' lenticular filters are the best tool for the job when filtering your cannabis extracts. Also discussed are bag filtration, large scale cross flow filtration systems and how to build the ideal staged filter system to minimize your downtime and maximize your throughput. EPISODE TRANSCRIPT: Jason Showard - 00:00:10  Hello and welcome to episode four of The Modern Extractor. This podcast focuses on the processes, equipment and science found inside a cannabis extraction laboratory. I'm your host, Jason Showard, and I work professionally in the cannabis extraction field. Here in season one. We're focusing on ethanol extraction and post-processing, with each episode digging deep into a particular stage in that process. The shows are released in an order that follows the progress of material through a lab as it makes its way from cultivar to concentrate.    Jason Showard - 00:00:40  First, let me take a minute to thank all the new listeners that have poured in over the last week. The show went from me being stoked every time I'd get a listener to, who are probably my friends that I sent links to, to absolutely blowing up over the last few days. Putting the show together is taking a lot of hard work and seeing the metrics go nuts makes it all 100 percent worthwhile. So very sincere and heartfelt thank you from me to all of you for tuning in.    Jason Showard - 00:01:03  Now, if I can talk you guys into subscribing and rating and reviewing the show, it'll help me book awesome guests for you in the future. Last week on the morning extractor, we had Adam Chambers on from Delta Separations to give us the latest from Delta. As a long-time processor prior to joining the Delta team, he gave us his go-to S.O.Ps for cold centrifugal extraction, as well as a ton of general extraction knowledge. This week takes us to the next stage, which is the filtration process.    Jason Showard - 00:01:27  Filtration is a difficult concept to wrap your head around. There's a lot of theorizing that goes on when you start to try to pick it apart. It certainly has a lot of feel to it, and it's hard to collect hard data about how and why things are happening. If you're the local filtration expert at your facility, that's certainly worth a feather in your cap. But if you're the filtration expert at the filter company, that makes you a complete boss in my book.    Jason Showard - 00:01:48  And that's exactly who we have with us today. Maria Peterson from Scott Laboratories is joining us on the show to discuss filtration. She's by far the most knowledgeable person I've ever spoken to on the subject. And I learned something new from her every time I get her on the phone. So without any further ado, Maria Peterson, welcome to the show. I'm really excited to have you on today. Tell us a little bit about your journey to becoming the filtration expert at Scott Laboratories.    Maria Peterson - 00:02:10  I was a winemaker for ten, I think about ten years. All over the world and kind of floated from one hemisphere to the next to be able to do two harvests in the same year and get as much experience as I could. Because, you know, you can go to university and get a degree in something. But then once you leave, you really quickly find out that, you know nothing.    Maria Peterson - 00:02:38  You know very little about the practicalities of making wine and getting something into a bottle, you know. That is that is quite the thing. So then my journey eventually led me to the US, and I met the folks at Scott Labs. And, you know, the conversation started like, "We need this person that can talk to other customers about filtration." And

How coffee is processed after the harvest is integral to whether or not it reaches its full flavor potential. Farmers depend on their crop's quality and consistency but all too often what happens during processing produces inconsistency and a less than full realization of that coffee's potential. Enter today's amazing guest, Lucia Solis! Lucia, specializes in "microbial demucilagination", or the use of microbes to process coffee following pulping. Born in Guatemala and raised in San Francisco, Lucia studied Viticulture and Enology at UC Davis prior to working in the wine industry in Napa Valley. In 2014 she started at Scott Laboratories and traveled to Central America applying commercial yeast strains at coffee mills to modulate flavors coming from the tank.  Today she is an independent consultant working directly with coffee producers in origin countries to improve processing practices to increase quality. In her work she is able to help farmers control the variables in processing their coffee in order for them to efficiently produce consistent high quality coffee that opens up more opportunity for them to scale and thrive.  In today's conversation we will be learning about her work and its implications for the future of farming. Additionally we will be discussing our role as retailers, roasters, and consumers in how we have communicated with and influenced the farming community in ways that have been potentially damaging and some helpful mindsets to adopt going forward that create a better chance of success for all parties.  We will cover: The role of microbes and fermentation coffee production Why fermentation has been undervalued Bridging the gap between consumer and farmer  Creating efficiency and scale  Do microdots really help producers? Romance vs exploitation Where do processing traditions come from How we shape production How consistency is key to quality Links: www.luxia.coffee Instagram   Related Episodes: 072: Taking an Origin Trip w/ Kim Elena-Ionescu : How to go to origin in a mutual beneficial way 060 : Serving the Coffee Plant w/ Hanna Neuschwander, World Coffee Research 020 Joe Marrocco : Transparency, Origin Knowledge,and Your Shop : How to approach and apply coffee origin information to enhance, not detract, from the cafe experience 140 : A conversation w/ Erika Vonie, Director of Coffee at Trade Coffee 153 : Exploring the Peace Trade in the Congo w/ Mighty Peace Coffee 138 : Joseph A. Rivera on Organic Acids and the Importance of Coffee Science   Starting a shop -or- want to level up you operations? KTTS Consulting can help!  |  Email me: Chris@keystotheshop.com   The BEST in commercial coffee equipment! www.prima-coffee.com/keys   Want the best plant based beverage for your coffee drinks? www.pacificfoods.com/food-service    

This episode features Frederick Ammons, Winegrower for Rudd Estate in the Napa Valley. Our conversation covers Frederick’s education in Bordeaux, his early jobs in California, his stint at Seavey Vineyard, the building of The Napa Valley Reserve where he made wine for nine years, and his current position at Rudd Wines. We spend the majority of our time discussing philosophical and practical viticulture touching upon organic and biodynamic practices. The central role of robust ecology and biological diversity both in vineyard soils and wine fermentation is a core theme that weaves throughout all of Frederick’s work in the vineyard and in the winery. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Rudd Estate, Napa Valley Dry Creek Vineyard, Sonoma Valley Seavey Vineyard, Napa Valley The Napa Valley Reserve Plumpjack Winery, Napa Valley Kelli White’s, Guild Somm article on biodynamic farming. Photo of the weed crimping roller used at Hanzell Vineyard Wine yeast DNA Fingerprinting analysis from ETS Labs Article - Soil Fertility and Biodiversity in Organic Farming - Mader, et. al. Book’s mentioned Le sol, la terre, et les champs, pour retrouver une agriculture saine by Claude and Lydia Bourguignone Vinification et Fermentation : Les Méthodes biologiques appliquées à la vinification et à l'oenologie by Max Leglise La vigne et le vin entre Ciel et Terre by Max Leglise This podcast is brought you by Scott Laboratories -- For over eighty years, Scott Laboratories has been the leader in providing the North American specialty beverage industry with innovative solutions and products including fermentation goods, filtration media, equipment, packaging products and laboratory services. Scott Labs is introducing their new website, which features online ordering, order history, and a technical library. They can be reached at 707 765-6666. Scott Laboratories new website Managing Diacetyl from their technical library  Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too  

Kevin Woodling is the Sales Manager for Scott Laboratories. Scott Labs is a provider of equipment and winemaking materials, everything from fermentation supplies, to sanitation, filtration, bottling etc etc. Scott is a leader in the industry, one of the most trusted companies for a lot of wineries globally. Kevin got his start in the wine industry while attending Cal Poly, San Luis Obispo. He began by working for several family-owned wineries including Livermore Valley’s Fenestra Vineyards before he transitioned into wine distribution sales. After several years in the industry, Kevin became a part of Scott Laboratories after the 2004 harvest. Kevin is more than just a supplier. He is very well versed on the catalog, which is massive. In the event he is not 100% sure, Scott Labs more than likely has a specialist to walk you through a process or protocol. Suppliers like Scott are the reason the industry makes progress. A lot of time and money go into R&D and education. We have a great conversation about wine, the industry, and how the Livermore Valley can reach its goals if we put in the work.

This podcast is the third installment where I answer winemaking and vineyard questions that have been submitted by email. If you would like to submit a question, please send them to jim@insidewinemaking.com. Sign-ups for Deep Winemaking are now open. If you are interested in coming to Napa to learn technical winemaking for three days in August, please check out further details here. These events are a lot of fun for beginners and competent winemakers alike.   This podcast is brought you by TheOakLab.com, a new division of Scott Laboratories dedicated to oak infusion products. The Oak Lab™ was founded with the vision of changing the perspective of the oak infusion market by developing and embracing new technologies, and re-imagining the process of product trials, selection, and application. Their line of premium quality oak infusion products is paired with a revolutionary process for bench trials and the ability to create unique, customized blends based on your wines.    Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too  

Molly is a good friend and has a tremendous wealth of viticultural knowledge from her years in commercial grape-growing both in California and Oregon. Now as the Vineyard Coordinator and Instructor, Molly is teaching the viticulture courses at Napa Valley College. This podcast covers the two topics I most wanted to discuss the with Molly. First: how to farm grapes in cooler, wetter climate that is Willamette Valley, and second: the V&E courses and degree programs that are available from Napa Valley College. Consider this the second episode in the viticulture and enology education series, following Ep. 82 with Dr David Block from UCDavis. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Viticulture and Winery Technology, Napa Valley College Chehalem Winery, Williamette Valley, OR Flora Springs Winery, Napa Valley  This podcast is brought you by Scott Laboratories -- For over eighty years, Scott Laboratories has been the leader in providing the North American specialty beverage industry with innovative solutions and products including fermentation goods, filtration media, equipment, packaging products and laboratory services. Scott Labs is introducing their new website, which features online ordering, order history, and a technical library. They can be reached at 707 765-6666. Scott Laboratories new website Managing Diacetyl from their technical library QUESTIONS?  COMMENTS?  LET ME KNOW WHAT YOU THINK: JIM@INSIDEWINEMAKING.COM if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too

This episode features Dr. Dave Block from UCDavis. Dave is the Chair of the Dept. of Enology and Viticulture, teaches both enology and chemical engineering courses, and directs a research lab. I did my graduate research in Dave’s lab and got to know him during our conversations about tinkering with Cabernet fermentor shapes and sizes. I went back to Davis in July, 2018 to record this podcast and find out what Dave is currently working on, what the Dept of V&E has going on, and to discuss the opportunities for online winemaking certificate program, which many podcast listeners consistently ask about. LINKS AND RESOURCES MENTIONED IN THIS EPISODE Dr Dave Block’s UCDavis webpage Dept. of Viticulture and Enology, UCDavis UCDavis Online Winemaking Certificate Program This podcast is brought you by Scott Laboratories -- For over eighty years, Scott Laboratories has been the leader in providing the North American specialty beverage industry with innovative solutions and products including fermentation goods, filtration media, equipment, packaging products and laboratory services. Scott Labs is introducing their new website, which features online ordering, order history, and a technical library. They can be reached at 707 765-6666. Scott Laboratories new website Managing Diacetyl from their technical library   Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too  

Maria Peterson, Filtration Specialist and Kathy McGrath, Fermentation Technical Sales from Scott Laboratories will share their insights on filtration solutions for ensuring filterability of volumes to be shipped or bottled and the economics of using Seitz Suprapak Plus. In this session, they will also discuss tools for maintaining wine quality and stability, as well as avoiding oxidation during shipping. ***About Maria Peterson*** Peterson grew up on a family farm in South Africa, where she first discovered her interest in making wine. She went on to obtain her Enology and Viticulture degree from the University of Stellenbosch, South Africa in 2000. In 2002, she worked as assistant winemaker for Voyager Estate in Margaret River, Australia. She also acted as the assistant winemaker for Domaine Langlois-Chateau in Loire Valley, France, and red winemaker for Cave du Roi Dagobert in Alsace, France. Peterson has most recently relocated from Dahlonega, Georgia, where she was acting winemaker and vineyard manager for Montaluce Estate and Winery. Since filtration can be a complex discussion with many variables, Maria’s wealth of knowledge and experience in this area will be a tremendous resource for customers. Know more about Maria: https://ibwsshow.com/en/speakers/2018... Watch On Youtube: https://www.youtube.com/watch?v=v9qCH8pdldA&list=PL0ozFCHr7H00E-nIJs_-G2XrhAEcfzh9u&index=8 ***Subscribe to our Channels for more: *** ► YouTube: https://www.youtube.com/user/BEVERAGETRADENETWORK ► iTunes: https://itunes.apple.com/us/podcast/bevcast/ ► Stictcher: http://www.stitcher.com/s?fid=233919&refid=stpr ***About IBWSS SF*** Be part of the biggest gathering of Bulk Wine, Bulk Spirits and Private Label professionals in the US. No show offers buyers a greater opportunity to meet producers who offer private label wine, spirits, bulk wine, bulk spirits and contract manufacturing. IBWSS is the ONLY show in the US that will bring the world to you. Over the course of two days leading figures from the global and US wine industry will share their advice, insights, and experiences on how bulk wine and spirits can help grow your private label and branded product business. The event will include a combination of conference sessions and workshop-style sessions. Who Should Attend? IBWSS buyers are other wineries and distilleries looking to meet up their demand, Importers, Retailers, and Distributors looking for private label programs, negotiants who are looking to meet the growers and producers. Get your visitor pass today and meet the leading bulk and private label suppliers from all over the world. Know more about IBWSS SF: https://ibwsshow.com/ ***About the Organisers: Beverage Trade Network*** Beverage Trade Network is one of the world's leading networks for beverage, wine, spirits and beer importers, distributors, producers and related companies. Our database and directory listing of the world's leading beer, wine, spirit and non-alcoholic drink producers provides our importers and distributors an advantage to source and innovate their portfolios. Know more about BTN: https://beveragetradenetwork.com/

4-24-18 we are yeast hunting today! Our guest is Luke Holcombe, with Scott Labs. Born and raised in California’s Central Valley, Luke grew up surrounded by wine grapes. This led him to pursue a degree at CalPoly, San Luis Obispo in Wine and Viticulture. Prior to joining Scott Laboratories, Luke was the Assistant Winemaker at McManis Family Vineyards in Ripon, California and Head Winemaker for Post Winery in Altus, Arkansas. He currently resides in Alma, Arkansas with his dog, Mr. Wilson. Scott Laboratories Inc. (USA) and Scott Laboratories Ltd. (Canada) are privately held companies specializing in value added products for the North American wine, craft brewing and distilled spirits industries. Their predecessor firm (the Berkeley Yeast Laboratory) was literally founded in the weeks prior to the end of Prohibition in 1933. The mission of the new company was to help customers produce better products for THEIR customers. Value added was a core principal then.  It remains a core value eight decades later. Their first products were lab services and yeast. In the years that followed the needs of the industry customers led them first to cellar supplies, then to packaging and finally into processing and bottling equipment. It has been an 80 year evolution driven by the concept of adding value. Our current product portfolios include some of the most famous names in the wine, craft brewing and spirits industries. In some cases we have our own proprietary products (such as Sparkolloid and Scottzymes) while in other cases we work with partner firms. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Scott Lab Fermentation Handbook Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Must Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae Wine secondary aroma: understanding yeast production of higher alcohols Metabolic and transcriptomic respond of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions Effect of low temperature fermentation and nitrogen content on wine yeast metabolism Why, When and How to Measure YAN Chemistry in Winemaking Fermentation Management Practices Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium Tailored Organic Nutrient Additions Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events April 29 - Brothers' Drake Mead - Wafflepalooza May 5 - B.Nektar - Spring Fest May 5 - California Honey Festival Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

Find this episode and all episodes at the page for Cider Chat's podcasts. Prevention & Correction of Sulfur-Off Odors in Cider Production was presented by Rebecca deKramer, cider specialist at Scott Laboratories at CiderCon2018. Become an eCiderNews subscriber to download the Power Point Presentation that goes along with this presentation. Click download This chat begins at approximately 9 minutes in. Rebecca presents on the following topics Defining Sulfur-Off Odors Causes of Sulfur-Off Odors Methodologies for preventing Sulfur-Off Odor formation Methodologies for correcting Sulfur-Off Odors What kind of strains of yeast to use Temperature for fermentation How much yeast to use? Chemical Elements impacting cider Sulfur - H2S (hydrogen sulfur) mercaptans from by the break down of certain amino acids if they oxidize, Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S can be produced. DMS is aromatic and can not easily be removed by copper - Rebekka speaks on the use of copper to remove specific odors The first thing to do for off odor - sulfur aireate the most simplest technique to control off odors? Rack cider off of the gross lees If at the end of fermentation the cider is producing off odors, "simply stirring the gross lees into solution can help." Most common factor contributing to sulfur off odors? the yeast being stressed Rebekka's recommendation - "Have happy yeast. If you have happy yeast, you will have a good fermentation. If you have unhappy yeast they will make your life hell." Orchards that use a sulfur based spray for orchard control. Depending upon the timing of the spray it could leave residual copper on the apple, that can affect the cider. Additional cider and cider yeast considerations The more clarified or concentrated the juice will affect the fermentation as it will have less nutrients for the yeast. Canning cider can make cider suspectible to oxygen as can some screws caps 24:16 - Fermentation Indigenous Fermentations or using wild yeast. Rebekka recommends management via nutrient control, because you do not know what yeast is in the driver seat. "It is a leap of faith" Commercial Pitch - there are numerous options, but make sure to follow the manufacturer's recommendations. If you have no temperature control for fermentation, avoid yeast that require temperature control. Do not under inoculate.  The chances are high that you will have a stressed yeast if you do not follow the manufacturer's recommendations. rehydrate dry yeast before pitching - to nurture a happy yeast environment Treat as soon as you start smelling an off flavor Use the Penny Test for finding H2S. Drop a 1984 or earlier penny into a glass of cider and see if it removes the H2S. will H2s or a mercaptan It responds instantly. If it doesn't respond Rebekka says that the cider is likely in a desulfite form treat with asorbic acid to reduce Make sure it is a penny that is as old as 19 Contact Scott Laboratories Website: http://www.scottlab.com/ email: info@scottlab.com  Telephone: 707- 765-6666 Mentions in this Chat ciderGoingUp Campaign  Ross on Wye Cider and Perry Company John Edwards - Chemical Fingerprints in Cider presented at CiderCon2018 will be posted soon - Stay tuned. John's business: Process and Analytical NMR Services Ask for the following cideries and businesses- 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 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. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on twitter @ciderchat

Jodey Arrington is the U.S. Representative-elect for Texas Congressional District 19. Mr. Arrington grew up in Plainview, Texas – a small, farming community in the District. Arrington served as a White House Advisor to President George W. Bush and Chief of Staff to the Federal Deposit Insurance Corporation. In 2006, he returned to his alma mater as Chief of Staff and Vice Chancellor at Texas Tech University System. He currently works in the private sector as President of Scott Laboratories, Inc., a healthcare innovation company. Arrington has served in numerous business, civic, and faith-based leadership roles within his community. He resides in Lubbock with his wife, Anne, and their three children. 1. My Heroes Have Always Been Cowboys - Willie Nelson 2. Broken Hearted Savior - Big Head Todd and the Monsters 3. Photograph - Def Leppard 4. Small Town Saturday Night - Hal Ketchum 5. Lose Yourself - Eminem 6. Speed of Sound - Coldplay 7. Worlds Apart - Jars of Clay 8. All These Things That I've Done - The Killers 9. Meant To Live - Switchfoot 10. Run Away Car - Mat Kearny