Cider Chat

Cider?s Best Friend is Perry

Enjoy this panel discussion ?Pear Necessities: International Perry recorded at CiderCon 2024. The panel was moderated by drinks writer, Adam Wells of the UK. Sitting to his right was Tom Oliver of Olivers Cider and Perry Ltd (UK), Laura Cherry of Dragon?s Head Cider (Washington State), Albert Johnson of Ross and Wye Cider and Perry Company (UK) and cider critic and blogger Natalia Wszelaki (Germany).

(L to R) Tom Oliver (Oliver?s Cider and Perry), Albert Johnson (Ross-on-Wye Cider), Laura Cherry (Dragon?s Head Cider), Natalia Wszelaki (Cider Explorer), Adam Wells (Cider Review) Topics discussed during this Perry Panel Introduction of Perry Panel Speakers Overview of Perry in both Europe, the UK and America Tasting profiles of 4 Perry?s Oliver?s Cider and Perry Ltd. (UK) SHHH Ross on Wye Cider & Perry Company (UK) Thorn 2019 S.V. Perry Kertelreiter (Germany) Heiden 2021 Single Tree Perry Dragon?s Head Cider (Washington State, US) Sparkling Perry Perry critique of servings via Natalia a.k.a Cider Explorer Shared a bit of history of perry in Austria, Switzerland and Germany Pear Cider vs Perry ? are they interchangeable New Perry Book (May 2024)

Perry: A Drinker?s Guide, author Adam Wells of Cider Review

Mentions in this Cider Chat French Cider Tour September 2024 Oliver?s Cider and Perry Company ? UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the support page! Post, share and social media and tag Cider Chat! Cider?s XPromoters will be featured on an end of year episode! Spacetime Mead & Cider Works, Dunmore, PA The London Cider House Rakkerpak Cider, Denmark @snoopylovescider ? referred to a Cider Chat episode with Stormalong Cider. There are currently two episodes with this Massachusetts based maker Episode 036 (Season 1) and 236 Scrub a Dub Valves and Vessels which is part of the Season 5 Cider Making series. American Cider Association ? CiderCon

Escape to Olympic Bluffs a Dream Vacation Destination

Olympic Bluffs Cidery & Lavender Farm is located on the northern coast of the Olympic Peninsula in Washington State. The farm is on a bluff that overlooks the Salish Sea, which spans the international waters between British Columbia and Washington State. The location is dreamy with views of Mount Baker, a 10,000+ foot mountain, to the east and Victoria Canada to the north.

Olympic Bluffs was founded by Ginger and Scott Wierzbanowski, who found farm land years early on a trip to Washington State. Both are Air Force Veterans with Ginger serving as an Intel Officer and Scott as an Air Force F 16 pilot.

Scott and Ginger next to F 16 ? note Scott?s name on plane

The two met in Korea, married in Denmark, and lived in Europe where in France they discovered Calvados. Years later their love of cider helped frame Olympic Bluffs Cidery and Lavender Farm which has an onsite Lavender shop, a cider production area, a Bed and Breakfast next door, and a commercial location where a future tasting room will be situated in downtown Port Angeles.

In this Cider Chat The Wierzbanowski?s backstory to cider. Why a cidery and lavender farm in Port Angeles? What does the location look like? When and how can people visit? Is there a best time? The orchards, Size, terrain, soil type Number of apple varieties and (pear?) Orchard practices What products Olympic Bluffs currently sells Types of cider to expect? What has informed your cider making styles? Future plans

Contact for Olympic Bluffs Cidery & Lavender Farm Website: https://www.olympicbluffscidery.com/ Address: 1025 Finn Hall Rd, Port Angeles, WA 98362 Telephone: +13606707206 Mentions in this Cider Chat French Cider Tour September 2024 Oliver?s Cider and Perry Company ? UK Cider in Herefordshire, Tom Oliver audio clip The Whose Who of #xpromotecider in this episode? Join the fun and download the info flyer on Cider Chat offerings at the support page! Post, share and social media and tag Cider Chat! Cider?s XPromoters will be featured on an end of year episode! Spacetime Mead & Cider Works, Dunmore, PA Heartland Ciderworks, OR ? watch the ?Bottles On My Desk? review of Avalon Rakkerpak Cider, Denmark Know Your Roots, orchard consulting | NY

Mike Biltonen and his wife Debbie founded Know Your Roots in 2008 and began offering a wide array of service for backyard and commercial orchardists in 2014.

Mike

This conversation tool place at the Berkshire Roundtable that was founded my Micheal Phillips 34 years ago. This annual meet up of orchardist and cider makers takes place in Massachusetts each spring. It is an informal discussion amoungst peers all on growing apples and assorted pomme fruits. Micheal Phillips was a renown orchardist and author of many books like The Holistic Orchard. Find all his books at Cider Chat?s book page. Listen to episode 312 dedicated to Micheal.

In this Cider Chat The backstory of Know Your Roots Services offered by Know Your Roots What to consider before planting an orchard Mike?s background in Biodynamic (BD) orcharding Defining Holistic Orcharding Making a BD preparation Climate change ? dealing with late season frost The future at Know Your Roots and?cider? Mike and Ria recording this episode Contact for Know Your Roots Website: https://knowyouroots.com/index.html Mentions on this Cider Chat Rudolf Steiner Josephine Porter Institute for Applied Biodynamics (JPI) #xpromotecider in this episode Listen to Dan of Space Time Mead & Ciderworks Bones and Bottles Review ? on Instagram https://www.instagram.com/boneandbottlereviews/?hl=en Listen to Episode 407 with Dan Gallagher of Frosty Twig Cider Follow Ben Kuen? on Chocalate Pears ? listen to his episode #304 all on Sorbus Domestica

Find this episode and all episodes at the page for Cider Chat's podcasts.

A Cider Log Documents Ferments from Start to Finish

Find a free downloadable Cider Log for your next ferment below! Dan Gallagher of Frosty Twig Cider, a new startup based in Canton New York, has created a form for your next batch of cider. Dan who began making cider in 2017 found online cider making forums and cider influencer tips both informative, but also conflicting. The Cider Log was created to track what actually does or doesn?t work when fermenting.

In This Cider Chat with Dan Gallagher Dan?s backstory The value of a Cider Log His goal for Frosty Twig Cider to begin commerical sales A step by step review of each stage of a cider ferment From sourcing fruit to bottling Working with Canton Apples

Follow along as we review this filled in Cider Log below with Dan.

Contact for Frosty Twig Cider Instagram @frostytwigcider

Download this Cider Log for your next ferment. By going to https://ciderchat.com/podcast/407-cider-log/

Mentions in this Cider Chat French Cider Tour 2024 A mentioned by Dan in this episode 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 7 262: Virtual Cidery | Building a Cidery Part 8 #XPromoteCider ? Cross Promote Cider and get mentioned on Cider Chat. Download the info flyer, post in your tasting room or favorite bulletin board and load up to Social Media. Make sure to tag Cider Chat (@ciderchat or @ciderchatciderville)

Japan is not only Cherry Blossom, but also Apple Country!

Lee Reeve of InCiderJapan kicks off this episode stating ?Japan is Apple Country.? And he is right? because Lee has been on the podcast 3x?s and has taught listeners all about this apple country and the regions were orchards are abundant that the growing cider community.

He is the Publisher and Editor of inCiderJapan, the country?s first and only bilingual magazine dedicated to all things cider. He was first on the podcast in Episode 114 and again in Episode 173. Each time we were able to catch up on the happenings in Japan. By the way, there are two main apple growing regions: Aomori to Nagano.

In this Cider Chat Cider in Japan post the pandemic and updates for Lee as his role evolves The state of cider today Japanese culture and cider education Rules around making cider in Japan The Japan Cider Cup OK Adam Cider a Japanese cider brand Contact InCiderJapan Website: https://www.inciderjapan.com/ Japan Cider Cup ? https://www.japancidercup.com/ Mentions in this Cider Chat New York International Cider Competition 2024 French Cider Tour 2024 ? September 22th ? 28th Paris, Normandy, Brittany Greenbank Cider, Washington State #xpromotecider ? Share the Cider Chat Podcast Info Flyer and help your patrons and friends find over 400 episodes on makers, orchards and cider travel. This week?s mentions: Follow our friend Marcel who is making cider in the Netherlands on Instragram @degerdenner Wooden Gate Cider ? Pilot Mound, Manitoba Heartland Ciderworks Find these ciders on tap at La Familla Cider and definitely try the tacos at Azuls Taco House

Tariq Ahmed on the Founding and Fermentation Styles at Revel

Revel Cider was founded in 2014 and is located in Ontario a little over one hour west of Niagara Falls. Hear Tariq tell how he both got into fermentation, how Revel embraces foraging local resources for ferments, surviving the pandemic and how to get his cider!

Tariq Ahmed In this Cider Chat with Revel Visiting the newly opened Tasting Room Co-Ferments Native Yeasts Carbonic Maceration Contact for Revel Cider Website: https://revelcider.com/ Address for Tasting Room: 62 Dawson Rd, Guelph, ON N1H 1A8, Canada Mentions in this Cider Chat New York International Cider Competition 2024 French Cider Tour 2024 ? September 22th ? 28th Paris, Normandy, Brittany #xpromotecider ? Share the Cider Chat Podcast Info Flyer and help your patrons and friends find over 400 episodes on makers, orchards and cider travel. Follow our friend Marcel who is making cider in the Netherlands on Instragram @degerdenner Episode 306 with Elegast Cider, Netherlands Episode 398 with GreenBench Mead and Cider | Saint Petersburg, Florida Episode 404 with Albert Johnson of Ross Cider and Perry Co. | UK

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Find this episode and all episodes at the page for Cider Chat's podcasts.

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Featuring Albert Johnson of Ross Cider and Perry Company

Ross Cider and Perry is a family owned business located in the West Country of the United Kingdom in the region of Heredfordshire. The Johnson family have been farming this land now with 45 acres of bush orchards and another 10 acres of standard trees and perry pears. The apple trees were planted between 1978 and 2001. And the Perry Pears about 35 years ago by Albert?s father Mike.

Pictured above: Cider Chat Host Ria, Mike and Albert Johnson - at Ross Cider Fest 2019

Today you can visit the newly remodeled Yew Tree Inn which is situated next to the orchards and all under the Ross Cider ownership. At the pub find 18 taps. They make a wide range of single varietal ciders (upwards to 90) and blends. One will always be guaranteed to be amazed by the offerings when visiting.

In this Cider Chat with Albert Catching up since the first interview in 2019 with Mike and Albert ? listen to Episode 194 Cider Making Practices The orchards Events Ciderganza A spring cider festival at The Yew Tree Inn Blossom Walk A charity fundraising blossom walk around the Broome Farm orchards Summertime Soirée A weekend drinks festival at The Yew Tree Inn Cider Challenge A charity cider competition and festival at The Yew Tree Inn Ross Cider Festival A summer cider festival at Broome Farm Ross-tober-fest An Octoberfest event held at The Yew Tree Inn Yew Tree Inn, Ross on Wye Contact Info for Ross Cider & Perry Company Website: https://rosscider.com/ For general and cider enquiries: [email protected] For Yew Tree Inn related enquiries: [email protected] For Yew Tree adult only caravan & motorhome enquiries: [email protected] For Broome Farm family friendly & group camping enquiries:[email protected] Telephone: 01989 562 815 Address: The Yew Tree Inn, Peterstow, Ross-on-Wye, Herefordshire, HR9 6JZ Mentions in this Cider Chat Kordick Family Farm ? Listen to Episode 369 featuring the Kordick Family New York International Cider Competition 2024 French Cider Tour 2024

Meet one half of the family team at Botanist and Barrel

Botanist and Barrel is a family owned and operated cidery. Kether Smith and brother Lyndon and their respective spouses Derick McGuffey and Amie Fields make the magic happen at this eclectic cidery. They began selling cider commercially in 2017 and they all enjoy making cider.

Lyndon Smith and Amie Fields

There are two tasting rooms. Production happens at the Cedar Grove Location and in Asheville you can visit the Botanist and Barrel Tasting Room.

In this Cider Chat

Lyndon and Amie were interviewed while attending CiderCon 2024 in Portland Oregon. They provide tips on how to approach their products when visiting the tasting room.

Try a flight. There are four flight options. Sour and Spice Flight Barrel aged Any thing goes Hybrids and co-ferments The ciders and co-ferments of Botanist and Barrel Tips for working with family members Visiting the tasting rooms

Contact and Visit Botanist and Barrel

Ashville Tasting Room Website: https://www.botanistandbarrelasheville.com/ Address: 32 Broadway Street, Ste 110, Ashville North Carolina Telephone: (828) 338-9516 Cedar Grove Tasting Room Website: https://www.botanistandbarrelasheville.com/   Address: 105 Persimmon Hill Lane, Cedar Grove, NC 27231

Mentions in this Cider Chat

New York International Cider Competition 2024 French Cider Tour 2024 Episode 288 Space Time Mead and Cider Works | Pennsylvania  @degerdenner in the Netherlands Cider Summit

go to CiderChat.com to find over 400 episode with from makers around the world

Meet the Founders of Presque Isle Farm Cider a.k.a PIF

Molly and Dion Stepanski are the founders of of PIF Cider with an inviting Tasting Room located in Alpena, Michigan. They met in New Orleans where Dion was working as a Jazz muscian and Molly in a store. In 2014 they move to farm vegetables at Dion?s family farm in Posen, MI. There they planted a one acre orchard which Dion describes as high density, but not trellised. They sources their apples from Michigan?s TraverseCity area which is to the west of Alpena.

Dion and Molly

From the outset they wanted to make English Style Ciders and by all accounts they are hitting this target straight out producing delectable ciders that please the palate and made this cider podcast host swoon with delight.

In this Cider Chat with PIF Producers The backstory of PIF and the Stepanski?s journey to cider Cider making techniques at PIF Native yeas Barrel program Blends and Single varietal The cider fans of Presque Island and the surrounding area. What can guests expect when visiting. How to get PIF products! PIF Cider Tasted 2022 Farmhouse 8.2% Kingston Black Bulmers Norman Brown Snout Northern Spy Label by their son Kingston Black and Bulmers 50/50 Made in Stainless Single Varietal Spitzenberg 2021 12.5% Aged for 2 years in Bourbon Barrel Clean Ciders meaning pitched yeast Golden Russet, Harrison blend 9% semi dry Bulmers Norman and Coxs Orange Pippin Farmhouse back sweeten with French Bittersweet concentrate This is in a can and is a slight variation from the 750 ml bottles Ciders for sale in Taproom

 

Contact info for Presque Island Farm Cider Website: https://pifcider.com/ PIF Tasting Room address: 205 W. Chisholm St. Alpena, Michigan Taproom Telephone: tele: 01-989.340.0970 Instagram: @pifcider Mentions in this Cider Chat New York International Cider Competition 2024 French Cider Tour 2024 Étienne Dupont ? listen to Episode 337

Chef Duffy Talks Cooking with Cider

Chef Brian Duffy is one of the culinary?s industry?s most dynamic and innovative personalities. 

Chef Brian Duffy

With a career that spans decades, He has been captivating audiences with his infectious passion for food and his unique approach to the culinary arts. He is well known for his appearances on the tv and the series ?Bar Rescue,? where Chef Duffy helped transform struggling bars, offering expert advice and renovations to revitalize their business and create successful, thriving establishments.

In this episode of Cider Chat we are tapping into Chef?s contemplative side and getting his thoughts on the both cooking with cider and pairing cider with food.

In this Cider Chat with Chef Brian Duffy We taste through 4 ciders Sweet Coyote Verde 4.25% Back Sweetened Tart Granny Smith Apple Producer Fishback Stephenson Cider House | Iowa Semi Dry Grapes in a Suit Case Producers Botanist and Barrel / North Carolina and Artifact Cider Project / Massachsetts Semi -Dry Premium Hard Cider (6.9%) all native years, no sulfites, barrel aged Producer: WildCraft Cider Works / Eugene Oregon Dry Malus (7.5%) juice is from apples pressed in New York and shipped to Florida Producer: Green Bench Brewery and Mead & Cider / Saint Petersburg Florida Topics in this Cider Chat  What is Chef Brian Duffy up to. Cooking with cider Pairing cider with food  Let?s talk PH when pairing cider ? Most bars serve high acid pub food/dishes with drinks. For those who want to balance acid and alkaline offerings, what are the options? Looking for pub/restaurant dishes that you would recommend. 3 tips for a success restaurant or cidery serving food Typical mistakes to avoid when serving food Contact Chef Brian Duffy Website: ChefBrianDuffy.com Instagram: @chefbriduff Duffied Live podcast Mentions in this Cider Chat French Cider Tour September 24 ? 28, 2024 Bar & Restaurant Expo March 18th -20th, 2024 use code ChefDuffy50 for $50 off you pass Episode 035: Danielle von Scheiner | Big Apple Hard Cider, NYC

A Special Valentine to Ciderville with Love

This episode is a special valentine to Ciderville with a little bit of help from the Talking Pommes and an eventful appearance by The Nose!

 We are in the Cider House reviewing the last year and have written a special card to everyone out there in your special spot in Ciderville.

In this episode we say good bye to Season 8 while reviewing the uniques of cider, what we all need to do to keep relationships in Ciderville healthy, and how to help keep cider going up a.k.a #ciderGoingUP.

Mentions in This Cider Chat

Find all past episode from Season 8 of Cider Chat @cidersoms - follow along on Instagram Work with Cider Chat French Cider Tour September 24 - 28, 2024 Send Cider to Cider Chat Support Cider Chat Cider Chat Swag Store - get your cider t-shirt today!

The Low ABV Cider Revolution in Sweden

In Strängnäs Sweden, circa 2017, Johan Sjöstedt, Oskar Palm, and Patrik Svensk began selling ciders commercially under their brand Pomologik. They didn?t set out to make low alcohol cider nor even non alcoholic cider when they started, but a lot can change in a few short years.

Johan In this Cider Chat John Sjöstedt?s journery to cider How a US cider bar encouraged Swedish cider makers How a cider purist can shift perspective Low alcohol by volume (ABV) ciders and Non Alcohol Ciders in Sweden Cider techniques Cider Styles Cider Fests in Sweden ? Nordic Craft Cider Festival Who are Sweden?s cider fans Who can visit Pomologik?for now. Contact for Pomologik Website: https://www.pomologik.se/ Mentions in this Cider Chat New York International Cider Competition 2024 2024 French Cider Tour to Paris, Normandy and Brittany ? Reservations are live now and there are only 4 spots left Amsterdam Cider Salon, Netherlands March 8, 2024 (7-10 pm) Non alcoholic cider in US ? follow Jonathan Mark on instagram for more info

Saint Peterburg on Florida?s West Coast Welcomes Green Bench

Green Bench can boast being a microbrewery, meadery, and cidery in a region where palm trees rule! Despite that small inconvenience of no apples trees to speak of growing in Florida, maker Brian Wing has been rolling out the cider barrels since 2015. Green Bench itself has been producing select beers beginning in 2013.

Brian Wing In this Cider Chat with Maker Brian Wing Fermenting in Florida. Where is the production facility located. (Webb?s City Cellar?) How did this all come about? Brewing begins in 2013 then 6 yrs later (2019) cider & mead. Brian?s journey to cider What are the challenges of cider making in FL (resourcing from?NY?) Who are the cider fans in St. Peterburg and the surrounding area. Has this changed since you opened and if so, how. Training of staff to pour and discuss cider ? loved how you were planning for this on the tour What can guest expect when visiting. Is there a flagship cider that one should try first? Malus is the Flagship cider ? try this one first! Cider styles and techniques Fermenting with fruits from Florida for co-ferments Florida honey ferments Filtering using a centrifuge Barrel program Cider Tasted During this Interview Chaconne A dry cider made by Green Bench Brewing Company. It?s made with Wickson Crab, Yates, and Harrison apples, and has an ABV of 6.4% Contact for Green Bench Brewing, Mead & Cider Website https://www.greenbenchbrewing.com/mead-cider Mentions in this Cider Chat French Cider Tour 2024 ? September 22nd ? 28th

Fermentations Run without Fear at Wildcraft

Sean Kelly founded Wildcraft Cider Works in 2014. His journey to cider making began in 2008. It follows his botanicals passion, quest for tree resources & conservation, in concert with travels to Latin America where he learned how to ferment. He honors the preservation and the medicinal value of the plants and does a mighty fine job of capturing the essence of a wide variety of pomes, grapes and botanicals in the glass.

Sean Kelly Cider Making at Wildcraft Only Native Yeast No sulfites Co-ferment botanical grapes pome fruits ? pear, quince, medlars Barrel aging Cider?s Tasted in this Cider Chat Pisgah Heriloom Restoration Perry ? wild rootstock pears Medlar Wildcraft Products Ciders Perry Brandies ? POM-MISTELLE ? a set of 3 brandies, apple, quince and pear Fire Cider Hot Sauce ? Peppers gleaned from Camas Swale Farms. Fermented and aged in house brandy barrels Annual Events at Wildcraft March 2nd Tap Takeover ? an array of ferments on tap Fiddlehead Festival ? Last weekend of April Harvest Party ? fall Mentioned in this Cider Chat Freeman Rowe French Cider Tour ? September 22-28, 2024 Reservations are now open

Pre-conference PDX Audio Clips

This Cider Chat Live features clips from CiderCon 2024 which took place in Portland, Oregon. What was particularly unique about this year was the ice storm that took place.

Pictured below is a car driven from the border of Oregon and California to PDX. It is incased in ice and is a testament of just how ferocious the storm was. Despite the ice, the cider kept pouring.

Enjoy this Cider Chat Live

Ander's car and its Ice Cap when he arrived at the main hotel

 

Bookmark this episode for loads of Portland Oregon a.k.a. PDX Tips

Oregon Cider Week and CiderCon 2024 are all converging in PDX and this episodes has all the tips you need arrive and hit the ground running. Portland resident Sean Connolly, who is also known as Cider Experience on Instragram and Facebook has delivered big time with tons of tips and insider knowlege to help everyone feel like a local.

Sean Connolly In this Cider Chat on PDX Tips Temperature Highs 47 degrees 50/50 chance of rain or sunny Bring layers What to wear Jeans and plaids work Casual dress code and functional

PDX Tips to look like a local: Loose the umbrella and let your hair get wet! When using an umbrella, it is obvious you are from out of town!

Transportation Airport (PDX) to CiderCon ? The Met Red line is not in service beginning January 14th. Service will be still provided via shuttle buses which will take a bit longer than the 30 minute ride. It is still a great deal at $2.80 go to Trimet.org for more info Driving: Download Car Parking App: Parking Kitty  Bicycles for Rent in PDX Nike Launch a travel by bike ? https://biketownpdx.com/ There are lots of bike lanes Spring Water Corridor runs the length of the Willamette River approximately 7-8 miles Need Tech help or supplies? The Lloyd Center is close by and in old town Portland there is a full service Apple Stor

PDX Tips for purchases: There is no Sales Taxes in Oregon

Restaurants near CiderCon Red Robin Spanish Tapas Noble Rot ? beautiful views of the city Big Pink ? City Grill on 33rd floor with great views  Sizzle Side Pizza Spirit of 77 Seas recommends for good pub faire Grocery stores by Hyatt Safeway approximately 3/4 mile Trader Joes about 4 miles away in the Hollywood district Karaoke Ambassador PDX Bar and Lounge  Alibi PDX The Baby Ketten Club

PDX Tips: The city is Food Trucks heaven ? Look for ?Food Cart Pods? via Travel Portland ?s online food cart finder

Cider

Cider Locations closest to Hyatt and Oregon Convention Center

Schilling Cider House ? a wide range of taps approx 1 Mile from the Hyatt Spirit of 777 Tap take over Pizza Thief ? the tap Lil Spirits ? a block and half from Convention Center ? tap takeovers ? 437 NE Lloyd Blvd Portland, OR 97232 The Place PDX ? A cider bar will be hosting multiple cider events

In Pearl District on west side of river

Cider Bite ? splits taps between sweet and dry Portland Cider Company  ? 35 taps  Locations in Oregon City and Beavertown  Swift Cider is located in the north side of town Bring Cider or Beer Home The Place PDX ? buy bottles to go John?s Marketplace big collection of both cider and beer ? 3560 SE Powell Blvd -Portland, OR  McMenamins has a large selections New Seasons Market Pick up cider and beer at the Portland International Airport Look for Made in Oregon Store in airport  Sean?s PDX Tips for Fun in Portland Walk by the River Forest Park: The largest urban park in the country Mount Tabor Park Hopscotch ? light and music theme area, high sensory experience (take an hour to enjoy) Dance: McMenamims at Lola?s Room Relax and Soak at McMenamims Soaking Pool or Common Ground Wellness Center

PDX Tips for Cannabis: Oregon Legalized Cannabis in 2015. There are 5 dispensaries around the hotel conference center. Look up: WhatsLegalOregon.com

Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours ? France ? listen to past episodes and get on the wait list for the 2024 tour!

It?s time to make your Cider Notes for 2024

The list of cider notes can be quiet long, but in this episode we are going to make it doable and easy for you.

In this Cider Chat on Cider Notes The Talking Pommes encourage Ria to slow down Sign up for the last cider tour heading out at CiderCon 2024 French Cider Tour reservations Wassails January 5th at the Botanist and Barrel, Cedar Grove North Carolina January 28th Berkshire Cider Project at the Tourist in North Adams Massachusetts Learn about Wassailing in Episode 393 Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  386:  Managing Cider?s Secondary Fermentation ? DIY Tips Equipment needed for Cider?s Secondary Ferment

Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com

Extra Apple Juice to for topping off Secondary Fermenter ? glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn?t slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Mentions in this Cider Chat 363: Exploring Cider Using 33 Books Flavor Wheel Sean Connolly Cider Experience Subscribe to Cider Chat YouTube Channel

What does Wassail & Drink Hail mean?

In this episode learn about meaning behind Wassail and Drink Hail from the Butler himself, Al Sax.

A Wassail is a celebration of the orchards, most typically apple orchards to honor the natural world and pay tribute with hopes of an abundant fruiting season moving forward.

A Wassail is also a cheer

When you hear someone say ?Wassail? it means -Be Healthy! The reply is ?Drink hail? ?  To your health! Al as the Butler at the Wassail When time of year to Wassail?

Historically a Wassail would be held on the 6th of January or what is known as the Twelfth Night.  Or on the 17th of January which is called ?Old Twelvey?

Procession to the main Wassail fire

In these modern times a Wassail can take place when it is most appropriate considering the weather and outside temperatures. There is no strict protocols, but rather traditions that when followed harken us all back to our ancestral roots and pagan ways.

Where do Wassails take place?

In the orchard surrounding a large fire, a fire circle and in some places 12 small rings of fire for the 12 apostles or for the twelve signs of the Zodiac.

Indoor Wassails are also doable for those who can?t go outside during -6 degree temperatures. Thus, a Wassail can take place at a Senior Center or a Day Care with songs being sung around a plant or small tree.

How to Make a Torch for Wassailing

The end goal is all the same, to sing to the orchard, the apple tree(s), to ward off the apple foes and to harken in better times ahead.

The Old Apple Tree of the Wassail How to Plan for your own Wassail Have a fire keeper who will make sure the wood is ready and lit to greet the parade of merry makers Set a meeting spot for everyone to gather and then walk to the oldest or largest apple tree. The fire is often very nearby. Have ?Safe? Torches, flashlights to lead the crowd to the main fire Have some hot mulled cider, which is always good for a loud ?Wassail and Drink Hail? reply Have a Master of the Ceremony or what is known as the ?Butler? Select a King and Queen Have slices of Toasted bread Have Cider to drink and to pour a bit on the toast and onto the ground Hand out lyrics to the Wassail songs The King and Queen lead the group up to the Apple Tree Place the toast on the limbs Pour cider on the roots of the tree Make noise to ward off the evil spirts ? this is your chance to call out ?Wassail? and then reply ?Drink Hail?! If Morris Dancers are available they would do a dance or two Have a taste of two of Wassail ? pick an option that best suits your crowd. It can be a hot mulled cider, with or without spices or fortified with brandy, perhaps a wee bit of honey?

A two handled cup or goblet is the classic Wassail cup that would be passed round, but these days any fine drinking cup would do sans the passing around.

Wassail and Drink Hail around the world Willie Smiths Cider in Tasmania hosts an annual ?Mid Winter Festival? in July Campaign for the Revival Of Wassailing (CROW) www.nationaltrust.org.uk/petworth-house-and-park/recipes/petworths-traditional-wassail Mentions in this Cider Chat 072: Lost Apple of the Quabbin |Massachusetts January 5, 2024 Wassail at Botanist and Barrel Cidery and Winery, 115 Persimmon Hill Ln, Cedar Grove, NC 27231-8807, United States Hear about the orchard samplers and cider made at Renaissance Orchards in Ferndale Washington in Episode 390

The Vodraska Brothers Chris & Matt of Bent Ladder

In the midst of a rich farming legacy emerged Bent Ladder Cider and Wine, based in Doylestown Ohio. Chris and younger brother Matt Vodraska are following in their father Dale?s footsteps. Chris is the orchardist and viticulturist and Matt is the cidermaker. The farm is the story.

Chris Vodraska

Dating back to 1995 their father Dale was eyeing farmland that was by all accounts destine for development. In 2004, he ?finally wore down the seller? as his sons put it and bought the 128 acre farm. Today there are 3-4 acres of vineyards and 30-40 acres of orchards. The site hosts both the Bent Ladder production area and stunning tasting room and Rittman Orchards & Farm Market.

Matt Vodraska In the Cider Chat with Chris and Matt Sunset view from tasting room The Vodraska Family?s back story to present day The orchards, Size, terrain, soil typeNumber of apple varieties Orchard practices Kazakstan and Krygzstan scion wood graftings at Bent Ladder Is this Malus Sieversii? Up coming ciders with these apples Ciders at Bent Ladder At the Tasting Room find draft, flights and glasses of select ciders Heritage Ciders in 750ml Heriloom Farmstead Rose Gold ? mostly Redfield in wine barrels Black Gold a single varietal Gold Rush  Russet EverCrisp Cider  Cidermaking practices The tasting room Contact Bent Ladder Website: https://bentladder.com/ Rittman Orchard & Farm Store: https://rittmanorchards.com/ Find the Apple Chart that Chris Vodraska has been compiling at this page: https://rittmanorchards.com/apple-chart/ Mentions in this Cider Chat Dawes Arboretum Dr. Diane Miller CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours ? France ? listen to past episodes and get on the wait list for the 2024 tour!

Saint Lawrence Nurseries is a specialized tree nursery in New York state, renowned for its expertise in cold-hardy fruit and nut trees with a committment to sustainable and organic practices. The nursery, which was originally founded in the 1920s by Fred L. Ashworth of Heuvelton, NY, was initially more of a hobby and experimental station for Ashworth. Bill MacKentley met Fred in 1971 and they developed a strong, almost familial relationship. After Fred?s death in 1977, Bill and his wife Diana purchased the land in Potsdam, NY, where Fred had done much of his grafting and breeding. In 1981, they produced the first official St. Lawrence Nurseries catalog.

For 34 years, the MacKentleys cultivated Saint Lawrence Nurseries into a unique and well-loved business, carrying on Fred Ashworth?s passion for growing and propagating fruits and nuts suitable for northern climates.

The MacKentley, were planning their retirement and phasing out their business around 2015. Connor Hardiman who began working at Saint Lawrence Nurseries years earlier stepped in to take over rather than allowing the nursery to close. He and his wife Alyssa are the new stewards of Saint Lawrence Nurseries and are helping to herald in a new era for the Nurseries.

Do note that many refer to Saint Lawrence Nurseries as SLN.

The Ups and Downs of Climate and Test Winters

Citing from a Cornell University study for 1981, that stated the the the previous 40 years had been the best years of agriculture (good weather patterns) in the world. Of particular note is that moving forward from 81 onward, one can now expect that the climate was returning to normal. Note that this was serval years before climate change was being discussed to the degree that it is today.

Says Bill, ?We have got to get our act together [in regards to climate change].

Who is Fred L. Ashworth

Born in 1898, Ashworth studied the trees that survived the 1938 kill off of apples and studied them very closely. He began the nursery in the 1920s. He also worked with nut trees, potatoes and inspired Bill?s career at Saint Lawrence Nurseries.

Role Models in Research Dr. Elaine Ingham ? research on the soil and the food web ? find out more at https://www.soilfoodweb.com/ Paul Stamets ? https://paulstamets.com/ Dr. Christine Jones ? soil ecologist https://soillearningcenter.com/expert/christine-jones/ Contact Saint Lawrence Nurseries

Connor Hardiman is now the steward of the Nurseries. Find his contact below and reach out to Connor to contact Bill.

Website: https://www.slngrow.com/ Address: 325 Rt 345, Potsdam, NY 13676 eMail: [email protected] Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours ? France ? listen to past episodes and get on the wait list for the 2024 tour!

Meet Chris Rylands of Renaissance Orchards

First there was Cider Supply and then Chris founded Renaissance Orchards with his wife Melinda. This move was a natural progression of a series of events that include resources needed for making a keeved cider and the thirst for a particular style of cider.

The orchards and the Rylands are based in Ferndale a town just south of the Canadian border in Washington state.

Chris Rylands In this Cider Chat with Chris of Renaissance What happened to Cider Supply? Why French style ciders? The orchards at Renaissance number of apple varieties and pear  Products cider scion Melinda Spotlight on Single Varietal Ciders

Hear how Chris dug into 16 cider specific apples to understand the best blending practices for cidermaking. Each label shows:

a picture of the specific apple charts that apple?s tannin aromatics acidity astringent sweetness phenolics The origin of the apple, including location How to use ? best as a blender or as a single variety cider Contact for Renaissance Orchards Website: https://renaissanceorchards.com/ Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20, 2024 Totally Cider Tours ? France ? listen to past episodes and get on the wait list for the 2024 tour!

Author Daniel J. Bussey's "The Illustrated History to Apples in the United States and Canada"

The Illustrated History of Apples in the United States and Canada is a seven-volume set of books that documents the history of apples in North America written by Daniel J. Bussey. The book was edited by Kent Whealy and published in 2016 by JAK KAW Press LLC. 

Daniel J. Bussey

The set covers over 16,000 apple varieties, including nearly 10,000 synonyms and 1,400 watercolor paintings. Each volume is between 500 and 600 pages long and weighs 32 pounds (14.515 kg).

In 2018 this compendium received the Literary Award by the Council of Botanical and Horticultural libraries.

Dan was inspired by Fred Lape?s book Apples and Man. Another key literature source was John Ashton Warner?s American Pomology (1867). The bibliography with line drawings of apples resulted in developing links with a network of book dealers and a rather exhaustive delving into historic documents, that predated the internet, right across the USA in the archives of fruit and horticulture societies.

In this Chat with Dan Bussey Dan?s journey to apples What propelled Bussey to write this book?  How he gathered the info for researching this topic  What readers can expect to find in the book  How to use the book Why the synonyms are important in this series. How many apples in the book ? how many apples known today (worldwide)  Favorite stories from writing the book Favorite apples?

Contact Daniel J. Bussey

Go to the contact page for JAK KAW Press https://www.jakkawpress.com/order

Mention in this Cider Chat New England Botanical Orchard at Tower Hill ? Massachusetts CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20, 2024 Totally Cider Tours ? France ? listen to past episodes and get on the wait list for the 2024 tour! https://ciderchat.com/podcast/338french1/ https://ciderchat.com/podcast/339bustour2/

Discover the Apple Grand-mères/Grandmothers of North America

Todd Little-Siebold (Ph.D.) spoke at New York Apple Camp (2023) on a presentation titled the "Three Grandmothers" or Grand-mères in French. The sub title is "We have to reframe how we think about the origins of American Apple".

Todd is a professor of history and Latin American studies at the College of the Atlantic based in Bar Harbor Maine. As such this presentation is academic in nature and inspires both present day pomologist and apple fans of today and tomorrow to continue to trace the ancestral roots of the apple. Enjoy this exploration in to the continuing research behind the origins of apples.

Todd Little-Siebold The ?French? Grandmothers or Grand-mère Le grand- mère: Rienette Franche (Grise or Grauwe) Unknown 13 Reinette a longue (Queue or Reinette a la long Queue) Calville Rouge Understand (French) history to understand American Apples

This research requires looking at genetics and early settlement of French explores long before any English explorers showed up on North America.

Additional topics covered in this presentation:

When and where, were the French (apple) ancestors brought to America? The early settlements on North America Bay of Funday the first orchard planted in 1604 4,000 French farmers in the Mississippi Valley in 1700s The Dutch impact of American apples What about the pilgrims? Didn?t they bring apples to America? Native American?s impact on apples in America Genetics provides some evidence, but still looking for missing links of why English apples aren?t showing up. Contact Todd Little-Seibold

eMail: mailto:[email protected] Website: https://www.coa.edu/live/profiles/1136-todd-little-siebold/templates/details/faculty.php

Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Portland, Oregon January 20, 2024 Artisan Cider Summit http://www.cidersummitnw.com/artisans

Catching up with Michelle McGrath CEO of the ACA

CiderCon 2024 takes place in Portland, Oregon, making it the perfect time to chat with the American Cider Association's CEO Michelle McGrath. The Northwest Cider Association is also involved helping with the cider tours on Monday and Tuesday and Oregon Cider Week!

Who is Michelle McGrath? Why did your job title change from Ex Dir to CEO? The latter, is a typical of a for-profit organization title. Was this new title part of signifying a greater change for the ACA moving forward? What are the key services that the American Cider Association is providing to its membership? Who can join the American Cider Association? CEO Michelle?s must attend (do not miss) recommendation for CiderCon 2024

CiderCon 2024

What is CiderCon? How do the host cities get chosen? This year it returns to Portland Oregon, for the first time since 2016. What can attendees expect with this site (physical overview) what is different from the downtown location in 2016. Planning Tips for getting the most out of CiderCon (or why should a business send themselves or their staff). Pre conference cider tours: Why arrive early and sign up for a cider tour? First Timers, Networking & Traveling alone to CiderCon ? ?how to stay in the loop?

Learning Tracks at CiderCon

Doing Business Better Making Amazing Cider Selling More Cider Growing bountiful Apples Exploring Cider?s Flavor & Terroir

International Guest at CiderCon

There are a number of speakers from Sweden and Norway attending CiderCon 2024. Is this in keeping with highlighting a specific country or region as in past? Will there be any specific tasting sessions from the Nordic countries? CiderCon has become the largest conference in the world for the cider industry and this year it appears to spotlight more international speakers than ever before, from both Scandinavia and the UK. How do you recommend members or attendees who are focused on their US market to interpret the state of cider in America, if the pool of speakers is dominated by international guests. Is there a final closing toast that attendees can participate in, the Friday before heading home?

Contact info for American Cider Association and CEO

Website: https://ciderassociation.org/ CiderCon 2024 January 16th-19th, 2024 in Portland, Oregon CiderCon 2024 cider tours! go to https://ciderassociation.org/cidercon2024/2024-tours/ Oregon Cider Week January 13-21, 2024

The Purpose of Secondary Fermentation when Making Cider

Improve the overall quality and characteristics of the final product during secondary fermentation by;

Clarification: During primary fermentation, yeast converts sugars into alcohol, creating a cloudy mixture with suspended yeast and particulate matter. Secondary fermentation allows these particles to settle over time, resulting in clearer cider. Stabilization: Secondary fermentation helps to stabilize the cider by allowing it to age in a less active state. This aging process can reduce the risk of off-flavors and other fermentation by-products that can negatively impact the cider. Reduction of Sediment in Bottles: By allowing most of the sediment to settle out in the fermentation vessel rather than in the final packaging, secondary fermentation ensures a cleaner, more professional-looking bottled cider. Risk Reduction: Transferring cider to a new vessel after primary fermentation reduces the risk of contamination from dead yeast cells that can autolyze (break down) and potentially create off-flavors.

Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold.

Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  Equipment needed for Cider?s Secondary Ferment

Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com

Extra Apple Juice to for topping off Secondary Fermenter ? glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn?t slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Determining when Secondary Fermentation Begins Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity. Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer. Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter. Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry. Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content. Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis. Specific Style Goals: Factor in the specific goals for the cider?s style, as some styles may benefit from a longer or shorter primary fermentation before secondary. Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready. Common Problems during Secondary Ferment Stalled Fermentation ? Adjust fermentation temperature to optimal range. Excessive Oxidation ? Minimize headspace and avoid splashing when transferring. Contamination ? Practice stringent sanitation and possibly discard contaminated batch. Sulfite Burn ? Allow time for dissipation or use activated carbon treatment. Insufficient Carbonation ? Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature. Sediment in Bottles ? Allow full clearing in secondary, use fining agents, and bottle carefully. Unexpected Flavor Changes ? Allow time for maturation or blend with another batch. Pressure Build-up in Containers ? Use an airlock or periodically vent the container. Cider Becomes Too Dry ? Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners. Mentions in this Cider Chat Past Cider Making Episodes: CiderCon 2024 January 16th-19th, 2024 Portland, Oregon Ross Cider and Perry Company ciderGoingUp Campaign page

Who knew that Ki , as it is related to the Japanese martial art Aikido, would make into a Cider Chat! It all began when four words "Bravey, Wisdom, Love and Friendship" were spoken at New York Apple Camp in the summer of 2023. Apple Historian, author and well known apple dectective John Bunker was the key note speaker at camp who also happened to have a book all about Aikido. He had found those four inspiring words in a book titled "The Art of Peace'.

The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder.

The Founder , or ?sensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider. 

The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder.

The Founder , or ?sensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider. 

Brew Free or Die cider pick up at Lull Farm

American Homebrewers Association?s (AHA) has a worldwide database of over 2,200 AHA-registered homebrew clubs.- search for home brew and fermenter clubs in your area Cider's Ki

Club cider/cyser at pick up

The process where fresh pressed apple juice is transformed into a delightful alcoholic beverage (cider) happens during primary fermentation. Before we get into the steps here is a list of Equipment and Ingredients you will need for this stage of cidermaking.

Fresh apple juice or cider (unpreserved) Yeast (wine or cider yeast recommended) Fermentation vessel (carboy or food-grade bucket) Airlock Sanitizer Racking cane or siphon Note book for writing down recipes and more Optional: metabisulfite (or campden tablets), pH test strips or pH meter, Yeast nutrient, pectic enzyme

Some of the links on this page are affiliate links. Support Cider Chat at no extra cost to you! Simply click on this link to make your Amazon purchase, and Cider Chat will receive a small commission. Thank you for your support!

Sanitization: Cleanliness is key! Ensure all your equipment is thoroughly sanitized to prevent any unwanted bacteria from spoiling your batch. Listen to Episode 382: Beginner Tips for Squeaky Clean Cider Equipment Got Juice? You can press you own apples or buy juice from a cider mill. Either way the the apple varieties you choose will significantly impact your cider?s flavor. Listen to Episode 381: DIY Cider Making for Beginners Steps for Primary Fermentation

Step 1: Start taking notes on your apple blend, make of list of the varieties, and all the steps below.

Step 2: Testing and Adjusting: Measure the specific gravity of your juice using a hydrometer. This step is crucial as it allows you to calculate the potential alcohol content.

A standard, fresh apple juice blend, without any additional sugars, usually has a specific gravity in the range of 1.045 to 1.055. This range can vary based on the apple varieties and ripeness, but for our example today, let?s work with an Original Gravity (OG) of 1.050.

Calculating Potential Alcohol By Volume (ABV) Use this simple formula to estimate the potential ABV (Alcohol by Volume). The formula is:

Potential ABV=(OG?FG)×131.25

Where FG is the Final Gravity, which for a completely fermented cider, typically falls around 1.000 to 1.010. For our example, let?s assume that all the sugars are fermented, giving us a FG of 1.000.

Potential ABV=(1.050?1.000)×131.25 = 6.56%

With an original specific gravity of 1.050 and complete fermentation, you can expect your cider to have an alcohol content of around 6.5%.

Remember, these numbers are estimates, and the actual ABV can vary based on several factors including the specific yeast strain used, fermentation temperature, and the specific blend of apples. Always use a hydrometer to get the most accurate readings throughout your cider making process

Step 3: Check the ph of your apple blend

Step 4: Add metabisulfite if using a cultured yeast. (Skip this step if your are fermenting with a wild yeast.)

Wait 24 hours after adding metabisulfite before moving to Step 5

Step 5: (optional)

Add Pectic Enzyme: This can help break down pectin in the juice, resulting in clearer cider. Add Yeast Nutrient: This provides additional nutrients to help the yeast thrive.

Step 6: Pitch the Yeast

Step 7: Airlock. Add water to airlock, put into bung hole and let primary fermentation begin!

Duration of Primary Fermentation

When using a cultured yeast, the primary ferment begins within 24 hours and typically last 1-2 weeks.

When fermenting with wild yeast, the primary ferment may take longer and also last longer. The actual ferment may also appear less vigorous.

Mentions in this Chat

Mentions in this Chat

Register now for CiderCon 2024 in Portland Oregon with pre-conference cider tours taking place on January 16, 2024. CiderCon kicks off officially on Wednesday January 17th. Tasting Seminars, Workshops and Keynote speakers for 3 straight days (January 17 -19, 2024) Follow Marcel at de Gerdeneer on Instagram @degerdeneer

Meet the Medlar Specialist

Jane Steward, is the world?s premier Medlar Specialist. She is both a Grower and Producer of medlar preserves at Eastgate Larder, based in the UK, and the Author of the first ever book featuring Medlars called, ?Medlars: Growing & Cooking

Jane Steward picking Medlars at Eastgate Larder

In this Medlar Chat What is a Medlar (pome, what do they look like) and why should we care about Medlars? What do they taste like? Where do Medlars grow and where did they come from?  Growing Medlars Medlar cultivars When to pick the fruit? A bit about how Jane came to be a ?Medlar Specialist" The Book: Medlar, Growing and Cooking by Jane Steward (2023) published by Prospect Books

Cider Chat recommends supporting your local independent book stores. Jane's Medlar book is available on Amazon and by purchasing via this link Cider Chat does receive a kick back as an affiliate of Amazon at no further cost to you.

Eastgate Larder Products Medlar Jelly Medlar Chutney Medlar Gin Liqueur Contact the Jane Steward, The Medlar Specialist Website: https://www.eastgatelarder.co.uk/

Mentions in this Chat

Fermentis: SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

Dive into cider making essentials. Learn the importance of pristine equipment and elevate your cider's quality. Ideal for beginners starting their journey.

Tip #1: Understanding the Importance of Sanitation

Sanitation is critical to cider making, because apple juice creates an environment where not just our chosen yeast can thrive, but also where harmful microbes can multiply. And these microbes? They can spoil your entire batch of cider.

"Spoiled" cider produces off-flavors when undesirable bacteria and wild yeast get a foothold. These undesirable flavors can range from a medicinal or band-aid taste, caused by phenolic compounds, to a buttery flavor from diacetyl, or even a vinegar-like sourness from acetobacter bacteria.

And it is not just about taste. Some strains of bacteria, like those producing mycotoxins, can potentially be harmful when consumed. While most off-flavors might just lead to a cider that's unpleasant to drink, certain microbial contaminants can lead to digestive issues or worse. That's why we can't stress enough: Sanitation isn't just for taste; it's for your health and safety too.

Tip #2: Cleaning vs. Sanitizing ? Know the Difference

To keep those unwanted microbes at bay, you need to both clean and sanitize. And while they might sound similar, they serve distinct purposes. Cleaning removes visible dirt and residues, whereas sanitizing goes a step further, eliminating or reducing those unseen, harmful microbes that can jeopardize your cider.

Tip #3: Choosing the Right Sanitizer

As you venture into cider making, you'll hear about various sanitizers. Two of the most popular ones are Iodophor and Star San. Both are effective, but they cater to different preferences.

Personally, I lean towards Iodophor. It?s an iodine-based sanitizer, and when used at the correct concentrations, it doesn?t leave any taste or residue on your equipment. There are two big advantages especially for a beginner maker who is watching costs. Iodophor is less expensive than Star San. The amount need to clean a 5 gallon carboy is minimal, so a little bit goes a long way. However, be cautious about staining, as it can leave marks on plastics if left for too long.

 

Star San, on the other hand, is acid-based. It?s known for its foaming action, which can be useful as the foam can reach nooks and crannies you might miss otherwise. Some fermenters swear by the phrase "Don't fear the foam," because even if some foam is left behind, it won?t harm your brew.

 

Tip #4: Ensure you?re using your sanitizers correctly.

Both Iodophor and Star San need to be diluted. With Iodophor, typically, a concentration of about 12.5 ppm, or roughly one teaspoon per 5 gallons of water, is recommended. It?s crucial to let your equipment sit in the solution for at least 2 minutes to effectively sanitize.

If you are a beginner make sure to listen to the tips on this episode to hear swish the sanitizer around in a large glass carboy (5-6 gallons) without compromising your back.

With Star San, the usual dilution is 1 ounce to 5 gallons of water. The contact time is also roughly 2 minutes. Always refer to the manufacturer's instructions to get the best results, as improper dilution can either render the solution ineffective or potentially harm your cider.

Tip #5: Clean as You Go - true for Beginner and Seasoned Makers!

Clean as you go, might sound trivial, but it?s a game changer. Whether you?re transferring juice, checking specific gravity, or bottling your finished cider, always clean and sanitize the equipment immediately after use. This practice will not only make the cleanup process less daunting but also reduce the risk of contamination in your next brewing session

Equipment List for Cleaning Cider Equipment

Solutions

Brush for bottle

Drying rack

 

 

 

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Fermentis: SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

Cider Making at home is a Perfect DIY

Cider Making is fun! If you are a cider fan who would like to try to make cider at home without breaking the bank, this episode is the perfect DIY project to start your journey.

New to Cider Making? Start Here!

In this episode:

Simple steps to DIY cider at home Basics of how fermentation works Where to get your juice and what kind of apple juice should you use? Equipment needed to make a gallon of cider The process for both a "controlled" ferment and a wild ferment. What you will need - to turn a gallon of apple juice into cider Apple Juice

By buying your equipment via the links provided, you provide a monetary kick back to Cider Chat at no extra cost to YOU. Win/Win ?

Fresh pressed apple juice Try to find a cider mill that has on hand fresh pressed juice! No cider mill close by? You can now buy apple juice via Amazon! This bottle below is 64 ounces so you will need 2 jugs  to make one gallon.

A vessel for fermenting. If you can buy a gallon of fresh pressed apple juice at the cider mill do so and use the jug that it can in to ferment. You will still need a drilled stopper and airlock. These two links will provide options for different size jugs. drilled stopper and airlock. If you buy apple juice at a grocery store or online and you have to buy a few to make one gallon, you will need a single 1-gallon jug.   - Make sure to clean this jug before using. The final rinse should be hot, hot water. Leave enough room for the primary fermentation so that it doesn't bubble over. Always be careful with glass

The above jug is linked to Amazon and comes with all you need to start primary fermentation. It includes:

Size #6.5 Drilled Stopper

Airlock - The airlock helps release carbon dioxide (CO2) and keep out Oxygen!

Books on Cider Making

The Big Book of Cidermaking

Listen to episode 231: The Big Book of Cidermaking, with the Shockeys

The New Cider Makers Handbook, Claude Jolicoeur

Mentions in this chat

Fermentis: SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

The Architectural and Horticultural Endeavors of the Downing Brothers

In the realm of landscape design and horticulture, few names are as revered as those of Andrew Jackson Downing and his brother, Charles Downing. Through their combined efforts, they have left a lasting imprint on the field, shaping not only the aesthetics but also the principles that govern landscape design and horticulture.

Andrew Jackson Downing, born in 1815, was an iconic figure in 19th-century America, regarded as one of the founding fathers of landscape architecture. His visionary work combined aesthetics, functionality, and harmony with nature, aiming to create landscapes that were both beautiful and beneficial to the soul. He was an ardent advocate for the integration of parks and public green spaces in urban areas, emphasizing the profound impact such spaces could have on the well-being of the residents.

Downing?s contribution to landscape design and architecture is noteworthy. He was the author of seminal works like "A Treatise on the Theory and Practice of Landscape Gardening," which became a cornerstone for American landscape architecture. This book illustrated his innovative and holistic approach to design, which involved harmonizing architectural elements with the natural environment.

Kick off tour to New York Apple Camp and the Downings

In this episode, audio snap shots from the Milton and Newburgh New York as part of the Downing tour, pre Apple Camp.

Tour Itinerary:

Assemble at Milton Historical Train Station
41 Dock Rd., Milton, NY 12547 Caravan to Crawford House Walk neighborhood and visit site of Andrew Jackson Downing former nursery

Visit Downing Park Construction started in 1894 and the park was opened in 1897. 181-141 Carpenter Ave, Newburgh, NY 12550 Visit to  Cedar Hill Cemetery 5468 Route 9W North, Newburgh NY 12550

Andrew J. Downing (left) and and Charles Downing gravesite tall headstone to right at Cedar Hill Cemetery, Newburgh New York

Lunch  Visit Klyne Esopus Museum with historian Louis Tiemperio
764 Route 9W, Ulster Park, NY 12487 Charles Downing: The Pomological Pioneer

Charles Downing, the elder brother of Andrew, was an eminent pomologist, dedicating his life to the study of fruits, with a particular focus on apples. His extensive research and writings on pomology have contributed immensely to the understanding and classification of various fruit varieties, including a myriad of apple species. Charles worked meticulously to catalog different apple varieties, contributing significantly to the field?s growing body of knowledge.

Charles? work in pomology complemented Andrew?s landscape designs, merging form with function, aesthetics with agriculture. The duo often collaborated, creating designs that were not only visually appealing but also agriculturally productive, embodying a holistic approach to landscape architecture.

Legacy

Tragically, Andrew Jackson Downing?s life was cut short in 1852 when he died in a steamboat accident on the Hudson River. Despite his untimely death at the age of 36, his ideas continued to shape American landscape architecture, influencing the design of renowned public spaces, including New York's Central Park.

Charles Downing continued his work in pomology after his brother?s passing, solidifying his reputation as a leading authority on fruit and helping to propagate a diverse array of fruit varieties across America. The intertwining legacies of the Downing brothers live on, their principles echoing in the gardens, parks, and orchards of today.

Mentions in this chat

Fermentis: SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Delve deep into the realm of cider co-ferments

Enjoy this special talk with a tasting of select co-ferments from New York Apple Camp 2023. Hear the discussion on techniques, flavors, and challenges. This talk was hosted by:

Dan Pucci, author of "American Cider: A Modern Guide to a Historic Beverage" (2021) Matt Sanford, head cider and wine maker at Rose Hill Farm, New York

Matt Sanford and Dan Pucci

Co-ferments in this tasting

All co-ferments where made in New York.

Blackduck Cidery Aronius: A unique co-ferment consisting of 92% apples and 8% Aronia berries, which lend a tannic profile to the glass. Rose Hill Cider Pomme Cerise 2020 & 2021 blend | 20% sweet and sour cherries and 80% apples, this blend showcases the layering of flavors over time. 

Mentioned - Rose Hill Cider Pearly Dewdrops' traditional fermented drink made of plums. Cuvée with carbonically macerated Shiro, Early Golden, Oblinaya and Satsuma plums, cherries and nectarines that are blended with apple cider. Dark, resinous fruit flavor buoyed by an invigorating sparkle, this is the stonefruit equivalent to a dry, rustic Lambrusco. Wild years fermentation, no filtering or fining, finished in bottle without additives. Metalhouse Cider Tazza: A co-ferment of cabernet Franc skins that resembles wine in smell and taste but lacks the body of wine. It exudes a piquette-like vibe, combining Macoun and Macintosh apple juice with the robustness of Cab Franc. Rose Hill Cider Chiffonner 9% ABV: Comprising 25% Roxybury Russet, 25% Ashmead's Kernel, and 50% Riesling. This unique blend sits in stainless for six months and another year in neutral oak. If it's not solely made of apples, Rose Hill labels it as wine.

 

When should a ferment be labeled cider vs. wine? Matt Sanford shares Rose Hill's approach.

- The debate continues: Are co-ferments undermining cider?

- Ultimately, co-ferments could serve as a gateway to the world of cider for many and with Matt making and other makers show casing what can be done, the future is bright for this category.

For a comprehensive dive into co-ferments and to expand your cider palate, tune in to Cider Chat's Episode 379.

Info on the speakers: Matt Sanford of Rose Hill Farm | New York Website: https://www.rosehillferments.com/ Dan Pucci - Co-author of American Cider: A Modern Guide to a Historic Beverage (2021)

Mentions in this chat

Fermentis: SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Nothing Sharp about the "Ice Cider Queen"

Eleanor Léger is affectionately dubbed the Ice Cider Queen by many followers, most notably this podcast. She founded Eden Specialty Cider in 2007, the year of the first harvest of apples for producing Ice Cider at Eden.

The act of freezing apple juice outdoors during the coldest days and nights of the winter to extract the water and then ferment the pure juice into what is known as Ice Cider is not new to Canadian makers just over the border from Eden's Newport Vermont headquarters. What is unique however is how Eden marketed and refined the technique to showcase to this delectable aperitif/digestif to a wider audience.

Eleanor Léger

Many awards later, a White House serving, and a reputation for some of the best Ice Cider in the world is now par for the course for the Queen and her growing realm.  In 2023 Eden is celebrating its fifteenth anniversary and has broadening the business, based in the northeast kingdom of Vermont, to include to two additional brands, Shelburne Vineyard and Iapetus (a natural wine brand).

In addition to her role as President and CEO of Eden Specialty Ciders, Eleanor is the Board President for the American Cider Association (ACA). This will be her last year in this role, when a new President is elected in 2024. In total she will have served 3 years in this position and discusses her goal during that time of making the Association accessible to makers who produce less than 25,000 gallons per year .

In this Cider Chat: Focusing on Ice Cider as a niche within the niche of cider making From farmhouse to tasting room - the early days of Eden Specialty Ciders A perfect fit of cider, wine and brand expansion Educating people about dry cider Secret confessions from the Queen Work life balance Contact for Eden Specialty Cider, Shelburne Vineyard and Iapetus Wine Website: https://www.edenciders.com/

Mentions in this Chat

Fermentis: SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Fable Farm Fermentory's Co-Evolution of Humanity & Apples The Apple Calls Us In | Fable Farm, VT started 15 years ago...

In this episode hear how brother's Jon and Christopher Piana found their way to Fable Farm and how you can get there and enjoy the bounty too!

Jon and Chris Piana

Hear about:

Jon and Christopher's back stories Fable Farm's Feast and Field Event Every Thursday during the summer months, enjoy out door music, food, cider, and more libations The Tasting Room The Cave - underneath the huge barn at Fable Farm The Quarterly Wine Club Foraging Apples Native yeasts, apples and grapes Co-ferments

Jon opening bottle in Cider Cave

 Ciders Walden (7.0%) A small amount of the 2020 pet nat, Emanation, was barreled down to age an additional two years. Emanation (6.0%) 1-2 years in the bottle, this cider has been rolling out since 2015 Apples from Walden Heights Nursery and Orchard   Fluxion (6.9%) made with a blend multiple vintages, which is a technique called Solera a spritz of maple syrup is added for the secondary fermentation. At this point the yeast remaining in the bottle get reinvigorated and create bubbles. (this is the short story of what is called traditional method)

Farm Fermentory Barn sand Feast & Field event set up

Contact for Fable Farm Fermentory Website: https://fablefarmfermentory.com/ Shop: https://fablefarmfermentory.com/shop/

Walden Heights Nursery & Orchard (WHNO) was created in 1997

This 22 acre farm with 8 acres of orchards on a hillside outside of Hardwick, Vermont in the town of Walden was founded by Todd Parlo and Lori Augustyniak. It is a sustainably managed and certified organic fruit orchard and nursery. In this chat, we speak with both founders as they share the history and current educational offerings at WHNO.

Todd Parlo and Lori Augustyniak (w/ frozen jug of apple juice) at WHNO

We also discuss how WHNO was awarded a SARE (Sustainable Agricultural Research and Educational Project) grant to study: The evaluations of apple cultivars for hard cider production in the Northeast. The goal of the project as Todd Parlo states it, is ?To increase the pool of possibilities for a cider maker. And to get numbers on the constituents of juices of a variety of apple cultivars."

313 apple varieties from WHNO were tested during this project.

Todd in the Walden orchard

The study was completed and as of 2023 the results of the study can be reviewed via this link online.

Walk about the orchard with both Todd and Lori at WHNO and hear about just a few of the 600 apples varieties grown here.

Contact for Walden Heights Nursery & Orchard Website: https://waldenheightsnursery.com/about/

Mentions in this Chat

Vermont flooding help - Go Fund Me for Henry's Hardware & Den in Cabot Fermentis: AC-4. SafCider? AC-4 stands for Apple Crisp and is one of 3 SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map Athol Orchards visit this orchard in the Panhandle of Idaho

Cedar Hannan began selling his ciders branded as ?Wildbranch? in 2020.

He both forages apples and has a small orchard planted that he planted four years ago on his farm based in Craftsbury, Vermont. The ciders are both wild ferments and occasionally have cultured yeasts too.

He sells locally at Vermont farmers markets and doesn?t have any immediate plans to increase his production which is currently at 900 gallons per year.

Cedar Hannan

The Low Carbon Footprint of Cider

Cedar was originally looking at brewing as a retirement goal, but (as he notes in this episode) there are already a fantastic number of breweries in the surrounding area. In addition, the carbon footprint of beer is a bit larger than that of making cider at a local scale. Thankfully for us all, Cedar went with his hunch and is making Wildbranch Cider his full time gig, having quit his IT job.

Each of the following is what Cedar looks for when foraging apples or pears for Wildbranch.

Flavor  - aroma Tannin Acidity Sugar content Wildbranch Ciders tasted in the Episode The Spiney - Flagship cider 6.8% Try with cheddar cheese and grilled pork chop Golden Russet 8.3% Intense fruitiness, Little bit of cooked apple Perry Made with culinary pears - Barlett?s and Big Earl (a local variety)

Perry

Contact for Wildbranch Cider

Website: https://www.wildbranchcider.com/

Mentions in this Chat

Fermentis: AC-4. SafCider? AC-4 stands for Apple Crisp and is one of 3 SafCider? Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map The Idaho University Extension Program - has a Fermentation Club - Find out about the July 29, 2023 Fermentation class

Bonus Cider Chat Live on NY Apple Camp

July 28th - 30th at the Ashokan Center in the Hudson River Valley (on the west side of river) is the first ever NY Apple Camp!

Elizabeth Ryan of Stone Ridge Orchard who is producing this event catches us up on the scheduled events and talks. 

 Special Kickoff tour

The weekend begins with an optional tour on Friday focusing on the life of Andrew Jackson Downing. The tour goes to the original site of the Downing Nursery and Downing Park. Then a 2 hour lunch with cider  and off to Esopus  - where the Esopus Spitzenberg originated from.

Hear about all the great happenings at NY Apple Camp  Find the Schedule of events and presentations at  https://www.hvcenterforfoodartsandag.org/apple-camp-schedule.html#/ Tickets at: https://www.eventbrite.com/e/ny-apple-camp-2023-tickets-657779936497

The Friday tour is optional and there is a request for donations of $30.

Mentions in this Cider Chat Live Fermentis: AB-1 (Apple Balance) yeast is one of 3 SafCider Yeasts for your cider! Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Orchardist Ben Applegate on cold climate orchard care

Ben is the Orchard Manager at Eden Specialty Cider based in northern Vermont and shares his insight on cold climate apple varieties and orchard tips. This chat took place at Eden's orchards based in what is known as the Northeast Kingdom of Vermont in the town of West Charleston. 

Ben Applegate

There are 50 Apple varieties at the Eden orchard. Here is a list of just some of the apples discussed in this episode: 

Newton Pippin Liberty Stembridge Cluster Rubinette Northern Spy Trembletts Bitter

Ben discusses which varieties work well in a cold climate, while recommending that as the temperatures continue to rise both in Vermont and globally, he advises to plant trial apples for the changes ahead.

Tips for new orchardists Why you should do a Soil test before planting and what to do with that knowledge Why pruning too early can offset young trees Which apple tree damaging insects to worry about In this Cider Chat episode: We learn about the challenges faced by the young apple trees, such as sun scald and fluctuating temperatures Scythe and Biological Mowing How climate change is affecting traditional production of Ice Cider, which is made by freezing apple juice on the coldest days of the year to freeze the water and then ferment the pure apple juice into what is known as Ice Cider. How acidity of the soil directly affects the acidity of the apples Selection of apple varieties and rootstock is crucial Dwarf tree management Incorporating composted teas for apple trees  The impact of author Micheal Phillips' work

Contact for Ben Applegate

Website: http://edenciders.com

email: mailto:[email protected]

Mentions in this Chat

New York Apple Camp July 28th-30th, 2023 Registration is open!

Cider and Spontaneous Fermentation

The wild "ambient" yeast found on apples, in the air, on cider presses can all contribute to a spontaneous fermentation within the cider must, which is the juice that has been freshly pressed from a fruit such as apples or grapes and is fermenting. In this episode we hear from Hugues Guichard, who works at the Institut Français des Productions Cidricoles a research institute focusing on cider based in Normandy, France.

Hugues presented this lecture at CiderCon 2023, which is hosted by the American Cider Association.

Hugues Guichard at CiderCon 2023

Allowing a cider to go through a full spontaneous fermentation successfully is a growing trend within the industry as consumer continue to seek "natural" ciders. Hugues provides a complete overview of the French cider industry and the science behind spontaneous ferments.

Subscribe to the Cider Chat YouTube Channel to be notified when the  audio of this lecture synced with the power point slide show goes live to the public. Become a Patreon and view video now In this lecture Part I: French Cider Industry and IFPC Part II: French Cider ProcessingCider Apples and Harvest

Possible contamination by spoiling microorganisms

Clarification  Fermentation  Maturation Bottling Conclusion Yeast mentioned in this presentation Hanseniaspora is a genus of yeasts, when there is no sulphites in the must

Mechnikowia pulcherrima (Mp)

On apple and in must (often high population)

no development in anaerobioses

Hanseniaspora valbyensys (Hv) - apiculate yeast

On apple and in must, growth in must

1 to 2 weeks then decreases

Sensibility to SO2

Saccharomyces uvarum (Su): fermentative yeast

Bacterias and yeasts in ciders that can create off flavors

Acetic acid bacteria (Acetobacter). Often described at Volatile Acidity (VA) which lends a vinegary taste to the cider

Zymomonas mobilis (bacteria). off flavors  such as rotten banana, vegetal aromas. There may be a haze formation, high pressure in bottles, and excessive foaming

Secundilactobacillus collinoïdes - lactic acid spoilage

Brettanomyces anomala - Volatile phenol

Begin with cidermaking best practices  

As expected best practices for all fermentation including a spontaneous fermentation require

Clean Fruit Hygiene in the cidery Temperature control

Contact for Hugues Guichard

email: mailto:[email protected]

Mentions in this Chat

New York Apple Camp July 28th-30th, 2023 Nordic International Cider Competition - Deadline for sending entries August 7th, The NICA competition takes place on September 6-9, in Riga, Latvia

Small, Medium and Large Scale options for Mechanical Harvesting of Apples

Cornell University Associate Professor of Horticulture Gregory Peck Ph.D and Angry Orchard Head Cidermaker Joe Gaynor provide an in depth study of mechanical tools for orchards of all sizes.

The presentation took place at CiderCon2023.

No need to be an orchardist to enjoy this topic on mechanical harvesting of apples. Some of these same tools presented are also used in vineyards for harvesting grapes. Particularly interesting for cider fans and makers alike, is the debunking the myth that apples that fall on the ground can't be used to make cider. Dr Peck provides a great overview on this topic.

Topics in the Mechanical Harvesting Presentation Comparison of Cider Economies of New York, US and UK Bush Cider Orchards - wide row spacing for mechanical harvesting Cumulative Net Present Value (NPV) using Outsourced Machine Harvesting (~$300/acre) Is it Profitable to Grow Cider Apples in NY? The cost of hand picking - Labor in America Cumulative NPV at Various Returns using Hand or Machine Harvesting Tree-row sweeping and picking up Harvesting off the ground How mechanical harvesting impacts the fruit Options for Small, Medium and Large scale operations Conclusions of this study

Contact info for Gregory Peck

eMail: [email protected] Listen to an early Episode 198: Becoming a Pommologist with Dr. Peck

Mentions in this Chat

Scott Farm Go Fund Me for apple lost due to 2023 Frost New York Apple Camp July 28th-30th, 2023

Antoine Marois is Tantalizing the Taste Buds of Cider Fans

On a sloping hill on the east side of the picturesque village of Cambremer sits Domaine Marois. The lead up to the home is formidable with a long drive that leads to the barrel room and production facility for the Domaine. Behind the home is a majestic oak tree said to be over 300 years old.

Antoine Marois in the barrel room at the Domaine

It is here that Antoine and wife Marie Marois reside. Marie is a cider maker in her own right having taken the head cider maker position at Domaine Dupont.

The grand house at Domaine Marois

In this Chat Where is Domaine Marois located ? here we talk about the area. ? what to expect when visiting Antoine journey to become a cidermaker after working first with wine. What Antoine bring to cider that he learned from wine. Why haute tige (standard size) trees are important. How an orchard benefits from cows in the orchard Types of Cider Styles at Domaine Marois. Co-ferments Barrels toasted with apple juice wild yeast and cultured yeaast What to expect in the glass Visiting Domaine Marois Future plans for Domaine Marois

300+ year old oak tree at Domaine Marois

Contact info for Domaine Marois Website: https://www.domaine-am.com/ Visit this Domaine Marois by appointment only

The moped in the barrel room at Domaine Marois

Mentions in this Chat

International Cider and Perry Competition - Cider Museum | Herefordshire - see the list of winners here Recent episodes with UK cider maker Tom Oliver Ep 361 Is SO2 Necessary for Cider Making?  Ep 366 Acclaimed Cider with Minimal Intervention | Tom Oliver  Got a Question about yeast and cidermaking? Send in your questions to [email protected] for the upcoming episode with Fermentis

Discover Kordick Family Farm and Baba Yaga

Hear from Dorsey and daughter Brittany, the mother and daughter team at Korkdick Family Farm with Baba Yaga as their guide. Dorsey is a long time apple fan and even attended Peter Mitchell's cidermaking courses in the UK early on making her one of the first American's to take the UK course. Brittany studied agriculture and the two together make a dynamic team. Their main crop is apples and they apply holistic orchard practices.

Illustration for story of Kordick Family Farm called; Baba Yaga's Apples of Eternal Youth

In this Chat The story behind Kordick Farm Baba Yaga inspiration How it works for a mother and daughter team ? do you have help? The orchard, number of apple varieties and pear (southern apple varieties?)

Garlic growing between Apple Trees on top of the hay mulch

root stock that works. orchard practices What do you no longer do and what is working (why) in our warming climate Root stock used for that climate

The Kordicks practice intercropping between apple trees

Who is your market What you sell Kordicks Esty story Advice for new orchardist and women in particular who are interested in following a similar path.

Baba Yaga Renditions designed by Brittany Kordick

 

Contact info for the Kordick Family Farm

Website: https://www.kordickfamilyfarm.com/

Etsy Store: https://www.etsy.com/shop/KordickFamilyFarm?ref=shop_sugg

Mentioned in this Chat

312: Some Angels are Dressed Like Bears | Michael Phillips 1957-2022

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: [email protected]

Want Kerry's postal address to send a letter? Contact [email protected]

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"

Weed, to Jail, and Freed by Cider

There are so many title options for this episode, that all center around time spent in jail for one burgeoning cidermaker. "Busted Weed Grower Saved by Cider", was one that almost made the cut.  But this podcaster wanted to find something uplifting for Sean McFarland who was a cannabis grower ,who did get busted and was from all accounts able to survive prison life due to support from his family and a new found passion for all things cider. This tale has all the predicable twists and turns one would expect when a big weed grower ends up in jail, but what makes this story completely unique is Sean himself.

As Sean sees it, if you are satisfied with your life as it is now why regret what got you there. His optimism plays a lead role in his narrative and that alone is worth a listen.

  Sean and his then future wife who rekindled a childhood friendship while he was in jail

In this Chat Sean's journery from army brat to horticulture studies, squash growing and then cannabis Behind the scene of a mega pot bust Federal laws and Jail terms for cannabis growers Preparing for prison life Family matters Finding love while in prison Finding cider No regrets Minnesota law for felons who want to start a cidery

Sean and family in legally grown hemp[/caption]

Contact for Blackshire Farm Cider

Website: https://www.blackshirefarms.com/

] Sean working old family cider mill that has been rigged with salvaged parts

Mentions in this chat

Send your questions to [email protected] about fermentation and yeast for an upcoming Q&A with Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews

Not only is the cider acclaimed, so too is the Maker

Tom Oliver is just as acclaimed as his cider which makes Oliver's Cider and Perry Co. a global hit on two fronts. He is affable, engaging and knows his way around social media likely due to his work with the Scottish Rock Rock Band, The Proclaimers. Cidermakers are not well known for reposting news stories about themselves and their product, but Tom is a master of this one simple act that keeps Oliver's in the news and endears him to media. That singular step alone is just one of many giveaways that Tom provides to the slow moving cider industry.

This topic is key for makers looking to up level their online presence, but it was not the topic of conversation in this episode. Instead Ria and Tom caught up after the world shut down for the past 2 plus years at CiderCon 2023 held in Chicago.

In this chat How minimal intervention is key for Oliver's Cider and Perry What is Farmhouse cider Spontaneously fermented - wild yeast Tannic cider and Perry Pears

At Oliver's there is no measuring of sugar or fiddling with the cider. In fact, Tom can be heard in most interviews saying "Don't fiddle with cider."

What's new for this acclaimed makers and cidery? More c0-ferments and collaborations! Bâtonnage This is a technique used by winemakers, where the lees (yeast cells) are stirred into solution. Nano proteins are the biggest benefit of Bâtonnage
They release into the cider providing a perception of sweetness and body with out the sugar Need at least 9 months to a year to get the nano proteins

There are short term benefits.

Yeast produces less carbon dioxide and bubbles.
They slow down after the first primary ferment. Fermentation may have stopped but there is still sugar left. Lees absorb off aromas, except for H2S rotting egg smell. Bâtonnage helps to maintain a reductive state.
Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components.

Find out more about Bâtonnage by going to Episode 233: Ask Ryan Quarantine Quad Series where Ryan Monkman of Fieldbird Cider in Prince Edward County Canada provides an in depth overview of Bâtonnage and Maderisation (where the barrels are cooked).

Contact info for Oliver's Cider and Perry Company

Website: https://www.oliversciderandperry.co.uk/

Mentions in this chat

Send your questions to [email protected] about fermentation and yeast for an upcoming Q&A with Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews

Is Cider Truly Indescribable?

There isn't one definitive language or lexicon for cider, which adds to its indescribable mystique. The ongoing debate around what cider is or isn't or should be doesn't help. It certainly feels like a present day problem defining cider, but is it? Or has this debate been going on for years?

To help us get to the root of this indescribable dilemma, we are featuring "A Systematic Approach to Tasting Cider" as presented by Richie Brady at CiderCon 2023, an annual trade conference hosted by the American Cider Association. This is Richie's second appearance on Cider Chat. We first heard about his research on the lexicon of cider in Episode 286: A Living Language of Cider.

Richie provides a road map, complete with historical references and present day trends that helps us sort through this indescribable mess!

Richie Brady presenting at CiderCon 2023

In this indescribable Chat Richie Brady's background Difficulties in describing taste: Language Proposed Systematic Approach to Tasting Cider Considering Cider's Lexicon

Mentions in this Chat @Sabatinis_Bottleshop - has a tasting room and served Domain Dupont Pommeau April 28th Kickoff Party - EsoTerra Ciderworks Fermentis - Yeast and Fermentation Solutions for Cidermakers Subscribe to eCiderNews

Haven't downloaded this episode yet? Here it is again for your listening pleasure.

The Way of the Orchards

Colin Scott has spent his life in orchards, learning how to tended them with his parents, Edward and Janice as role models.  This episode is a testament of what it looks like to embody a craft as part of your way of life. Colin like many orchardist may not be a Mandalorian, a character from Star Wars who is now featured in a stand alone tv series depicting a a clan-based culture composed of members from multiple species and bound by a common creed, language and code, but he like many orchardist who grew up tending trees from an early age see orchard care as A Way of Life.

This episode first released in Season 2 of Cider Chat on episode 093 and was re-produced for Season 8. The info is evergreen and timely for those of us who love orchards and want to broaden our own knowledge base.

E.J. Scott Orchard was purchased in 1954. (Note that the first initial of Colin's parents in the business name) Today Colin is running the orchard and the apple storage facility site which is discussed at the beginning of this episode. E & J Scott Orchard also has apricots, blackberries, blueberries, cherries, grapes, nectarines, peaches, pears, plums, quince, raspberries, & strawberries. Their main store is in Ashfield, MA and is open Sat & Sun 10-6 July through May. Organic duck eggs from their heritage breed Ancona ducks are also available upon request.

Colin using his dad's grafting tool

We begin this chat with Colin inside one of the Apple storage rooms.

What affects the Apple's ripening? temperature ethylene gas - apples off gas Apples are placed in a CA room (Controlled Atmosphere) where both temperature, oxygen and the off gases are controlled.

If apples don't have oxygen they don't ripen. Colin and I discuss the "delicate" process of storing apples or what he called "putting them to sleep".

Apple storage tip: Take your apples out of the refrigerator every once in a while and let them off gas. That will help them last a bit longer.

New and old grafting tools

Next in this chat we talk about the beginnings of the orchard and what they grew and where they are going with the growing cider market Root Stock for grafting a tree - dwarf or standard Shifting his market to cider apples What do you look for in a root stock

"The idea behind grafting is to take the variety that you want and put it on the root stock you want. The vigor of the variety contributes to the size of the tree."

The numbering system of the root stock defines the size of the tree or a percentage of the size of the tree

M rootstock 9, 11, 18, 26 what does that stand for? If you put a Macintosh on standard tree rootstock and a Macintosh on a 26, you would get 30 -40-% of the standard one. A M118 or M111 are going to be 6--70% the size, which means they will be almost as big as a standard tree.

Today Colin is using Geneva root stock, because he is finding it resistant to Fire Blight. A nasty disease that can kill the tree.

Geneva root stock numbering system is random too. Colin is using Geneva 41 & 935. They will be 30-40% of the standard tree. He uses a bench graft on his root stock.

The secret to grafting per Colin Lining up the cambium layers Getting it airtight

We also chat pruning an apple tree, especially a tree that you are attempting to revive after years of neglect.

Contact E & J Scott Orchard

email: mailto:[email protected] Facebook: https://www.facebook.com/E-J-Scott-Orchards-2017815285121065/

Mentions in this chat

Oesco, Inc - professional grade supplies for orchards and cidermakers.

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The Founder behind 33 Books Company

Dave Selden created 33 Books to help all of us track our favorite and not so favorite beverages! He is a graphic designer by trade, but soon found himself making tasting note books as a hobby which soon became a full time print business. The design of the note book for Cider called 33 Mugs of Cider provides an easy to follow script that one can refer back to again and again.

In this Chat

Dave and Cider Chat MC Ria Windcaller taste and make notes on a cider and perry from the Pacific Northwest maker Alma Cider. In this podcast episode, the conversation focuses in on the cider and how to use the tasting notebook - 33 Mugs of Cider. There is an additional option where you can watch and listen to the full conversation which was videoed at the Cider Chat YouTube Channel. In the video, Dave and Ria also go taste an Alma Perry, made with perry pears.

Learn how to use a flavor wheel Learn the 3 key components to decipher in any cider Acid Tannin Sweetness How to describe body Get pro-tips on tasting cider, i.e., at what temperature is best?

Contact info for 33 Books Co.

Website: https://www.33books.com/

Mentions in this Chat

Hardball Cider Start Engine Campaign  Fermentis - Yeast and Fermentation Solutions for Cidermakers Press Then Press - online cider retail store where you can purchase Alma Ciders! Alma Cider - Listen to a chat with Dave Klawer of Alma Cider on Episode 325 Subscribe to eCiderNews

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Tristan Wright the Lost Boy who Cider Found

[ Tristan Wright on the French Cider Tour

Tristan and Katie Wright are the owners of Lost Boy Cider, and now also the Lost Girl Wine brand, based in Alexandria, Virginia.  Discover the journey of Tristan, a reluctant banker that developed a gluten intolerance and then found his place in cider.

Katie Wright making Lost Girl Wine

Lost Boy Ciders and Set up Urban cidery Tasting Room next to production facility Judgement Free - Inclusive Zone 20 Ciders on Tap Sugar free, unpasteurized un filtered cider Apples from Glaize family in Virginia

Contact info for Lost Boy Cider

Website: https://www.lostboycider.com/

Mentions in this Chat

Fermentis - Yeast and Fermentation Solutions for Cidermakers.  Subscribe to eCiderNews

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Is Sulfur dioxide (SO2) a natural part of Fermentation?

In this episode pre-recorded at CiderCon 2023, you'll get to hear from cider makers who will share their knowledge and expertise on the topic of sulfur dioxide cider.  Plus, you'll learn about the safety and health implications of adding SO2, as well as the legal limits for different markets.

In this episode:

1. What are the potential benefits and drawbacks of using sulfur dioxide (SO2) in the cidermaking both in the US and the UK.

2. How has the ban of BPA in California impacted the cider industry and what have can manufacturers done to adjust?

3. What strategies can winemakers and cider makers use to ensure their products are properly protected against oxidation and microbial spoilage?

4. Makers conclusion on whether SO2 is necessary for making cider.

SO2 Panelists and Contact info

(l to r) Tim Godfrey, Dave Takush, Teagan Bium, Tom Oliver

Moderator Tim Godfrey is the head of Godfrey Beverage Solutions Dave Takish is the head cider maker and co-owner of Oregon's 2 Towns Cider House Tegan Bium is the cider maker at Virginia's Lost Boy Cider Tom Oliver owner and cider maker at Oliver's Cider and Perry Company | Herefordshire, England's

Mentions in this Chat

Fermentis - Yeast and Fermentation Solutions for Cidermakers.  Carbonic Maceration for making cider - Revel Cider - Canada Subscribe to eCiderNews

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.

Follow on Cider Chat's blog, social media and podcast Twitter@ciderchat Instagram:@ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube