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Charles McGonegal is full time cider geek who also happens to have a day job as a petro chemist. He and his wife Melissa founded AEppelTreow Winery in Wisconsin in 2001. Why AEppelTreow? Charles says, "I wanted a name that was a little pretentious and not French"
Charles has a particular fondness for Perry and has what he calls "the country's (US) only Poire collection (meaning perry pear trees)."
He spent years getting permission from the a USDA to plant imported perry pears. "I have what are suppose to be the top three Breton and top three Norman perry pears in a test orchard."
In this chat we find out more about AEppelTreow (pronounce Apple True) and get a bushel of tips on making perry.
The main chat with Charles begins at 7:48 minutes.
The specific chat on Perry begins at 38:20 minutes, with a mini intro by the Talking Pomes. A transcript of this section of the chat on perry making will be transcribed and posted to the Cider Chat Patreon page. Become a patron today and help keep this chat thriving.
"Perry is its own thing. It is mostly like making cider. There are a couple of quirks."
On storaging of perry during its fermentation and conditioning
Smell every morning during the primary fermentation - when it begins to smell eggy add a 1/4 dose of fermaid or diammonium phosphate (DAP)
Add a 1/4 at a time - helping to clear us the H2S in time
Contact AEppelTreow
website: http://aeppeltreow.com/
telephone: (262) 878-5345
email: [email protected]
address:
1072 288th Ave
Burlington, WI 53105
Mentions in this Chat
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