Cider Chat

Harvest the brightest fruit on the Quince Tree In late 2019, Vermont Quince Company was awarded USDA-funded Specialty Crop Block Grant Program funding through the Vermont Agency of Agriculture, Food & Markets (VAAFM) to support commercial and backyard growers by compiling and disseminating resources and expertise about growing quince in New England. Knowing when to harvest is key to this discussion! On March 8, 2020, the #GrowQuince initiative kicked off in West Townshend with a roundtable discussion featuring regional quince growers, followed by a scion exchange. This episode and the upcoming episode 253 is from the West Townsend forum. Part 2 Factors for the Harvest of Quince This episode follow up from Part one where Zeke Goodband led us through tips on propagation. In Part 2 he provides tips on when this aromatic fruit is ready to be picked Additional Topics in Part 2: Different varieties Cracking of fruit Markets for quince Storage Cold temps before harvest Grafting Contact info for Vermont Quince Company Website: Vermont Quince email [email protected] Facebook page: GrowQuince. Mentions in this Chat New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Are all Fermentis yeast cultures gluten free? For instance, if I choose a yeast typically used by brewers such as a Saison culture can I assume that it too is gluten free? A: Yes, all Fermentis yeast are certified gluten free that are specific for cider. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

#GrowQuince - it is easy to do! In late 2019, Vermont Quince Company was awarded USDA-funded Specialty Crop Block Grant Program funding through the Vermont Agency of Agriculture, Food & Markets (VAAFM) to support commercial and backyard growers by compiling and disseminating resources and expertise about growing quince in New England. The #GrowQuince is helping to spotlight this forgotten fruit On March 8, 2020, the #GrowQuince initiative kicked off in West Townshend with a roundtable discussion featuring regional quince growers, followed by a scion exchange. This episode and the upcoming episode 253 is from the West Townsend forum. Part 1 #GrowQuince - Disease/Pest Management Nan provides an overview of the #GrowQuince goals and then renown horticulturist Zeke Goodband who has extensive experience growing quince for over 25 years leads this conversation. Contact info for Vermont Quince Company Website: Vermont Quince email [email protected] Facebook page: GrowQuince. Mentions in this Chat New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre - Q&A on yeast in this episode:What Fermentis yeast cultures are best for creating a dry finish to my cider?I typically use a blend of apples that are high in acid and very low in tannin Answer: Fermentis AB1 and AC4 Find all your cider yeast needs via Fermentis Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Kertelreiter Cider Kertelreiter Cider is based in the village of Schefflenz in North Baden, Germany. The cidery came about when Irishman Barry Masterson fell in love with a German lass and moved to her homeland to raise a family. Though Barry's first love was beer, this full time land surveyor found himself eyeing and then eventually fermenting the ample supply of culinary apples in his area. Barry Masterson and reworked cider presses Kertelreiter is as Barry puts it is "tiny". Considering that in 2017 Kertelreiter produced close to 1000 liters (L) , about 220 gallons "tiny' is likely a good description, but it also lends the maker time to hone one's skills. Says Barrys, "We'd doubled the orchard size in early 2019, and had been thinking about selling our cider. I had planned to step up to 2000 liters as a start. However, the harvest was really poor as a result of a combination of stress from drought the previous year and if I remember correctly a disagreeable frost. Because we had excess capacity due to the lack of apple, I went begging for Perry Pear trees to harvest from. In the end we managed just short of 1000L again allowing up to produce enough to make a start with selling." To supplement the apple harvest, Perry Pears are used for both making Perry and to add structure such as tannins to the cider. Anu, the dog, and a Perry Pear tree Barry estimates that, "If the orchard at Kertelreiter carried a full load, we could easily make 5000L (1320 gallons) or more. But for the moment, I'm happy to stay small..." Kertelreiter has a full line up of Ciders, Perry and Fruit Ciders, such as Out of the Sun, a cider with quince! Harvest rights for orchards in Germany for Kertelreiter Barry and his wife were concerned about the amount of fruit going to waste, especially as the local town hall stopped auctioning off harvest rights, so they have tried to fill this gap by creating a local fruit tree exchange. This means they try to connect people with trees that are not being used and people who would like fruit for making their own juice or cider. It's early days, but Barry is confident they can build a good catalog, and maybe combine it with teaching people to make their own cider to encourage use of fruit that would otherwise go to waste." Providing structure in Kertelreiter ciders Barry add Perry Pears to his cider to bring in some tannins and he also uses wood aging to add structure to some of his ciders. For instance using an ex Cabernet Sauvignon Barrique, and a really old German cider barrel that he says helps mature and soften the acids in his ciders. And he's been using oak chips and other kinds of wood to add other dimensions, while trying to keep the fruit to the fore". Organic Tools apple picker upper - contact Barry for more info Contact Kertelreiter Cider website: https://kertelreiter.de/en/home/ Address: Kertelweg 4 74850 Schefflen Telephone +49 (0)6293 927512 email: [email protected] Twitter: @kertelreiter Barry's Twitter Feed: @barmas Mentions in this Chat Tip of the glass to the following sponsors of this episode 251 New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now Fermentis by Lesaffre - Find all your cider yeast needs via Fermentis Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

We are celebrating the 250th episode of Cider Chat. Each season we invite The Nose to come on into the Cider House recording room and have a chat. We also have the opportunity to hear a bit more on how The Nose became The Nose! She even has a special tip on how to train your own nose! We take look back at Season 5 of Cider Chat and look forward to the year ahead in Season 6! Check out the New**** Cider Chat Swag featuring the Cider Zone Apple! Cider Zone t-shirt - Cider Chat Swag[/caption] Mentions in this Chat Clarkdale Orchard SpaceTime Mead & Cider Works EsoTerra Ciderworks InCiderJapan Duckchicken Cider Ross Cider and Perry Company Process NMR Analysis Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Old School Cider for Modern Times episode 249 is about this cider podcaster's backstory on making cider over the course of 26 years. This episode was inspired by my good friend Ryan Monkman of FieldBird Cider in Ontario. It was his idea to interview me about my backstory in cider as this podcast rolled up to episode 250. Seeing that I never turn down an opportunity to talk with Ryan so of course I said "Yes". Ryan came to the recording with 4 categories of questions. How Wild Why Mystery Box question I hope you enjoy this special episode with guest interviewer Ryan Monkman and myself as we take you behind the scenes of Cider Chat and how we got here. A box of Golden Hornets Ryan Monkman, FieldBird Cider Mentions in this Chat FieldBird's Flock once a month cider special - providing you a chance to get select experimental bottles Go to http://eepurl.com/hj2EZX and sign up now for Flock news! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The New England Quince Taste Test 2020 was hosted by Vermont Quince. Nan Stefanik founded Vermont Quince in 2012 and coined the hashtag #growquince Her passion for this pomme is contagious and her quince based products help to further showcase the versatility of the quince. This year's New England Quince Taste Test was a virtual event. Boxes of quince juice, raw quince and poached quince were sent out to a group of tasters that included chefs and author of Simply Quince Barbara Ghazarian who is also known as the "Queen of Quince". A box was also sent to Cider Chat central where The Nose and Ria tasted and filled out the Taste sheet to be sent back to Vermont Quince. Do expect a follow up summary of the tasting results once the results are in. List of Quince varieties in the 2020 New England Quince Test Aromatnaya A Russian variety that bears a very large, bright yellow, aromatic fruit with a delicious, lemony flavor. Aromatnaya fruit can be eaten fresh, when thinly sliced and used to make marmalade and jellies. Kuganskaya Known to be from the region of the southern Caucasus, north of Turkey and Armenia. Orange Expect ripening to occur October through December and to also extend through February in some colder areas. The Orange Quince is a self fertile tree and requires 300 chill hours. Smyrna Extremely large fruit with light yellow flesh, bright yellow skin. Attractive tree (or multi-stemmed shrub) has dark green foliage & very showy bloom. Tolerates wet soil. van Deman - this quince variety was developed by Luther Burbank, (March 7, 1849 – April 11, 1926) who was an American botanist and horticulturist based in California. Van Deman bears good crops of large and delicious, bright yellow fruit. Expect a spicy flavored from this quince. Poached Quince Quinces are gritty, astringent, and hard even when ripe. The bitter astringency is as a result of the tannins. The tannins in the quinces are destroyed when cooked, while the delicate rich flowery aroma of a raw quince is maintained, turning the hard, tannic, astringent fruit into a softened and milder flavored fruit. The testers did not know what variety corresponded with the samples provided, making this a "blind tasting" This episode is a condensed version of the taste test conducted by The Nose and Ria. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Marijuana as of 2020 is now legal in 15 states in the United States. CBD products are popping up in can drinks nearly every where you look these days. Is it legal? Can cider now be fused with cider or at least CBD or perhaps THC? Find out in this special presentation prerecorded at CiderCon2020. Opening slide to: Current regulatory status of marijuana and CBD beverages Presentors Attorney Marc Sorini and Attorney Alva Mather of McDermott Will & Emery LLP Marc Sorini Alva Mather Topics presented: How The Controlled Substance Act (CSA) impacts marijuana use. Status of marijuana Under Federal Law The politics and law relating to cannibus The Cole Memo during the Obama Administration running through the Trump administration Appropriation restrictions affecting marijuana law Tetrahydrocannabinol (THC) vs Cannabidiol (CBD) Industrial Hemp Agricultural Act of 2014 (2014 Farm Bill) vs Agriculture Improvement Act of 2018 (2018 Farm Bill) Former Commissioner Gottlieb statement in 2018 and its impact on FDA regulations How the Food Drug Administration(FDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB) work together regulation cider Is marijuana Generally Recognized as Safe (GRS) by the FDA? What is the enforcement concerning CBD products? What does the future hold for having THC in cider? Why labeling (COLA) counts! From the presenter's presentation: TTB has made it clear that it will not approve any formula for a product containing a Schedule I controlled substance TTB has also made it clear that it has conferred with FDA and will not approve a formula for a product containing ingredients not recognized as GRAS Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Becoming Pomona was recorded at the 25th Franklin County CiderDays in November of 2019. The goal of this pomona panel discussion was to share personal stories on the inspirational effect of CiderDays on women in the cider industry, specifically the following women: CiderDays co-founder Judith Maloney of West County Cider. Judith was crowned Queen Pomona the night prior to this panel discussion Judith Maloney | West County Cider Autumn Stoscheck - Eve's Cidery Autumn Stoscheck, Even's Cidery Ria Windcaller - Cider Chat & Totally Cider Tours Ria at Bulk Cider April Woodard - Panel moderator, Cidermaker, and CiderDays Committee April Woodard April moderated this talk, with Judith speaking first, then Autumn, Ria and April. Below are two 2 Key quotes from Judith on CiderDays and Cider that absolutely says it all: Referring back to CiderDays. "People loved their cider no matter what it tasted like." And on the impact of this event moving forward, "We created more than something that is drunk - it is in the spirit." In 2020, due to the coronavirus 19, a Cider Trail was created for western Massachusetts and the Berkshires. The trail extended the offerings that usually took place just on one weekend expanding it over October into the new year. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

245: Apples of New England "Apples of New England" was presented by Russell Steven Powell Powell served as executive director of the New England Apple Association from 1998 to 2024 ( the NEAA closed it's doors on June 30, 2024) go to Episode 417 to hear more about the legacy and shuttering of this 89-year-old organization. He published the blog newenglandorchards.org, and is the author of America's Apple. And Apples of New England More on the author of Apples of New England Powell was founding editor and publisher of New England Watershed Magazine, named Best New Publication of 2006 by Utne Reader. He lives in Hatfield, Massachusetts "As American as apple pie…" Apples have been part of American history and folklore since colonial days. Orchards used to cover the hillsides of New England until Prohibition times when most of the trees, which were used more for the production of hard cider than edible fruit, were cut down. But now that cider is coming back into fashion, the orchards with their many varieties of new and heirloom apples are being regrown. In this Lecture on Apples of New England This fascinating lecture will offer advice about rare heirlooms and newly discovered varieties, comments on the rich tradition of apple growing in New England and on the "fathers" of American apples―Massachusetts natives John Chapman ("Johnny Appleseed") and Henry David Thoreau. Apples of New England will present the apple in all its splendor: as biological wonder, super food, work of art, and cultural icon. Apples of New England was presented as part of the Amherst Historical Society – History Bites, a lunch time series that is currently being conducted via online video presentations. View the YouTube video of this presentation at Cider Chat's YouTube channel and while there do Subscribe! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Franklin County CiderDays now has a "Cider Trail" with 16 stops covering western Massachusetts and the Berkshires! This is part 2 of the series on traveling the Cider Trail and we will look at 10 stops along the trail. Episode 243 is part 1 of this series and details a 5 stop loop and day trip. View from West County Cider - picnic area looking out to Vermont and New Hampshire[/caption] This episodes brings us west of the Connecticut River and into the rolling hills of west county. We begin with: Bear Swamp Orchard - Distillery and Cidery 1209 B Hawley Road, Ashfield MA 01330Bottle Shop Saturday and Sunday 1-5 on November 7th & 8th Bear Swamp Orchard WebsiteTelephone (413) 625-2849 The apple brandy/hard cider bottle shop and tasting room is open November 7th & 8th (traditional cider days weekend) 1-5 PM all dates. Besides that we will still offer Saturday afternoon in person pick up for orders through our online store until the end of November. Bear Swamp is at the top of the hills on the east side of the Berkshires in western Massachusetts, with views that reach out to Vermont and New Hampshire. The farm borders the Trustees of Reservations Bear Swamp Reservation, which offers miles of scenic hiking trails and views of its own.Look for: Hard Cider, brandy and liqueurs. Vinegar (raw, unpasteurized, untreated) Jams and Jellies Maple syrup Headwater Cider 112 Forget Road, Hawley, MA 01339 Open weekends, Oct. 10-November 8; 10-5 Saturdays and Sundays Headwater Cider Website (413) 695-6099 Grow What You Press. Press What You Grow.Estate Cider from Franklin County. Crisp and Dry. Grown, Pressed, and Bottled here at the orchard. Sample and purchase a range of alcoholic ciders at the source! $12 / 750ml bottle Pine Hill Orchards 248 Greenfield Road, Colrain, MA 01340 Store open daily 9am-6 pm, year-round. Food trailer operates Thursday-Sunday 9 am-4 pm, seasonally Pine Hill Orchard website Pine Hill Orchards on Facebook (413) 624-3325 Orchard selling apples, cider and locally made foods. Special Blend Cider Sale for Cider Days Weekend: Bring your carboys and barrels to fill up with fresh-pressed specialty blends for bulk sale! Four different blends with multiple cider varieties used. 4000+ gallons will be available on November 7th and 8th from 9am to 5pm ONLY!! First come first served! Bob DeLisle and Charlie Olchowski will be available all Saturday morning at the juice room to answer cider making questions and to give guidance. The Farm Store is open year-round from 9 am to 6 pm daily. The New Food Trailer is open seasonally Thursday through Sunday serving over-the -top burgers, poutine, irresistible fried dough, and more! Make sure to grab a bag of Cider Donuts! Ryan & Casey Liquors 55 Main St., Greenfield, MA 01302 Hours of operation: Mon-Sat, 8 am-11 pm; Sun 10 am-9 pm Ryan & Casey Website (413) 775-6585 Bottle shop featuring ciders from Western MA producers, as well as other national and international brands, plus wines, beers, and spirits. There will be samples and discounts on cider and all things apple from mid-October through Franklin County CiderDays weekend (Nov. 7-8). Shelburne Falls Cork 1 Deerfield Avenue, #2, Shelburne Falls, MA 01370 Wednesday- Saturday 11am - 6pm; Sunday 2pm - 5pm Shelburne Falls Cork Website Shelburne Falls Cork on Facebook (413) 362-0265 Hard cider, artisanal wine, craft beer, local cheese, charcuterie, chocolate, and preserves. It is my desire to sell local hard ciders, craft beer, and wine from family-owned wineries, where I think the best values are found. We also carry local cheese and charcuterie from Massachusetts and Vermont. And of course, we have case discount of 10% for mixed or not mixed cases of hard cider and wine. West County Cider 208 Peckville Rd. Shelburne MA 01370 Thurs. 2-5, Fri. 3-6, Sat 11-6, Sun 11-6 West County Cider Website (413) 768-9318 Come visit the oldest running cider house in the country. Our tap room and bottle shop at 208 Peckville Road in Shelburne will be open Thursday through Sunday this fall. Come for our legendary ciders while enjoying our hiking trails and picnic grounds with a glorious three state view. West County Cider was started by the Maloney family in 1984 with a commitment to making small-batch ciders with impeccable apples from local orchards. Thirty-five years later, our family has grown but the tradition continues. We use fine-winemaking techniques and focus on freshness of flavor and total respect for each individual apple variety. Every harvest year represents a new a foray into the possibility of the apple. Artifact Cider Project 34 N. Maple Street, Suite 15, Florence MA 01062 Fridays, 3 - 9 pm; Saturdays, 1 - 9 pm; Sundays, 1 - 7 pm Artifact Cider Project Website Artifact Cider Project on Facebook (508) 308-7361 We make cider for the new Northeast. We produce craft cider in a variety of styles by respecting tradition, but refusing to let it limit us. Using local apples and innovative cidermaking practices, we create ciders tha

Plan the Perfect Cider Road Trip! This is Part 1 of a two part series on the new Cider Trail for Franklin County CiderDays 2020. The following is a recommended loop to visit 5 venues on the map. You can go in either direction of this loop - look to ciderdays.org to find the map and additional info on the other stops along the Cider Trail 1. Beaver Pond Distillery A German-made copper still for only 50 gallons, means every batch is hand-crafted and lovingly distilled, catching the heart of each run. Look for the Apple Brandy - double distillation - 1 year in oak Contact: 88 Woodward Rd. Petersham, MA 01366 By appointment only Beaver Pond Distillery Website Beaver Pond Distillery Facebook Page (978) 724-3443 Also available at Stan's Liquor Mart New Salem General Store - by the Next stop on the Cider Trail Ryan & Casey Liquors 2. Stan's Liquor Mart, with over 75 different hard ciders with their main focus on ciders made in New England! With everything from artisanal table ciders to 4 packs of fruited sweet ciders they try to carry a broad spectrum of the category. Stan's Liquor Mart is a family-run business with over 30 years of experience. Besides the large selection of hard ciders, they focus on craft beer and fine wines and have an extensive selection of whiskies and other liquors. experience a a safe clean shopping experience and located 5 minutes off of Route 2. Contact: 1586 South Main Street, Athol, MA 01331 (Covid hours) Monday – Saturday 10-8 Sunday 11-5 (978) 249-9550 3. New Salem Cider In addition to apples, cider donuts, sweet and hard ciders and preserves, several vendors will also be on site to sell local products. Space will be limited by state restricted event capacity and we will post this as well as any updates on the website and Facebook pages as the dates approach. Contact 67 South Main St. in New Salem, Massachusetts. Parking available in marked areas across from driveway. Farm Store open every day, 10am-6pm Cider Garden open 12pm – 6pm and staffed on weekends (617) 634-9392 The cider garden will stay open up to Thanksgiving, with a fire pit lit on weekends, and growlers will be for sale the first two weeks of December. Halloween weekend, weather permitting, we will be offering small outdoor workshops on home cider making, vinegar making, pruning and orcharding; check the website and Facebook page for additional information and times. 4. Phoenix Fruit Farm Orchard with 20 acres of apples, 5 acres of peaches, and a farm store featuring locally grown produce and locally made foods. Phoenix Fruit Farm was founded in 2017 by Elly Vaughan, a graduate of U. Mass with a degree in Plant and Soil Science. We press and sell our own ra of raw, unpasteurized cider and actively building toward making our own hard cider, as part of our diversification plans. Contact 49 Sabin Street (farm), 401 Mill Valley Road (store), Belchertown, MA 01007 Store open daily, Mon-Sat 8-6, Sun 10-6 (978) 430-9459 5. Ragged Hill Cider Ragged Hill Cider Company is an award-winning orchard-based craft cidery, specializing in small batch ciders made using traditional methods with no added sugar. All the apples we use are proudly grown, picked, pressed, fermented and bottled at our 100% solar-powered orchard and cidery in West Brookfield, Massachusetts. Located in a beautiful hilltop orchard just East of the Quabbin Reservoir. The orchard offers pick-your-own blueberries, raspberries, peaches, pears and about 30 varieties of apples. All of our ciders are made in the orchard with fruit grown solely at the orchard. Cider Offerings: Traditional Dry ABV 6.4% -Light, crisp, refreshing Traditional Semi-Dry ABV 5% - Light, aromatic, fruity Rasé (Raspberry Rosé) ABV 5% - Semi-dry, raspberry infused Honeycrisp ABV 7.1% - Semi-sweet, medium bodied, notes of honey and ripe stone fruit Ice Cider ABV 12% Our location is easily accessed from Route 9 or Route 32. Other local attractions include hiking at Rock House Reservation and the Quabbin Reservoir, breads and pastries at Rose32 Bakery, and Farm to Table dining at Salem Cross Inn & Tavern. Contact 94 John Gilbert Rd, West Brookfield, MA 01585 From Sept. 1-Dec 31, Friday 2p-5p, Saturday 11a-4p, Sunday 11a-4p (415) 405-5215 This next stop can be a full stand alone day trip with stops at The Spruces , The Clark Art Institute and MassMoCA. Berkshire Cider Project Berkshire Cider Project is a new craft cidery focused on dry sparkling ciders. Located in a beautiful former textile mill with adjacent café and distillery. We're open for tastings, CIDER merch, and bottles to-go. Berkshire Cider Project opened in July 2020. Our dry ciders start in the orchards and forgotten apple trees across Berkshire country. We focus on traditional techniques to craft sparkling ciders that are refreshingly complex yet accessible! Our bright labels and tie-dye accessories are inspired by warm Berkshire summers and the modern art at MassMoCA, just down the road. By partnering with orchards across the county we hop

Tips on "SelectIng Your Perfect Cider" With so many choices on the shelf, purchasing cider can begin to feel daunting! This episode will provide tips to help you make that choice when faced with a wide range of cider styles. Here are the key tips to consider when - Purchasing Cider Look for: Cider made from 100% apples. Look for single varietal ciders to begin honing in on the wide variation of one cider to another Stay away from the fruit and hopped cider until you have a sound idea of what a dry cider to semi sweet cider presents Look for a Dry Scale Look for the horizontal graph below on most of all New York ciders Color - the range can be from light straw to deep amber. There are redflesh apples like Redfield, which will lend a red hue like a Rosè. Cans or Bottles - what really matters is the cider within. Cans have become increasingly popular with even some high end cider finding their way into cans. Plus they are better for the environment, because they are easier to recycle than glass, weigh less than glass thus decreasing shipping cost and are more compact to pack. bottles are nice objects with long stems, often cork and cage which offer up a "Pop" when opened. For a date night, it is always bottle 100%! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

How to Bottle Cider at Home is Part 6 and the final episode of the Cidermaker Series "Oh September" for 2020 Learn How to Make Cider at Home in Part 1 of this Cidermaking Series. Part 5 To Rack or Not To Rack is a must listen too because it brings you through the conditioning of your cider before bottling. Now lets get into the basic of bottling cider at home! When to bottle When the Specific Gravity is at least 1.000 or lower. What is Specific Gravity (SG)? Specific Gravity is always discussed as a measurement of "relative density" between the water in solution and all else. Apple juice is primarily water and the rest I consider luscious apple sugars. Fermentation is the process of yeast converting the sugars into ethanol and carbon dioxide. Tap water has a SG of 1.000. Apple Juice, on average, before fermentation has begun has a SG of 1.040 to 1.065. Apple Juice SG will vary depending upon the growing season that year, was it dry or wet year, are the apples fully ripe, the age of the apple tree, and the apple variety are some of the key factors affecting Specific Gravity. You might not see the airlock bubbling away, but your cider may still be fermenting. To be safe and avoid bottling cider that is still off gassing CO2 - Check the SG! How to measure SG? Measure Specific Gravity with a Hydrometer. The Hydrometer typically comes with a plastic tube that can be filled at least 3/4 of the way with fresh pressed apple juice. Make sure that the temperature of the juice is no cooler than 60 degrees Fahrenheit or 15 degrees Celsius and no hotter than 70F or 21C. What happens if I bottle my cider while it is still fermenting? The bottle of cider can explode. Bottle bombs are very dangerous and can inflict serious injury to anyone nearby. When in doubt - check the SG. During Bottling you get to choose whether you want: Still Bubbly Dry Semi Sweet Sweet How to make Still and/or Dry Cider? Siphon the cider directly into your clean and sanitize bottles and cap! How to make your cider "Bubbly" in the bottle is called Bottle Conditioning. Options 1,2,3 In order of ease. 1. For beginner makers starting out, the safest and most tried and true method is to add both yeast and priming sugar at the time of bottling. SG needs to be at or below 1.000 2. Pet Nat is bottling the cider before it has completely fermented and the yeast are still active, but not over active. Priming Sugar then added at the time of bottling helps reboot the remaining yeast and thus create delightful bubbles. Pet Nat best done after you have made a couple batches of cider and have the gist of bottling. 3. Méthode Champenoise is the classical way of adding bubbles and is a 2-step process. I recommend listening to my chat with Chuck Shelton of Albemarle Ciderworks in Virginia as he explained this technique quite well. Forced Carbonation is done when kegging cider to make it bubbly. Making Semi Sweet or Sweet Cider requires adding a bit of sugar to the cider, which is called "Back Sweetening " Back Sweetening is done right before you bottle. You get to chose how sweet you want your cider, by adding sugar and tasting! Tons of fun!!! Any sugar will work. It is really a about your personal preferences, be it honey, store bought priming sugar, raw sugar, maple syrup. Experimenting and finding the right fit is part of the joy of Cidermaking. How racking affects the amount of yeast in cider. I usually rack my cider 3 times over the course of 7 months and then a day or two before bottling if I see Fine Lees on the bottom of the carboy. If you are bottling 3 months after primary fermentation has ended, chance are there will still be some yeast cells in the cider. Those cells will get kicked started when you add sugar to the cider right before you bottle. The key is to add the right amount of sugar so that you get s one bubbles, but not so much the cider froths over when you open a month later. Equipment Needed to Bottle Cider - go to Shop tab and find links to purchase items below. 2 cases of cleaned and sanitized 12 ounce bottles Hydrometer Sanitizing solution Racking Siphon, Tubbing and bottle filler 26 mm Bottle Caps Bottle Capper for 26mm caps Mentions in this Chat Finger Lakes Ciderweek Oct 2-oct 11, 2020 Cider Summit Portland Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

This chat provides a a sip of something for everyone, from makers who want to improve their skills to consumers who enjoy knowing why a cider tastes a particular way. In this Cider Chat, we look at the next step after primary fermentation of cider and discuss the benefits of racking the cider over and why you may chose to not rack your cider. If you are a newbie to cidermaking, I recommend that you first listen to Part 1 of the Cidermaking Series How to Make Cider at Home Part 2-4 of the Cidermaking Series feature conversations with the Cider Team as Stormalong. These 3 chats are technical and help both DIY and commercial makers sort through cleaning techniques. Cidermaking Series Part 2 - Maker Tips for Growth and Cleanliness Part 3 - Cidery Sanitation Tips Part 4 - Scrub-A-Dub Valves and Vessels In this chat, I am going to lend my views and tips on Racking Cider. What does it mean to Rack Cider? Racking Cider is transferring cider from one vessel to another. Racking does not fully stop fermentation. I consider it a slowing down of the fermentation. Why should I rack the cider? Racking is done to help clarify the cider. When should I rack my cider? Racking is done after primary fermentation. Look for dead yeast cells and apple particles to fall to the bottom of the vessel. I usually wait approximately 1 month after primary fermentation to do my initial rack. This time varies and could be up to 2 months. What happens if I don't rack my cider? The dead yeast cells which drop to the bottom of the vessel are called the lees. Lees left to sit for any extended period of time can give off flavors to your cider especially if you have to much head space. Headspace is the gap between the liquid and the stopper. If the headspace is larger than 2 inches the cider can oxidized and develop off flavors. When cider is oxidized it can taste like cardboard and that is not desirable at all. Leaving the lees in the cider and stirring them in is called Bâtonnage. Bâtonnage is stirring the yeast into solution. Benefits of Bâtonnage From episode 233 with Ryan Monkman - Ask Ryan | Quarantine Quad Series Part 3 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. Equipment needed to Rack Cider Second vessel of equal size - make sure it is food grade and sanitize before racking Food grade hose and racking cane extra stopper and airlock for 2nd vessel potassium metabisulfite Mentions in this Chat Listen to - Not all lees are Gross with Curt Sherrer Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Cleaning considerations for 3 different cider operations - DYI, Farm Winery and Production with Stormalong Cider. (l-r) Ben Roberts-Sano, Bright McConnell, Shannon Edgar DIY - Home Cidermaking It is soak and scrub for the DIYers. Soak carboys parts nylon bags airlocks all threaded parts Rinse with copious amounts of water thoroughly and sanitize. Boil with hot water, if possible. Drainage and setup are a major consideration Due to the common lack of pumps/ floor drains. Effluent should not affect your septic, if you brew a batch or 2 per year. Biggest maker hang ups Using low quality materials which can't stand the cleaning Not scrubbing enough Not disassembling/boiling threaded or other non sanitary parts Farm winery set up Have some sort of floor drain, and some sort of pump capable of driving a spray ball. Rinse by pumping into a spray ball Drain to floor when rinsing tanks Always pump the water from a fully clean and neutralized tank, to the tank being cleaned Spray gross soils in the tanks out before starting to clean Tanks must be vented during cleaning, and all parts should be removed. Any areas under manways or probes that might obstruct the spray must manually be scrubbed. Take off and clean manway gaskets, and ensure sight lines are cleaned Clean and sanitize throughly racking arms and carb stones for best results Biggest hangups for Farm Winery Not Enough hot water Not having adequate drainage and wastewater handling Some small cideries with no wastewater handling will skip all of this in lieu of a steam or hot water pressure washer. They spray the tanks to remove soils, then partially close them up and allow the metal to reach 170-180 degrees to sanitize, then purge out any air with nitrogen argon or CO2. Commercial scale Set Up Automation and verification, regular inspection and replacement of parts Rubber parts and hoses that become cracked can no longer be adequately cleaned and must be thrown out. Even steel parts can become too scratched to be cleaned properly. Chemicals are tested for potency to determine if they are depleted by cleaning, and to insure adequate rinsing The inside of the tank may be tested for microbial action by plating or ATP test Commercial Plants at this scale invest in better Jet or rotating spray balls Dedicated cleaning tanks / pumps, caustic recovery, re heat, and re use More, and hotter water for cleaning To sanitize commercial cider makers may use plant steam/ PAA with a dosatron or CLO2 to kill remaining microbes Biggest hang ups for Commercial operators Not inspecting enough Not rinsing enough Trying to be too efficient Mentions in this Chat Listen to initial Season 1 recording with Stormalong - 36 Shannon Edgar and Ben Roberts-Sano | Stormalong Cider, MA Cidermaking Series Part 1 - How to Make Cider at Home Part 2 - Maker Tips for Growth and Cleanliness Part 3 - Cidery Sanitation Tips Contact info for Stormalong Website https://www.stormalong.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

This is Part 3 featuring chemistry safety tips for cidermakers! Part 1 - How to Make Cider at home, provides a recipe for making a 1 gallon jug of cider Part 2 - Makers Tips for Growth and Cleanliness was the first part of a conversation with the Cider Team at Stormalong Cider in Leominster, Massachusetts. Stormalong Head Cidermaker, Ben Robert-Sano begins with an overview of these 3 components to and then Stormalong Operations Manager Bright McConnell discusses recommended sanitizers to use in cidermaking. [caption id="attachment_5428" align="aligncenter" width="300"] Shannon, Bright, and Ben of Stormalong, MA[/caption] In Part 3 we continue our conversation focusing on Caustic chemicals to use Managing chemicals Acids Chemicals Caustics For cleaning fermentation soils, I recommend gluconated caustic at 1%, or PBW for those of you with aluminum parts. These are dangerous chemicals so wear a dust mask(pbw ) , long gloves and eye goggles when working with the chemicals Cleaning chemicals are most dangerous before dilution, so don't spill. Even a few drips of pure caustic will take gallons of water to wash off , and the residue can transfer, say from your shoes to your hands. Take extra care when handling chemical concentrates and keep a gallon of white vinegar (or hard cider) and a box of baking soda handy for neutralizing, should it get on your skin or clothing.1-1.5 oz per gallon Acids Cleaning also kills bacteria which live in biofilms. In order to maximize this kill, Ben recommends: treating hard water buildup rejuvenate the surface of your stainless steel parts with occasional acid cleaning use strong citric, or Methanesulfonic acid for acid cleaning. nitric/ phosphoric are also effective, but have more environmental impact if on a septic sysytem 1-1.5 oz per gallon Sanitizers For sanitizing the Stormalong Cider team recommends: Iodophor. It is easy to see when it is active. It is effective, requires no rinse, and has minimal flavor impact when properly diluted DO NOT USE STAR SAN it is not an EPA registered cleaner. The Five Star brand makes an iodophor if you prefer their products. Use 1 ounce of Iodophor per 5 gallons, not 1 oz per gallon like the other cleaners CAUTION: Idophor can cause blindness if it contacts your eye. Wear glasses when used. PAA, Sulfites, and CL02 are very effective but are only to be used by commercial scale cideries. spraying or handling these chemicals can cause immediate respiratory or eye damage if used incorrectly. You should always dose these chemicals directly into water, never remove the concentrates from the barrel using a drum pump. Dousatron - for eye dousing set ups in production facility. Mentions in this Chat Cockrell Cider - Puyallup, Washington Listen to Season 1 recording with Stormalong - 36 Shannon Edgar and Ben Roberts-Sano | Stormalong Cider, MA Contact info for Stormalong Website https://www.stormalong.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Stormalong Cider scaled up their operations in 2017 when they moved from their cozy barn centered cidery to a shared production facility in Leominster in Massachusetts. We begin with considerations for growth of a cidery and then begin a dive deep into the production side of making cider with a specific focus on cleaning. Featuring Stormalong owner, Shannon Edgar, Head Cidermaker Ben Roberts-Sano and Operation Manager Bright McConnell. [ Shannon, Bright, and Ben of Stormalong What is sanitary/cleanable what is clean in place? Materials that touch cider must be made with a non porus surface which is resistant to scratching and chemical degradation These include stainless steel, glass, HDPE and PP plastics, silicone and other food grade rubber, teflon, specially prepared concrete or enamel coated steel vessels What materials to avoid? Metals like aluminum, brass, mild steel, copper, bronze, or chrome plated parts are NOT rated for food contact, and should not be used on any part of your system that touches product or co2. Copper is toxic and can easily absorb into cider on contact. Aluminum will corrode in caustic, and permanently stain steel parts in the same cleaning bucket. Chrome parts will always chip. Brass can leach lead (if not lead free) and copper into cider or common cleaning buckets What is sanitary? in order for a cleanable container or pipe part to be sanitary, it must have a smooth geometry, with no hidden or "dead spots" and must be easily disassembled for cleaning. a ball valve cannot be sanitary, because some of the surfaces of the ball are always hidden from the chemical action. threaded parts cannot be considered. pipes or vessels that contain areas that do not contact cleaning chemicals, or areas that cannot drain completely, cannot be considered sanitary, and cannot be properly cleaned without additional measures Vessels like wooden barrels rely on temperature (steam/190 water) or food safe chemicals, like phosphate, ozone, citric acid, or sulfites and microbial communities in order to stay "clean" or at least repeatably infected. Cleaning theory The 4 factors of cleaning dirty vessels Time Temperature Mechanical action (how hard your spray, shake or scrub) Chemical concentration In order to clean different materials, and different soils. For instance, a food grade plastic that is temperature sensitive and too soft to scrub, you could use 50% more chemicals and a significantly longer soak time to achieve the same result Water won't get quite as hot as you like? Turn the pump speed up, and run the clean for longer, perhaps add more chemicals. Even stainless steel can be worn by heavy cleaning over time, so make sure to clean enough. BUT there is such a thing as too much of a good thing! Biofilms Bioflims can form when parts get dirty for too long. Normal cleaning procedures may not be effective, and the film may stay active for some time SO YOU MUST CLEAN DIRTY THINGS BEFORE THEY DRY (same day) A part with any visible soils cannot be considered clean, a part that is not clean cannot be sanitized, and any part that touches the floor or any other visibly unclean surface, must not pass go, and return directly to the dirty parts bucket Mentions in this Chat Listen to Season 1 recording with Stormalong - 36 Shannon Edgar and Ben Roberts-Sano | Stormalong Cider, MA Contact info for Stormalong Website https://www.stormalong.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Make Cider at home! It is fun and easy to do! In this episode on How-to Make cider: Benefits to you when you make cider at home Where to get your juice, what kind of juice and "what if you have an apple tree in your yard?" Basic equipment needed to make a gallon to 5 gallons of cider. The process for both a "controlled" cider and a wild ferment. How to clean your equipment Equipment and Juice By buying your equipment via the links provided, you provide a monetary kick back to Cider Chat at no extra cost to YOU. Fresh pressed apple juice - try to find a cider mill that has on hand fresh pressed juice! Carboy - A carboy or some sanitized vessel to hold the juice, with enough room for it to ferment and not bubble over. Airlock - The airlock helps release carbon dioxide (CO2) and keep out Oxygen! The 1 piece, S-curved airlock design comes with a stopper. Stoppers and Airlocks buy as one unit Juice Options to Make Cider Pick your own apples and press on site Buy fresh pressed juice from a cider mill Buy a gallon of juice at the grocery story - not top quality, but not a bad start to see if you want to go full in on making cider as a hobby. Books on Making Cider The Big Book of Cidermaking

Maxim Brecht didn't grow up thinking he wanted to become a cidermaker. Cider in Russia is barely known. Maxim says, "People think of cider as being very acetic and dry." Maxim Brecht His path towards cider began when he saw the surplus of apples in the country. He had heard the word cider and thus started researching online, which led him to taking a cidermaking course in England, by Peter Mitchell. His time in England made him a fan of English ciders. Today, he is planting orchards and making three kinds of ciders under his name Maxim Brecht, which looks like Максим Брехт, in the Russian alphabet. Maxim's Traditional Méthode Champenoise, (6.0%) was delicious! A perfect representation of what cider can bring to a table! I wanted to drink the whole bottle, but my better self said, "Share this one of a kind with other cider fans." I saved a 1/3 of the bottle and a reluctantly, but happily passed it on." Maxim also makes a Still Ice Cider and Sparkling Ice Cider. I did have a bottle of his Still Ice Cider too. Though it wasn't as remarkable as the Traditional, it was still quaffable. Note in this episode we talk a bit about climate change affects on apples world wide and in Russia. A big tip of the glass to Maxim for organizing the 4 Part Series featuring Russian makers. He can be heard on all 4 episodes acting as translator. We met at Cidrexpo 2020 held in Normandy, France on February 14th. Contact info for Maxim Brecht Website: https://ciderbrekht.typeform.com/to/MVR1RA Instagram: @cider.brekht Listen to Part 1 - 3 on Russian Makers 232: Russia Cider Party Starts Now! | Part 1 233: Oh My God Russian Cider! | Part 2 234: Russian's Knightberg Cider | Saint Petersburg (Part 3) Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Elena V. Tyukina is the Brewmaster and co-owner along with her husband of Knightberg Brewery in Saint Petersburg, Russia. Located in the historical district of this premier European city of distinction, is not small task. Think small road ways and antiquated systems that need to be revved up to meet the modern demand of brewing and fermenting. Fermenters world wide are not afraid of doing the impossible and Knightberg is a classic example of this fact. For instance, Knightberg was the first brewery in Russia to brew an India Pale Ale (IPA) and now producing cider! Elena V. Tyukina Having studied how cider was made in other countries Elena started making cider in 2014 at the brewery. local apples Want to make ciders in a Russian style The 2017 Force of Gravity, a brut cider aged in oak 4.5%, won a Silver Medal at the 2019 Great Lakes International Cider and Perry Competition. This cider was aged for 9 months, which meant she had to hide the barrels in the back so that her brew team would not try to sell it before it was ready. Elena likes dry cider with a bit of sparkle (bubbles) and this cider fit the ticket. Expect more quality ciders from the dynamic team at Knightberg. Knightberg's Classic Dry Cider label Contact Knightberg Brewery Website: http://www.knightberg.ru/ Mentions in this Chat Seattle Cider Summit to Go Tasting Kits! - order by August 30, 2020 075 Alan Shapiro Cider Summit Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

OMG and the story of two sommeliers! Meet Olga and Micheal Efremov are Russian Sommeliers with two cider brands, OMG and Incider. Michael and Olga Efremov They are based outside of Moscow in a small town, but close enough to work with restaurants in the city. Micheal is the cidermaker and Olga, the educator, leading tasting workshops. During this chat recorded in February of 2020 at Cidrexpo, Olga discussed the apple variety known as "Antonovka". She says it is difficult to make a single varietal cider from this apple because of the lack of aromas. Antonovka is used widely in the US as a rootstock for growing other apple varieties because Antonovka is so vigorous. Labels from OMG and Incider. Note the first label features a painting from Giuseppe Arcimboldo. Listen to a special episode on Cider Chat featuring the era of the Mannerist painters and the current Omni Era of Cider. Get on Cider Chat! Audio Snapshots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to [email protected] Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected] Mentioned on this Chat Ross on Wye Cider and Perry Company Audio Snapshot Little Pomona - in last week's episode 232 shared an Audio Snapshot. Here is an update on the varieties of quince they have planted! Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Russia is having a party and cider is invited! The first ever Cider Party was held in Moscow this July and over 200 people attended dancing into the night and drinking cider! This episode 232 is Part 1 of a 4 part series featuring 4 makers whom I had a chance to sit down and have a chat with while I was attending Cidrexpo in February of 2020. This episode introduces Alina Lotkeva, whom helped produce the first ever Cider Party. She calls herself a cider enthusiast, but she also has high hopes for producing a cider and picked the brand name "Ugly Cake Cider". Alina Lotkeva Follow Alina and her cider adventures on Instagram: I love Cider Cider Party photos! Get on Cider Chat! Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to [email protected] Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected] Mentioned on this Chat 216: Alex Ionov | Rebel Cider, Moscow Patron Robert Tinnell - Movie short for Hawk and Knob Mead and Cider Little Pomona - sent in an Audio Snap Shot Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Big Book of Cidermaking authors Christopher Shockey and Kristen K. Shockey are this episode's featured guest! The book will be released on September 1, 2020. Go to http://ferment.works/ to pre-order you copy today! Moved to Applegate, Oregon in 1998 and found apple trees on their property and began fermenting cider. They also began fermenting vegetables. Soon they were writing about the skill of fermenting and writing books! Fermented Vegetables Fiery Ferments Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans In 2020, their newest book, The Big Book of Cidermaking was published . In this chat we discuss, What the Shockey's home smell like with so many ferments. How a married couple co-write a book Choosing your adventure in cidermaking Making Cider Equipment needed from the basic set up to advance cidermaking Wild Cider Cultivated Ciders The Shockey's wrote this book to encourage makers to find their adventure in cidermaking. Christopher and Kristen Shockey Get on Cider Chat! Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to [email protected] Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected] Mentioned on this Chat Cider Con 2021 February 2-5, 2021 in Chicago Cidrexpo 2021 February 6-8, 2021 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Ciderville Updates & Coming Attractions is a mini episode beginning with info on the England Cider Tour scheduled for September 1-6, 2020. I also discuss Totally Cider Tours that I will be look forwarding to once we get by coronavirus. Next up is an Audio Snap Shop from Denmark listener, Sune! Find out about the October 10, 2020 cider fest for this country. Coming Attractions features a reading by author Christopher Shockey. He and Kristen Shockey co-wrote the Big Book of Cidermaking which will be released on September 1, 2020. Subscribe to this podcast today, to listen to the full chat on episode 231, which will be released on July 22nd. Get on Cider Chat! Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to [email protected] Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected] Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Orchard Mystery Series is written by author Sheila Connolly who passed away in April of 2020. This episode 229 is dedicated to her for taking readers on a journey into the orchards of western Massachusetts, where this series takes place. The first book in the Orchard Series is titled One Bad Apple (2008). There are a total of 12 books with the last one Nipped in the Bud being published in 2018. The main character is Meg Corey, who moves from Boston to western Mass to a town that she makes up, but I think it might be Granby or Belchertown. As she takes on a project of renovating an old house, she keeps finding bodies on her land which also has an old orchard! Locals to this region and even visitors to Franklin County CiderDays will find lots of references to beloved spots in the Pioneer Vally. A few years back, she bought a cottage in County Cork, Ireland. There are 8 books in the County Cork Mystery Series. Which leads up to one of the two Audio Snap Shots on this episode. The first snap shot is from Lee Reeve of InCiderJapan who shares updates on the cider in Japan. Plus the new on the Summer edition of this bilingual (English and Japanese) magazine. This issue features James Forbes of Little Pomona's visit to Japan. Back to Ireland, we hear from Barry Walsh with an update on Killahora Orchards Cider. This award winning cidery was featured on episode 157 Barry not only makes cider with his cousin and family in Cork, but also is a fine singer. He first shared a tune with us on that episode 157 and so I asked if he would do so again for this episode 229. Barry obliged by playing a tune called the Rocky Road To Dublin. What continues to amaze me is the small world happenstances that keep taking place around orchards and cider. Sheila Connolly's book is based in West Cork and I just happened to find out about her when I found a copy of One Bad Apple. Wanting to share the good news about this read was a given for this episode, but I didn't know at the time that I would also be posting an Audio Snap Shot from a Cork maker. Cider Synchronicity strikes again! Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to [email protected] Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected] Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Philadelphia Orchard Project (POP) was founded in 2007 and serves Philadelphia and it surrounding area. This nonprofit organization both plants and supports community orchards in the city of Philadelphia. 2019 Harvest Festival at Sankofa Community Farm at Bartram's Garden This chat features a chat with Kim Jordan who has been with POP since its founding. In 2019, she became a full time employee of POP. And is most currently the Co-Executive Director. About POP Community orchards are set up in vacant lots to help build green spaces. POP works with any groups regardless of need All the fund raising requires POP to plan, Plant and help organize the maintenance of the orchard. In the fall when the harvest is in there are harvest festivals, Like "Juneberry Joy" that take place in October. POP Harvest Festivals take place in October POP also offers curriculum for teachers and farm educators. Go to the POP resource page to see the full list of offerings. POPHarvest event on the University of Pennsylvania campus from October 2018 Mentions in this Chat Audio Snap Shots from Ciderville - are you in the cider trade? Please send along an audio snap shot (2mins or less) with news from your special spot in Ciderville. Cider soon to be released, orchard news, Tasting Room hours - let us hear your good news! Send your snap shot to [email protected] Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected] Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The Color of Cider provides a snap shot of an early practices used to deter black farmers gaining true equality and the difficulties facing African Americans today who may view farming as a step back to the plantation. We begin this episode with a quote from Booker T. Washington who born into slavery on April 5, 1856. He was able to learn to read and write despite the tendency of slave owners to not allow blacks to gain education. He help co-found the Tuskegee Institute. On September 18, 1895 Washington gave a speech at the Cotton States and International Exposition in Georgia. He asserted that vocational education, which gave blacks an opportunity for economic security, was more valuable to them than social advantages, higher education, or political office. Washington asked blacks to "Cast down your buckets where you are" and focus instead on becoming agricultural and industrial laborers. In essence he was asking for blacks to not push against racial segregation. In turn for this act of accepting one's station in the black community, he asked for a guarantee that blacks would receive a basic education and due process in the law. The largely white audience in attendance loved the speech. The fall back from the black community, who were called at the time "Black Intellectuals" was immediate outrage. W.E.B. DuBois, also a famous black activist called Washington's speech, the"Atlanta Compromise." Du Bois denounced Washington platform to accept ones position. What was curious about Washington was that he asked Black Americans to accept their unequal position, while at the same time secretly funded litigation for civil rights cases. Five years later, in 1900 Washington founded the National Negro Business League, with the mission of promoting the economic development of African Americans. He wrote a ground breaking auto biographical book called Up From Slavery. One particular quote/story from B. T. Washington makes the case of why it was and so hard for Black to gain upward mobility. This comes from an article in the Country Gentleman magazine described as a journal for The Farm, The Garden and The Fireside. "In one case I happen to remember a family that had three or four strong persons at work every day that was allowed to rent only about ten acres of land. When I asked the owner of the plantation why he did not let this family have more land he replied that the soil was so productive that if he allowed them to rent more they would soon be making such a profit that they would be able to buy land of their own and he would lose them as renters. This is one way to make the Negro inefficient as a laborer—attempting to discourage him instead of encouraging him." One doesn't need to be a rocket scientist to see that Cider today is white because blacks did not have the same opportunity to own land and farm. Washington died on November 14, 1915. Today in 2020, we are witnessing an uprising of Black Lives Matter taking place not only in the US, but world wide. Today's Black Live Matters shows I believe that Washington's call for acceptance of one's status didn't work. Blacks have never been treated with a fair due process in the law. For our modern times, I recommend the following book. Farming While Black : Soul Fire Farm's Practical Guide to Liberation on the Land by, Leah Penniman Published by Chelsea Green Printing Contact for Soul Fire Farm Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Northern Spy is a short story that weaves the tale of the early grafting of the apple known as the Northern Spy, Quaker values, and the Underground Railroad. Read and written by Ryan Monkman, for the new Cider Chat segment titled "Stories in Ciderville". For additional reading and inspiration look to the children's book An Apple for Harriet Tubman. Northern Spy by Ryan Monkman About 200 years ago, somewhere in Upstate New York, a boy ran through the woods. He hid in a bush under a tree. Then, when no one found him, he stood up and grabbed an apple above him. He bit the apple then spat it out. It was horribly acidic. The boy ran back to town and convinced a friend to take a bite of the "wonderful" apple. Soon it was a game: try the apple, spit it out. But the boy's father liked the acid. The two of them walked back to the forest and picked the tree clean. They put the apples in bins then put those bins in their root cellar. Everyday the father would have an apple with breakfast. Everyday the son would try to sucker a new friend. After a few weeks in storage, the apples grew sweet. The father didn't like them anymore and the son's game grew boring. So the crates sat, untouched and unloved, next to the potatoes. The boy's mother found the apples in mid Spring. Somehow they still looked and tasted like apples after months underground. She took them to a church picnic. There's a tradition in Quaker communities; speak boldly when the Spirit calls you to. A neighbor spoke and the town listened. That summer they propagated the wild apple. If you plant an apple seed, you'll get an apple tree but the fruit will be different. With each generation the seeds morph and mutate. The apple changes. If you want to preserve the beauty of a varietal, you have to take a cutting of the original tree and plant the cutting. That's what the town did. They sent a team into the woods to collect small clippings of the wild tree. Each cut was only two inches long. Those cuttings were then slipped into a piece of root from another tree then the two were planted together. The bottom half rooted in the ground, the top half bearing identical fruit to the wild tree. The grafted trees were divided throughout the town. Each family grew a handful of trees and the church planted an orchard. Eight years past. Then one day in May the town awoke to a bursting of pink flowers. That Summer they saw their first fruit. That Fall they picked their first apples. The boy, now a man, loaded up a wagon and headed South. Then another wagon followed. And another. That Winter the town was empty. The wagons would pull into a new town. The driver asked for the Station Master, dropped off a whack of apples, then left without another word. In each town the pattern repeated. When the wagon was empty the driver returned home, refilled, then hit the road again. By February the town was out of apples. Traffic on the Underground Railroad surged that Spring. One of the first tastes of freedom was a piece of fruit that never seemed to rot. Cloaked in secrecy, the apple earned a nickname; the Northern Spy. by Ryan Monkman Ryan lives in Prince Edward County, Ontario making and selling cider with his family and cider team at FieldBird Cider. ___________ Have a story to tell for the "Stories in Ciderville" segment? Must be 3000 words or less or under 4 audio minutes Apples and pommes must be integrated into the story line Send your essay and a recording of yourself reading your essay to [email protected]

New England was the Plymouth Rock of cider in the US for the colonist and western Massachusetts is the launch pad of the modern day US cider market. It was here in 1984 that West County Cider and The Maloney family rekindled America's love affair with cider. Thirty Six years forward to 2020, provides a perfect time to explore the terroir of cider in western Massachusetts with Field Maloney, Soham Bhatt of Artifact Cider, and Steve Gougeon of Bear Swamp Orchard, Cider and Distillery and Steve Garwood of Ragged Hill Cider. This Tasting and Talk was moderated by Ria Windcaller, of Cider Chat podcast and presented at CiderCon 2020 in Oakland, California. We begin this talk with Soham Bahatt of Artifact Cider with a newly built Tasting Room and production center in Florence, Massachusetts. We taste the 2017 Roxbury Russett! Next up is Steve Garwood of Ragged Hill Cider based in West Brookfield, Massachusetts. We taste the Traditional Dry! Steve G0ugeon of Bear Swamp Orchard, Cider and Distillery shares with us the 12% New England Style Cider Then Field Maloney of West County Cider shares two ciders, Riene de Pomme and Pura Vida Watch this presentation sync'ed with the power point in the exhibit at the Cider Chat YouTube channel Mentions in this chat September 1-6, 20202 England Cider Tour Stories in Ciderville: Submit a cider/pomme focused essay (up to 3000 words) to: [email protected] All accepted essays will be read by the author on an episode of Cider Chat. Send in a 90 second audio snapshot telling listeners what is happening in your perfect spot of Ciderville Send to [email protected] Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

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

Discover two cidermaking techniques that are also used in winemaking, called Maderisation and Bâtonnage. We delve into both of these topics in Part 3 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Maderisation: What is this technique and can it be used with cider? Bâtonnage: are there any short term benefits from bâtonnage or does one need to "stir up the barrel" for a long period (1 year at the least) to benefit from this technique? Listen Part 1 and Part 2 of the Quarantine Quad Series. Maderisation - The barrels are cooked - sometimes for years. Developing flavors called "maderised". If done well it can be delicious. High alcohol cider is best for maderisation - slower bacterial growth. Cider that is has a low alcohol by volume - likely to get organism spikes. FieldBird is planning to do a maderized cider from the 2020 harvest Northern Spy, fermented half way and fortified with apple brandy and let the barrel sit in a hot place. 17 Brix on the Spys (9%) ferment down half way and then add brandy. Getting 8% sugar. Sugar helps - creates the caramel flavor and provides an appearance of freshness. No MLF in the presence of sugar. Leave in cellar over the winter. Then leave the barrel outside all summer. 30 Celsius - 86 Farenheit. This will cause the maderisation The risk of maderisation is cooking a barrel to much The final product will be around 17-18% Battonage: Is it worth it if you don't have a full year to do Bâtonnage on a barrel? Nano proteins are the biggest benefit of Bâtonnage They release into the cider providing a perception of sweetness and body with out the sugar Need at least 9 months to a year to get the nano proteins There are short term benefits. Yeast produces less carbon dioxide and bubbles. They slow down after the first primary ferment. Fermentation may have stopped but there is still sugar left. Lees absorb off aromas, except for H2S rotting egg smell. Bâtonnage helps to maintain a reductive state. Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components. In wine, a Sauvignon Blanc, has rich tropical flavors which come from a rich reductive state, At FieldBird, they save lees in the freezer. Cracking - the freeze helps the lees cells break down. Using frozen lees that have cracked - means it will takes only 4-5 months versus 8-9 months in the barrel to get the benefits from Bâtonnage Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Mentions in this chat Stories in Ciderville - send in fiction and nonfiction essays to read out loud on Cider Chat to [email protected] September 1-6, 20202 England Cider Tour Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

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

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

This is a continuation of our conversation with Arnould Narzain of Paris. Listen to Part 1 in episode 218: Sorbs not Sulfites Arnould Narzain with a drop backdrop of Sorbs In this episode Arnould shares even more attributes of the Pomme Sorbus Domestica. George Washington brought a Sorb tree back from his visit to France and planted it at Mount Vernon Women long ago used it for wrinkles. Green Sorbs are said to help cure diarrhea What else can Sorbs do? That will be for the future to show. Ria's Ramblings: Accept Your Species After Arnould's chat, I pontificate a bit about my view on the current state of affairs with Covid, quarantine and helping each other through it all. To mark this episode I even created a new t-shirt design Titled "Accept Your Species". Mentions in this Cider Chat Spencer in Sonoma Instagram feed: https://www.instagram.com/species.plantarum/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Bonus Cider Chat Live with the New York Cider Association's Scott Ramsey Scott Ramsey stepped into his role as Executive Director of the New York Cider Association on March 1, 2020. New York State was soon to become the hot spot for Covid-19. In short, Scott started his new job while a global pandemic was raging world wide and quickly spreading in the US. The Northeastern Cider Conference scheduled for later that same month in Albany, NY need to be addressed. Within days, the Association made the executive decision to postpone the 3 day conference. In this chat we find out a bit more about Scott's background and what the Association is currently working on and what opportunities lie ahead for this active apple state. Contact the New York Cider Association Website: https://www.newyorkciderassociation.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

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

Ryan Monkman of FieldBird Cider based in Prince Edward County provides an overview of Canada's response to the Covid-19 crisis gripping the world in this episode. Ryan's chat begins at approximately 11:49 minutes into this episode. Ryan in the barrel room Ryan has worked as an international consultant to winemakers, worked as a winemaker and has been an avid cider fan for years. More recently, he and his wife Nicole started FieldBird Cider based in Prince Edward County, Ontario in Canada. His episode 168: Barrel Making Inspiration is one of the most popular episode on this podcast platform. Now you can "Ask Ryan" cidermaking questions. Send your question by April 20, 2020 for the first segment of "Ask Ryan" Send to [email protected] We will be recording this episode in late April 2020, with it airing shorty after. Contact FieldBird website: https://www.fieldbird.ca/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Let's search for the fruit of the story from the Renaissance era to the often-bizarre works of the Mannerist painter of that time. We are exploring how history is repeating itself in our cups of cider in this edition of Pommes in Art. Take for instance, Michelangelo's sculpture of David. Michelangelo's sculpture of David Work began in 1501 and was finished 1504. David stands at 517 cm high × 199 wide cm, which is 17 ft high × 6.5 ft wide. Just imagine the size of that white marble before the task of sculpting began. They had to put up staging to work and one simple misstep - and years of work could be gone. I didn't realize at the time that David is an excellent example of art from the Renaissance era. I had no idea at the time what that meant. But now know, thanks to my research for Pommes in Art, that this period is all about of symmetry. The Renaissance depicted the idealized human and scene. If I knew then what I know now, maybe I would have lingered a bit longer before that marble statue before bolting for the door. Cider like art can overwhelm and turn off the would-be drinkers. Like art with its Early Renaissance, Renaissance and Late Renaissance, cider also has its periods of time. Early Cider PreProhibition Cider Post Prohibition Cider and the period that we are currently in which I call" Omnia", which is Latin for Everything. In the Omnia Era of Cider everything is up for grabs from traditional cidermaking to modern. The consumers want variety and the makers are meeting their patron's demand. As a cider geek, I have some understanding of cider through the ages and enjoy delving into a glass and looking for the subtleties. For the rest of the drinking world I can only imagine how quickly they might get bored by cider, "Where are the bubbles?" Or "I can't taste the apple?" When life is not relatable, we move on. "I don't get this painting." can be flipped just as easily to "I don't get this cider." What is relatable is a good story and both art and cider are gold medal winners in this arena. In this episode 217, I thought all I was going to talk about was one portrait of Rudolf II who was the Holy Roman Emperor from 1576–1612. The Italian painter Giuseppe Arcimboldo used fruits, meats, fish, vegetables and assorted objects to create the portrait. Using assorted edibles and objects was Arcimboldo's trademark. He did a series of portraits depicting the four seasons, Winter, Spring, Summer and Autumn. And another series on the four elements, Earth, Air, Fire and Water. But his most famous of all is of Rudolf II. Giuseppe Arcimboldo's Vertumnus for Rudolf II ] Hans von Portrait of Emperor Rudolf II Knowing Rudolf II title, I was a little concern for Arcimboldo. Was the Holy Emperor of Rome amused or angered by this fruity depiction? Evidently, he was amused and was quite the connoisseur of the unusual. It wasn't unusual for Rudolf II to be found gazing at his art collection. The guy could deal with out of the box. I bet he would have liked a cider made with habanero pepper from the Omnia Era of Cider. The portrait wasn't just a typical portrait like one would see in the Renaissance period. Arcimboldo depicted the Holy Emperor of Rome as Vertumnus, the Roman god of metamorphoses. It was a brilliant move by Arcimboldo to portray his patron as a god. Like who wouldn't want that? Right? Vertumnus is of particular interest to us student of all things Pomme because he was considered a shape shifter who at one time took the shape of an old woman, in his quest to win over the goddess Pomona. In case you do not know of Pomona she is the Roman goddess of fruit trees, gardens, and orchards has a unique status within mythology because unlike other Roman goddesses and gods, she does not have a Greek counterpart. Pomona comes the Latin word "pomum" meaning orchard fruit. The tale of Pomona and Vertumnus is told in the 14th book of Roman poet Ovid's Metamorphoses. There is a total of 15 books telling the story of over 250 myths. Even by today's standard, where we think the Harry Potter series of 7 books is something. Imagine Ovid doing so without a great pen to write with or a computer for that matter. Yow! Back to the story of Vertumnus. He had tried to seduce Pomona a number of times before using his super powers of shapeshifting. He tried being an apple picker, harvester, keeper of a vineyard, a fisherman and a soldier. Pomona didn't want men in her orchards, because she didn't want them to trample the gardens. So, each time she turned away the shape shifting god. It wasn't until he transformed into an old woman that Pomona allowed him to enter. Once next to Pomona and still in disguise of an old women, he began to tell tales of unrequited love that ended miserably for the suitor. Pomona was not swayed, that is until Vertumnus finally took off his disguise and showed his true self. Pomona falls for the dude and they live happily ever after tending the gardens together. Vertumnus & Pomona by Adriaen Backer (Dutch, 1

In 2015, there was a windfall of apples in Russian. That moment helped to catapult "The Land of Antonovka" into the cider spotlight world wide. Episode 216 Featured guest is Alexander Ionov of Rebel Apple Cider of Moscow, Russia. This chat begins at 21:00 minutes into the episode. How did Alex get into cidermaking? In 2015, that windfall of apples at Alex's Dacha (summer home) outside of Moscow was a turning point. One can make only so many apple pies, so Alex began researching how to make Apple Wine,. That quest led him to cider. Since that time, he has traveled to the US to attend CiderCon and the United Kingdom. Tom Oliver of Hereford is one of the prominent makers who has really informed Alex's cidermaking styles. Now five years later, Alex is at the final stage of opening his cidery Rebel Apple in Moscow, in an old military base on the outskirts of the city. Alex originally built a rack and cloth press, but has since purchased a pneumatic press. Rebel Apple Cider - 2 current ciders Dickey Crest, 375cl Bride, 750ml - a base of Antonovka, cultured yeast. A wonderful aromatic cider, that is very fruit forward with a touch of tannin. Alex Ionov Rebel Apple Cider Tasting Room Expect the tasting room to be open to the public once the coronavirus quarantine ends. As of this writing Alex was still waiting for permission from The Russian Ministry of Alcohol Beverage Department - I will post once this cidery officially opens. Contact for Rebel Cider Facebook page: https://www.facebook.com/rebelappleofficial/ Instagram: Alexander's page - https://www.instagram.com/pbvox/?hl=en Rebel Apple Instagram: https://www.instagram.com/rebel_apple/?hl=en Mentions in this Chat "The spirit of self-sacrifice creates trust in the power of love" - Morihei Ueshiba England Cider Tour September 1-6, 2020 A letter from Marcel Jenssen de Gerdenner | Netherlands Episode 98: Jérôme Dupont | Domaine Dupont, Pays d'Auge FR Link to apple study from Vermont's Walden Height's Nursery & Orchard Find this episode and all episodes at the page for Cider Chat's podcasts.Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Hear what the ACA and the USA's regional associations are doing to help members while their businesses are shuttered during quarantine. Cider Chat Live: Helping Cider in Covid Time w/ACA Recorded March 19, 2020 with American Cider Association (ACA) Executive Director Michelle McGrath. "If the airline industry is getting excise tax relief, then the beverage alcohol industry should also get relief." Goals to Help Members: Expanded Unemployment insurance Suspension of Payroll Taxes Federal Excise Tax Relief no and low interest loan growth in the funding of the above programs Industry Stabilization Funds cash infusions Maintaining an open commercial border Suspension of beverage tariffs and their suppliers Up to the end of April, the ACA encourages association members who were forced to layoff staff, to Michelle to have their former employees sign up for a free level 1 Certified Cider Professional exam so they can add to their resume during this down time. Link here to the American Cider Association's Covid Resources For Cideries New York Cider AssociationNews: 9am - Wednesday March 25, 2020 The NYCA Town Hall to address issues surrounding the Covid-19 epidemic New York Cider Association elected new Executive Director is Scott Ramsey. He will be holding a Digital Town Hall meeting with New York Cider Association Help Support Cider Chat Please donate today. Help keep the chat thriving!

Join the Talking Pommes and I, as we "Flip the bird" to the Coronavirus! Yes, "feck off" to the virus by signing up now for the upcoming England Cider Tour September 1-6, 2020. 215: Andy Hallett of Hallet Cider | UK Andy Hallett says he choose to become a cidermaker, once he retired from a career as a Mechanical Engineer. As he puts it, it was a choice of creating a lifestyle that he wanted to live, but that would be denying all the roads that led him to cidermaking. Andy Hallett For the most part, his story would be familiar to all who have spent their early drinking years learning to ferment beer, wine and cider. Like so many, Andy began making both beer and cider at 17 with his brother Pete. In college he tried his hand at homemade wines. It was only a matter of time before he entered his cider into a competition and won a bronze medal in a National Competition. That award provided the encouragement to go commercial. The cider brand at the time was named after the farm, Blaengawney Farm, which is Welsh. For non native speakers of this Celtic language "Blaengawney Farm" is a bit difficult to pronounce, which can have an impact on sales. In 2010 it was time to rebranded the cider name from Blaengawney Farm. Andy's last name is "Hallett" with a double t. But the design team didn't like the look of the double ll and double tt. Despite a bit of grumbling from the family including Andy's father, he forged ahead and changed the cider brand to Hallet, because as he puts it, "It looked perfect on the label." Hallet Cider is shipped to Ontario Canada and as far at Japan, so basically around the world. They make 80,000 liters/year. You can order Hallet Cider online at their website. Tell them Cider Chat sent you. Contact for Hallet Cider Website: https://halletsrealcider.co.uk/ Located at Blaengawney Farm, Mynydd Maen, Hafodyrynys,Crumlin, Caerphilly, Wales NP11 5AY Telephone: 01495 244691 eMail: [email protected] Mentions in this Chat September 1-6, 20202 - England Cider Tour - Hereford and Somerset Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Cider as Art + Science w/Kim & Dan Kim says, "We consider ourselves a natural cider, Perry and wine company. Our products start with the farming; sourcing quality fruit that is ecologically farmed is important to us. We keep our processing techniques minimal to reflect our farming practices and our respect for terroir. " We begin this chat with Dan's explanation of Natural Cider "Nothing add, nothing taken away" We then go full in on discussing their Quince Cider, which is 100% quince. Art + Science forage all their quince from many trees that are over 100 years old. This trees are so large that Kim can't wrap her arms around the trunk! Art + Science uses a Zambelli Mulimix electric apple crusher for their cider and to make the quince cider. Initially, they were keeving the Quince, using a concrete fermenter. The concrete provided the calcium and then they added salt. The concrete is an eco barrel and now is no longer used because the concrete tends to get very microbial. "The quince likely cause the problem due to the high PH", says Dan. Now for the Quince, they are using a regular barrel and no longer keeve the Quince because Dan doesn't feel the keeving was leaving any sweetness. Art + Science Quince Tips The quince juice is very clear The yields of juice is about the same as apple. It is sweet and palatable to drink right away. Super aromatic, but the palate doesn't match the aromatics Tends to be savory, which lends to a bit of a herbal and almost vegetable components Kim recommends stinky blue cheese with Art + Science's Quince Served chilled like a white wine chill The alcohol by volume of Art + Science Quince is 7.0% Art + Science Perry After discussing the Quince Cider we moved onto their Perry. Dan and Kim both provide great tips on dealing with this persnickety Pomme and its propensity to go acetic and how they manage that with sulfur. For their Perry - they use a blend of pears 3 Art + Science Perrys 1. Humble Perry: Dessert pear, buying Pear from a biodynamic orchard 2. Pilfered Perry: Foraged pears: classic pears mixd with foraged dessert pears 3. Bird Brain Perry 100-200 year old pear trees Very tannic - true Perry pears How does Art + Science stabilize their cider in the bottle? Bottle Pet Nat style - allowing the cider to finish fermentation in the boatel Bottle Types used for Art + Science Flip top bottles. Contact info for Art + Science Website: https://www.artandsciencenw.com/ Purchase Art + Science online: https://www.artandsciencenw.com/purchase-products/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Who is the Sleeping Giant? France, of course! The cider regions in Normandy and Brittany are steeped in tradition and rich with select apples and pears that showcase a very specific terroir from each of the appellations. While the rest of the world's cider regions have been ramping up their world stage visibility, the French have been continuing on doing what they do (making great cider) with minimal social media or online presence. Perhaps the French producers and cidermakers were waiting for the rest of the world to catch up or maybe the symmetry of a number like 2020 is more fitting for them to present their wares on the international stage....it is likely the latter as the French are all about pleasing proportions much like their cider, poire and Calvados. I began visiting Normandy in 2016 and found out that not only did the French not engage with online banter, but also that they do not have cider fests (where an assortment of producers pour their product to the public during a one day festival). The Story of Cidrexpo coming into being as told to me by Ètienne Dupont. Jérôme Dupont of Domaine Dupont in Pays d'Auge was one of the rare cidermakers who did travel the world teaching others about Calvados and produced innovative ciders that swayed away from the well known farmhouse ciders of Normandy. It was Jérôme who had the vision for what would become Cidrexpo today, but sadly he left this earthly plain in August of 2018. In September of 2018, I visit Domaine Dupont with a group of cider travelers on my Totally Cider Tour to France. We were originally going to meet Jérôme, but alas he had unexpectedly passed away. When that news broke, I wrote a sympathy card to his father Ètienne. That simple card inspired him to then meet the group and myself almost a month later after Jèrome passed and do the tour with our group. After the tour about the Domaine, we all raised a glass in the tasting room of Domaine Dupont and I made a toast to Jérôme. What I conveyed in the note and to his father and the group during the toast is that Jérôme's words and his legacy would not be forgotten. His reach was so broad and his mark so wide that his greatness had all ready left an undeniable mark on the world of cider. Unexpectedly, his father then announced while we were in the Tasting Room that Cidrexpo would still take place. Not only was he moving forward with the expo, but it was because of me! I didn't quite believe what I had just heard, but with the group as my witness I found out it was exactly what this grieving father was inspired to do. It was as if our visit and that simple card was enough to help him see out of the blur of sadness at his son's death and that he would move forward with Jérôme vision of Cidrexpo. I was able to attend Cidrexpo on the 13th, 14th, and 15th of February 2020, as Ètienne's guest at he and his wife Catherine's home in Caen where the festival took place. It was in Caen on my first night while out for dinner with he and his wife that I told him of how I saw France as The Sleeping Giant that just has Awoken onto the world stage with Cidrexpo. My fondest memory of that 3-day fest is seeing him smile deeply each time I mentioned the Sleeping Giant. There is no denying that with this first very successful event that the Giant is awake and Cidrexpo will become an annual event. On this episode, I spoke about Cidrexpo and also share a recording with Raitis Zalāns of the Latvian cidery Mūrbūdu sidrs from Cidrexpo. Raitis Zalāns

The Northeastern Cider Conference will take place March 24, 25, 26, 2020 in Albany, NY. Register now - Get group discount for Hotel now through February Tuesday March 24th begins with a kick off with a opening toast and reception with a cider share. Wednesday - Thursday - 4 different Cider Tracks Growing Fermenting Midstream distribution, packaging Downstream - retail market, education, tasting room optimization selling regionalism Website links: Conference info: https://www.newyorkciderassociation.com/event-calendar Eventbrite tickets: https://www.eventbrite.com/e/northeastern-cider-conference-tickets-76112493517 Follow the Northeaster Cider Conference IG: @NewYorkCider FB: https://www.facebook.com/events/2459330607655048/ Hashtags: ​#NCC2020 #NortheastCider2020 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Enjoy these Snapshots of Tales from CiderCon2020 which details a bit of what I experienced both before the conference, while on the Parajo Valley Cider Tour and then my recap on CiderCon held in Oakland. Thank you to Santa Cruz Cider Company for donating fresh pressed Newtown Pippin juice for the bus full of people on the Parajo Valley Cider Tour and Soquel Cider for donating bottles of the most delicious Laura's Orchard. These two ciders were opened before 9am as we rolled down the highway to our first stop of the day - Serventi Ranch Cider. Serventi Ranch Cider Tasting Room The next stop was at Five Mile Orchard with Jake Mann and Eric Rider of Rider Ranch Cider who served up his Newtown Pippin ciders from Five Mile Orchard. Jake Mann and Eric Rider greeting the cider tour bus like two farmers For lunch and orchard walks we headed to Aptos where Tanuki and Santa Cruz Cider Company. Lunch was a buffet of Thai. This photo was taken in front of the 80 year old Sequoia tree next to the Apple Barn. From Aptos it was onward to our last stop of the day at Cider Junction, where Hemly's Cider was also present. Publicans Tracy and Claudia provided a great presentation on the workings of running a successful cider bar, while filling our bellies with cheese and charcuterie. A great time was had by all! I also provide a recap of my time at CiderCon2020 once the conference got rolling. Mentions in this chat * UK Cider Tour September 1-6, 2020 send me an email now to get your name on the list for this upcoming tour Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Daniel Emerson discusses his Irish cider brand Stonewell Cider and Cider Ireland, a trade association for Irish cider makers. The American Cider Association annual trade conference CiderCon2020 had the following Irish Makers as guest. Stonewell Cider Stonewell Cider Daniel Emerson, Founder, Stonewell Cockagee Cider Mark Jenkinson, The Cider Mill Legacy Cider Liam McDonnell of Legacy Cider Tempted Cider Davy Uprichard -Tempted Cider Contact info for Cider Ireland Website: https://ciderireland.com/ Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The 10th Annual American Cider Association trade conference CiderCon will be held in Oakland California, January 28th through to January 31, 2020. This episode provides an overview on the following topics: Oakland weather in winter & What to wear How to get to CiderCon via public transportation and using BART to get around Oakland and San Francisco Where to find morning coffee and bagels Madison Park's morning Tai Chi session in Oakland The Bay Area Cider Week Oakland graffiti on the Marriott Hotel where CiderCon will take place Oakland Marriott City Center where CiderCon is held 1 block from the 12 Street/City Center BART stop. 7 blocks (0.4 miles) to Crooked City Cider Tap House. 9 blocks (0.6 miles) to Jack London Square. Oakland Weather in late January Low 60s Fahrenheit, 15 Celsius Dress in layers and always bring a cap to wear as it usually drops down to the 40s in the evening. Transportation options BART or Ferry Service Via BART - aka the metro line Oakland Airport to CiderCon is 30 minutes - $2.60 one way San Francisco Airport to CiderCon - expect an hour ride - $2.60 one way Use Bart to San Francisco and to Redfield Cider Bar get off at the Rockridge stop. Redfield is a 500 foot walk from the Rockridge stop. Crooked City Cider And Taphouse is an 11 minute walk and there will be evening events through the week Jack London Square archway, within view of Crooked City Cider. Go here to board the San Francisco Bay Ferry Take a ride on the San Francisco Bay Ferry from Oakland to the SF historical Ferry Building The commuter ferry leaves form jack London Square, which is about a 12 minute walk from CiderCon. $7.20 one way $5.40 with Clipper Card - but you need to keep a balance of $5.40 on your card. Clipper Card https://www.clippercard.com/ClipperWeb/getTranslink.do Order online: https://www.clippercard.com/ClipperCard/order.jsf Buy in-person: Need a card right away? Get an adult card in person at: Many Walgreens, and Whole Foods Market stores and other participating retail locations Transit agency ticket offices and Clipper Customer Service Centers Muni Metro and Golden Gate Ferry ticket machines and SMART fare machines (minimum value required) There is a ticket machine at the Coliseum station, and at 12th St / City Center station. There is a Walgreens at the 12th St / City Center station. [ Looking back at San Francisco via the SF Bay Ferry. Morning Coffee and Bagels 5 min walk from the Marriott/CiderCon location to Awaken Cafe which opens at 7:30am to 3pm 10 min walk to Beauty Bagels Shop - opens at 8am - 3pm 16 min walk to Farleys Coffee Monday - Friday 7am-8pm, Saturday- Sunday 8am-8pm Clear you cider palate with some bitters via craft beer Along the way, 1/2 block off Broadway is The Trappist (Belgian & specialty beer cafe), Beer Revolution (bottle shop and tap house), Federation Brewing (brewery). Chat with Michelle McGrath, the Executive Director of the American Cider Association Michelle provides an overview of key speakers at CiderCon Get the Conference App - Attendify This app provides contact info for speakers, sponsors, and fellow attendees Check your reservation to CiderCon to get the code for the Attendify CiderCon program Check out cider events happening all week long during CiderCon Bay Area Cider Week begins January 25 and run through to February 1, 2020 Bonus Sightseeing Tip: If you have a car, take a drive to Almeida about 15 minutes from the Marriott and visit the USS Hornet. This is a fantastic place to catch the sunset with San Francisco in the background. The big battleships are quiet and you will find yourself right on the water with barely a person around. USS Hornet museum in Almeida, California. San Francisco can be seen in the distance. This is a powerful spot to catch the sunset, but you will need a car to get to this little know battleship area. It is super cool and puts you right on the bay with spectacular views. Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

The tables are set with 6 stemmed glasses per person, each holding a tasting of Calvados or American Apple Brandy. There are over 60 settings. It is a sold out night. At 6:30 pm, the house lights are lowered and it is ready-set-go! On this 1st of November we are here to taste brandy and find out the difference between Calvados and Apple Brandy, and believe me there is a very wide difference between these two spirits. The event is is the kick off to the 25th Annual Franklin County CiderDays. I have asked Ambrosia Borowski to present, because like me we both love Calvados and have traveled to France to taste this spirit where it is born. Ambrosia Borowski and Ria Windcaller This episode will follows my typical script of having an intro and an end. You also have the option to view the presentation at the Cider Chat YouTube Channel and see the slide show presentation too. Here are the main topics discussed. How to Taste Calvados Look Smell Taste Imagine How to taste Calvados History Brandy Calvados American Regions Normandy Climate American Major Regions Regulations Norman AOC American Brandy Laws Apple Jack Brandy vs eau de vie Distillation Alembic Still Hybrid Still Maturation Barrel Types Climate Blending Order of Products Tasted Uncle John's Apple Brandy, Michigan Rhine Hall - Apple Brandy - Louisville, Kentucky Copper & King Apple Brandy Sang-Froid single variety Grimes Golden, Maryland - this is a bonus Brandy that was brought to the Tasting by the producer Calvados Claque-Pepin Fine Calvados Coquerel Calvados Chauffe Coeur VSOP Slide 1: Calvados and Brandy producers All these products can be found in the US. Ask your local liquor store to for these and other fine Calvados spirits. Click on link below to view the Slide Show Presentation used at this Tasting Calvados & Apple Brandy Tasting Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Redfield Cider Bar and Bottle Shop is located in the Rockridge neighborhood of Oakland California. Owners Olivia Maki and Mike Reis opened the doors to patrons in January of 2019. Olivia Maki and Mike Reis of Redfield Cider Bar What to expect at Redfield A one room venue with an abundant supply of both national and international cider bottles to grab and go 16 taps 11 usually of cider, with 5 taps of beer Cider by the glass Cider Flights Cider to go - the store has a wide selection of both foreign and domestic ciders [caption id="attachment_4816" align="aligncenter" width="169"] Front of Redfield Cider Bar and Bottle Shop Getting to Redfield Via the BART system (metro) - get off at the - Rockridge stop in Oakland The store is a 500 foot walk from the Rockridge stop From San Francisco via BART it is approximately 30 minutes From Oakland airport to Redfield - when the traffic light 20-25 minutes via the Bart 30 minutes. Contact Redfield Cider Bar and Bottle Shop Website: https://www.redfieldcider.com/ Address: 5815 College Ave. Oakland, CA 94618 eMail: [email protected] Telephone: 510-250-9058 Mentions in this chat February 9, 2020 New York International Cider Competition January 28-31th - CiderCon 2020 Oakland California Interested in a UK Cider Tour with Ria, the host of Cider Chat in 2020? Send me an email to get you name on the list mailto:[email protected] Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Crooked City Cider Tap House is located in the Jack London Square area of Oakland California. A mere stone's throw away in the Square you can take the fast speed ferry to San Francisco and other nearby ferry hops, making the neighborhood surrounding Crooked City a very happening scene. The owner of this spacious tap house is Dana Bushouse, who has been bound and determine to open a cidery in Oakland ever since she made her first batch of cider in the basement of her home. She decided to go commercial when she became gluten free and couldn't find ciders that she enjoyed drinking. The name Crooked City Cider is a "tip of the glass" to her two Uncles Peter and John, who were both busted by the Feds during Prohibition for bootlegging. Giant photos of their mugshots flanks the walls of the tap house. Crooked City Ciders Juice sourced from pacific northwest and Apple Hill in California Sulfites Free No sugar added Contact Crooked City Cider and Tap House Website: http://www.crookedcitycidertaphouse.com Address: 206 Broadway Oakland, California 94607 Mentions in this Chat February 9, 2020 New York International Cider Competition January 28-31th - CiderCon 2020 Oakland California Interested in a UK Cider Tour with Ria, the host of Cider Chat in 2020 send me an email to get you name on the list mailto:[email protected] Below is the link to watch the video of the Founder's Panel for Franklin County CiderDays - on the Cider Chat YouTube Channel Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube