Cider Chat

Reserve you spot today for the Totally Cider Tour to the UK! We will be visiting Tom Oliver an award winning cidermaker and this week's guest on Cider Chat. This cider tour begins in Bristol, UK on April 25, 2018, then after that evening's dinner at The Stable for the "Ultimate Cider" dinner we head out to tour around Somerset and then Herefordshire through May 2nd. Sign up for a trip of a lifetime and come along with Ria, the host of Cider Chat and fellow cider travels. This week's chat was recorded during Tom's presentation at CiderDays 2017. Making Perry tips from Tom No surprise that Tom says you are reliant upon the fruit Don't work with culinary pears or apples All about minimum intervention Ferments with wild yeast - does not pitch yeast. Doesn't use sulfite prior to fermentation No yeast nutrient Use a little bit of SO2 - about 80 ppm Tom's favorite Pear varieties for making Perry, hopefully from old trees Moorcroft Thorn Blakeney Red Hendre Huffcap Winnal's Longdon More pears mentions in this chat: Coppy Rock Gin Oldfield Christmas Pear Cypress Pear Ferret Custard Cows slip Dead Boy Go to this UK link to find out more about Perry Pears The Challenge of Perry Pears: They all ripen at different times They don't come off the tree They engage in bletting If the pear is brown in side is it bad or rotten - no it is not - it is fermenting. Blet - means overripe pear...it is fermenting Rot - is decomposing. And Tom does use pears that are bletting from the inside out - "It is how far you will let it go. (blet). Tom washes the pears beforehand and referenced Mike Beck and how he uses saline solution to wash the pears in because pears sink, unlike apples that float. Maceration - leaving the pears to break down the sugars before you press them Tom does at least 24 hours to 48 hours for a pressing. Contact for Oliver's Cider and Perry Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Sign up now for Totally Cider Trip to the UK in April 2018!! - Come along with Ria the Producer and Host of Cider Chat as we travel through Somerset and Herefordshire in the UK visiting makers and drinking cider along the way! The trip begins in Bristol, UK on Wednesday April 25 and run through May 2, 2018. Go to this link to view the itinerary and contact Jodi to register today. This trip is expected to fill up fast so don't delay in signing up today. On this weeks chat: Chadd Cook comes from a multi generational family of orchardist. His grandparent tended apples on one side of the lane and his parents planted apples on the other side of the lane on their honeymoon. This new commercial maker was a 2014 Gold Medal winner at Franklin County CiderDays competition. His products are just out, so stay tuned! One listen to this chat might make you agree that this guy is a virtual walking encyclopedia on cidermaking. Chadd explains that he uses a partial wild ferment in every cider. Using up to .4 parts per million (ppm) of sulfite, which he says will inhibit most lactic acid bacteria and brettanomyces - but this amount of sulfite won't kill off all the wild saccharomyces yeasts. They let it get up to about 1% alcohol before introducing their own yeast at Cider Cellars. All of Cider Hill Cellars products are named after a season like Spring Cider or Summer Cider and Frost Cider ( an ice cider) Patrons of Cider Chat will recieve a special additional audio file on Chadd speaking on how to stop fermentation of Ice Cider and future tips for this special Apple drink! Mentions in this Chat Boston Wort Processors - homebrewing group Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Totally Cider Travels - Come along with Ria of Cider Chat as we travel through Somerset and Herefordshire in the UK visiting makers and drinking cider along the way! The trip begins in Bristol, UK on wednesday April 25 and run through May 2, 2018. First dibs to go on this trip goes to the Patrons of Cider Chat. You too can join Cider Chat Patreon's page and become a Patron of Cider Chat helping to support this podcast. This trip will be posted this week on the Cider Chat Patreon page. --------------- Robby Honda owner and cidermaker at Tanuki Cider is one of a growing number of cidermakers in the Santa Cruz Mountains of California. Robby's chat begins at 27:57 minutes in. Before we get to Robby I share my tips on managing your cider once the initial fermentation has slowed down. We chat: Racking cider Sulfite usage Managing the head space once racking is complete What to do if you cider freezes during fermentation At the end of the podcast I share how I make cyser, a cider made with honey Ria's Basic Cyser Recipe that always kickass! 5 gallons fresh pressed apple juice 5 pounds of raw honey rehydrated Sweet Mead Yeast - I use WPL720 from White Labs, but any sweet mead yeast will do too. Blend all this together and viola! You made cyser, now all you need is a bit of patience. Contact for Tanuki Cider Maker: Robby Honda Facebook: https://www.facebook.com/events/307059422967615/ Instagram: @tanukicider Mentions in this Chat 060: Nicole Todd | Santa Cruz Cider Co., CA 095: Cider Making Easy as 1-2-3 Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

A special listen with five New York State cidermakers, who each brought home medals from the Royal Bath and West Show cider competition in the UK! The introduction is by Sara Grady, Vice President of Programs at Glynnwood. Jennifer Smith, Executive Director of the New York Cider Association This recorded presentation showcases the ciders listed below each maker, beginning with Autumn Stoscheck. - Do note though that there were even more ciders that won awards! Each of the listed ciders where poured and presented in a straight row before each attendee. The ciders stood tall like touting geese saying "Look at me and take a sip!" I love being poured a fairly copious amount of cider as it showcases abundance and that is exactly what the party going 24/7 in Ciderville is all about! Autumn Stoscheck owner/cidermaker Eve's Cider presents. Listen to Autumn and Erza Sherman on episodes 90 & 91 Darling Creek Ryan Burk, cidermaker at Angry Orchard. Listen to Ryan on episode 9. First Flora Elizabeth Ryan, owner/cidermaker Hudson Valley Farmhouse Cider The Last Blacksmith Dave Defisher - owner/cidermaker Rootstock Ciderworks Heritage Dan Wilson - owner/cidermaker Slyboro Ciderhouse La Sainte Terre Mentions in this Chat Totally Cider Travels - Come along with Ria of Cider Chat as we travel through Somerset and Herefordshire in the UK visiting makers and drinking cider along the way! The trip begins in Bristol, UK on wednesday April 25 and run through May 2, 2018. First dibs to go on this trip goes to the Patrons of Cider Chat. You too can join Cider Chat Patreon's page and become a Patron of Cider Chat helping to support this podcast. Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

In Part 1 of "Cider Ignites NYC" we chat with New York Cidermakers and enthusiasts who are attending Hidden Stars, a cider fest held during NYC Cider Week 2017. First up is Kyle Sherrer of Graft Cider in Newburgh New York known for making wild ferment "sour" ciders (that Sidra lovers adore) more accessible to fans of cider - read: packaging in cans. Congratulations to Graft Cider for celebrating a 1 year anniversary on October 31, 2017. Next we chat with Dylan who was pouring for Naked Flock Hard Cider Experience Dylan shares the fun, background story behind the naked goose on the label and an upcoming event! Danielle von Scheiner, who was on Cider Chat episode 35, is the cidermaker and owner of Big Apple Hard Cider. Danielle shares with us how she is sending all the proceeds from her "Soho Cider" to Gods Love We Deliver a New York non profit with the mission of improving "the health and well-being of men, women and children living with HIV/AIDS, cancer and other serious illnesses by alleviating hunger and malnutrition. They prepare and deliver nutritious, high-quality meals to people who, because of their illness, are unable to provide or prepare meals for themselves. We also provide illness-specific nutrition education and counseling to our clients, families, care providers and other service organizations." Find Big Apple Hard Cider at The Ear Inn, NYC oldest continuously pub since 1817. Then we get a to hear from Cider Enthusiasts attending Hidden Stars as they let us know about their cider drinking history and what exactly they would like to learn more about cider. Mentions is this Chat LA Amateur Wine Competition - http://cellarmastersla.org/ and the rules and info are all right on the homepage. The deadline says 11/11/17, but that will be extended as it gets closer. You can pay online or send a check with your entries. Let your cider club know as well! 2nd Annual Cider Meet Up kicks off CiderDays - November 3, 2017, 6-8 pm at The Root Cellar in Greenfield, MA Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

"The Nose" is back helping Ria sort through the past year and celebrate this 100th episode of Cider Chat! We delve into wild yeast, terroir, and hear a bit from every single guest on the past 50 episodes of Cider Chat. To listen to episodes 1-50 go to this page. Listen to episodes 51-100 go to this page. Raise a glass and celebrate the first 100 episode of cidercentric audio with chats with makers, enthusiast, and folks in the cider trade around the world. Mentions in this Chat Colin Scott of episode 93 will be selling cider apple trees in a bucket. $20 at CiderDays place your order now! [email protected] Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Vincent Godefroy is one smart cidermaker located in Normandy France. He saw the opportunity to entice tourist visiting the nearby famous white cliffs of Ètretat to his cidery. Vincent and Marie-Clarie Godefroy have a full service cider destination offering lodging for two adults in a wooden barrel see photos at ciderchat.com The Godefroy's welcome over 5000 visitors each year to an area that is dominated by flax and rye farms. They produce over 50,000 bottles of cider each year, selling half of those bottles at their gift shop and the other half within a 30 kilometer radius of their cidery. What to pair with Vincent's ciders? The blue label is an extra dry and is best served with seafood The semi dry goes well with the local cheese Neufchâtel Contact info for Ecomusee de la Pomme et du Cidre Owners and Makers: Vincent et Marie-Claire Godefroy website: http://www.ecomuseeducidre.fr/ email: [email protected] telephone: address: 1315 route de Goderville 76110 BRETTEVILLE DU GRAND Mentions in the Chat Ned Lawton of Ethic Ciders updates us on the California fires happening this October in the Sonoma and Napa regions of the state. Ethic Ciders has been sending supporters to North Bay Just & Resilient Fund. ( link provided here) https://squareup.com/store/caff-dot-org Battonage: Stirring in the lees is a technique used to keep the lees in solution helping to gobble up oxygen and providing a broader mouthfeel. New York City Cider Week Oct 20 -29 CiderDays, Franklin County Massachusetts November 3rd, 4th & 5th Go to the Cider Meetup at the Root Cellar on Friday night November 3rd 6-8pm. Bring a bottle of cider to share, $5 corking fee applies. Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

The Louis Dupont Family Estate is a 70 acre (30 hectares) orchard that was bought by selling the family's stock of calvados. In this chat I speak with Jérome Dupont the great grandson of Jules Dupont who bought Domaine Dupont with the family's calvados in 1887. Jérome and his father Etienne Dupont and his sister Anne-Pamy Dupont now run the estate. Domaine Dupont is on the Route du Cidre in the region of Normandy called Pays d'Auge. We chat on the growing cider culture in the US and France and working with wild yeast. The head cidermaker's at Domaine Dupont is Arnaud Ramsayer. Jérome works with his father distilling the cidre to make calvados. Pommeau is a blend of fresh pressed apple juice and calvados. Contact info for Domaine Dupont address: 14430 Victot-Pontfol, France website:https://www.calvados-dupont.com/en/dupont-estate.htm telephone: +33 (0)231.632.424 email: [email protected] Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

In this chat I take you along on my travels a.k.a reconnaissance for a future travel tourist trips to Normandy. This main chat begins at 12:30 minutes Before I headed to France I first made a stop in the Netherlands, specifically Amsterdam and the well love park called Vondelpark. Cider Travel Tip: Nearby Amsterdam Centraal Train station is a great bike rental shop called Star Bikes. While on the bike I found my first Medlar tree laden with fruit. The next day I flew to Paris, rented a car, and drove out to Normandy in search of the perfect cider loop to bring a group of cider tourists. I headed to Honfleur and met with Agathe Letelliet of episode 49. I then head north to see both Etretrat and Vincent who is the farmer and maker at Ecomusee de la Pomme et du Cidre The next day it was onto meet Jerome Dupont of the Domaine Dupont The area surrounding Domaine Dupont is dotted with cideries everywhere. You can spend hours roaming around in search of the perfect glass or find yourself wanting for a rest at a cafe to enjoy the French country air. I however was on the quest for cider or as it is written in French cidre (sedar). I made one more stop to meet with Stéphane et Lucile Grandval – Manoir de Grandouet before heading onto to the Domfront region of Normandy where pears are celebrated like no where else in the world. Thursday was spent meeting with Phillipe who along with his wife open their farm to a festival of art called The Appel au Bois Normand - this is not an apple fest, but it sure is one heck of a festival. Having stayed with my new friend Michel Dargent who owns the Airbnb that I stayed in while touring the Domfront region of Normandy, I learned of a local cidermaker whose Poire knock my socks off! I will speak about Roland as I roll out these episodes from France. My last night in Normandy was spent having dinner with Eric Bordelet. We discussed the world affairs of cider as we drank a bottle of 2008 and 2014 Argellete, along with a bottle of red wine. To contrast the wine with the cider helped me understand and appreciate what Eric offers as a maker. His ciders are about terroir and that means the earth. When he walks in his orchards he looks to the ground and picks up the local stone - You can taste the earth in his cider. Yes they are dry, but they also yield the taste of stone or minerality that you feel on your teeth and in your mouth....imagine being in a rock quarry and having the stone dust coat your mouth. Bordelet ciders are dry and wet at the same time and of course delicious. Next year in 2018, I will be offering to two trip to 20 people to come with me to the UK and then on to Normandy. Many of the people mentioned in this chat will be part of the Normandy tour, including Eric who will provide a seminar on how to taste cider. Patrons of Cider Chat will be the first ones to be offered to come on the trip. If you would like to become a patron and help support this chat go to this link. Next I will put out a mailing on the eCiderNews - you can subscribe via this link. Suffice to say, it was a memorable experience in Normandy and the Netherlands - and I can't wait to return. Perhaps with you? Mentions in this chat What's up with CiderDays this year? The origins of the term "Hard Cider" at 6:43 minutes Winemakers Recipe Book, Raymond Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

This episode of Cider Chat was recorded by Alex Kroh, cidermaker, roving podcast reporter and super, duper nice guy in Ciderville! This chat begins with Alex and Melissa and Garett venturing outside to the orchard and the asparagus polyculture planting just south of the cider house. They then walk east down the hill to the new dwarf orchard and talk about the differences between the two planting styles. In the second half of this chat, Alex and Garrett are in the production space below the tasting room and get into the weeds talking cidermaking technique. traditional method (champagne method) encapsulated yeast vs. loose yeast tank carbonation making sweet reserve fermentation tanks yeast combinations and the ciders on offer in the tasting room. Alex writes, "When I visited the Finger Lakes Cider House in July of 2017, I was completely taken with the vibe of Good Life Farm, which is the on-going vision of Garrett Miller and Melissa Madden. More than just an orchard and more than just a cider house, Good Life Farm is a diverse ecological farm that was designed to do the most good for the land and the community that surrounds it. Central to their management philosophy are permaculture design principles, a system for managing the human impact on the planet by working with nature instead of against it. The difference between a "conventional" farm and one that incorporates permaculture design principles was immediately apparent to this midwesterner who is used to driving by the country miles of soy and corn. By contrast, Good Life Farm feels like stepping back in time before the Green Revolution transformed the agricultural landscapes of the United States into a patchwork quilt of monocrops with "high tech" petrochemical farming. Instead, Good Life Farm has picturesque orchards interplanted with asparagus, high-tunnel greenhouses downhill from the beautiful ciderhouse, apple trees grown along the contours of the hill, with vegetable rows, ponds and cow pastures interspersed. The methods used at Good Life Farm are decidedly low-tech. They use draft horses to accomplish many of the tasks that a tractor would normally do today. Other animals, such as turkeys, geese and beef cows, help with various tasks like insect control and soil fertilization." So what does this mean for their cider? Garrett and Melissa believe that by managing the land in this way they can grow apples that are more flavorful than apples grown under other management systems and will translate into better cider. Another component of their farm that contributes to their cidermaking paradigm is their tasting room. The Finger Lakes Cider House showcases their house ciders, Kite and String (previously Good Life Cider), and three other nearby cidermakers including Black Diamond Cider, Eve's Cidery, and Redbyrd Orchard Cider. Melissa comments that because these other three cidermakers are tending toward the drier end of the sweetness palate, Garrett and brother/cidermaker Jimmy have created a number of semi-sweet, medium sweet and sweet ciders in addition to their dry ciders to appeal to drop-in traffic from patrons on the Finger Lakes wine trail. This range of cider style varieties gives them the opportunity to experiment with ciders that span the sweetness palate as well as develop some interesting cider styles that you likely won't find anywhere else, such as a young cider, a royal cider, and a Rosé cider consisting of fermented apple juice and unfermented Riesling and Marachal Foch red wine. Below you'll find the map that Melissa and I are standing in front of at the beginning of the chat while we discuss permaculture management zones. Contact Fingers Lakes Cider House website: http://www.fingerlakesciderhouse.com/ telephone: 607-351-3313 email: [email protected] Good Life Farm website: http://www.thegoodlifefarm.org/ Mentions in this chat: Permaculture: https://en.wikipedia.org/wiki/Permaculture https://permacultureprinciples.com/ Other cideries at the Finger Lakes Cider House: Black Diamond Cider: https://www.blackdiamondcider.com/ Eve's Cidery: https://www.evescidery.com/ Redbyrd Orchard Cider: https://redbyrdorchardcider.com/ Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. List

Making a 1-gallon batch of cider is easy! And a 3-gallon or 5-gallon batch of cider is just as easy to make too! Learn how to make cider at home and begin upping your cider knowledge today. In this episode I cover all the basics on how to make cider at home. Renoir's "Apples in a Dish" | featured art in this episode's "Pommes In Art" segment Your List for base line equipment needs for making cider Hint: Do get these items before getting your fresh pressed apple juice to ferment. Go to https://ciderchat.com/cider-making-equipment/ to download a FREE pdf cider making equipment check list Get your Cider Jug Equipment needed: 1 gallon jug that came with your cider Rubber stopper with a hole big enough to fit an airlock airlock – S-shaped or go deluxe and put the cider in a glass jar Making a 3-gallon or 5-gallon batch of cider What to consider before you get your juice How much money do you want to spend and how much cider do you want to make? Consider: 3 gallon = approximately 22 pounds filled calculated as 7 pounds per liquid gallon + 1 pound for glass carboy 5 gallon = approximately 37 pounds filled I like 3 gallon carboys because they are easier to lift Equipment needed for either a 3-gallon or 5-gallon batch of cider A. Two Carboys – always choose glass over plastic B. Rubber stopper with hole in center, that fits in your glass carboy C. One Airlock use either an S-shaped or 3 piece fermentor The airlock release CO2 as the cider is fermenting and prevents Oxygen from entering. D. Yeast You can spend hours googling which yeast to use – For your first batch of cider keep it simple Tried and true yeasts. Each come in a packet and are dry yeast with approximately 5 grams. Lavlin 71B, nice all-round yeast that helps to mellow the sharpness of high acid apple blends. M2 Lavlin – this yeast makes apples sing in delight as it enhances their character. Might even get a richer mouthfeel. Extra bonus – a finish that suggests residual sugar, even though it is fermented dry! Cider House Blend English Cider Yeast E. Clear food grade tubing (1/2inch diameter or 5/16) to rack cider once fermentation is done & Food grade funnel F. Campden Tablets (Sodium metabisulfite) – Used to arrest the yeast that in currently active in the juice, so that your cultured yeast can go to town once it is pitched. 1 tablet per gallon. Add to fresh juice and let sit overnight G. Fresh pressed unpasteurized apple juice Cider Blends are best! Why not use pasteurized juice? It usually contains sorbet, sorbic acid, benzoate or benzoic acid which not only affects the taste, but can affect fermentation. Extra Yeast Tips Refrigerate both liquid yeast and dry yeast packets. Each contain millions of yeast cells and you don't want them to dry out or over heat Making a yeast starter solution – a.k.a. double your yeast money by doubling the yeast By making a yeast starter you Increases yeast population before pitching Revs up the fermentation Make sure you are "pitching" yeast that is viable and healthy 1. Use a clean sanitized glass bottle, such as 750 ml wine bottle and have an extra rubber stopper and airlock. 2. Pour in: 1 cup of fresh pressed juice heated for 5 minutes Let it cool to the point that if you stuck your finger into the solution it would not burn your finger. or 1/2 cup of fresh pressed juice that has been sulfited overnight, so you know the yeast are no longer viable in that juice. 3. Put the stopper on, with airlock and let the yeast go to town. Figure 2-days and now you have enough yeast for 10 gallons instead of 5. Can you keep doubling the yeast starter? – Yes, you can! Do the same process as before to triple the amount Mentions in this Cider Chat Nathan Pierce's Micro Brewr podcast Sanitizing solution Star San for cleaning carboy, funnel and tubing NFG homebrewing supplies has dry yeast for sale for .99¢ – this store has closed in Leominster Massachusetts but the website is still visible as of 2025

Ramborn Cider Company located in Luxembourg is helping to revive the cidermaking tradition as the country's first commercial cidery. Ramborn offers a range cider styles from Farmhouse, Somerset Blend (Luxembourg and English cider apples) and a New World hopped cider. Ramborn has an eau de vie which is a apple brandy produced by means of fermentation and double distillation. Adie Kaye via skype" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/09/Adie-300x200-e1504640758754.jpg?fit=300%2C202&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/09/Adie-300x200-e1504640758754.jpg?fit=300%2C202&ssl=1" /> Adie Kaye via skype In this Cider Chat with Ramborn's Adie Kaye Adie Kaye discusses his upcoming trip to the Seattle Cider Summit on September 8 & 9, 2017. Make sure to say "Hi" to Adie if you see him at the Summit and tell him that you heard him speak on Cider Chat! Ramborn is available in Luxembourg and in the state of Wisconsin in the US. Cider Vocabulary Luxembourg word for cider is "viez" – comes from Latin word for second wine "viez vinum" Contact Info for Ramborn Cider Company Website: https://ramborn.com/en/ Address: 23 Duerfstrooss, 6660 Bur, Luxembourg Mentions in this Cider Chat 075: Alan Shapiro | Cider Summit USA Wouter Bilj – CiderCider – the Netherlands first cider store. Listen to Wouter's on the Netherlands cider scene ciderGoingUP Campaign for commercial cidermakers and folks in the cider trade Washington Cider week September 7-17, 2017 Cider Writers: Gabe Cook – @ciderologist Andy May @cidersleuth on twitter, but this account as of 2025 doesn't connect Pommes In Art presents in this epsidoe: Still Life with Apples and Pears, by Paul Cézanne read the first blog Paul Cézanne Still Life with Apples and Pears" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/08/DT1491-e1503166660340.jpg?fit=300%2C230&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/08/DT1491-e1503166660340.jpg?fit=300%2C230&ssl=1" data-src= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/08/DT1491-e1503166660340.jpg?resize=300%2C230&ssl=1" /> Paul Cézanne Still Life with Apples and Pears

Colin Scott grew up learning how to care for apples on his parents, Edward and Janice, orchard. The orchard was purchased in 1954. Today Colin is running the orchard and sells his apples at the Chelsea Market in eastern MA. E & J Scott Orchard also has apricots, blackberries, blueberries, cherries, grapes, nectarines, peaches, pears, plums, quince, raspberries, & strawberries. They have farm stands in Buckland and Goshen during the season. Their main store is in Ashfield, MA and is open Sat & Sun 10-6 July through May. Organic duck eggs from their heritage breed Ancona ducks are also available upon request. We begin this chat with Colin inside one of the storage rooms. What affects the Apple's ripping? temperature ethylene gas - apples off gas Apples are placed in a CA room (Controlled Atmosphere) where both temperature, oxygen and the off gases are controlled. If apples don't have oxygen they don't ripen. Colin and I discuss the "delicate" process of storing apples or what he called "putting them to sleep". Apple storage tip: Take your apples out of the refrigerator every once in a while and let them off gas. That will help them last a bit longer. Next in this chat we talk about the beginnings of the orchard and what they grew and where they are going with the growing cider market Root Stock for grafting a tree - dwarf or standard Shifting his market to cider apples What do you look for in a root stock "The idea behind grafting is to take the variety that you want and put it on the root stock you want. The vigor of the variety contributes to the size of the tree." The numbering system of the root stock defines the size of the tree or a percentage of the size of the tree M rootstock 9, 11, 18, 26 what does that stand for? If you put a Macintosh on standard tree rootstock and a Macintosh on a 26, you would get 30 -40-% of the standard one. A M118 or M111 are going to be 6--70% the size, which means they will be almost as big as a standard tree. Today Colin is using Geneva root stock, because he is finding it resistant to Fire Blight. A nasty disease that can kill the tree. Geneva root stock numbering system is random too. Colin is using Geneva 41 & 935. They will be 30-40% of the standard tree. He uses a bench graft on his root stock. The secret to grafting per Colin Lining up the cambium layers Getting it airtight We also chat pruning an apple tree, especially a tree that you are attempting to revive after years of neglect. Contact E & J Scott Orchard email: mailto:[email protected] web: http://www.farmfresh.org/food/farm.php?farm=3762 Mentions in this chat Smart Freshing Oesco, Inc - professional grade supplies for orchards and cidermakers. link to the bladder press sold by Oesco http://www.oescoinc.com/catalogsearch/result/?q=bladder+press 076: Lou and Sue Chadwick | Grafting with Second Chance Farm, MA 086: Cider Press | Make Cider Ask for the following 8 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes with show notes and photos at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Swilled Dog Hard Cider is a family owned cidery located in the Shenandoah Valley of West Virginia. Swilled Dog launched in January 2017, and and began selling its wares in March. This is the 2nd cider company to launch in the past five years in West Virginia, the first being Hawk Nob Appalachian Hard Cider & Mead. Currently there is not Tasting Room at the cidery, but that shouldn't deter you from visiting the area, which borders Virginia and a plethora of ciders. Swill Dog is approximately 3 hours from Baltimore Maryland and 2 hours from the District of Columbia. Why try Swill Dog? This new startup sent four of their ciders to the Great Lakes International Cider & Perry competition and each cider received a medal. Current list of their Ciders Bunny Slope - hopped cider "Our Bunny Slope 6.0% Carmel Apple - semi-sweet cider 6.0% Walk the Dog - semi dry cider 6.0% Seasonal Ciders Island Vibe - pineapple apple cider 6.0% WV Scrumpy - made with locally foraged apples 6.9% Apple Bottom 6.5% Granny Gold 6.0% Coming Soon: Pumpkin Patch Says Brad Glover of Swill Dog Hard Cider, "We want to make cider that is approachable to everybody, the more palates you can hit with your cider, the better off we will all be as people get interested in your cider. And they will ask what else do you have." Contact: Swilled Dog Hard Cider website: www.swilleddog.com telephone: 304-358-0604 Twitter: @SwilledDog Facebook: https://www.facebook.com/swilleddog/ Mentions in this chat Michelle Sikes is the artist behind the label for Swilled Dog Ask for the following 8 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Find this episode and all episodes at the page for Cider Chat's podcasts. If you missed part I of this chat (episode 90) with Eve's Cidery, you'll want to go back and listen as we tour the orchard with Autumn Stoscheck and Ezra Sherman and talk about where their ciders begin. In part II of this chat, we move down to the ciderhouse to talk about: the champagne method what it takes to run a small cidery and Autumn shares some tips for home cidermakers. Disgorgement is often regarded as an art. In removing the closure of a bottle, the pressure built up in the bottle pushes out the yeast that has settled at the top, but it also pushes out some cider. The art is in timing the turning upright of the bottle with the removal of the closure so that, as Ezra explains, the pressure can do its job removing the yeast, but gravity can act to keep the cider in the bottle. Obviously, the goal is to waste as little cider as possible and it takes practice to master this. Thankfully, there is a video to show exactly how this is done to accompany Ezra's explanation. Follow this link, where you'll also have the opportunity to sign up to receive free shipping on orders from Eve's for the month of August. https://www.evescidery.com/ciderchat/ Of note, is Autumn's analysis of the cider industry and the value of a bottle of cider produced using their methods. I think it speaks to the passion that most small cidermakers have about what they're doing. They aren't doing it for the money, that's for sure. That point is often lost on the consumer who might balk at a $15-$20 bottle of cider. The equivalent methods used in winemaking in the production of high quality wines of place would fetch many times the price just by virtue of the fact that wine culture and the market is older and more developed. The cidermaking tips shared towards the end of this episode are really valuable and go beyond basic issues of making cider. It highlights the dynamic nature of cider microbiology and the techniques that can be used to maximize your cidermaking success. Some of them are: Monitor your primary for off flavors and aromas Aerate the must if you smell sulfur compounds Once primary is finished, immediately chill the cider to limit microbial activity Maturing cider on the lees (if they're clean), stirring the lees acts as an antioxidant Drink it! Don't wait around for it to develop off flavors unless you think you have achieved microbiological stability in the bottle. Some things that help this happen is having very low levels of nutrients in the must, high acidity, low to no residual sugar, and higher alcohol content. Bâtonnage defined is simply stirring the lees periodically. This technique can be used in cidermaking and is done after the initial vigorous fermentation is complete. The lees is brown slurry that settles to the bottom of carboy, stainless steel tanks or barrels. It is comprised of dead yeast cells and heavy particles that were initially floating in the solution. There are two different types of lees Gross Lees - the first drop of heavy precipitants that float to the bottom. Fine Lees - the slurry that can form on the bottom of your carboy after the first racking. If you leave the lees on the bottom of your cidermaking vessels there is a risk of the lees consuming all the oxygen and causing hydrogen sulfide to form as the cider goes through the process of reduction. (Yes, lees consumes oxygen). The result can leave an off smell such as rotten eggs. Contact Eve's Cidery website: https://www.evescidery.com/ telephone: 607-229-0230 address: 308 Beckhorn Hollow Rd Van Etten, NY 14889 Ask for the following 9 #CiderGoingUP Campaign supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Company Monterey, Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Guest Podcaster and cidermaker, Alex Kroh, bring us into the orchard at Eve's Cidery. This episode 90 is Part 1 of a two-part show with the makers at this New York State cidery! Find Part 2 when it goes live next week on episode 91. Pulling up to Eve's Cidery in the small town of Van Etten, NY, you would be forgiven for thinking your GPS is broken. There's no indication you're in the right place unless you happen to peer in through the barn door to spot some inconspicuous ferment ers back beyond the wooden apple bins. I don't know what I was expecting. Perhaps because of the reputation Eve's Cidery has for producing some of the finest ciders in the country, I thought their operation would be more… built up, perhaps. After spending a generous four hours touring through the orchard and ciderhouse, I realized that the humble infrastructure that supports Eve's is secondary, or even inconsequential compared to the place, the apples and the people. I see, now, that this is a reflection of the values and aspirations of Autumn Stoschek, co-founder of Eve's cidery, and Ezra Sherman, a lawyer in his previous life, who would both rather spend all of their time growing apples and making cider than tending to the various other aspects of running a business. The ciderhouse is just enough to support that. For instance, there's no tasting room at Eve's. When we got the chance to taste through some of their amazing ciders, we sat on wooden crates on the concrete barn floor. Later I would learn from Autumn that the entire operation grew organically from year to year through the hard work and grit that must accompany any agricultural and small-business endeavor. "There was no million dollar investment." In fact, the "seed money" to start Eve's came from her saved tip money from waitressing. There were other forces at work, too. A formative experience working at an idyllic organic Vermont farm at the age of 15, and later a job with James Cummins, co-founder of Eve's and son of famous rootstock breeder Dr. Jim Cummins, and finally an article about Steve Wood's cider apples (Farnum Hill Ciders and Poverty Lane Orchards, Episodes 32 and 33) in Fruit Growers News all convened in the life of 21 year old Autumn and compelled her to drive to Poverty Lane Orchards in New Hampshire to see it all for herself. It was a risky move, dropping in on Steve Woods a busy orchardist and cidermaker, but one gets the feeling that he was more impressed than anything. He subsequently tasted Autumn through his catalog of ciders and sent her home with scionwood from his own trees. She grafted that budwood onto trees at James' Littletree orchard and the next year planted more grafted trees on her father's land before she had land of her own. Then began the life-long journey of learning to grow apples specifically for making cider. Growing great fruit is the key to making great cider, and this is clearly the focus at Eve's Albee Hill orchard, which we toured during our chat. There's a way to do it that maximizes the juice qualities that contribute to flavor and complexity, and it tends to fly in the face of "conventional" modern apple growing. Instead, it turns out that these methods have a lot more in common with organic growing methods. Cider fruit doesn't have the cosmetic standards that dessert fruit does and there's an opportunity for cider apple growers to align their practices with a more ecologically responsible way growing. So how do you create the conditions that maximize the apple's potential for making great cider? Briefly: Create or utilize mineralized soils and maximize mineral accessibility to the tree's root system through the use of deep-rooted companion crops, healthy soil microbes and mycorrhizal fungi (and don't spray chemicals in the orchard that will kill these) Encourage a healthy, functioning tree immune system that will produce secondary plant compounds, the phytochemicals that contribute to flavor, aroma, mouthfeel, etc… The trees need some pest and disease pressure, enough to keep the immune system active, not so much that the tree is stressed (again, fewer chemicals to spray) Don't over-irrigate - less water in the apple means a higher concentration of sugar, tannin and other phytochemicals Growing cider apples this way lends itself well to an experience of terroir in the glass, too. Of course, the cidermaking techniques employed are just as important. If you have too much residual sugar or cover up subtle flavors with additives or faults, you won't likely get a hint of what terroir is contributing. In Part II (episode 91) of our chat, we discuss cidermaking techniques that transform great apples into great cider at Eve's Cidery. Eve's Cidery special August 2017 deal for Cider Chat listeners - free shipping on orders of Eve's Cider! Mentioned in Part I: Steve Wood, Farnum Hill Ciders and Poverty Lane Orchards - http://www.povertylaneorchards.com/ Finger Lakes Fruit Geeks: Garrett Miller and Melissa Madden of Finger Lakes Cide

Find this episode with photos and all archived episodes at the page for Cider Chat's podcasts Subscribe and Listen via iTunes, Google Play, Stitcher (for Android), iHeartRadio and wherever you love to listen to podcasts. Barrel aging cider is as old as time. Considering that, one would think that it should be pretty straight forward to pour fresh pressed apple juice into a barrel and create a delicious end product. Right? Wrong! Barrels require preparation and maintenance to make sure that the end product is well balanced. In essence, you are not only managing the cider, but the wood too since both are alive with microorganisms. In this chat we delve into reusing a barrel that was originally charred, then had whiskey added. Brooklyn Distillery the orginaial owner of the 25 gallon barrel sold it to Exhibit A Brewing Company. Matt Steinberg owner and brewer of Exhibit A put an Imperial Stout in the barrel. I purchased the empty barrel from Matt for cider and share with you my long weekend of discovery on preparing the barrel for cider. The goal is to keep the wood staves moist and swollen so once the cider is added it doesn't leak. In addition, funky bacterias like acetobacter and wild yeasts must be kept out so your barrel doesn't begin to smell like vinegar. But How to Set up and Prepare a Used Barrel for Cider? First a warning everyone should heed: If your barrel had spirits avoid using a sulfur stick as it can inflame the residual spirits and make that barrel explosive. Some say add citric acid and SO2. Matt said to rinse the barrel with warm water, empty it, and then wrap in in plastic wrap. I figured this would become an even more inviting environment for those funky bacterias that can really messed up your cider. I decided to add water and SO2. Fingers crossed, as I will be getting back to how the barrel rolls in follow up episodes of Cider Chat. Cool words and Vocabulary you should know Amphora - clay vessels used to hold wine. Made by potters and used by the Egyptions and Romans Kveri - a larger version of the amphora that was placed in the ground and used to make wine. Listen to episode 011-Geoff Richardson | Castle Hill Cider, Virginia Castle Hill makes cider in their onsite Kveris! Too Cool!!! Vinny Nail - Vinny Cilurzo of Russian River Brewing Company is the man behind the nail that brewers put into a barrel and use it to take samples. Mentions in this chat! Eve's Cidery special August deal for Cider Chat listeners Breukelen Distillery Beer and Winemaking Supplies, Inc 057 Eric Bordelet | Normandy, France Part 1 058 Eric Bordelet | Ancient Pears Chay Tour Part 2 087: Cyzer, Mead & Kombucha | ArtBev, MA With Garth Shandyfelt Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Simple Cider's is located on the southern tip of Tasmania in a region dripping with Apple history. Tasmania was and is still called the Apple Isle making it the perfect place for makers like Patrick and the team at Simple Ciders to launch into the craft. The cidery started commercially producing ciders in 2014. It is an orchard based cidery, meaning that the apples are grown right alongside the cider mill. Patrick worked as a system's analysis and then winemaker, after as he says jokingly that he was looking "for a job that allowed me to get really messy, cold and wet on a regular basis. So I went into making wine and cider." Simple Cider makes small batch, dry apple cider. The ciders are unfiltered and are naturally carbonated, meaning bottle conditioned. Right now they are making approximately 15,000 litres/year or nearly 4000 gallons. Patrick says, "The fruit is the story" and after tasting both the Cox's Orange Pippin 7.5% alcohol by volume and the Granny Smith & Ginger 8% abv, I have to agree. The ciders are delicate and dry..maybe even a bit semi dry...with just the right amount of carbonation. Tasmania is making a slow comeback in growing cider apples, so makers are working with primarily culinary apples while planting cider varieties. In this chat Patrick talks about the landscape of Tasmania, the cider scene, his ciders and the Wild Cherry, which is fermented whole cherries using the carbonic maceration technique of fermenting the fruit with in this case pits and a full layer of CO2. This lends a fruity aroma and taste. Main chat with Patrick begins at 19:56 minutes Contact Simple Ciders website: http://simplecider.com.au/our-story/ email: [email protected] Telephone: 0404 990 644 Mentions in this chat Featured Artist: Emma Ayres at 14:11 minutes Singing: Route 3 Find out about Emma's music via the links below https://emmajunemusic.bandcamp.com/ https://www.facebook.com/emmajuneband Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Three guys and an endless supply of credit cards helped build what is today called Artisan Beverage Cooperative (ARTBEV) in Greenfield, Massachusetts. General Manager and co founder Garth Shandyfelt provides an overview on how ARTBEV grew plus; working in a cooperative getting capital to expand via a direct public offer of stock what is mead what is cyser creating a sustainable model for growth Started in 2010 making mead, ARTBEV's multi tiered business now produces a range of products to keep stock rolling out the door. Mead and Cyser, for instance, can take upwards to a year or longer to condition, whereas the Ginger Libation made by ARTBEV can be made in two weeks, much like beer. What is Mead? Fermented Water, Honey and Yeast or what Garth calls wine made with honey. "It is a mead if you have more than 50% of your fermentable made with honey." A Braggot is a beer made with honey and cider What is Cyser or Cyzer (as ARTBEV calls it - go to 1 hour in on the podcast and find out why) A cider made with some amount of cider during initial fermentation. Some cider has honey added for sweetening, but may not be considered a cyser. How much honey does ARTBEV use yearly? Upwards to 6000 pounds of honey all delivered via 5 gallon buckets How much honey do you need to make a 5-gallon batch of mead? You will need upwards to 12-15 pounds of honey for a 5 gallon batch. Garth was inspired by Dan Conlon is a key figure in New England working with bees at Warm Colors Apiary. Books mentioned by Garth in this chat The Complete Mead Maker by Ken Schramm 2. Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation, by Stephen Harrod Buhner Contact Artisan Beverage Cooperative website: http://artbev.coop/ telephone: 413- 773-9700 email: [email protected] Address: 324 Wells Street Greenfield, MA In the same building as Franklin County Community Development Corp. Tasting Room hours Friday 4-7pm Saturday 2-6pm Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving!

Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Cider presses have come in a number of different shapes and forms over the centuries. Listen to episode 78 with Oscar Busto and Mayador in Asturias. A Mayadar (usually a man) crushed apples with a long pole with a blunt end. It was hard laborious work. The cider press itself might be huge and weigh a ton, such as the presses used at large cider mills where a pole the size of a tree would weigh done upon crushed apples that often would be held in a swath of straw. Colonist in the New World used a flat stone that was grooved in a circle and fitted a basket. One end always had a spout for the apple juice to pour out. The common way if you were lucky, was to have a basket press. Even today basket presses are used by both commercial and non commercial cidermakers. Listen to episode 3 with Robert Colnes as he describes Building a Cider House and making a cloth and rack press. Read about Worley Cider's blog on their new belt press and see their rack and cloth press. Their new belt press can process 1.5 tons of apples/hour versus the rack and cloth press the moved through 3 tons of apple per day. Yes presses do evolve. The maker of the belt press now being used by Worley cider is from Kreuzmayr Suffice to say, cider presses have evolved over the years, but a tried an true method even today is a basket press. I have been wanting a press of my own for years now and this week's chat is on an auction and a bid that sent me home with an 1890's cider press from Clark Cutaway Harrow - aka Higganum Manufacturing Company in Connecticut. But before I was tipped off of on this auction taking place I was looking at making my own. Take a look at the two videos that follow to see just some of the ingenuity that folks are using to make cider. I'm still thinking about using this video below and trying to make this "apple masher" and press. I hope you enjoy this chat as much as I enjoyed recording it and that it inspires you to not only drink cider, but perhaps try your hand at making cider. And if not that, at least have a deeper appreciation of the inventors before our time who worked hard at building the perfect cider press. All the photos mentioned can be found via the shownotes for episode 86 on ciderchat.com Cheers! Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Attorney Lindsey Zahn specializes in wine law, but there is no denying her interest in cider and the laws governing it commerce…and yes these there is a difference between wine and cider! Her wine blog On Reserve has been selected as on of the top 100 wine law blogs by the American Bar Association Journal. Lindsey A. Zahn" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/07/lindsey-a-zahn-alcohol-beverage-lawyer-300x300-1.jpg?fit=300%2C225&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/07/lindsey-a-zahn-alcohol-beverage-lawyer-300x300-1.jpg?fit=840%2C630&ssl=1" /> Lindsey A. Zahn In this Cider Chat with Lindsey Zahn In this chat we discuss: The differences between wine and cider. Gray areas of cider law What comes first the licensing, permitting or trademark of your new cidery? Branding Promotion Certification of Label Approval (COLA) Advertising Social media and how they are subject to government regulation 27 CFR part 4 which is the Labeling and advertising of wine from The Alcohol and Tobacco Tax and Trade Bureau (TTB) Tide House and how it affects regulations on alcohol And, what can Cidermakers do in regards to labeling vintage on their cider? Contact info for Attorney Lindsey A Zahn and On Reserve Wine Blog Website: https://www.zahnlawpc.com/ eMail: mailto:[email protected] On Reserve wine blog https://www.winelawonreserve.com/ Mentions in this Cider Chat Lindsey's February 2017 post on TTB Issues Temporary Rule Modifying Federal Regulations for Hard Cider 045: John Cline Ph.D. & Derek Plotkowski | Pomology Cider Research, Canada "Shelton Brothers Santa's Butt and challenging labeling censorship" 2025 update the Shelton Brothers are no longer in business Winners of the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado where announced on this chat. Go to minute 1:05:55

Charles McGonegal has been teaches a workshop on Sensory Analysis for cider judges, makers, enthusiasts and at both CiderCon (the United States Association o Cider Makers annual conference) and GLINTCAP (Great Lakes International Cider and Perry Competition. Charles calls this workshop The Element of Cider. It provides a vocabulary check or what he considers the basics of cider from the sensory and the chemical perspectives. He had 10 flights at the Chicago CiderCon - where he changed just one thing in each glass of cider. He is asking people to define the taste of the cider. Enjoy this chat and if you like this chat and I expect you will! Listen to the previous episode #83 with Charles as he discusses both his cidery, AEppelTreow in Wisconsin and making perry! Contact AEppelTreow website: http://aeppeltreow.com/ telephone: (262) 878-5345 email: [email protected] address: 1072 288th Ave Burlington, WI 53105 Mentions in this Chat Cider Chat episode 081 Stephanie & Aaron Carson | Gypsy Circus Cider Co, Tennessee Enter the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again. [app_audio src="http://ciderchat.com/wp-content/uploads/2017/06/084-The-Elements-of-Cider-Sensory-Analysis-wCharles-McGonegal.mp3"]

Enter the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. 2 winners are picked on July 1st! Charles McGonegal is full time cider geek who also happens to have a day job as a petro chemist. He and his wife Melissa founded AEppelTreow Winery in Wisconsin in 2001. Why AEppelTreow? Charles says, "I wanted a name that was a little pretentious and not French" Charles has a particular fondness for Perry and has what he calls "the country's (US) only Poire collection (meaning perry pear trees)." He spent years getting permission from the a USDA to plant imported perry pears. "I have what are suppose to be the top three Breton and top three Norman perry pears in a test orchard." In this chat we find out more about AEppelTreow (pronounce Apple True) and get a bushel of tips on making perry. The main chat with Charles begins at 7:48 minutes. The specific chat on Perry begins at 38:20 minutes, with a mini intro by the Talking Pomes. A transcript of this section of the chat on perry making will be transcribed and posted to the Cider Chat Patreon page. Become a patron today and help keep this chat thriving. "Perry is its own thing. It is mostly like making cider. There are a couple of quirks." On storaging of perry during its fermentation and conditioning have a good seal - Charles recommended even using electrical tap never let it (the airlock) dry out CO2 blanket it or use Aragon (because it settles more than CO2) know the Ph of the perry and make the right adjustments Smell every morning during the primary fermentation - when it begins to smell eggy add a 1/4 dose of fermaid or diammonium phosphate (DAP) Add a 1/4 at a time - helping to clear us the H2S in time Contact AEppelTreow website: http://aeppeltreow.com/ telephone: (262) 878-5345 email: [email protected] address: 1072 288th Ave Burlington, WI 53105 Mentions in this Chat Brighton Woods Orchard Shelton Brothers impoters Cider Chat episode 026 Neil Worley on Keeving Cider Chat episode 081 Stephanie & Aaron Carson | Gypsy Circus Cider Co, Tennessee Enter the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. 2 winners are picked on Juy 1st! Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Kurant Cider is back on Cider Chat discussing the opening of a Tasting Room in the area of Philidelphia called Fishtown. Cider will be available to go in can and growlers at the 436 E. Girard Ave location. The production facility will remain in Perkasie, PA Kurant Cider is co owned by Joe Getz and Michael Meyers. Joe is the head cidermaker at Kurant and the Vice President of the Pennsylvania Cider Guild, the commonwealth's organizing body for cider producers and apple growers in PA. In this chat, Joe tells us about lessons learned over the past two years in regards to what is a cidery startup needs to pay attention to, news on the PA Guild work on having cider recognized as a "zone commodity" and where to find Kurant Cider this summer. Kurant has moved around a bit finding a home from one brewery to another. Kurant sources local juice and is able to make cider year-round. Kurant Ciders, currently being offered on draft at many great bars in Philadelphia Daily 5.5% Earth 5.5% Bees 5.5% Tropic 5.5% Farm 5.5% Cafe' 3.5% Spice 5.5% Kurant Cider Logo Contact Kurant Cider by going to http://www.kurantcider.com/contact/ Follow Kurant via: Twitter: @KurantCider Instagram: @KurantCider Facebook: /kurantcider Looking for Pennsylvania Cider? Look at the Pennsylvania Cider Guild website PA Craft Cider Fest June 24th 12-4pm Pour the Core October 21 12-4pm Mentions in this Chat Enter the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. Featured music in this episode by the Screaming J's from Asheville, North Carolina. Song title is Don't Pull Out from the Got Boogie album Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 and his update on episode 82 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Gypsy Circus Cider Company founders and makers, Stephanie & Aaron Carson, are helping to put cider on the map in Tennessee. They have two facilities with one dedicated to barrel aging ciders and the main production site which is also the location for their Gypsy Circus Taproom. The cidery opened for business in April of 2016 and has produced over 16 ciders each with whimsical names that connect to the backdrop of their gypsy lifestyle (the couple like to travel) and to the circus life. Names like; Whilring Deverish - a coffee cider make with Nashville based Frothy Monkey coffee took home a gold from GLINTCAP in 2017 Shadow Puppet - a barrel aged wild cider garnered a silver medal at GLINTCAP The Carson's pay attention to detail not only with their ciders, but also their branding. Take a look at a can of their dry cider Raindancer and listen to Aaron talk about the hidden graphics that they put on the label. Part of the couple's success is that they are keenly aware of how the beverage market works. Aaron Carson is the author of East Tennessee Beer, the executive director for Superfly Fabulous Events, founder of Tri-Cities Craft Beer Week and Tennessee Championship of Beers. Aaron co-founded the Brewly Noted Beer Trail and started the Tri-Cities Pro Brewers Guild. Don't forget to enter the Giveaway for 2 tickets to Cider Circus August 26, 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Enter by subscribing to eCiderNews and be automatically entered or become a Patron of Cider Chat and be entered automatically to all Cider Chat contests and giveaways. Contact Gypsy Circus Cider Company Website: http://gypsycircuscider.com/home/ The OutCider Taproom (behind the building) 2645 Fort Henry Drive Kingsport, TN 37664 Facebook:https://www.facebook.com/GypsyCircusCider/ Twitter: @GypsyCircusTN Instagram : https://www.instagram.com/gypsycircuscider Mentions in this chat http://bellafinachocolates.com/ http://englishfarmsteadcheese.com/ 40th Annual Unicoi Apple Festival this year October 6 & 7, 2017- http://unicoicounty.org/apple-festival/ Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Tin Hat cidermaker Teddy Weber is stewarding a 25 year old orchard in Waitsfield Vermont. This musician by trade got his taste for cider in the UK during his music gigs while there. He teamed up with Sue and Gib Geiger who own the orchard that Teddy has been stewarding and where this chat takes place. In this chat, Teddy and I walkabout in the orchard in Waitsfield and discuss the beginnings of Tin Hat, apple varieties, working with culinary apples for cider and culinary pears, cultured yeast vs wild yeast. His enthusiasm for apples is contagious. Apples in this Chat Northwestern Greening Kerr Crabapple Atlas Barry Red Honey Gold Scott Winter Golden Russet Dolgo Crab Lodi Yellow Transparent Red Astrican Duchess of Oldenberg Northern Spy Pears Nava Luscious Cidermaking techniques used cyro-extraction - getting the juice directly from a frozen apple cyroconcentration - the apple is pressed and then you freeze the juice Tin Hat Ciders (currently) Ole Pome Traditional still cider, unfiltered, wild fermented, dry. 0% Residual Sugar. Aged in old neutral french oak barrels. Spontaneous malolactic fermentation in summer 2016. Fipenny Bit Effervescent, dry heritage cider from old heirloom apples. bottle conditioned. wild and cultured yeasts, blended from barrel and tank. Partial pétulant natural. Farmhouse Effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. Contact for Tin Hat Cidermaker: Teddy Weber Website: http://www.tinhatcider.com/ Telephone: 802-485-3993 Address: PO Box 103 Roxbury, Vermont 05669 email: [email protected] Mentions in this Chat Win a pair of Tickets to Cider Circus August 25th & 26th Entery by subscribing to eCiderNews and be automatically entered for the June 30th Giveaway for 2 tickets to Cider Circus August 25th & 26th 2017 at Copper Mountain Ski Resort in Colorado http://cidercircus.com/ Episode 028: John Bunker | Apple Identification Eden Specialty Ciders in Vermont makers of fine ice cider Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Tandem Ciders is the result of two hearts coming together in one spot of Ciderville (the east coast) and finding their way to Michigan. In the late 1990's Dan Young who was the co-owner and brewer at The People's Pint in Greenfield was full on with the craft beer scene. It was at The Pint where he met his future wife Nikki Rothwell while she was working towards her Ph.D. at the University of Massachusetts. With Nikki's roots in Michigan(she now works at Michigan State University's Extension specializing in Agriculture and Fruits) a trip to the UK during the courtship and the abundance of Michigan apples it was only a matter of time before Dan set his sights on cider. Tandem Ciders buys most of their juice for their cider making locally, but they also press apples using an Oesco rack and cloth press. Ciders: Smackintosh Early Day The Crabster Pretty Penny Cherry Oh Ida Gold Pomona Handcrafted Sodas Ginger Ale - I've had Dan's Ginger Ale that he made when at The Pint and it was fantastic! Sparkling Apple Dan is a newly elected Board Member of the United States Association of Cider Makers Contact: Tandem Ciders 2055 N. Setterbo Road Suttons Bay, MI 49682 Tasting Room Hours Monday – Saturday: Noon until 6 p.m. Sunday: Noon until 5 p.m. Closed Tuesday & Wednesday from January through May. Telephone: 231.271.0050 email: [email protected] Website: http://www.tandemciders.com/ Facebook: https://www.facebook.com/Tandem-Ciders-291896271061/ de Gulderling cidery in Netherlands http://www.degulderling.nl/ http://elegastdistillery.com/ instagram: https://www.instagram.com/elegastdistillery/ https://www.mrplume.lv/ http://jksfarmhouseciders.com/ciders/ Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode with photos and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

The Mayador cider brand came about from a lot hard work and ingenuity. Manuel Busto Amandi born in 1906 founded his cider business originally as M.Busto in 1939. Between that time and 1966, Manuel's ingenuity kept the business growing. He had a number of innovation that were ground breaking for the cider industry. From the Mayador History Book: - He was the first to engrave the brand (M. BUSTO - 1959, certified by the Patent and Trademark Office in June 1946) on his cider bottles, produced in the old glass factory in Gijón. He was forty years ahead of a measure that would eventually become compulsory in the sector. -He also promoted using 10-bottle boxes, while all other presses preferred the customary 12-bottle box; and he was a pioneer in trading cider vinegar in Spain, which up to then had only been of domestic use. -He was also the first to produce sterile apple juice in 1971. But that is not all: he invented a machine to pour cider and registered it on December 4, 1964, under Patent No. 280.757. In the early sixties the climate for cider was waning with new trendy drinks taking the stage, so he began to marketed Sparkling Cider. In 1966, his nephew Raúl García Busto, launched El Mayador as the new label. Cider Vocabulary: Mayar - crushing apples Mayar season - time for crushing apples Mayador - the person who crushes apples with a long wooden paddle Today Mayador exports to 65 countries around the world, including the US, Japan, the UK and South America. In the US, Mayador is imported by Wine Seller LTD. Contact Mayador website: http://mayador.com/en/ http://mayadorapp.com/en/ More info on Mayador La Sidra, the magazine : http://www.lasidra.as/en/11262-mayador-got-gold-medal-in-the-international-cider-awards The main news paper in Asturias http://www.lne.es/centro/2017/04/07/mayador-recibe-mayor-reconocimiento-mundial/2086163.html Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

The US cider market share in 2017 is growing. This episode on Cider Trends in the US and abroad is a replay of a webinar from April 5, 2017 presented by Danny Brager and Matthew Crompton of the Nielsen Company. The webinar was originally aired by the United States Association of Cider Makers (USACM) for their members. The USACM and Nielsen graciously provided Cider Chat with the main recording so that this critical cider trend data could be shared even more broadly. Danny is the Senior Vice=President, Beverage Alcohol Practice. Matthew is the Associate Client Director at Nielsen. Together they speak during this 53 minute presentation in conjunction with a visual aide that I recommend you download the pdf file below as it follows along seamlessly with the presentation and provides excellent visuals of Danny and Matthews overview. Click on photo to view the slides the data charts and visual aides that are referred to throughout this presentation. What is covered in the podcast episode? What does Nielsen do? How is Beverage Alcohol performing? How is Cider performing in the market? What is driving the growth of Cider? Who is the Cider Consumer and what are they saying? How is Cider performing elsewhere? Help Nielsen and the USACM get more data on Cider Trends Provide UPC/label information around the following. Nielsen information is used and referenced widely in the industry - not just suppliers, but also by retailers, distributors, media (trade and consumer), industry associations, investment firms, etc. Nielsen wants to ensure that their reported data is accurate, and complete, inclusive of all Cider products in their reporting when it passes a store scanner. How to help? If you are selling through retail, you can help Nielsen tell YOUR brands and the HARD CIDER story by ensuring that they have your products coded on their data base. STEP 1: Nielsen first needs your UPC list so they can check to see whether they already have them coded. If they do, then no further action is required. STEP 2: If not, Nielsen will get back to you, and for those products not already coded on their databases. They need: your products' labels, usually accomplished by simply having you send digital copies of them (clear PDF images of the back and front labels on the bottle and/or can, as well as package flat (e.g. 4 pack, 6 pack, 12 packs, etc). Everything you send is confidential, and not shared with anyone other than Nielsen associates to ensure proper coding. email to: [email protected] [email protected] [email protected] Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these ciders, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Lou and Sue Chadwick of Second Chance Farm in Greenfield Massachusetts are what I consider the "Apple Pied Pipers". For nearly as long as CiderDays (the oldest cider event in the US) has been running I have seen the Chadwicks touting the bounty of apple varieties. This means they have dozen of fresh picked apples on a long table, that they set up outside no less in early November and welcome everyone to stop by to take a look and try a taste of a Razor Russet, Baldwin or Arkansas Black. If you get a chance to attend CiderDays make sure you say hi to this lovely couple. In this week's chat I recorded a walkabout with the Chadwick's at their Second Chance farm where for the past 12 years they have been nursing small apple varieties and grafting an assortment of rare cider apples ( at least rare right now in 2017 for the US). Lou made a Rind Graft, a V Graft and an Omega Graft. Take a look at the Cider Chat YouTube channel to see Lou in action. See the photos of this chat via ciderchat.com post link here The Chadwicks have been orchardists long before Second Chance Farm. Sue's grandfather has a farm with apple trees in Buckland Massachusetts that they still advise and help the current owners. Before the walk in the orchard I delve into the winemaking technique known as Bâtonnage. Bâtonnage defined is simply stirring the lees periodically. This technique can be used in cidermaking and is done after the initial vigorous fermentation is complete. The lees is brown slurry that settles to the bottom of carboy, stainless steel tanks or barrels. It is comprised of dead yeast cells and heavy particles that were initially floating in the solution. There are two different types of lees Gross Lees - the first drop of heavy precipitants that float to the bottom. Fine Lees - the slurry that can form on the bottom of your carboy after the first racking. If you leave the lees on the bottom of your cidermaking vessels there is a risk of the lees consuming all the oxygen and causing hydrogen sulfide to form as the cider goes through the process of reduction. (Yes, lees consumes oxygen). The result can leave an off smell such as rotten eggs. Contact info for Second Chance Farm [email protected] Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Alan Shapiro wasn't looking to get involved in cider, being a craft beer enthusiast, one sip at the right time changed his mind and he isn't looking back. He is founder of the widely popular Cider Summits that takes place currently in 4 major US cities (with a 5th city expected to come on board soon). His roots in libations began taking stock while working as one of the first sales representative for Pete's Brewing Company ( does Pete's Wicked Ale sound familar?) which helped him cultivate a relationship with Mark Browner, whom he credits with planting the seed for today's Cider Summits. In 2003 he founded SBS Imports and secured the rights to import Aspall Cyder of Suffolk, England . He says after a visit to this legendary cidery in Suffolk, "I had what I call a 'Wow Moment' when I realized that cider has more to offer than what I had expected. In 2012 Artisanal Imports of Austin acquired SBS Imports. The first Summit had already taken place two years earlier in 2010. From the start that first Summit was a hit. Alan says he scrambled to get 40 cider products and wasn't sure what to exactly to expect for crowd size, but when nearly 500 people showed up, it was an obvious success. Since, the locations where this cider festival takes place has expanded to locations in Portland, Chicago and San Francisco. This chat covers the beginnings of Alan's journey to founding Cider Summit, what to expect at the Summit and his take on the current cider market. What to expect at a Cider Summit Souvenair glass for 4 ounce pours Tasting Tokens Usually 100-150 ciders available from 50 cider companies more or less There is a guide that is published a few days before How to attend a Cider Summit? Have a strategy Download the Summit guide that is published a few days before the event. Each festival has a local/regional focus. Go for local ciders. Or specific styles, such as Asturias ciders or French, fruit ciders, hopped ciders. Additional tokens are available for $2/token There is also a VIP ticket too, where attendees can have conversations with the cidermakers attending. There is a bottle to go shop at all the Summits except for Chicago. Cider Summits locations and dates for 2017 All Summits are outdoors events, except for Chicago's Chicago Saturday February 11th at the Navy Pier San Francisco Saturday April 22nd at the Presidio Portland Friday & Saturday, June 16-17 at Fields Neighborhood Park Seattle Friday & Saturday, Sept 8-9 at South Lake Union Discovery Center Lawn Contact for Alan Shapiro and Cider Summit email: [email protected] Twitter: @cidersummit Facebook: https://www.facebook.com/cidersummit/?ref=br_rs Mentions in this chat De Vergeten Appel a Netherlands cidery in Tilburg Neilsen webinar recording Cider Trends in the US and abroad and download the pdf file that goes along with this recording here Use code LyftCiderChat for Up to $50 off your first ride with the Lyft rideshare program. Find the details on this code offering and how to use via this link Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen o Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Nicole and Rafe Ward of Forgotten Ciders are celebrating 3 years of cidermaking this April of 2017. This Michigan cidery has over 1000 variety of apples growing on 16 acres, many of which are cider varieties and red fleshed to boot! Rafe's Grandfather Douglas Eastman and Uncle John Eastman started planting apples trees 30 years ago to what would one day become Eastman Antique Apples. Eight years ago Rafe, his parents and brother bought the apple orchard. After getting involved in the family's orchard, Rafe Ward began making cider in their basement and then realized that the fruit could be transformed in to liquid gold. Rafe says, "It was a happy day when I realized I own an orchard and I could make alcohol out of them apples." Nicole mentions, "It was good fortune that the family didn't pull up the apple trees thinking that because they didn't taste good they weren't worth growing." Forgotten Ciders are made out of a 100% fresh pressed apple juice. Aside from adding yeast, there is no back sweetening or sugar added up front. The brilliant shades of red that are visible in their bottles of Mad Russian, Hot N Cider and others is derived straight from the apple varieties that they are using. Ah Ha Moments for the Wards 1. Licensing 2. Making the cider - but they "Let the apples do the work" Cidery Overview 16 acres with over 1000 varieties They pick the apples themselves with some help Use stainless steel tanks and ICBs (plastic containers) Press using an 18 inch rack and cloth press. They press throughout the season, with the season going through mid November. Ciders Mentioned in this chat all in 750 ml bottles except for the Hopped Cider 1.Mad Russian - 6.9% early season cider Flagship cider Deep cranberry color, using red flesh apples Giant Russian Crab apples Taste, aggressively dry and tart up front and then mellows and sweetens as you drink it. 2. Private Stash - 6.9% has over 150 varieties blended to make this cider. 3. Hot N Cider 6.9% made with a base cider and local peppers. A very smooth easy drinking cider, with just the right amount of hot to make your palate ask for more cider. Pairs perfectly with cheese plate. 4. Rusty Red made with Russet apples that Nicole describes having a skin much akin to potato or pear as opposed to being shiny and glossy like a Red Delicious apple. They blend their Russets with some of their "Red Flesh" apples. 5. Hopped Cider - 6.9% base cider with dry hops. Well balanced citrus notes of the hops with a very tasty cider base. Find Forgotten Ciders Visit the Forgotten Ciders Tasting Room opening this year on April 29th! Usually only open only on Saturdays from 2-7 once the season begins Look to the website for special events open from summer to November. Farmer's Markets Midlands Area Farmers Market May through October on Wednesdays from 2-7 pm Downtown Saginaw Farmer's Market on Mondays from 1-6 pm Getting to Forgotten Ciders 2 hour drive from Detroit 4.5 hour drive from Chicago Mini Tips mentioned for ciders in this chat Tips for Planting an orchard Place same varieties together Plant is succession to ripening dates Tips for making Labels 99 Design Shutterstock Contact Forgotten Ciders and Eastman Antique Apples Owners: Nicole and Rafe Ward Address: 1068 W Midland-Gratiot County Line Rd, Wheeler, MI 48662 Phone: (989) 842-5576 email: [email protected] Facebook: https://www.facebook.com/EastmansForgottenCiders/ Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode with photos and all episodes at the Cider Chat's podcasts page. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

The Yeast Whisper's Back Story Having read extensively the books of the day he is, suffice to say, a self taught technical yeast expert. "You realize you have to get some type of competency in science…basic formulas, concepts, ideas and just get use to it [the language of science]." but…"You can be really good with science and the numbers and still make average wine." In 2011, Shea began focusing on cider. "You need tools to do the job." He began with trials with yeast, oaks, tannins. Around 7-8 years ago (2010) after stepping away from a winery startup, Shea was looking for a job. It was during this time, that friends began calling him a "Yeast Whisper". The name stuck and it was then that he began working with Lallemand, a manufacturer of yeast. "If you want to get competent on this and learn more and go deeper about this you have to have an understanding of the science." Find the full show notes for Episode 073 at CiderChat.com Direct Link at: https://ciderchat.com/podcast/073-shea-comfort-the-yeast-whisper/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 Enjoy cider? Help keep #ciderGoingUP - by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

Lost Apples of the Quabbin is a presentation by Al Sax and Matt Kaminsky documenting their 2016 research and quest for mapping out the apple trees in this historical reservoir region. The Quabbin Reservoir was created to supply water to eastern Massachusetts. This construction required moving out the residents and unincorporating 4 towns Dana, Prescott, Enfiled, and Greenwich. Needless to say, this was an extreme hardship for the residents as people, homes and the entire landscape was changed to create the massive reservoir. How big is the Quabbin Reservoir? unlike what I said in the podcast (10,000 acres) it is 120,000 acres Al and Matt are looking for unknown apple varieties that might still be left on the hillsides and mountain tops that were left untouched so many years later. Al and Matt's main research tools" Binoculars Tick gators, as ticks carry an auto immune ideas call Lyme An apple picker, which is a long pole with a cup at the end used to reach for fruit high up on the tree. List of Apples that were grown at the Quabbin Alexander Baldwin* Bellflower Bethel Ben Davis Blue Parmain Canada Red Duchess Fall Pippin Golden Russet* Gravenstein* Grimes Golden Jonathan* McIntosh* Northern Spy* Porter Pound Sweet Red Astrachan Rhode Island Greening St. Lawernce Seek-No-Further (Westfield S-N-F?) Sheep-Nose* Smoke House Snow Apple Spitzenburg* Strawberry Summer Rambo Tetofsky Twenty-ounce Tolman Sweet Tompkins King Wagner Wealthy* Winesap* Winter Banana Wolf River* Yellow Transparent York Imperial Identifying apple trees in the wild What is its form? Leaf pattern Leaf color Trunk ( do you see a graft line) Identifying apples in the wild Color of skin Taste Refractometer for testing the level of sugar in the juice - check out Matt's Book via his website https://gnarlypippins.com/2016/11/16/what-is-gnarly-pippins/ Contact info for our Apple Explorers Al Sax and Matt Kaminsky Al Sax Matt Kaminsky Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Jeppe Gents opened Fejø Cider in 1999. He calls himself a "cider farmer" having founded his cidery on an island 200 kilometers south of Copenhagen. You can take a 15-minute ride on a ferry to the island and visit this celebrated cidery. Fejø is an orchard based cidery with 18 hectares or approximately 44 acres of bitter, bittersweet, culinary apples. With nearly 20 years of cidermaking knowledge Fejø cidery is established well enough that it is now Jeppe's full time work. The cidery has won numerous awards and is currently exporting 60% of its products to such markets as Sweden, Germany, and now the US via the Shelton Brothers Importers. The first two pallets of cider were shipped to the Shelton Brothers in November 2016. They were ordered for Claus Meyer, the Danish gastro-entrepreneur. Meyer opened the Agern restaurant plus The Great Northern Food Hall in New York Grand Central Terminal. The Agern restaurant has got its first Michelin star now only one year after its opening, and the Food Hall has 3500 daily customers. Currently, Fejø Cider is producing 30,000 bottles of cider per year. Only cider apples grown at the orchard are used. Jeppe uses only the natural yeast and does not chaptalize his ciders. Expect a bottle conditioned cider with soft delicate bubbles that waft up from the bottom of the glass with a rich apple aroma. The apples are collected by hand, stored for two weeks and they use a blend of 30% bitter 30% bittersweet 30% sweet 10% acid He attributes the low nutrient juice from his apples to providing a slow fermentation and offering the sweet profile of his ciders. Interested in an Apprenticeship at Fejø Cider? Contact Jeppe below as he takes apprentices from the 1st of September to the 1 of December every year. Contact info for Fejø Cider Address: Nivå Stationsvej 5, DK-2990 NivåPlantager & Produktion:Slettervej 44, DK-4944 Fejø email: info@Fejøecider.dk Telephone: +45 6167 5622 Website: http://Fejøecider.dk/ Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Mattie Beason's passion for cider led him to open Black Twig Cider House in 2016. This new cider bar is located in Durham, North Carolina right across the street from Duke University. A good location is a key factor as you need the foot traffic to help build the draw that you need to be successful. Mattie should know, as he had just finished presenting Why you should open a cider bar and not a cidery at CiderCon 2017 in Chicago. In this chat we discuss the offerings at Black Twig Cider House, a txotx (pronounced "Chotch") which is a pour of Sidra from a barrel and some fine tips for anyone considering opening their own cider bar. From Spanish ciders to all cider traditions - Mattie found it was the right choice to open a cider bar and not cidery. Black Twig is 2400 square feet and has seating for up 90 people. Make sure to look at the event page on their website as there are lots of ongoing educational and fun events taking place every month. Or consider reserving this venue for your own special party as there is nothing more fun than enjoying some Sidra poured directly from the barrel. What to expect at Black Twig? 6 taps for cider, 3 taps for beer, along with a grand selection of bottles from France, Spain, and Britain. What is one of the biggest considerations in running a cider bar? "Not alienating potential cider drinkers." or as Mattie says, "Don't fail your market. If some people prefer a sweet cider from concentrate, have one on hand. If I can't get you there, and that is what you want to be drinking? Then I have failed you." As such even a mini chat with Mattie not only leave you feeling successful, but ready to try your next cider or two. Contact for Black Twig Cider House and Mattie Beason Address: 2812 Erwin Rd, Suite 104 Durham, North Carolina Telephone: (919) 321-0203 Website: http://www.blacktwigciderhouse.com/ Twitter: @BlackTwigDurham Facebook: https://www.facebook.com/blacktwigciderhouse/ Follow Mattie Beason on Twitter @mattiebeason Go to this page to see the ciderchat.com show notes page with photos _____________________ Mentions in this chat Featured Artist: Emma Ayres Song: Riverside Find out about Emma's music via the links below https://emmajunemusic.bandcamp.com/ https://www.facebook.com/emmajuneband John Bunker episode 16 and John Bunker Apple Identification episode 28 Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Araújo Monte, Lda is Portugal's first commercial cidery for the country that borders Spain and its million of Sidra drinking fans. Marlene Sofia Sousa Araújo whom I speak to in this chat, with the help of Anzu Fernandez as translator, was trained to be a scientist. When she and Patrícia Araújo Monte entered into a contest for entrepreneurs and decided to look at making cider as part of this project, they had no idea that they would win. With the winnings they received basic infrastructure to help launch the cidery along with help for specialist such as enologist (winemakers). Today the cidery has three partners, Marlene, Patrícia and Pedro Miguel Bravo de Faria Marlene has been making cider since 2011. She received her degree in Biotechnology at Instituto Politécnico de Viana do Castelo [IPVC] thinking she was headed for a career in science. So suffice to say, she didn't plan on becoming a cidermaker. Araújo Monte, Lda is a costal cidery. They are currently using all sorts of apples and are trying to distinguish which ones create the correct blend. Currently the main apples used are culinary or table apples. They cidery uses steel tanks. With winemaking so prominent in Portugal they use wine yeast. The first cider they made is called Corrupia 6.0% alcoho by volume Since I spoke to Marlene they now have a new cider on the market called "Cider Sparkling Corrupia" (7.0%) Who are the cider drinkers in Portugal? That remains to be seen who will be the cider drinkers in Portugal. Right now they are looking to the drinkers who look outside of the box. Attending the International Hall of Gala Ciders was one of the key reasons why Marlene and Patrícia traveled to Asturias so that they could get a better understanding of the market worldwide. The Portuguese wine cultural is dominant and Araújo Monte has a big task ahead of them to win over their country's thirst. Who governs cider in Portugal? It falls under the wine label…sort of. Right now it looks like "Araújo Monte really doesn't have any limitations because they are setting the standard in Portugal for cider." There are no limitation on the alcohol level because it is the first cidery in Portugal. Contact info for Araújo Monte Address: Old Cooperative of Estorãos Place of Tenães Nº 5 4990-590 Estorãos -bridge From Lima Telephone +351924404831. Where can their cider be found, besides going to Araújo Monte. Shops in Lisbon Porto Bridge from Lima Viana do Castelo. Follow this cidery on the Facebook page for Sidra Minho Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 Ethic Ciders - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

This week's cider podcast episode is a mini recap of Chicago Cider Week events, CiderCon, and 20 chats w/Cider Enthusiasts including recordings from the The Northman on February 7, 2017. 20 chats! Dang that was amazing. I hope you enjoy going deep into Ciderville like I do. Go to this page to see the ciderchat.com show notes page with photos Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Cider Chat will be at the Chicago Cider Summit February 11, 2017 Llorenç Frigola of Mooma cidery, in the Catalonia province of Girona is an Agricultural Engineer by trade who works with a fruit cooperative that has been growing apples for the past 50 years. The cidery started in 2013. This area of Spain, unlike Asturias, the Basque region, or Cantabria has had no production of cider at all. Mooma looked to providing a value added product to their market. Their goal is to meet the local market that leans towards Champagne and Cava wine (a Catalonia wine made in the champenoise traditional method). Mooma, stores apples and presses throughout the year. The cider is fermented then micro filtered and the flagship cider and some sugar is added. It is bottled in both 12 ounce bottles and boxed cider as one would find in the UK. Mooma grew out of the desire to provide value added product to the cooperative's current offerings as Llorenç says, "Our goal is to show to the Cantalan people all that is possible with apples" What kind of apples does Mooma use? Gala Golden Red Delicious Granny Smith Fuji Pink Lady Where did Llorenç learn cidermaking? Traveling about to cider destinations. AND Reading books on cider Claude Joceleur The New Cider Maker Handbook Annie Proulx and Lew Nichols - Cider Who drinks cider in Catalonia? Young people Mooma ciders are in the range of 5.5% to 6% Catalonia market expanding and experimenting Planting 30 varieties from France, Asturias, West County and Italy Investing in genetics for cider production. Traveling to Catalonia? The biggest local airport is Barcelona The Girona airport is a 100 kilometers to Mooma Contacting Mooma Cider website: http://mooma.cat/ Twitter: @moomacider Instagram: https://www.instagram.com/moomacider/ Facebook: https://www.facebook.com/search/top/?q=mooma The actual location if you Google it is Unnamed Road 17256, Fontanilles, Province of Girona, Spain or from the website: Mas Saulot, s/n Palau Sator 17256 Telephone: +34 972 75 56 89 Mentions in this Chat! CiderCon February 8th through 10th, 2017 Ask for the following #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos and videos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm Stop on by and let's chat! I have a list of fun cider topics to chat with you for an upcoming podcast. Cider Chat at Chicago Cider Summit February 11, 2017 Look for the Cider Chat table where I will be recording mini chats with attendees and offering Cider Chat baseball caps. Luis Ravina Pisaca's title is enology or enologist, which means he is responsible for the cidermaking at Posma cidery in Tenerife, one of seven islands in the Canary Islands that are located in the Atlantic Ocean off the northwestern coast of Africa. Posma has been producing cider for 4-5 years. Luis was attending the International Hall of Gala Ciders in Gijon, Asturias in September 2016. We recorded this chat on the steps outside that all day cider fest. Posma makes a Sidra Natural which is actually a Brut. Though named Sidra Natural don't expect the typical acetic taste that one might find in the many delicious Asturian Sidras. Posma produced 4000 bottles of this cider in 2016. It is corked and bottle conditioned. The clarity is brilliant. The taste profile is a blend of UK and Asturian, showcasing the best of both those region's (UK and Asturias) ciders. It is light and delicate making it a fine special occasion cider, while providing a savory "Umami" backdrop, with a whisper of acidity. The complexity encourages one to slow down, while at the same time I wanted to gulp back the bottle as my thirst grew for more. Why did Luis start producing cider? To address the loss of so many apples that were not being used on Tenerife, Posma began making cider. What kind of apples varieties do they have? Tenerife primarily has Reineta (Spanish), Reinnette (as written in French) and Rennet as written in English. apples. It is a yellow skin apple, which is more like a tan than bright yellow. What is the apple growing scene like on Tenerife? 50-60 hectares (123-148 acres) of apples trees on the island It is a very desert climate, but they do get snow in the mountains. The Canary Islands have the highest mountains of any other islands in the world- some are 12000'+ Apples have been grown on the Canary Islands since 1850 Gran Canaria had the first cidery called Gran Valle What are the ciders like that Posma makes? They use the Champagne method for producing their Brut They only make one style of cider Does Posma have a Tasting Room? Call ahead to make an appointment. How is the reception to cider in the area? Everyone is enjoying cider, both men and women, young and old Visiting and Landing into the Canary Islands There are two airport on the island, but the international airport is Los Tenerife North Airport, formerly "Los Rodeos Airport" as Luis refers to it. It is located in San Cristóbal de La Laguna. Los Tenerife is 10 kilometers from Posma cidery. Contact Posma Facebook: https://www.facebook.com/POSMA-Brut-312882982231159/ eMail: [email protected] Address: Tomas Zerolo 46 38300 La Orotava, Tenerife phone: + 687 842 010 Mentions in this chat Przemek Map of Polish cideries http://bit.ly/2jOkf2A Przemek says, "Blue colors - is big cider "factories" (low quality) and green - small, micro cider mills with quality products." Going to Chicago Cider Week? Want a Cider Chat baseball cap? Send me an email [email protected] Mentions in this Chat! CiderCon February 8th through 10th, 2017 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Oliver's Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project - California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

February 7, 2017 at 4:30pm Cider Chat at The Northman recording chats with patrons on Cider Stories! Brian Rutzen is the Cider Director at Chicago's first cider bar, The Northman managing 20 taps of cider, 5 craft beers and in total over a 100 options of cider to partake at this 63 seat bar. We chat how The Northman helps patrons understand cider, how it is poured, cellaring cider, cider with food, and lots of tips for attendees heading to the windy city for CiderCon (the annual cider conference for members of the United States Association of Cider Makers). Chicago is a city of neighborhoods - with many of the names reflecting the immigrant groups that settled there. Pilsen for instance got its name from the Czech immigrants and is now housing many Mexican immigrants. Brian says "Chicago is setup as a grid." Making it fairly easy to get about Go to this page to see the ciderchat.com show notes page with photos O'Hare Airport apple history What does the airport code ORD stand for at this mighty Chicago hub? Answer: Orchard Field Taxi to Downtown from O'Hare Airport: $50 bucks (this is not absolute, might be more) Public Transport from O'Hare to Downtown -$2 (might be a bit more but, no more than $5) What to expect for cider options in Chicago? Brian says that most bars nowadays have at least 2 ciders on tap Transportation around Chicago? Uber - Take lake shore drive to get to The Northman from Chicago CiderCon2017 for $15 bucks. Use the promo code CIDERCHAT10 for $10 off your first Uber ride. Taking the L train from downtown to The Northman will take you 45 minutes Contact info for Brian and The Northman Brian's Twitter handle: @ChicagoCider website The Northman address: 4337 N. Lincoln Ave, Chicago telephone: 773-935-2255 Twitter @TheNorthmanChi CiderCon February 8th through 10th, 2017Mentions in this Chat Chicago Cider Summit February 11, 2017 Jake Melnick's Corner Tap Known for wings and having cider on draft Vandermill Cider Places to stop in on Randolph Street as mentioned on this chat Girl & The Goat Little Goat Duck Duck Spin 809 W Randolph Street Chicago, Illinois Au Cheval 800 W. Randolph Street 312-929-4580 Kaiser Tiger - 1415 W. Randolph Street German Sausage, great tastes made with bacon Cider on Tap Outside in the Winter: Curling!!! Listen to the following French cider podcast episodes to prepare for the CiderCon Tastings 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Bartosz Gałka is one of three partner at the Polish cidery "Slow Flow Group". Along with Łukasz Sobór, Jakub Lorek and Jakub's father,Marcin Lorek, who makes wine and consults to this project they are helping to put Polish cider on the world map. The cidermaking tradition in Poland dates back to the 16th century, but is only recently gearing up once again.. Slow Flow Group has been making cider since 2011 and marketing it since 2014. It took 2 years to get permitted to sell cider in Poland. I met up with Bartosz in Asturias, Spain in September of 2016 while we were both attending the International Hall of Gala Ciders. Slow Flow Group is using apples from local orchards, with most of the trees being 70-80 years old. There is no sugar nor sulfites added to this company's ciders. The primary Apples used by Slow Flow Group: Grochówka Kronselka Szara - Złota Reneta starking Pepina Malinówka Pinowa Antonówka They press apples using a Hydraulic press called "Big Mama" which is a basket press Polish terms in cider and spelling Cider in Poland is spelled "Cydr" or Jabłecznik Kupaż - to blend cider also written as "coupage" The Polish Craft Cider Association is: Polskie Cydry Autorskie Where to find Slow Flow Group's ciders: Selling locally to wine bars and "good" restaurants, and Czech Republic Slovakia and exploring Northern Spain Bartosz says, that there "Is a Tasting Room" at the cidery. Contact for Bartosz Gałka and Slow Flow Group eMail: [email protected] Website: http://slowflowgroup.pl/ Address: Komorniki 28 Raciechowice, Poland 32-415 Telephone: +787932582 Bottles Artwork done by Agata Strzelecka from Warsaw Go to this page to see the ciderchat.com show notes page with photos Mentions in this chat: YouTube clip and song "Forfiter Blues" a sung by the Polish group MerC 'N CeZik Przemek Ivanich's cider blog: Piwo I Cyder on Facebook https://www.facebook.com/piwoicydr/?hc_ref=PAGES_TIMELINE Events Cider Chat at The Northman (Chicago Cider Bar) February 7, 2017 at 4:30pm CiderCon February 8th through 10th, 2017 Chicago Cider Summit February 11, 2017 Cider Chat Podcast Episodes: 049: Agathe Letellier | Manior d"apreval | Normandy - France 050: Didier Bedue |President I.D.A.C., France 057 Eric Bordelet | Normandy, France Part 1 Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Alvar Roosimaa turned towards cidermaking after deciding to move out of the capital of Estonia, Tallinn. He bought a country house approximately an hour and a half to the south Tallinn with his wife Veronika. It was at this country house that the name of the cidery was found. Alvar tells the story of finding a copper tube, which is a typical container used by Estonians for holding documents, in a rubbish pile onsite. Inside this tube the original deed of the house was placed along with a colored map of the property. The farm's name was Jannihanso! When you look at the label, you will see that the name "JanniHanso" is using the original old world German handwriting for the name The Jaanihanso cidery started commercial actives in 2013. In 2016, this Estonian cidery began working towards exporting. This past year (2016) they pressed enough apples to have 60,000 litters (15,850 gallons) of apple juice. Cider Tradition in Estonia? Cider is very traditional. Locals call it "apple wine". Every house has a small crusher and small press that has been handed down through the generations Jaanihanso is the first commercial operation in Estonia Since, Jaanihanso launched there are now 2-3 other commercial enterprises taking root, where they are making cider at another location versus being orchard based. Alvar used a fun term calling these ciders "gypsy cidermakers". Alvar uses only wild yeast for the primary fermentation. The champagne method is used during a secondary fermentation. And this cidery also makes a hopped cider. Where to find Jaanihanso? Estonia Finland Ireland Norwary Denmark Hong Kong Australia Contact Info for Jaanihanso Cidermaker: Alvar Roosimaa email: [email protected] Website: http://www.jaanihanso.ee/en/ Telephone: +372 51 20874 Location: 87215 Parnumaa Õuna, Kaelase Village, Estonia Mentions in this Chat! Carrs Cider House Ask for the following 4 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Anzu Fernández has been selected as Cider Chat's pick for the Sexiest Cider Dude of 2017! picture credit: La Sidra" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/P1016212.jpg?fit=169%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/P1016212.jpg?fit=577%2C1024&ssl=1" /> picture credit: La Sidra Doctor Anzu 062" data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/IMG_0872-e1504060549731.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2017/01/IMG_0872-e1504060549731.jpg?fit=300%2C449&ssl=1" /> Anzu Fernández doing a classic long pour This title is not given freely nor is it due to the fact that Asturias happens to have some of the biggest cider cojones around. I mean geez Louise! Roman historian Estraban said sometime back in 60 BC about Asturias "They scarcely have wine, but they drink a lot of cider." I'm thinking that this American might think twice about bragging next time about the big whoop fact that President John Adams drank cider 200 years ago. Anzu is the International Delegate for Asturian XXI Foundation, speaks 15 languages, works for La Sidra, and is a medical doctor who is beginning his residency working towards perhaps neurosurgery. His resume is impressive, but what really inspired this podcaster is his Cider Bold. He is both knowledgeable and has a keen ability to speak with grace and conviction on cider not only in Asturias but in the rest of the world and yes that is not only intriguing it is exactly what cider needs right now in 2017! Dr. Fernández His unabashed view that the cider industry should without a doubt support their country's cider journalist and yes a podcast like Cider Chat which helps to promote cider around the globe, is expect in Asturias and as such a no-brainer for other cider producers around the world. Yes Anzu isn't afraid to speak up and provide the cider community with a healthy boot in the ass. Plus, the fact that Asturians know how to party like no other people I have ever met in the world absolutely seals the deal for his new title! In this chat we discuss Asturias' cider culture and how to drink Sidra Anzu's Tasting notes for Sidra in Asturias Expect Bitterness A blend of bittersweet and sweet apples 6 apples in each bottle Interesting facts on cider production in Asturias There are 2500 "Asturian only"varieties of cider apples 200 of the apples are endemic to only Asturia Every brand of Natural Sidra, has at the minimum 6 varieties of apples in the blend There are many different associations in Asturias. Also different standards for the Cider Bars (Siderias) Basque cider is consider more acidic than Asturian cider Asturias produces 100,000,000 liters of Sidra per year This region also produces 50,000,000 liters of sparkling Sidra There are Cider pourer competitions The average consumption of cider in Asturias is 45 liters per year In Gijon the population consumes 65 liters/per person/per year for every single person in the city – that is only for Natural Sidra, this does not include, liquors or sparkling Sidra How to drink Sidra Begin with a long pour or the "Colene", where the cider is poured from at least a meter from bottle to glass, to release the carbonic gases. The glass is held on a slight angle to catch the pour. About an 1/8 of a cup is poured into each glass It should be frothy and drunk right away. One does not sniff and swill the cider. Instead, Sidra is gulped back, except for a small amount which you leave in the glass to be poured out to the ground on the side of the glass where you just drank and then passed back to the pourer who will then serve another person out of the same glass. The Annual International Hall of Gala Ciders takes place September, usually at the end of the month in Xixón, Asturias. Contact info for Anzu Fernández email: [email protected] Address: Decano Prendes Pando 11 33208 (Xixon Asturias Telephone: +(34) 652 594 983 Websites for Las Sidra LA SIDRA in English:https://www.lasidra.net/en/home/

See all the videos of the Musée du Poiré by visiting the Cider Chat YouTube Channel The Maison de la Pomme et Poire (House of apple and Pear) was created in 1983 in Barenton by the Normandy-Maine Regional Nature Park. In June 25, 2016 it reopened, after a bit of new construction, as the Musée du Poiré. In this episode, we discuss the Route du Poiré which can be followed along in this region of Normandy, and trying to find the Musée du Poiré. It all began when The Nose and I having only one day left in France, after our chat with Eric Bordelet, decided to head in the opposite direction of where we needed to go, so that we could visit the museum on all things Perry or Poiré, as it is said in French. The museum has ample parking and is Free and open from April 1st to October 15th – Do double check as these dates might change. It is closed on May 1st Find the full show notes for this episode at CiderChat.com Episode 061: https://ciderchat.com/podcast/061-musee-du-poire-normandy-france/ Listen to Episode 061 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

Scrumping, gluten intolerance and the ingenuity of two sisters helped launched Santa Cruz Cider Company in 2010 and licensed in 2013. Scrumping: Taking apples from a forgotten orchard and one that is owned by someone else. When Nicole Todd and sister Natalie Henze found a forgotten orchard loaded with apples, they decided to go scrumping. That orchard is now owned by a friend and since then they have been offered to use an even larger family orchard dating back to 1880! The apples trees from both orchards are at least 100 years old and you can taste the terroir. The sisters and family hand pick all the apples and press using a Bladder Press. Nicole and I did a vertical tasting of the Barrel Aged Gravenstein Cider. We discuss the use of champagne yeast and the competition that took place in the barrel between the champagne yeast that was pitched and the wild yeast culture that was already in the bottle. What's an Apple Pretzel? Taking a shoot/sucker on an apple tree and wrapping it around in a pretzel shape while pruning. In time, the pretzel fuses, enlarges and helps provide more growth on the tree...and also creates a nice hand hold for apple pickers. Where to get Santa Cruz Cider? Go to the following link to find all the locations in Santa Cruz where it can be found on tap. In 2017 the company expects to be expanding their reach of distribution. Do stay tuned. View photos by going to Cider Chat webpage for show notes of this chat with photos. Contact Info for Santa Cruz Cider Company Website: santacruzciderco.com Facebook : https://www.facebook.com/santacruzciderco/ eMail: [email protected] [email protected] Go to 5:55 minutes in to listen Mini Chat with Mathew Austin of Bivoac Cider in San Diego California Bivouac is slated to open in April of 2017. Look for a full service Tasting Room and Restaurant. It will be located in the North Park region of San Diego, just a 10 minute ride from the Airport. Contact for Bivouac Cider Website http://www.bivouaccider.com/ Note that Bivouac will be ramping up its website. For now you might find a fusion of the cider info and a bit of Mathew's other passion…working out and outdoor adventure. Twitter: @bivouaccider Instagram: https://instagram.com/bivouaccider/ Mentions in this chat: 012: Randall Grahm | Bonny Doon Vineyard, California Jeff's Cider Recipes via BBC Food Recipes This link provides over 275 recipes for to incorporate cider into your cooking. Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Cider Books for Holiday Gift Giving w/ Real Cider Reviews Hugh McKellar of Real Cider Reviews chimes in on cider book recommendations for this holiday season. Hugh calls this chat "The Christmas Book List Podcast" while I am sticking with "Cider Books for Holiday Gift Giving". Hugh and I chat about the follow Cider Books 1.World's Best Ciders by Pete Brown and Bill Bradshaw. 2.Dorset Cider with An Excursion To The New Forest, Alan Stone 3. Empire of Booze by Henry Jeffreys. This book talks about how the history of alcohol and the British empire go hand in hand. The first chapter talks about how British bottle technology led to fizzy cider and later champagne. 3.Craft Cider Making by Andrew Lee Go to the ciderchat.com/resource page to find all these books and more for yourself and holiday gift giving. Read all of Hugh's reviews and stay in touch via any and all of the links posted Contact Hugh McKellar Website: http://www.realciderreviews.com/ Facebook: https://www.facebook.com/realciderreviews/ Follow Hugh on Twitter @realciderreviews Subscribe to Hugh's YouTube channel youtube.com/c/Realciderreviews Real Cider Reviews on Instagram https://www.instagram.com/realciderreviews/ Mentions in this chat 012: Randall Grahm | Bonny Doon Vineyard, CA 031: Sam Reid | Willie Smith's Cider/President of Cider Australia, AU 021: Bill Bradshaw | Bill Bradshaw Photography, UK Ask for the following #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Please Help Support Cider Chat Please donate today. Help keep the chat thriving! We begin this chat with Eric Bordelet in the Pear Orchard…He lead us into a large green field with low grass. We look out in the distance and see 35 foot high trees ahead. The trees are laden with fruit. The background music is the sound of pears dropping to the ground. This is Part 2 of a two part chat with Eric. Listen to Part 1 here. There is a skip in his step as he walks towards the each giant of a tree, picking up fallen pears as he goes along to hold for a moment and feel it stage of ripening. The girth of some of the largest pear trees are much too wide for me to circle with only two arms. If a knight in full armor came riding into the field on his way to Paris, I would not have been surprised. It is as if we drank the tea and fell into the rabbit hole rolling back time. Soon Eric is pointing out the grafts on some of the oldest trees and my sense of normal is thrown even further off balance. Unlike the 200 year old apple trees I've seen in New England back in the USA, the graft lines on these pear trees are at least 4 feet high. It is as if the tree was sawed off and then perhaps a cleft graft was used. There is a visible graft line as if the root stock of an ancient pear tree was sawn off and then the new pear tree grafts where attached. We then move on to Chateau de Hauteville where Eric is rebuilding the castle on this site. After a tour in the Castle, we walk down to the cidery and touch upon BioDynamic Farming. Contact Eric Bordelet Eric Bordelet Chateau de Hauteville 53250 Charchigné - France Website: http://www.ericbordelet.com/ Tel : 0243039572 Fax: 0243000936email : [email protected] Mentions in this chat http://www.parc-naturel-normandie-maine.fr/ the region of France where Eric's Chay is located BioDynamic Farming Stella Natura 2017 Lunar Calendar for BioDynamic planting and farming Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Santa Cruz Cider Company - California The Cider Project - California Go to this page to see the ciderchat.com show notes page with photos Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat Haven't downloaded this chat yet? Here is is again.

Find this episode and all episodes at the page for Cider Chat's podcasts. Eric Bordelet is both the maker and the brand at Chateau de Hauteville in the southern edge of Normandy in the village of Châtaigne. The fact that he exports 80% of his ciders to markets around the world at a premium price worthy of a fine wine is just one of the reasons that the brand Eric Bordelet is so highly sought after by both wine and cider enthusiasts. This episode is Part 1 of a two-part chat. Part 2 will follow as episode 058. During this chat The Nose and I are having lunch with Eric at the Hôtel Gayot in the lovely and lively village Bagnoles de l'Orne. You will find Eric's cider on tap at this hotels restaurant - though it might not say anything other than "cider" it is indeed Bordelet! There is also a shop where you can buy many of Eric's cider's and poires (perry) and calvados. Listen to the background sounds of lunch time at as we discuss his path towards cider, beginning when he worked as a waiter, then a sommelier. Part of Eric's fame is that in Paris at the time his wine list was second to none...and for France not to mention Paris that is quite a feat. With his parents retirement and the realization that one could not age into the role of a sommelier he decided to head back to the family farm and make cider. Eric discusses how his interest in food and working with chefs, helped to hone his cider skills. And certainly the impact of his late friend and mentor Didier Daganeau. In Part 2 we tour the rebuilding of the Chateau de Hauteville and the chay (the common phrase in this region for cidery). Contact Eric Bordelet Eric Bordelet Chateau de Hauteville 53250 Charchigné - France Website: http://www.ericbordelet.com/ Tel : 0243039572 Fax: 0243000936email : [email protected] Mentions in this chat:012 Randall Grahm | Bonny Doon Vineyard, CA 049: Agathe Letelier : Manoir d'Apreval, France 050: Didier Bedu |President I.D.A.C, France Go to this page to see the ciderchat.com show notes page with photos Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Become a Patron of Cider Chat and get behind the scenes recording and cider swag and for commercial cideries join the #CiderGoingUP campaign. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

Please Help Support Cider Chat donate today. Help keep the chat thriving! Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples weighs in on blending and single apple variety ciders and the complexity of cidermaking. This Virginia cidery is a family run business on a farm that was purchased by the Shelton Family. Today the business side of the cidery is managed by his sister Charlotte, while Chuck overseas the cider. Their brother Bill is the Nursery Manager and Bill's daughter Anne Shelton is the General Manager. This is a142 acre farm with a 12 acre orchard, where they grow over 250 varieties! The soil is red clay or what Chuck calls a "rocky. red clay". The Sheltons tend to apple tree for the cidery and also sell trees. Their friendship with Virginian Tom Buford, has been fruitful for the family not only because he is consider now part of the family, but due to his extensive knowledge of Apples. Tom is the author of Apple of North American: Exceptional Varieties for Growers, Gardeners and Cooks, which won the 2014 American Horticulture Society book Award. Chuck Shelton was an "amateur cidermaker" for 7 years before he took a class in 2006 with Peter Mitchell, who teaches cidermaking. In 2008 the Sheltons obtained the licensing to open Albemarle and in 2009 the cidery was opened to the public. Visitors can purchased 'fresh pressed apple juice" for consumption and a full range of blended and single variety ciders. Chuck provided lots of tidbits on how he does a blended cider and single variety ciders. Chuck describes Albemarle as a four prong business Fresh Pressed Juice Cider Classes on pruning, grafting, planning a home orchard Cider Forum Contact info for Albemarle Ciderworks and Vintage Virginia Apples Tasting Room and Information 2545 Rural Ridge Lane North Garden, VA 22959 Tasting Room Hours and Information Office Phone: 434.297.2326 Tasting Room Phone: 434.979.1663 Email: [email protected] If you like Cider Chat and want to support more episodes like this chat with Chuck Shelton Ask for the following 3 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Big Apple Hard Cider - NYC Kurant Cider - Pennsylvania Oliver's Cider and Perry - Herefordshire/UK Find this episode and all episodes at the page for Cider Chat's podcasts. Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat