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Cider Chat

Interviewing cidermakers importers, orchardists, foodies, farmers and cider enthusiasts around the world. Let’s delve into the semantics of cider…or is it hard cider, cidre, sidra or fermented apple juice? The truth is out there in Ciderville and we are going to find it. We toast in celebration of cider; As a libation, a gift from the gods, a taste of terroir, and a hard pressed good time. Ready to quench your thirst? Grab a glass and join this chat! See you in Ciderville!
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Aug 16, 2017

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/

telephone607-229-0230

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75.
  8. Ramborn Cider Co. Luxembourg.
  9. Big Fish Cider Company Monterey, Virginia
     
    Please Help Support Cider Chat Please donate today. Help keep the chat thriving!

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Follow on twitter @ciderchat

 

 

Aug 9, 2017

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 Cider House/Kite and String Cider/Good Life Farm - www.fingerlakesciderhouse.com

 Eric Shatt Redbyrd Orchard Cider - https://redbyrdorchardcider.com/

 Mike Biltonen, Know Your Roots Consulting - http://knowyouroots.com/

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 8 #CiderGoingUP Campaign supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75.
  8. Ramborn Cider Co. Luxembourg.

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

 

 

Aug 2, 2017

Find this episode with photos and all archived episodes at the page for Cider Chat's podcasts

Subscribe and Listen via iTunesGoogle PlayStitcher (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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

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Jul 26, 2017

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: patrick@simplecider.com.au

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

 

 

Jul 19, 2017

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

Listen also at iTunesGoogle PlayStitcher (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

websitehttp://artbev.coop/

telephone: 413- 773-9700

email: info@artbev.coop

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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!

 

 

Jul 12, 2017

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

 

Jul 5, 2017

Subscribe to the Cider Chat newsletter : eCiderNews

Attorney Lindsey Zahn specializes in wine law, but there is no denying that 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. 

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 Lindsey Zahn

email: lazahn@winelawonreserve.com.

On Reserve wine blog http://www.winelawonreserve.com/

The firm that Lindsey works for: Lehrman Beverage Law

Mentions in this chat

Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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 archived 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.

Jun 14, 2017

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: cider@appletrue.com

address:

1072 288th Ave

Burlington, WI 53105

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.

Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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"]

Jun 7, 2017

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: cider@appletrue.com

address:

1072 288th Ave

Burlington, WI 53105

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. 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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

 

 

May 31, 2017

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
Kurant Cider Logo

Contact Kurant Cider by going to http://www.kurantcider.com/contact/

Follow Kurant via:

Looking for Pennsylvania Cider?

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 and his update on episode 82
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

May 24, 2017

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

Ask for the following 7 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

 

May 17, 2017

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

emailteddytweber@gmail.com

Mentions in this Chat

Win a pair of Tickets to Cider Circus August 25th & 26th 

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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.

May 10, 2017

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:

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: tandemciders@hotmail.com

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56
  7. 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

May 3, 2017

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

Apr 26, 2017

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

  1. 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:

danny.brager@nielsen.com

margaret.acquaviva@nielsen.com

npcimages@nielsen.com

Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these ciders, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

 

 

 

Apr 19, 2017

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

luandsu9@comcast.net

Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

Apr 12, 2017

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: CiderSummit@earthlink.net

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen o Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

 

Apr 5, 2017

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

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

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: forgottenciders@gmail.com

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

 

Mar 29, 2017

Shea Comfort began dabbling in home brewing in 1996. This History of Art and Philosophy major didn’t choose to become a Yeast Whisper. Some names can’t be chosen, they just come along.

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.”

Shea 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.”

What is a glaring problem for cider makers?

  • When makers say, “We are a cider, we are not beer, we are not wine we are a cider. Look at cider as wine.”

All the wine making approaches of winemaking makes perfect sense for cider.

Shea says to make sure to understand acidity, balance and structure, skin fractions, perfumes, and mineralogy. Know how to blend.

 

Quotes to ponder from Shea:

“Understand that you can get amazing complexity even if the cider is dry."

“Cider is a wine made with apples.”

“Technically Perry is a Pear Cider”

Is there a difference between liquid yeast and dry yeast?

- No

If done well, there should be no difference between a liquid or dry cultured yeast.

Shea’s baseline recommendation for a good cider yeast.

- Any champagne yeast such as a DV10, EC1118

- Ask, “What white wine yeast would re-enforce apples?”

Lalvin DV10 - again has neutral sensory impact. It stays true to your original fruit

Lalvin EC118 (Prise de Mousee) neutral esters

Produces a lot of SO2 (up to 30 ppm) and can inhibit malolactic fermentation

Yeast Manufacturers

1. Lallemand yeast

2. Scott’s Laboratories

3. Wyeast

Shea’s tips for managing a cider so that it doesn’t go completely dry

  • Cold crash,
  • Use Sulfites
  • Bottle and keep in the fridge

Contact Shea Comfort

ebsitehttp://www.yeastwhisperer.com/

email: shea@yeastwhisperer.com

mobile: 925-788-0779 

 

 

 

Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

 

 Find the shownotes and photos at this link  

Mar 15, 2017

Find the show notes and photos at this link

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 <alancsax@gmail.com>

Matt Kaminsky <matt.s.kaminsky@gmail.com>

Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. Albermale CiderWorks : listen to Chuck Shelton on episode 56

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

Mar 8, 2017

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 Nivå
Plantager  & 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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

Mar 1, 2017

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.

  1. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  2. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project aka EthicCider- California
  6. 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

 

Feb 22, 2017

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

 

 

Feb 15, 2017

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.

  1. Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35
  2. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14
  3. Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29
  4. Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60
  5. The Cider Project - California
  6. 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

 

 

Feb 8, 2017

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

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

The actual location if you Google it is

  • Unnamed Road 17256, Fontanilles, Province of Girona, Spain

or

from the website:

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.

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

 

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