Apr 18, 2018
Kirk Billingsley has been charmed by cider ever since he was a kid. Coming home from school he fondly remembers being mentored by his dad who had a barrel of sweet cider (non fermented apple juice) outside the family’s home in the same county of Highland where he still lives today. In 2015 he opened Big Fish Cider Company after making cider non commercially for 25 years in his home.
This chat was recorded at CiderCon2018. Sarah Collins Simmons who works with Kirk also joined us and offered a great perspective on the orchard care of all the trees helping Big Fish make such delicious cider.
Big Fish Apples
Varieties at the main apple orchard
In total Big Fish has around 300 trees to pick from. Most, if not all, are heritage trees that were planted over a 100 years ago on farmland that was long forgotten.
Cidermaking technique used at Big Fish: Slow & cold ferment
With an occasional bit of back sweetening because the apples are so acid (sweet helps to balance out the acid)
Use small 2000 liter and 1000 liter tanks and Oxygen barrier IBC
Big Fish has a Tasting Room
Kirk’s Cidermaking Tip:
Where to stay when visiting Big Fish Cider Co?
Mentions in this Chat
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