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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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Now displaying: March, 2017
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

 

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