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

Cider Chat

250th Cider Podcast Celebration

Cider Canada / Cidre Canada Barry Rooke knows that the Canadian cider market is growing and believes in it so much that he and his partner Wendy co-founded The Cider Crate, a website that hosts their blog, a map of cidermakers in Canada, a podcast.  His full time work is as Executive Director - National Campus/Community Radio Association and he is also an accredited member of the Canadian Society of Association Executives! Suffice to say, Barry has the tools at hand to help build an association from the ground up! Building Cider Canada Barry shares the baseline steps for building an association Interim President and Board Bylaws Membership Website and Social Media By the Fall this burgeioning association hopes to hold its first of what should be an Annual General Meeting. Cider Canada / Cidre Canada This multi lingual country with the province of Quebec speaking predominantly French Canadian is why the association is choosing both spelling for the associaton on its logo. Barry discusses 4 General Apple Regions to consider Atlantic -soft and sweet profile. Quebec - more tannic and acid forward Ontario - Brighter, higher alcohol Okanagan Valley, British Columbia - more minerality Though we only discussed 4, I do believe there are more and as time goes on each province will hone into their regions terroir further. Mentions in this Chat Fermentis by Lesaffre - Q&A #16 What is Fermentis yeast strain is recommended for an industrial cider using AJC/Sugar for cider, in varying ratios? AB1 A New Podcast fan for - The Original Designated Drinker with Ambrosia Borowski Episode 1:  Malort https://soundcloud.com/user-91938082/designated-drinkers-episode-1-mallort Tattiebogle Ciderworks  - Pennsylvania CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK 

268: Cider Canada | North America's Newest Association

Fermenting with Quince Was Aphrodite’s Forbidden Fruit a quince or the apple? She's not talking, but cidermakers are in this panel discussion on “Fermenting with Quince” that was recorded for CiderCon2021. Quince a.k.a. Cydonia oblonga is the sole member of the genus Cydonia in the family Rosaceae. Quince is a ‘pomme’ fruit with the likes of apples, pears, and medlars. This golden Pomme is having a renaissance of sorts with makers partly due to it aromatic qualities and tannins. Kim Hamblin and Dan Rinke of Art + Science in Oregon, Steve Selin of South Hill Cider in New York and UK makers Martin Berkley of Pilton’s Cider and James Forbes of Little Pomona will discuss fermenting with Quince for this panel discussion that was moderated by Ria Windcaller of Cider Chat.  The Fermenting with Quince questions What inspired you to ferment with quince and how long have you fermenting with quince? How do you source your quince? Quince varieties used - not unusual for makers to use unknown varieties. Quince product(s) and how it is made. What is the ABV? Tasting notes: or what should we expect. Maker Techniques for instance, 100% or blended into cider Fermenting with Quince Order of Speakers Art + Science | Oregon South Hill Cider | New York Pilton Cider | Somerset/UK Little Pomona | Hertfordshire/UK Mentions in this Chat Fermentis by Lesaffre - Q&A #15 - What yeast strain(s) would you recommend for a Cold/sweet/French cider? AB1 ,AS2 sweet complexity, Quince Episodes on Cider Chat Episode 248 New England Quince Taste Test 2020 Episode 252 #GrowQuince  | Part 1 Episode 253 #GrowQuince |Part 2 - The Harvest Episode 266 Vermont Quince Co. Elevates a Forgotten Pomme Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

267: Fermenting with Quince | A Panel Discussion w/Makers

Vermont Quince Hosts the New England Quince Taste Test of 2020 Perhaps before you listen to this episode 266 you might like to go to episode 248 to hear the initial blind tasting to compare the notes with this episode. The Inspiration Behind Vermont Quince A mother and son trip to Spain, inspired Nan Stefanik to incorporate Vermont Quince Company was in 2012. Since that time her one person company has not only wowed the foodie market with her many quince marmalades and pastes, but she also secured a Specialty Crop Grant for the #GrowQuince Initiative. Nan notes that she is "Still amazed that even at her age, she knew so little about quince" which had first been introduce to New England in 1629. At the time quince became a staple as it is a great resource for pectin used in the making of jams. From New England, the quince traveled to Texas in 1850 and then California. The Golden State became a top producer of 90% of the commercial quince on the market. In the mid 20th century the producing artificial pectin led to the demise of quince production. Market Research and Vermont Quince Nan credits her son for encouraging her to do a bit of market research on Quince. She found that US chefs were sourcing their quince from overseas from Spain, Italy, Australia and New Zealand. The thought of importing this once beloved pomme fruit (in the same family as apples and pears) inspired her to start her business Vermont Quince which produces a lovely assortment of quince condiments and preserves....and she even plays at home with infusing quince to make a delightful liquor. The quince is listed below in the order that they were presented in this blind tasting. Aromatnaya A Russian variety that bears a very large, bright yellow, aromatic fruit with a delicious, lemony flavor. Aromatnaya fruit can be eaten fresh, when thinly sliced and used to make marmalade and jellies. ID: This variety is typically squat and with ridges like a pumpkin Kuganskaya Known to be from the region of the southern Caucasus, north of Turkey and Armenia.  ID: This variety has very smooth skin and doesn't tend to split Smyrna Extremely large fruit with light yellow flesh, bright yellow skin. Attractive tree (or multi-stemmed shrub) has dark green foliage & very showy bloom. Tolerates wet soil. ID: Described by Nan as being a "big honking' fruit that can appear bulbous van Deman - this quince variety was developed by Luther Burbank, (March 7, 1849 – April 11, 1926) who was an American botanist and horticulturist based in California. Van Deman bears good crops of large and delicious, bright yellow fruit. Expect a spicy flavored from this quince.  Orange Expect ripening to occur October through December and to also extend through February in some colder areas. The Orange Quince is a self fertile tree and requires 300 chill hours. ID: round and apple like Follow the #GrowQuince Initiative by going to the links below as Nan continues to make available more ID tools and info on this once forgotten fruit! Contact info for Vermont Quince Company Shop for all the products Nan discussed and more at  Vermont Quince email info@vermontquince.com Facebook page: GrowQuince. Mentions in this Chat Fermentis by Lesaffre - Q&A #14 - Can you explain a little bit about the difference between mineral and organic nutrient/nutrient additions? Quince Episodes on Cider Chat Episode 248 New England Quince Taste Test 2020 Episode 252 #GrowQuince  | Part 1 Episode 253 #GrowQuince |Part 2 - The Harvest Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

266: Vermont Quince Co. Elevates a Forgotten Pomme

Tasting Calvados with Étienne Dupont Étienne Dupont took over the Domaine Familial Etienne Dupont in the Pays d'Auge region of Normandy France from his father Louis and grandfather Jules in 1980. Episode 098: Jérôme Dupont | Domaine Dupont is a conversation with Étienne son who sadly passed away in 2018. The recording with Jérôme provides the backdrop of the story behind the Dupont families acquiring the estate or what is called a Domaine in France.  Eitenne Dupont and Benoit at Cave Pepins In this episode Étienne and I are in the city of Caen and we are visiting Cave Pepin - wonderful store filled with Calvados, Cider, Poire and Pommeau. We are assisted by Benoit or Ben who works at the store and brought us through a tasting of Calvados. Etienne begins by describing the Étienne's Notes Three Sources of Aroma in Calvados The fruit The Yeast The Cask in which the Calvados has been kept If the cask is new wood you will taste the sap which presents itself as grainy. Classical Calvados - the cask only contained cider and Calvados Étienne asks if we suspect acetone in the Calvados as we are tasting. During our first tasting we are delve into the taste and as Étienne says, “We are fighting the acetone, we are too professional” Étienne's Tips on Distillation of Cider He prefers a quick fermentation of 3 days and then distillation. But alas the rules in Normandy require that distillation now must be done 3 weeks from the point of initial distillation. Use clean apples. When Domaine Dupont presses the juice goes directly into concrete vats at the Pressoir and then it is pumped underground via tubing to the pot still. The cider is racked off the gross lees at this point, with only the fine lees being distilled His preferred temperature to ferment the cider is 22 to 23 degrees celsius (71 Fahrenheit) and no fermentation below 8 degrees Celsius (46 Fahrenheit). Determining Age of Calvados Fine is younger 2-3 years old Hors d'Age is at least 6 years old Étienne jokes that Hors d'Age which can range from 6 years to 20 is designed to get you lost. I agree and so best to ask the producer! Or as Étienne says that "You must rely on your palate." Contact for Cave Pepin I recommend following -  Cave Pepin's Facebook page Contact for Domaine Familial Etienne Dupont Website: https://www.calvados-dupont.com/en/ciders-calvados.htm Mentions in this chat Piotr Marzęcki of Polandski Read about Piotr ciders via Cider From Poland Fermentis yeast that Piotr uses for his ciders.  UCLM S325 Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTubeFermentis Q&A #13 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What are the sulfite additions effects on cider/yeast that you are planning to use? 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.      

265: Calvados with Étienne Dupont | Normandy

Grandma's Apple Orchard John Bunker, of Maine, Presents: Grandma’s Apple Orchard: the perfect orchard with only twelve trees. How did she do it? John is a Colby alumnus and was presented the 2019 Commissioner's Distinguished Service Award by Governor Janet Mills and Commissioner Amanda Beal for Saving Maine's Apple Heritage. He has also authored two books: Apples and the Art of Detection: Tracking Down, Identifying, and Preserving Rare Apples, and Not Far From the Tree--a Brief History of the Apples and the Orchards of Palermo Maine 1804-2004. The Palermo Community Library hosted this virtual presentation by John Bunker on Wednesday, February 24th 2021 and granted permission to Cider Chat to edit and repost this delightful presentation. Find the link to this the full Zoom presentation CLICK HERE  "The apples are longing to be planted in your yard. They want you to put down your roots with them here in your Community now When Dostoyevsky wrote about the renewal in the orchard, he talked about 100 years. That hundred years is now. He knew that he was speaking to us now, he meant us. We are it." Recommended websites presented during Grandma's Apple Orchard Out on the limb apples Maine Organic Farmers and Gardeners Association More chats with John Bunker on Cider Chat 016: John Bunker | Super Chilly Farm, Maine 028 John Bunker | Apple Identification Where to Start In humanities renewal, let the apple trees lead the way. Mentions in this chat Fermentis Q&A #12 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: What is the reasoning behind adding adding Sulfites to the fresh pressed apple juice before fermentation? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

264: Grandma's Perfect Apple Orchard | John Bunker

Science Based Resource for Apple Identification Up to this point we've all been reliant upon drawings and descriptions from historical books and "those in the know" to identify specific apple varieties. Today, as you will see below, there is now an option to have an apple's parentage checked via the DNA. Apple Identification via Genetics has arrived! Cameron Peace PhD of Washington State University's presentation on "The Reconstruction of the Apple Family and other cider genetics". This video is synced with the power point presentation presented by Dr. Peace at Franklin County CiderDays 2019. Extra notes from Dr. Peace: Cost of DNA profiling to determine identity and/or parentage is currently $120 per tree (sorry). Your photos and background stories of each mystery tree to be tested are welcome and requested – I’m interested in learning about each tree and joining you in making discoveries. Please note that this is NOT a commercial service but rather a research opportunity. Besides genetics answers provided back to you, knowledge of public interest might be revealed such as filling of gaps in the cultivated apple family tree. DNA profiles of apple tree submissions (your name redacted) are added to a larger dataset (publicly accessible by scientists) and might be used as examples in future scientific presentations and studies. To obtain leaf sample collection instructions, please email me at cpeace@wsu.edu Heritage Orchard Conference For a recently recorded and complementary talk by Dr. Peace on “Apple Identification with DNA: Identity and Parentage Revelations using New Tools” and other great talks by heritage apple experts, please see the Heritage Orchard Conference webinar series based out of the University of Idaho. Here is one of the first webinar on the series. This one below is on Sleuthing for Lost Apples.   Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

263: Apple Identification and Genetics

 What is a Virtual Cidery?   A virtual cider is a cidery managed out of someone’s else’s cidery, or winery and in some cases a brewery. This week's featured guest is Ryan Monkman of FieldBird Cider in Prince Edward County Ontario. I met Ryan in 2018 and visited his Virtual Cidery host Keint-He Winery. The location was ideal being close to where Ryan lives making it very easy for him to manage the barrels of cider stored in the amazing underground barrel room. Ryan Monkman The arrangement or agreement is key to the success of this cidery model. Ryan discusses the following options to consider. The virtual maker (VM) does sales, while the host does packaging. The VM does everything. Virtual Makers must decide: How involved do you want to be? Benefits of the Virtual Cidery Model Low risk - you get to test your brand and product without having to set up a full brick and mortar site Low financial up front costs The VM and host have the potential to do collaborations. Selecting the right Virtual Host For Ryan, he found three key areas to consider People : Can you get along with the people who work there and the owner? Equipment: is the host site equipment going to meet the VM needs? Maintenance: If equipment breaks, can you wait till the host fixes it? Plan for unexpected costs - If the barrel steamer is broke, it is in everyone's best interest to get it fixed instead of waiting for the host who might be strapped for cash. Contact for FieldBird Cider and Ryan Monkman Website: https://fieldbird.ca/ Address: 1385 Highway 62 Prince Edward County, ON Mentions in this chat The Building a Cidery Series Part 1-7 255: Trademark Law | Building a Cidery Part 1 256 Securing a Trademark | Building a Cidery Part 2 257: Courthouse Creek Garagistes | Building a Cidery Part 3 258: Ragged Hill Design | Building a Cidery Part 4 259: Artifact Cityscape | Building a Cidery Part 5 260: Eris Brewery and Cider House | Building a Cidery Part 6 261: Yonder & The Source | Building a Cidery Part 7 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

262: Virtual Cidery | Building a Cidery Part 8

What is Yonder? Yonder Cider is made at the production facility in Wenatchee, Washington. Cider are made with both culinary and classic cider varieties that co-owner Caitlin Braam, who is our featured guest in this episode, says is key to the Yonder label.  Wenatchee is also the home of Snowdrift Cider Company where Tim Larsen is based and who also co-owns Yonder. Listen to episode 37  featuring Tim Larsen to learn more about his background and why this region of Washington state is so important the apple industry of the Pacific Northwest. Caitlin Braam What is The Source The Source is a separate business, but also based at the Wenatchee site. Sourcing juice is jargon widely used in the cider industry for makers needing to "source" juice from orchards to make cider. The Source provides both customized blends and apples to makers. The Source in Wenatchee The Future of Yonder The future looks bright despite the closing of the Yonder Bar on February 15, 2021. The garage bar for Yonder was set up in Caitlin's own garage in response to Covid. Despite the overwhelming support of neighbors, one anti cider fan was out to close the "garage bar" and the city finally conceded. Later this year (2021) a new Tasting Venue will be opening with ample outdoor seating. This new site is a collaboration with Bale Breaker Brewing and will be located in the Ballard Brewery District of Seattle, which is 15 minutes to the north of the Seattle Fish Market. Expect 6200 feet of outdoor space and a shared Tasting Room inside. Thinking out Yonder of the Box Because of licensing regulations, Caitlin had to secure the licensing for a distillery so that the Bale Breaker and Yonder project  could work. Contact Yonder Cider and The Source https://www.yondercider.com/ https://www.thesourcecider.com/ Mentions in this Chat Alma Cider and Beer Bar - 904 N. Virgil Ave. LA, CA Telephone323-522-3362 Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Which yeast should I use to expand the attributes of the cider Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

261: Yonder & The Source | Building a Cidery, Part 7

What is Eris? Eris is the name of the goddess of chaos. Her splendor in creating chaos is exactly why co-owners Michelle Foik and Katie Pizza named their craft beer and cider bar Eris, but there is more. Katie's "elevator pitch' for Eris tells it all saying, "Eris is a brewery, cider house and full service restaurant all under one roof in Chicago." Eris situated in the Howler Building The path to Eris Michelle and Katie began conceptualizing Eris back in 2014, though the actual name of the bar came about much later. It took four years before they could opened the door in February of 2018. The building itself was originally used as a Masonic Temple. Today, the cidery is situated in the basement, the brewery and restaurant on the first floor and the second floor is sighted to be a 200 person event space. There is also outdoor seating, which got a major boost when infrared heaters were added this past November, making the covid safe space super toasty even in the winter months! Katy Pizza and Michelle Foik Planning ahead What equipment feel out of favor? The cross flow filter is used to ensure that the cider stays stable on the shelf. Michelle found that it couldn't keep up with the flow of cider being canned. Tanks through the window What equipment did they get right? Building for the future by having a 30 barrel brewery and enough tank space in the cidery to avoid the need to scale up for a very long time. Both women noted that with the cidery in the basement they had only one shot to get the tanks in. To do so later would be impossible. That said, perhaps they could have gotten away with a smaller brewing system, but something tells this podcasters that in time they will be very happy to have the larger system in the long run. ] Summer Patio and now a winter patio too with infrared heaters outside at Eris Contact for Eris Brewery and Cider House Website: https://www.erischicago.com/story Address: 4240 W Irving Park Road, Chicago, IL 60641 Telephone: 773-943-6200 Mentions in this Chat Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: I though Apples were filled with nutrients, so do I need to add nutrients to the ferment and if so which ones? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

260: Eris Brewery and Cider House | Building a Cidery Part 6

Artifact Cider Project Soham Bahatt and Jake Mazar co-founded Artifact Cider Project in 2014. The cidery was originally located in the city of Springfield, Massachusetts, then moved out towards Boston and eventually back to western Massachusetts. Today, Artifact has two locations, a Tasting Room and production facility in Florence and one in Cambridge.  Soham Bahatt at Artifact Tasting Room and cidery in Florence, Massachusetts 1. What kind of scale are we looking at [for the size of a cidery]? 2. What are our goals? Artifact's Plan to Become a 100 year old Company Soham looks at the question of  "What does it take to grow a 100 year company?" Make sure the cider is good Make sure we are listening to our customers Don't out grow our suppliers Artifact Equipment Tips  Baseline equipment and strategy tips for a small scale cidery start up Focus on sourcing your raw material, which for a cidery is apples Equipment IBC tanks are used widely in the industry for start ups and ongoing ferments Tri clamps - don't cheap out on quality Decent pump - all makers in this series stress the need to have a quality pump Bottle by hand. Canning can come in later as it takes a bit of capital to get this jump started Don't worry about a filter - use the luxury of time and let the cider settle to gain clarity Equipment that Soham doesn’t like? Filter - plate and frame is a pain in the butt Artifact used a lenticular filter for a while and now has a Cross Flow Filter Contact Artifact Cider Project Website: https://www.artifactcider.com/ciders 2 Locations The Cellar in Florence 34 N. Maple Street, Suite 15, Florence, Massachusetts 01062 (617) 544-3494 The Station x Central Square 438 Massachusetts Avenue, Cambridge, Massachusetts 02139 (617) 714-4076 Mentions in this Chat Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Can I use a "beer yeast" or "wine yeast" in my cider? Ria's CiderCon2021 Notes from the Virtual Conference 2021CiderCon | Day 1 2021CiderCon Day 2 Notes 2021CiderCon Day 3 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

259: Artifact Cityscape | Building a Cidery - Part 5

Ragged Hill Cidery since 2017 Steve Garwood is the Head Cidermaker at Ragged Hill Cidery. He and his daughter Anne Garwood Hampp who manages Sales and Marketing and orchardist Keith Arsenault form the Ragged Hill Cider Company in West Brookfield, Massachusetts. Keith began planting the orchard back in 1984. Find Apple Varieties at Ragged Hill Orchard on their page at New England Apple Association  There are 15 acres of apples which are all dwarf tree (predominantly) and they are trellised.   Anne Garwood Hampp, Louise and Steve Garwood. Photo taken in November 2020 Building Out Ragged Hill Apples trees had to be removed (gasp!) to be build the current cidery alongside the Farm Store. The shed roof cidery dimensions are 20' wide x 75' long x 12' high The cold room stores around 20,000 bushels which allows for apples bin to be stored 4 at a time on top of each other Steve ideal storage area  would be 40’ wide x 60 long x 15 high with no posts to maneuver the fork lift around The cidery is very well insulated: 6 inches of foam in the walls and 12 inches in the ceiling. Says Steve, "Since one long wall is shared with our cold storage which has a tremendous thermal flywheel effect , we figured the cidery wouldn't get TOO cold in the winter, but the first summer we realized that we needed to keep the cidery cool because mold was growing everywhere. So we installed a wonderfully efficient Mitsubishi mini-split system with this fantastic gadget called a COOLBOT. The coolbot allows us to hack the mini-split and operate it below its normal operating temperature to keep the cidery at 55 degrees year 'round. At the same time it gives us heat and AC in the tasting area. We generate all our own electricity  (and sell it as well) so it's all 100% green energy." Ragged Hill also "farms photons".  In the way back of the orchard there is an array of solar panels that allows the farm to sell back energy into the grid.   Ragged Hill Cidery and Orchard - Tasting Room to the left and Farm Store to the right Ragged Hills 3 Key Cidery Fundamental Apple processing Fermenting and cellaring Bottling and Lab. Plus, #4 & #5 - Laboratory and Tasting Room Contact Ragged Hill Orchard and Cidery: Address: 94 John Gilbert Road, West Brookfield MA 01585 Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: What temperature should one's apple juice be at before pitching yeast? Eliza Greenman - grafting orchards - https://elizapples.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube Haven't downloaded this episode yet? Here it is again for your listening pleasure.  

258: Ragged Hill Design| Building a Cidery Part 4

We are Garagiste! Liza and Eric Coffi - Courthouse Creek Garagistes Liza and Eric Coffi jokingly call themselves 'Garagistes' of the cider world. Courthouse Creek is a family-run, small agri-business committed to respecting our land and our community.  They grow apples and other fruits and vegetables using sustainable, low impact practices, and produce orchard-based cider by adhering to natural methods.  Their cidery model is premised upon the small wine boutiques that they are familiar with from their time living in the Central Coast of California. Liza Coffi at Courthouse Creek Tasting Room Initial estimation of build out vs the actual time it took In the orchard:  "We planted our first section of the orchard in 2014, and the second section about six months later.. We knew it would take about four or so years to start seeing an appreciable yield for production purposes.  It took six years. This past harvest, the 2020 harvest, was the first year where we had enough apples to produce a decent amount of cider.  We ended up with three barrels – about 180 gallons." In the cidery:  "The plan was to launch our cidery as true garagistes — producing in our garage.  After doing this and making sure there was a market for our product, the plan was to build a production barn and a separate tasting room on the farm by the second year, maybe third year." Courthouse Creek outdoor tasting room The Coffi's started producing some cider in the garage in 2014 (which is partly why they are called garagistes!) , but the real first year of production was 2015. That first and second year, 2015-2016, they produced 450 cases, or about 18 barrels.  Says Eric, "Because our methods are low-fi (ie, no filtering, no fining, adhering to natural methods), this initial build-out was very basic. [ The Coffi's had an oak barrel fermenting in their living room - and used the family's two car garage as the cidery. True Garagistes![/caption] By 2016, they knew their plans had to change.  Somewhere in the middle of building the production barn they realized that there was no way they could afford to build a separate tasting room.  So, they converted the front third of the production barn into the tasting room.  They opened the tasting room in March of 2017 and are currently expanding this tasting room to get to the square footage they anticipated having from inception. Initial estimate of production (barrels) vs what the actual production is now or where you expect it to grow in next 5 years post covid We initially planned to reach 3000 cases, or roughly 120 barrels, by year three (2018).  Actual production has not hit our target: In 2017 season 935 cases (750ml) and 1395 gals in kegged product = 60 barrels. In 2018 season 1250 cases (750ml) and 1000 gals in kegged product =  65 barrels In 2019 season 1250 cases (750ml) and 1000 gals in kegged product =  65 barrels In 2020 season 1050 cases (750ml) and 850 gals in kegged product = 56 barrels Initial projections included a split of about 75% tasting room sales, and 25% distribution. Says Eric, "The reality for us is simple—the tasting room model works very well. Indeed, the silver lining of COVID has been a boon at the farm—we had the space in the orchard for people to properly social distance.  Our new projections are more of an 85 to 90% tasting room, and the remainder targeted distribution at small, local bottle shops and high-end restaurants." Equipment you love having on hand from the start Barrel steamer Equipment you would reconsider had you known then what you know now. "For the orchard, we didn’t need to put in irrigation. We put in a drip line in the first section, but realized we don’t need it, we can successfully dry farm in Virginia." Purchased a good pump straight away—and do not skimped on a cheaper model. The Coffi's use a pump from US-FIP It is important to really map out your production flow so you can get a handle on what you need in regards to hoses, fittings, etc.  It is a bit of pain to buy things piecemeal, or on the fly. 2-3 Tips for folks getting into this industry from the Garagistes! Know "Your who and why?" Who are you, and why do you want to start a cidery. This is critical for a few reasons.  One is that if you know who you are and why you want to do it, it makes it easier to figure out the what—like, what kind of style cider you want to make, what kind of tasting room experience do you want, etc. Another, probably the most important, is that it makes marketing and advertising that much easier—it is far easier to market your own truth than to make up some story and brand after the fact. Whatever size production space you think you need, double it. After mapping out production flow and get an idea of the volume of cider you anticipate making, make sure you map out your tasting room. IF you are going to rely mostly on tasting room for your stream of income, make sure the tasting room can actually sell your volume.  How many seats can you fit in your tasting room?  What is the projected average ticket per customer?  How many times do you anticipate turning over a seat? If you don’t have the room to sell your volume, you won’t. Contact Courthouse Creek Cider Website: https://courthousecreek.com/ Buy Courthouse Creek Cider Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: What temperature should one's apple juice be at before pitching yeast? Eliza Greenman - grafting orchards - https://elizapples.com Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube  

257: Courthouse Creek "Garagistes" | Building a Cidery Part 3

Securing a Trademark This episode is Part 2 of the series "Building a Cidery". In Part 1 episode 255 "What is a Trademark" and "Why it matters" was presented by attorney Kevin Regan. Both episodes on Trademark Law were originally presented by attorney Kevin Regan at CiderCon 2020. If you would like to view the power point presentation that Kevin is referring to during this lecture, you will find it as a free download at the Cider Chat Patreon page. While there, please consider becoming a patron of Cider Chat to help keep this chat on the air. Take the steps to secure your trademark Brand names and images become a part of an owner's persona. Getting the public emotionally attached to a brand is a good thing and exactly what one might hope to have happen when building a business. Securing one's brand is time well spent. There are steps that one can take now, whether you have been in business for 20 years or are in the startup phase, to set a solid foundation for your brand. Kevin delivers tips and info to help navigate the key steps to Building a Cidery. In episode 256, Kevin shares the steps necessary to secure a trademark. Common Law Trademarks TM vs R on your brand Use and Commerce in trademark law Intent to Use applications Consent agreement with trademarks Distinctive Trademarks not generic Descriptive Trademark Policing your trademark Contact Kevin Regan Website: https://lowegrahamjones.com/attorneys/kevin-regan/ Cell: 206 601 -5180 Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Do you need to rehydrate dry yeast? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

256: Securing a Trademark | Building a Cidery Part 2

Trademark Defined This episode kicks off a new series called "Building a Cidery". This episode and #256 are both on Trademark Law as presented by attorney Kevin Regan at CiderCon 2020. If you would like to view the power point presentation that Kevin is referring to during this lecture, you will find it as a free download at the Cider Chat Patreon page. While there, please consider becoming a patron of Cider Chat to help keep this chat on the air. Why Trademarks Matter Brand names and images become a part of an owner's persona. Getting the public emotionally attached to a brand is a good thing and exactly what one might hope to have happen when building a business. Securing one's brand is time well spent. There are steps that one can take now, whether you have been in business for 20 years or are in the startup phase, to set a solid foundation for your brand. Kevin delivers tips and info to help navigate the key steps to Building a Cidery. In episode 256, Kevin shares the steps necessary to secure a trademark. Contact Kevin Regan Website: https://lowegrahamjones.com/attorneys/kevin-regan/ Phone: 206 601 -5180 Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Do you need to rehydrate dry yeast? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube 

255: Trademark Defined | Building a Cidery Part 1

Blending as Maker like Chef Blending is a key part of cidermaking. It can take place at the pressing of the apple juice prior to ferment or after the cider has finished fermenting. Knowing when to blend is not something you can learn from reading a book, because is not a strict science. To blend well requires a fine palate, a developed nose and a bounty of apple knowledge. Makers are much like chefs in a kitchen. They both may be following a recipe, but the final product is reliant upon their own palate and understanding of the ingredients. Michelin Star chefs don't happen over night and neither do fine cidermakers. Featured Guest in this Episode 254 For this episode on blending, I wanted to hear from Chuck Shelton of Albemarle Ciderworks & Vintage Virginia Apples. Chuck credits author of Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks Tom Burford (1935-2020) a champion of heirloom apples and author of  Ben Watson author of Cider, Hard and Sweet: History, Traditions, and Making Your Own (Second Edition) and Peter J.Hatch, author of The Fruits and Fruit Trees of Monticello who also happens to be a professional gardener and historian in the restoration care at Thomas Jefferson's Monticello. Albemarle produces both single varietal ciders and blends. I have found the ciders from this Virginia cidery that is family owned to be perfectly balanced representation of what Chuck refers to as American Cider. Chuck Shelton Also joining this chat is maker David Timmerman. Chuck wanted David to join in because as he puts it, "His palate is better than mine." David Timmerman Filling Albemarle Press I met David myself at the 2018 CiderCon in Baltimore, Maryland and then again when he came along on the 2018 Normandy Cider Tour that I led via Totally Cider Tours. Like Chuck, I agree that David has an exemplary palate and is just simply a fine person - making this working relationship at Albemarle a perfect blend. David Pressing Red Flesh 2019 Contact info for Albemarle Ciderworks and Vintage Virginia Apples Tasting Room and Information 2545 Rural Ridge Lane North Garden, VA  22959 Tasting Room Hours and Information Office Phone: 434.297.2326 Tasting Room Phone: 434.979.1663 Email: fruit@albemarleciderworks.com Mentions in this Chat CiderCon2021 February 3-5, 2021 - A virtual trade conference for the cider industry hosted by the American Cider Association New York International Cider Competition - February 21, 2021 3rd Annual New York International Cider Competition for commercial makers. Judges are real buyers making this competition stand apart from all others in cider. Send in your ciders now. Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis: Q: Does Fermentis have liquid and dry yeast for sale and what is the difference? Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

254: Blending as Maker Like Chef | Albemarle

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!