What is Flor aka Film Yeast and can the cider be saved? It’s all in Part 4 of the Quarantine Quad Series called “Ask Ryan” with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Plus, Why are FieldBird Ciders so wine like and “How did Ryan get into cider?”
Listen Part 1, Part 2 , Part 3 of the Quarantine Quad Series.
Ryan’s chat begins at 7:35 minutes
Flor Tips
- First indicator of film yeast is seeing what looks like an oil slick on top of the cider.
- Film yeast will chew up oxygen.
- If it goes on for more than a couple of weeks you will lose aromatics.
- Acetobacter will form film yeast that is more bubbly and it will eventually form vinegar.
How FieldBird manages “Flor”
1. Over top the barrel, because film yeast will float.
- Plunge into the barrel and allow the film yeast to overflow out of the barrel
- That barrel will get capped and topped off every week.
2. Bottom rack.
- Go right to the bottom of the barrel and take everything and leave the top couple of inches behind.
- There is a substantial difference in the flavor depending upon where you are pulling the cider out of the barrel.
Respond quickly – because of acetobacter growth and loss of aromatics.
Luckily, 9 out of 10 times the cider isn’t impacted.
Contact for Ryan Monkman at FieldBird Cider
- website: https://www.fieldbird.ca/
- Instagram
- FieldBird https://www.instagram.com/fieldbird.cider/
- Ryan Monkman https://www.instagram.com/rgmonkman/
Mentions in this chat
- September 1-6, 20202 England Cider Tour
- 214: Cider ‘Art + Science’ w/ Kim & Dan, OR
- Stories in Ciderville: Submit a cider/pomme focused essay (up to 3000 words) to: ria@ciderchat.com All accepted essays will be read by the author on an episode of Cider Chat.
- Process NMR for cider analysis: https://www.process-nmr.com/
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