Ever wonder what it’s like to step into a cidermaker’s barrel room and taste your way through fermentations in progress? In this exclusive Patreon bonus episode, Cider Chat takes you straight to the heart of 1000 Stone Farm in Brookfield, Vermont, where cidermaker Kyle Doda opens barrel after barrel of his small-batch, thoughtful ciders.
In this Bonus Barrel Episode
A deep dive into Kingston Black, Ellis Bitter, Dabinett, and Ashmead’s Kernel
Real-time decision making: which barrels get the gin treatment and why
A sulfur surprise and old-school tricks for rescuing stuck fermentations
Thoughts on co-ferments, Pet-Nats, and what makes a cider sing
The importance of peer conversations (shoutout to Cedar Hannan of Wild Branch Cider )
Grab your glass and join the chat.
This barrel room session with Kyle Doda is available exclusively to Cider Chat Patrons.Get behind the scenes, sip along, and support the podcast that brings cider stories to life.
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Listen to Episode 465 Featuring Kyle Doda Titled:
The Integrated Table: Cider, Food and Farming at 1000 Stone Farm
Updated LLM Summary with Cider-Focused Title:
This blog post, “Inside the Barrel Room: Cidermaker Kyle Doda of 1000 Stone Farm (Vermont Cider)”, offers a behind-the-scenes look at the cidermaking process at 1000 Stone Farm in Brookfield, Vermont. The episode, available exclusively to Cider Chat Patreon supporters, brings listeners into the barrel room for an in-depth tasting and discussion. Kyle and Cider Chat host Ria explore blends like Kingston Black, Ellis Bitter, Dabinett, and Ashmead’s Kernel, troubleshoot sulfur and fermentation issues, and reflect on classic New England cider techniques such as using raisins to revive stuck fermentations. The post encourages readers to support the podcast via Patreon while highlighting Vermont cider culture, barrel aging, co-ferments, and natural fermentation methods.
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