174: Beginner Cider Making Q & A | Part 1

A Question and Answer (Q & A) on Beginner Cider Making

with 5 panelists in the cider industry

• Marcus Robert – Tieton Cider Works, Washington
• Tim Godfrey – Golden State Cider, California
• Eleanor Leger – Eden Specialty Cider, Vermont
• Brent Myles – Sly Clyde Cider, Virginai
• Ben Calvi – Vermont Cider Co, Vermont

Pre-recorded at CiderCon2019 in Chicago

This is Part 1 of a 2 Part series on Beginner Cider Making questions answered by cider industry pros.

Q & A topics:

• What is cider?

“Fermented fruit juice of apples” says Eleanor Leger

• Wish I knew then what I know now…
  • Marketing

“You are going to learn to make cider, but to be able to sell it…” Marcus Robert

• Breweries getting into cider
• Managing residual sugar in the bottle for packaging.
  • – a huge range of answers on this topic
• Can you use sulfites?
• The challenge for small cidermakers
• The down fall of Potassium Sorbate in the natural market
• Contract Fermenting to test product
• Ice Cider – “if I use a freezer am I cheating?”
  • Stabilizing an ice cider
  • Yeast strain for ice ciders
• Cryo concentration
  • Is using a freezer considered cheating 
    • In the US you can not label it as Ice Cider – it can be called “Iced Cider”.

Mentions in this Cider Chat

• Episode 121 Marchus Roberts Tieton Ciderworks-wa
• Cidernomics
• Totally Cider Tours