Cider Chat 375: Cider’s Low Carbon Footprint | Wildbranch Cider, Vermont
He both forages apples and has a small orchard planted that he planted four years ago on his farm based in Craftsbury, Vermont. The ciders are both wild ferments and occasionally have cultured yeasts too.
He sells locally at Vermont farmers markets and doesn’t have any immediate plans to increase his production which is currently at 900 gallons per year.
The Low Carbon Footprint of Cider
Cedar was originally looking at brewing as a retirement goal, but (as he notes in this episode) there are already a fantastic number of breweries in the surrounding area. In addition, the carbon footprint of beer is a bit larger than that of making cider at a local scale. Thankfully for us all, Cedar went with his hunch and is making Wildbranch Cider his full time gig, having quit his IT job.
Each of the following is what Cedar looks for when foraging apples or pears for Wildbranch.
- Flavor - aroma
- Tannin
- Acidity
- Sugar content
- The Spiney - Flagship cider 6.8%
- Try with cheddar cheese and grilled pork chop
- Golden Russet 8.3%
- Intense fruitiness, Little bit of cooked apple
- Perry
- Made with culinary pears - Barlett’s and Big Earl (a local variety)
Contact for Wildbranch Cider
- Website: https://www.wildbranchcider.com/
Mentions in this Chat
- Fermentis: AC-4. SafCider™ AC-4 stands for Apple Crisp and is one of 3 SafCider™ Yeasts for your cider!
- Visit Idaho and taste the ciders! More info at https://nwcider.com/map
- The Idaho University Extension Program - has a Fermentation Club - Find out about the July 29, 2023 Fermentation class