Cider Chat

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 Why Family Matters for Šraml In a time when it is getting harder and harder to know exactly where most products come from, it is refreshing to know about the Šraml family and the enterprise that employees nearly the whole town of Podnanos in Solvenia. The company was founded by two brothers, when one wanted a wine press and decided to make it himself. Today the Šraml legacy lives on as the men's sons are now taking the helm of the factory and design center that is located close to the Adriactic sea by Italy. At CiderCon 2022 in Richmond, Virginia, Ria, Cider  Chat MC, had the opportunity to have a sit down chat with Jan Šraml, who like his father is a mechanical engineer and continues the tradition of quality customer service and design. Jan Šraml   In this Chat The country of Slovenia, a country of fermenters, and the company's line of equipment that helps makers get from apple to bottles. In Slovenia - every family has a wine cellar or what is called a "hrm" pronouced Herr-rem Different levels of equipment For makers working with 500 kilos of apples or wine ( 1100 pounds) to 10 tons 2 types of presses offered by Šraml Pneumatic - good for keeved cider can do a bit of maceration Continuous belt press The Šraml family in the family's Hrm (cellar) with the "egg" used for fermenting. Contact for Šraml website: https://sraml.com/ North America distributor of Šraml equipment - Criveller group Mentions in this Chat CiderDays 2.0 November 4th and 5th, 2022 - Greenfield, MA tickets for live August 1, 2022 Sign up for Cider Chat's eNews to get updates on CiderDays 2.0 French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Episode 323: Kazakhstan has Cider at last | Apple City Cider Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Join the #ciderGoingUP Campaign today! 

Apples started their world tour from Kazakhstan but… It is inconceivable, but true that in the home land, the epicenter, the frick’n ground zero of all apples globally there is no history of cidermaking in Kazakhstan. Welcome 2022 and the pioneering team of Aizhan, who is Kazak, and her French husband Alex Thomas. Together they are changing the course of history for the worlds’ 9th largest country that has the one boast that no other region of the world can claim: Kazakhstan is where apples originated. Thanks to the Silk Road for helping apples travel! Aizhan and Alex Thomas sipping Apple City Cider with a a breath taking view in the background Apple City Cider Based in the city of Almaty or what was once known as Alma-Ata meaning Grandfather Apple, there is now Apple City Cider’s new production facility and tasting room. The Thomas family ferment Malus Sieversii (wild apples) which there are 400 known varieties. In the rest of the world, cider makers use Malus Domestica which originally came from Malus Sieversii. It is much like domestic dogs are related to wolves, but the two are very different and the reason why Kazakhstan’s apple scene is so unique. Malus Siversii In the Tian Shan Mountain range that borders China and Kyrgyzstan lies the largest swath of wild apple forest in the world.  The city of Alma-Ata (now Almaty) in the southern region of the country at one time had only 5000 inhabitants versus the 2 million residents of today and also wild apple forest. Sadly, like many apple trees in countries all over the world, orchards have or are being cleared for construction. Thus, the Tian Shan Mountains are critical to the preservation of what remains of the once extensive forest of wild apple trees and is now a Natural Park Reserve. One must secure a permit and be escorted to visit the wild apple forest, which can be a daunting task. But one does not need to visit the mountains to taste the apples, they can simply head to Almaty and visit Apple City Cider! Cider Made In Kazakhstan Almaty Classic (6.0%) has been bottled. Expect a crisp and refreshing cider made with cultured yeast and wild apples. Alex says it is “fresh, fruity, and acid driven”. The Almaty Export is aging in oak and is a blend of native and cultured yeasts. Both ciders and all future Apple City Ciders moving forward are bottled in 750ML with crown caps. The Movie: Cider in Kazakhstan The Thomas filmed a documentary on the wild apple forest in Kazakhstan with special guests, Andrew Lea, Claude Jolicoeur, Ryan Burk and Peter Mitchell. The documentary which is 2 hours and 13 minutes (is divided up into 3 Parts) has been reformatted into a one hour show and is slated to be featured on Amazon Prime. Watch on Vimeo  Contact for Apple City Cider Website: https://applecitycider.com/ Mentions in this Cider Chat CiderCon 2023 Call for proposals – go to ciderassociation.org French Cider Tour Normandy & Brittany, France – September 18th-24th, 2022 Please 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 Join the #ciderGoingUP Campaign today! 

The Pacory Family at Grimaux in Domfrontais Began in 1939 when Marcel Pacory bought 20 hectres of land with what was called a forest of apple and pears trees. Marcel had three sons Paul, Claude & Marcel and three daughters who were all involved in the operations of the farm which produced both milk products and cider/poiré. Frédéric Pacory Today, Claude's son Frédéric Pacory runs cidermaking after his father retired in 1989. The farm is certified organic. There are over 100 hectres (200+ acres) with 800 pear tree and 600 apple trees. All the trees are standard size. Wife Catherine and son Simon and Frédéric's sister Héléne also work on the farm. Pacory Products Expect award winning bottles of both cider and poiré plus Calvados. Poirés The ideal! - won first prize in a 2022 Normandy competition There are a number of Poirés to try along with pear juice Cider Calvados Apértifs Grim du Poire is a a blend of pear juice and Calvados Vinegar Contact for Pacory Website Mentions in this Chat French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Group photo the roof of the Castle at Eric Bordelet[/caption] Please 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 Join the #ciderGoingUP Campaign today! 

French Cider Tour with Eric Bordelet Reservations for the Normandy and Brittany Cider Tour have been extended to June 15, 2022. Find the trip itinerary and reservation link at https://ciderchat.com/france-cider-tour At the Cidery with Eric Bordelet In this episode we hear about techniques and classifications of cider made by  the well known French cidermaker Eric Bordelet, during a previous French Cider Tour in 2018. Eric Bordelet t-shirt w:Didier Dagueneau on Front This chat takes off with Eric talking about the difference between apples and pears and that it is critical to watch the PH of Pears when fermenting. This clip is taken from a longer clip that is part of a bonus audio   available to all at the Cider Chat Patreon Page. Steps from crushing to blending Collage - a French winemaking term that he uses to fine the juice and cider Bentonite - a clay used in fining - the clay dust binds with the heavy juice particles and they drop to the bottom and are removed Transitioning a family business Temperature control in cidermaking Instead of bentonite clay for fining the cider Eric uses porcelain filtration system Controlling the speed of fermentation - how to extend fermentation if the outside temperature is fluctuating. Eric use of words to explain his products - for instance "gastronomic" he makes two kinds of ciders gastronomic and Bretagne which he explains in this episode. He will make a Cidre Doux (a sweet cider) with a variety of apples The gastronomy cuvee Eric use a wide variety of apples and uses the same proportion or percentage of apple (or pears for his poire) each year. This way you can compare the vintage from year to year. The weather will make each vintage unique. He uses his own palate to decide how it will be and "does not leave the choice to others" Stopped fermentation Separating cider to make different blends Then we move out of the sun and and offer up the last couple of minutes for you to listen as we move into the tasting room. Contact Eric Bordelet Website: https://ericbordelet.com/ Mentions in this Chat French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Group photo the roof of the Castle at Eric Bordelet Episode 172: "Tasting with Eric Bordelet" begins at 10:35 minutes in. Please 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 Join the #ciderGoingUP Campaign today! 

The September 2022 French Cider Tour will visit the Musée du Cidre and Ciderie Prié. Find out more at the info page Karine Prié The History of the Musée du Cidre Jean-Yves Prié (1948-2021) and wife Janine founded the Musée du Cidre (The Cider Museum) in 1987 on a farm and orchard dating back to 1850. The family is now the 5th generation of makers on the farm, only recently they began selling it commercially when the museum opened. In 2018 the Musée was updated and expanded to now overlook the cider production. Upon arrival the entrance is flanked by apples trees. There is a large circular cider mill where at one time a horse would have been hitched up to the long wooden arm to whirl about a heavy circular stone that crushed the apples.  To the left is a bottle shop and tasting room where Cider, Pommeau and Calvados can be purchased. In this same area is a spacious gift shop. I spent a bit of time just gazing upwards at the architecture of the old wooden ceiling. Inside the Musée du Cidre The museum entrance is across from the bottle shop and definitely worth a visit!  The first room has an assortment of collections both on apples and photos of cidermaking in the region.  I thought that was enough but was then lead into the new addition with high ceilings and a collection of historical cidermaking equipment. Son Philippe Prié has taken over the cidermaking duties and his wife Karine the museum and store. Today is it a show piece that has breathtaking views and of course excellent cider! Philippe Prié Cidre Prié 44 different apple varieties At the entrance is a conservancy for the apples in the area to keep the really old varieties 3 full time employees A working farm with milk cows and orchards Contact for Musée du Cidre and Cidre Prie Website: https://www.museeducidre.fr/  Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support this Sponsors of Cider Chat, so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Please 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 Join the #ciderGoingUP Campaign today! 

Bretagne's Domaine Jouny In 1997 Arnaud Jouny was a professional bee keeper. In 2014 he built the current building where he both makes cidre and poire and also distills. He also makes a local product known as Chouchen.  All products made at Domaine Jouny are grown or raisded (bees) using organic practices.  Arnaud Jouny holding Eau de Vie Poire What is Chouchen Chouchen is kind of a cross between a Cyser and Mead. A Cyser is a fermentation of apple juice with some honey. Mead is fermented honey. Chouchen is the process of first fermenting apple juice and then adding honey. It is believed that the Druids introduced Chouchen to the locals and rumored that they also added bee bodies and bee venom. It is also said, that one glass of Chouchen would make you fall backwards and not wake up until a few days later. Today Chouchen is enjoyed as an aperitif. Where is Domaine Jouny Located From the coastal city of Saint Malo, Domaine Jouny is about a 30 minute drive to the east. There are some apples trees on site, but Arnaud gets most of his fruit from nearby orchards. Front face of Domaine Jouny Contact Arnaud Jouny Website: https://cidrejouny.wordpress.com/ Mentions in this Chat French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Please 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 Join the #ciderGoingUP Campaign today!   

Domaine du Manoir de Montreuil with Patrice Giard In this episode: Patrice Giard recorded during the Totally Cider Tour to Normandy France in September 2018. The upcoming 2022 French Cider Tour will be making a stop at this ciderie. Patrice is a 13th generation cidermaker at this family farm. Patrice, his wife and his daughter are running the farm. His daughter’s focus is on milk production with Patrice focusing on the cider production. The trees in the orchard that we were walking in were planted in 1996. In the tasting room Patrice Giard Some of the Apples tasted during this recording Domaine du Calvados  also known as De Clou Bisque Frequin Rouge Orchard at Domaine du Manoir de Montreuil 30 hectares of orchards on a 120 hectare farm Standard size trees The orchard management is to prunes the apples trees every three years. The orchards itself has 50 different varieties As required by the appellation of Pays d’Auge Patrice needs to have a map of the apple varieties in the orchard Patrice does not use any pesticides on his orchards. Orchard management tip: When Patrice notices insects on the trees, he lets the cows in the orchard to graze and they will scratch their bodies on the trees and in turn knock off the insects. While standing in the oak barrel room I asked ‘What is the minimum time that the barrels stay empty” The reply is that “There is no reason to keep the barrels empty” :) Contact for Domaine du Manoir de Montreuil Address: D101 -D85A, 14340 MONTREUIL-EN-AUGE Mentions in this Chat French Cider Tour Normandy & Brittany, France - September 18th-24th, 2022 Please 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 Join the #ciderGoingUP Campaign today! 

Cider’s back story behind the American Revolution In the 1700s ceramic teapots were the political bumper stickers of the day! In this episode we hear about the Cyder Act teapot that the Museum of the American Revolution located in Philadelphia, Pennsylvania has just acquired. The museum’s Curator of Collections, Mark Turdo, tells us how the British based uprisings against the over reaching Cyder Act played a pivotal role in the American Revolution –  in that they help to teach American how to protest! Placing your dissent on teapots was an obvious protest and that is exactly what the Cyder Pot helped to teach! In these modern time uprising against tyranny happens on a daily basis, but colonist in the New World were dedicated to the crown and it was unheard of to revolt…That is until they began seeing English cidermakers revolt against taxation when the Cyder Act was introduced. These ceramic Cyder Act Pots were made in England and displayed in homes, but their symbolism was far reaching. Taxation’s heavy hand was being push back and that alone was monumental forward thinking! right side of Liberty Teapot The Stamp Act in America Gets Repealed Great Britain was on the hunt for more revenue and the Stamp Act was their ticket in the New World. It was set up to stamp a duty (tax) on newspapers and legal and commercial documents. Thanks to the models of resistance displayed by the British cidermakers and their Cyder Act Teapots, Americans saw that they too could revolt against taxation! The Stamp Act never gained footing and was repealed a year after it was introduced.  This is all to say that the path to freedom and independence from tyranny is not always a straight forward path. The Cyder Act Pot is a perfect example of  a monumental sidebar lesson that helped fuel the American Revolution! Take a deep dive into this story in English Cider Fermented the American Revolution via Mark Turdo’s blog Pommel Cyder Mark A. Turdo Mark also recommends Chapter 4 “The Cider Tax, Popular Symbolism and Opposition in Mid-Hanoverian England,” in Markets, Market Culture and Popular Protest in Eighteenth-Century Britain and Ireland, edited by Adrian Randall and Andrew Charlesworth. UK Maker Julian Temperly’s on the Cyder Act Clock Hear English cidermaker Julian Temperly of Somerset Brandy and Burrow Hill Cider  share his tale and take on the historical Cyder Act Clock Go to the following Facebook link to watch a 7-minute video on this topic: https://www.facebook.com/share/v/14qV3aEZaf/ Contact for the Museum of the American Revolution website: https://www.amrevmuseum.org/ Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 InciderJapan – Japan’s first and only bilingual magazine dedicated to all things cider

Alex Peckham New Zealand's Premier Cidermaker With wit and charm and dashing good looks Alex Peckham charmed all who had the pleasure of meeting him. The fact that he produced exemplary ciders was merely a side bonus. I met Alex for the first and only time in Baltimore Maryland in 2018. We were both attending that American Cider Association's annual trade conference CiderCon. I posted that episode in Season 3 of Cider Chat on episode 139. Since that time, Peckhams has continued to expand its cider offerings in both bottles and cans. It is a must have brand from this beautiful region of the world. Alex Peckham CiderCon 2018 Alex Peckham passed away due to a malignant brain tumor in April of 2022. He was 59 years old. The tumor had been diagnosed 3 months earlier. He had a a lot of life yet to live and is deeply missed by so many in cider world. In this Chat with Alex It is my hope dear listeners of Cider Chat that this episode may encourage you to visit the Southern Hemisphere whose growing season is much different than what we find in the North. I hope it will help you plan a trip to New Zealand and taste the cuisine, meet the people and drink their fine cider. Peckham's was never opened to the public, but that shouldn't deter you to seek out its cider now. And interesting coincidence I have reworked a bit of the news in this episode to update from the original airing in 2018. Interestingly at that time I was offering a cider tour to France. Caroline Peckham, Alex's beloved wife, wrote to me at the time of episode 139's airing, "Wow! We listened to your podcast last night and it was awesome - thank you so much! We loved how you went through the cidermaking year in the Southern Hemisphere - really helps people get a handle on the process and brings it to life.   Only downside was that we are now both so envious of your trip to Normandy!  My mother is French and I spent some time in Brittany when younger, eating galettes and drinking cider, so I know what a treat you are in for." In this episode 316, I am once again offering a tour to both Normandy and Brittany. After two years of pandemic shut downs, it is time to return. Reservations go live next week at the https://ciderchat.com/totallyciderfrance/  We have come full circle.   The highlights in this episode with Alex When is New Zealand's Apple Blossom season? How long is New Zealand's growing season? When do they make cider? Alex also shares tips on how he makes cider working with both cultured and wild yeast. Alex is full of cider knowledge and an absolutely delightful man with wit and insight that helps make this chat a must listen.  Who knew that hares could be such a problem in the orchard? Alex and Caroline Peckham New Zealand's Cidermaking Seasons January - Summer time in New Zealand Thinning, cleaning and clearing of the orchard as the trees are fully laden with apple February - Picking Cider Apples: Knotted Cornell Muscadet de Dieppe March Kingston Black Kingston Brown April into June Apple harvest continues June Apple pressing begins July Wassail Pruning of apple trees August - September Pruning continues September - October The south island of New Zealand experiences a long blossom time that runs through these two months November Baby apples are growing on the trees December The heat is back on as this region of the world is heading full steam into summer Peckham's Ciders Classic range - which have cider with fruit Good fruit, moderate sweetness with balanced acid, tiny bit of bitterness and astringency Special Release Ciders - one a month special blends High component of wild fermentation Contact Peckham's Cider Website: https://www.peckhams.co.nz/ eMail: ac@peckhams.co.nz No Tasting Room at this site Mentions in this Chat French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist 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

Climate Change insights for Orchardists Elizabeth Garofalo of the University of Massachusetts is an Extension Educator and part of the Fruit Team. This workshop presented how regional climates are shifting and the impact that climate has and will have on disease management and the pathogens seen in the orchard. The case study was on bitter rot and powdery mildew and how it is increasing in Massachusetts. View the entire slide show synced with the audio at the Cider Chat YouTube Channel 0000000 Download the pdf of the slide show as presented during this climate workshop via this link: https://apples.extension.org/wp-content/uploads/2022/02/2022_E_Garofalo_CiderCon.pdf Contact info for Elizabeth Garofalo Extension Fruit Educator UMass Extension Fruit Program Center for Agriculture, Food and the Environment eMail: egarofal@umass.edu Mentions in this Chat New England Tree Fruit Guide RIMpro  French Cider Tour | Normandy and Brittany September 18th-24th, 2022 2018 Totally Cider Tour at Domaine Dupont Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider! Fermentis - Yeast and Fermentation Solutions for Cidermakers Sraml - Food Processing and Cidermaking equipment specialist 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