Cider Chat

An Apology? By a Cider Judge Busted! I am the cider judge who has been holding onto a memory from nearly 20 years ago. At that time there were very few commercial makers of cider and in turn there were very few entries into competitions. The apology stems from my time back then when I was one of the rare cider judges here in the states, thinking I knew something about cider. Looking back now I keep repeating the same phrase - "I wish I knew then, What I know now... about cider." The competition was called the Great International Beer & Cider Competition, but honestly I don't think cider was even included in the name in 2003 or 2004.  Despite that, we had three ciders to judge and likely 300+ beers. Why an Apology? Up to that point I had only tasted cider made here in the states. Despite having 10 years of experience with cider, I had no idea what a Normandy apple or cider tasted like. UK ciders were definitely not a thing in the US and are only recently becoming more available. It is only more recently that I had the pleasure of traveling to Asturias and experiencing Sidra. This has led me to believe that: A cider judge needs to not only drink a lot of cider, but also travel to the location where it is made to taste both the cider and the juice from which that cider is made. It is all about the Juice! The Billionaire's Apology For years I knew that I had misjudged that cider back in the early 2000s and that became even more acutely true for me as I began to travel to Europe and taste the makers products at the site where they are made. Thus, when I got the opportunity to talk to the man who owned the brand "Hard Core" and to absolve myself from that misjudging I jumped at the chance. Hard Core was launched  in 1997 and lasted up to 2011. It was under the umbrella of the Boston Beer Company which was founded by Jim Koch in 1984. I met Jim Koch this past June of 2021 and took that opportunity to apologize. Once down, I felt an immense about of relief, because I know that a cidery really relies on the words of judges, especially at a time when there were so few cideries. But I won't say that it didn't feel totally great, especially when he told me that they were importing French and Italian apples for the Hard Core brand. That news compounded the sense of my misjudging even further again...if I knew then what I knew now I know I would have judged that cider differently. Lesson learned from the Apology Cider judges need to travel more to the producers or regions where the product is made. Taste the juice of a single varietal apple or a blend - get to know the difference of that apple being grown in one region vs another. Once you have tasted the juice then taste the cider. This step will help the judge fully realize the full potential of where the cider came from and where it can go. It will open nuances that would otherwise not be detected. All makers should offer juice at their cideries! Mentions in this chat Lee Reeve of InCiderJapan  reads from the 2021 summer issue a feature on Shiwa Cidery  Northwest Cider Club - place an order for the fall cider box today! 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

Gone Fishing Ok, so maybe I'm not full on fishing this week, but if I get a chance you know where I will be - out on the water with my fishing pole...actually the heat is so high this week that maybe I will just take a floaty and leave the pole home. Cider Chat will return with another mini episode on July 7th. Find out in this episode what I have been doing since episode 277 and where we will be going next! Meanwhile down by the Fishing Hole There are nearly 300 episodes for your listening pleasure at the Cider Chat archive pages https://ciderchat.com/podcast/ 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  

Getting Cider into the Spotlight This episode is Part 4 of the 4 Part series from CraftCon 2021 panel discussion on Bringing the Bellies to the Bar. In Part 1 we discussed "Who is Cider's Audience?" and "Who would you like the Audience to be?". In Part 2 we delved into Strategy for marketing cider. In Part 3 we we hear what both entices the panelist and what is disagreeable or in other words - Are you tempted by cider? In this episode we finish up this 4 part series by sharing our tips on how makers can get their cider into the "Spotlight" or "How do you catch the attention of Cider Writers, Podcasters, Pommeliers and bottle shop owners?" Listen to : Part 1 of this 4-part series by going to episode 274: Cider's Audience. Part 2 at 275: Cider Strategy Part 3 at 276: Tempted by Cider This recording took place at the virtual conference hosted by the Three Counties Perry and Cider Association  in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! The 4 parts of this series Audience Strategy - this episode Content or what entices your to try new products/ read- Are you tempted by cider? Getting into the Spotlight Mentions in this Episode The Original Designated Drinkers podcast- listen on Amazon Totally Cider Tours 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, 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  

Tempted by Cider This episode is Part 3 of the 4 Part series from CraftCon 2021 panel discussion on Bringing the Bellies to the Bar. In Part 1 we discussed "Who is Cider's Audience?" and "Who would you like the Audience to be?". In Part 2 we delved into Strategy for marketing cider. And in this episode we hear what both entices the panelist and what is disagreeable....anyway you slice the apple it is all about - Are you tempted by cider? Listen to Part 1 of this 4-part series by going to episode 274: Cider's Audience. And Part 2 at 275: Cider Strategy This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! The 4 parts of this series Audience Strategy - this episode Content or what entices your to try new products/ read- Are you tempted by cider? Getting into the Spotlight In the next episode 277 we will discuss: Getting into the Spotlight. What entices or...are the panelist tempted by particulars ciders? Labels Trusted Authors The makers story Animals and cartoons Says Nicky Kong, "People Drink with their eyes" When not tempted by cider 😟 Sexist or misogynistic labels Makers who support labels that are demeaning to women Non-inclusivity Using Social Media to discuss trade issues Who is branding their cider right? Adam Wells makes mentions of Ross Cider and Perry Company and Little Pomona. Labels provide what apples are in the cider? what temperature to serve the cider? A story of the maker or product A nice presentation overall Ria likes US maker, Eden Specialty Ciders who does all of the above offering cider in glass and cans. Mentions in this Episode Totally Cider Tours coming up for 2022 Vermont NanoFest August 21, 2021 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

Listen to Part 1 of this 4-part series by going to episode 274: Cider's Audience. Brand Strategy for Cider Brand Strategy has the same goal no matter what you are selling. In short it is to get your product or services out in front in the market place. The key is to have a strategy before you hang the "open for business" sign. This episode is Part 2 of a four part series from the panel discussion titled Bring the Bellies to the Bar as presented at CraftCon 2021. This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! The 4 parts of this series Audience Strategy - this episode Content Getting into the Spotlight In the next two episodes (276 & 277) we will discuss: Content & Getting into the Spotlight. Mentions in this Episode Totally Cider Tours  Tas #noappleogies @girlwithaciderreview CAMRA   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

Who is your audience? No matter what business venture, knowing your audience (targeted consumers) is key to one's success and is the first topic of conversation for the panel discussion titled Bring the Bellies to the Bar as presented at CraftCon 2021. This virtual conference was hosted by the Three Counties Perry and Cider Association took place in April 2021. Ticket holders to this conference can view the entire conference on line. For this panel, I (Ria) moderated and spoke with fellow panelist Cath Potter who hails from Manchester, which is North of London. I know Cath best for her enthusiastic good cheer for cider. She is a certified Pommelier and also a member of the UK group called Cider Women. Adam Wells who is a writer and co editor with Cider Review, Graftwood and contributes to Full Juice and Distilled Spirits. Nicky Kong, the owner of The Cat in The Glass – which is an online bottle shop selling – of course cider! Please note that I broke this hour long panel discussion into 4 parts Audience Strategy Content Getting into the Spotlight In this episode we discuss knowing who your audience is or who you hope it will be. In the next three episodes (275 - 277) we will discuss: Strategy, Content & Getting into the Spotlight. Mentions in this Episode Lucie Mayerová of Naked Orchards based in the UK Totally Cider Tours coming up for 2022 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  

Climb Every Mountain Wendy LeBlanc and Patrick Mann met in Washington State before moving to Germany to settle into the 1785 homestead owned by Patrick's parents. One would think that living near the 14,000 foot (4267.2 meter) mountains of the Pacific Northwest made this cidermaking couple inured to big mountains. They on the other hand blame the mountainous route over the highest peak in the Black Forest on Google maps, which considering so many other similar GPS gone wrong stories makes the most sense. In this edition of Stories in Ciderville, we get a behind the scene  tale of life as a cidermaking couple, beginning with an adventure in a VW Golf that has a trailer attached and loaded up with barrels. Hey when a good barrel deal comes your way you can't turn it down, even if the biggest snowstorm of the year is waiting for you on the return home. But wait it gets better, as these two makers of 1785 Cider (named after the year the home was built) share a second story of living in a multi generational household. And yes, that story involves a bathtub! Contact Info for 1785 Cider website: https://1785-cider.de/ Instagram @1785cider Location is near the Black Forest by the German and Swiss border Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Cockrell Cider.  Puyallup, Washington Find these books mentioned by @nonfictionbooklovers at the Cider Chat Book page 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

Blend Cider is Like Building an Orchestra Ryan Monkman of FieldBird Cider in Ontario has helped Ria sort through the process of getting cider that has been conditon for over two years into the bottle! Now that we have learned how to make sure the cider is completely fermented, know the exact amount of sugar remaining in the cider and have done the math to determine how much sugar and what kind of yeast to add at the time of bottling to produce sparkling cider it is time to blend or not? Ryan and Nicole Monkman - FieldBird Cider Ryan describes this stage as building an orchestra. Knowing what musicians go well with others is key to making the perfect tune. For cider it means: Pulling samples from all your batches of cider and know that Tannins and acid work well together tannin though can mute aromatics when pushing aromatic - acid helps as does high alcohol Blending Taste Tips When tasting a lot of either sweet, or acid forward ciders the more your palate will become accustom to either profile. Tannin does the opposite, as the tannin begins to build up in your mouth. So as you taste more a tannic product over time you may think it is becoming more tannic, but it is not. Your palate is just overloaded and tricking you mind to think that the cider is over the top, when it may be perfect! Tannin bind with protein. If you swirl and sip, you will notice there are a lot of globs in the spit. Yucky but true because the tannin has binded with the protein in your mouth Refresh your mouth when Tasting for Blending Add protein to your mouth is a good way to off set the tannin. Cheese works, but if it is too strong of a cheese that can lead you donw a different rabbit hole of tastes. Instead, do as Ryan does in the lab, and mix pectin with water! The pectin will bind to the tannin and clear your palate. Pectin is tasteless and will really help to refresh you palate. Or leave the sample and come back to it a Use pectin to clean your palate during a lot of tasting. Pectin helps to clear the palate after a whole bunch of sips of sweet cider. Bâtonnage, Nano Proteins and Perceptions of Sweetness Bâtonnage  is stirring the cider into the. lees over time the span of its life in a barrel. Autolyis takes places, which is the breaking down of yeast cells in the cider during over time... usually 9 month into the process of bâtonnage. The human palate perceive the resulting nano proteins as sweetness. It can balance then acid and also add mid palate: which provides that full mouth feel that lingers. 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/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 Ep 271 The Exquiste Slurry | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Northwest Cider Club  Fermentis by Lesaffre - Q&A #20: What is the lag phase that yeast go through during the beginning of fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 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

The Yeast and Sugar Slurry Ryan Monkman of FieldBird Cider in Ontario continue on with helping Ria get ready to bottle cider that has been conditioning for over 2 years! In this episode we discuss the amount of sugar to add, what kind of yeast to use and how to make what is known as a "slurry". The slurry - a mixture of water, yeast and sugar But let's first take a couple steps back....to episode 270 where Ryan offered tips for finding out if there is any sugar left in the cider. Knowing if there is any residual sugar even after 24 months is critical, especially if at the time of bottling you plan on adding a bit of what is known as "priming sugar" and yeast to create bubbles for an end product that is sparkling. After all, "bubbles help aromas pop" says Ryan and I certainly enjoy a bit of bubbles too in the glass. If the maker overlooks this step and adds too much sugar, the bottles will potentially over pressurize and may explode! No one in their good mind wants to make what is known as a bottle bomb, as they are very dangerous and will make all your beloved cider undrinkable as it drips down upon the wall or the floor. What a mess! Making the slurry  Begin with a 1/4 cup of warm water (not so hot that it would burn your finger) You can substitute cider for water, but make sure not to heat the cider so that it taste burnt or else that burnt flavor will transfer into the cider you are wanting to bottle. Use 1 yeast that works in difficult conditions such at AB-1 from Fermentis Bayanus yeast are used the most for making the slurry as they are able to work in very difficult conditions. Calculating the amount of sugar needed: As a rule: brewers add 3 to 4 grams of sugar/liter. So if you like how beers are usually carbonated, you can follow the same principle and add around 3-4 grams/liter. For 5 US gallons of cider that would mean adding around 76 grams of sugar. 5 gallons = 18.9271 liters | 18.9271 liters x 4 grams  = 75 Add 75 grams of priming sugar BUT only if you are completely sure that all the existing sugar has been fermented. IF your residual sugar test via clinitabs/AIM Tabs or the Fermentest show that you still have 2 grams/liter in your cider then you will subtract that amount from the total. to Review - 5 gallons = 18.9271 liters 2 (grams) x 18.9271  = 3.78542 grams ...I'd round 3.78542 up to 4 grams, thereby calcualting that there is 4 grams of sugar currently in my 5 gallon batch of cider. Soooo, instead of adding 75 grams, as I usually would for cider that has no residual sugar left, I will subtract 3 grams and only add 72 grams of sugar. Mix the yeast, water and sugar for the Slurry Mix the warm water, yeast and sugar. Let is sit for 20 to 40 minutes so the yeast is able to reproduce more yeast cells. Slowly add the cider into the Slurry so that it can fully inoculate the cider - Ryan says this alone can take up to 45 minutes. For commercial makers this could be a 12 hour process! Once done - bottle immediately. Carbonation should begin within two weeks. 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/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Fermentis by Lesaffre - Q&A #19 When is the yeast most stressed during fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 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    

Bottle Safely to Avoid Bottle Bombs If like me you grew up in a house where your parents made homemade everything, chances are they also dabbled in making homemade soda, wine, beer, and cider. Mine sure did and I still recall hearing the popping of root beer bottles in the root cellar. Thankfully, we did have a separate room where the exploding glass bottles only left a mess and didn't hurt anyone else around. Bottle Bombs are dangerous and are caused by fermenting sugar over carbonating a bottle that can't withstand the pressure. Measure Sugar Content before Bottling In this episode with Ryan Monkman of FieldBird Cider in Ontario Canada we explore the process of bottling with the goal of bottle conditioning with the final product being one that has a bit of sparkle (read: bubbles). Ryan Monkman - FieldBird Cider in Kent-He wine cellar Usually I bottle when the cider has not fully fermented. There is just enough yeast cells in solution that they will continue to munch away on the sugar and produce bubbles creating a sparkling cider that is both pleasing to the palate and as Ryan says,”Bubbles make aromatics pop!” The hook is that the cider has been aging in the carboy for well over 2 years. The yeast look spent, meaning they are dead yeast cells and any that are still holding on to life won’t have enough vitality to multi enough even if priming sugar is added to the cider with the hope of getting a bit of sparkle in the bottle. Autolysis:  is the destruction (or lysis) of a cell by its own enzymes. This process usually takes place after about 9 months. What to bottle in to avoid Bottle Bombs Quality glass  Champagne bottles are built for pressure Crown caps are better than flip tops Caps will have tendency to pop off, whereas flip tops can't and thus the glass is under extreme pressure How to measure residual sugar Ryans recommendations Hydrometer is best for determining alcohol, but can't give you a complete measurment on residual sugar Fermentest - what FieldBird uses Clintabs (clindamycin hydrochloride ) - no longer available unless you have left over tabs that your dog's Vet prescribed. AIMTabs here are 3 sources in the US for AIMTabs which are now used instead of clintabs. Note the prices as of April 2021 https://www.piwine.com/tablet-refill-residual-sugar-test.html $31.99 (& 17+ for Fed Ex shipping) https://carolinawinesupply.com/product/aim-sugar-tablets/ $36 https://dwinesupplies.com/products/aim-tab-reducing-substances-tablets  $50.55 Once you have determine the amount of residual sugar, you can then determine how much sugar and yeast to use for bottling. In the next Episode 271: Sugar, Yeast and Bubbly Bottles, Ryan and I will discuss the next step of how much sugar and what kind of yeast to use. 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/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK Fermentis by Lesaffre - Q&A #18 What is the ratio of nitrogen to sugar that Fermentis sometimes recommends? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 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