Cider Chat

What is Flor aka Film Yeast and can the cider be saved? It's all in Part 4 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Plus, Why are FieldBird Ciders so wine like and "How did Ryan get into cider?" Ryan Monkman Listen Part 1,  Part 2 , Part 3 of the Quarantine Quad Series. Ryan's chat begins at 7:35 minutes Flor Tips First indicator of film yeast is seeing what looks like an oil slick on top of the cider. Film yeast will chew up oxygen. If it goes on for more than a couple of weeks you will lose aromatics. Acetobacter will form film yeast that is more bubbly and it will eventually form vinegar. How FieldBird manages "Flor" 1. Over top the barrel, because film yeast will float. Plunge into the barrel and allow the film yeast to overflow out of the barrel That barrel will get capped and topped off every week. 2. Bottom rack. Go right to the bottom of the barrel and take everything and leave the top couple of inches behind. There is a substantial difference in the flavor depending upon where you are pulling the cider out of the barrel. Respond quickly - because of acetobacter growth and loss of aromatics. Luckily, 9 out of 10 times the cider isn’t impacted. 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/ Mentions in this chat September 1-6, 20202 England Cider Tour  214: Cider 'Art + Science' w/ Kim & Dan, OR Stories in Ciderville: Submit a cider/pomme focused essay (up to 3000 words) to: ria@ciderchat.com All accepted essays will be read by the author on an episode of Cider Chat. Process NMR for cider analysis: https://www.process-nmr.com/ 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

Discover two cidermaking techniques that are also used in winemaking, called Maderisation and Bâtonnage. We delve into both of these topics in Part 3 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Maderisation: What is this technique and can it be used with cider? Bâtonnage: are there any short term benefits from bâtonnage or does one need to "stir up the barrel" for a long period (1 year at the least) to benefit from this technique? Listen Part 1 and Part 2 of the Quarantine Quad Series. Maderisation - The barrels are cooked - sometimes for years. Developing flavors called "maderised". If done well it can be delicious. High alcohol cider is best for maderisation - slower  bacterial growth. Cider that is has a low alcohol by volume  - likely to get organism spikes. FieldBird is planning to do a maderized cider from the 2020 harvest Northern Spy, fermented half way and fortified with apple brandy and let the barrel sit in a hot place. 17 Brix on the Spys (9%) ferment down half way and then add brandy. Getting 8% sugar. Sugar helps - creates the caramel flavor and provides an appearance of freshness. No MLF in the presence of sugar. Leave in cellar over the winter. Then leave the barrel outside all summer. 30 Celsius - 86 Farenheit. This will cause the maderisation The risk of maderisation is cooking a barrel to much The final product will be around 17-18%  Battonage: Is it worth it if you don’t have a full year to do Bâtonnage on a barrel? Nano proteins are the biggest benefit of Bâtonnage They release into the cider providing a perception of sweetness and body with out the sugar Need at least 9 months to a year to get the nano proteins There are short term benefits. Yeast produces less carbon dioxide and bubbles. They slow down after the first primary ferment. Fermentation may have stopped but there is still sugar left. Lees absorb off aromas, except for H2S rotting egg smell. Bâtonnage helps to maintain a reductive state. Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components. In wine, a Sauvignon Blanc, has rich tropical flavors which come from a rich reductive state, At FieldBird, they save lees in the freezer. Cracking - the freeze helps the lees cells break down. Using frozen lees that have cracked - means it will takes only 4-5 months versus 8-9 months in the barrel to get the benefits from Bâtonnage 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/ Mentions in this chat Stories in Ciderville - send in fiction and nonfiction essays to read out loud on Cider Chat to ria@ciderchat.com September 1-6, 20202 England Cider Tour  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

Part 2 of the Quarantine Quad Series called "Ask Ryan" continues with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners on working with oak barrels. Listen Part 1 of the Quarantine Quad Series Ryan addresses: Stacking Oak Barrels At FieldBird they call climbing up stacked barrels: Monkey climbing, where they uses e barrels as a ladder. Managing Head space in a barrel Using a solid bung for a full seal and not a bung with airlock How to sanitize a barrel that’s been sitting for 6 months untreated. First smell barrel - if not funky you likely are ok Find out if it will hold water. Can take 2-3 days for water to absorb into the staves. Avoid chlorinated water or find a way to dechlorinate the water (Do reverses osmosis to remover the chlorine) TCA  - is formed when oak is mixed with Chlorine Also known as cork taint The Gold Standard for cleaning an empty barrel is steam. A winery may have a gamajet that is used to clean the barrels via steam. Turn on for 15 minutes Burning sulfur sticks or barrel disks in empty barrels to protect barrel from oxygen which deters spoilage from occurring. Light on the sulfur on fire and seal the barrel Hang the sulfur and avoid drop the disk of sulfur into the barrel Lighting sulfur disks to put into barrels More caustic ways to clean oak barrels In the US - Scotts Labs has oak restorer that can be used to clean barrels. A caustic cleaner to mix with water Citric acid and 300 ppm sulfur (Potassium metabisulfite - KMS) KMS is water soluble. - should taste like lemon water hold unpleasant aroma out of wood and knock back the population of spoilage Ryan has had to do this up to 3x to clean out the barrel If using KMS - use 600 ppm - because 1/2 of KMS is sulfur Avoid used Sodium Metabisulfite because is can cause instability in the cider and the sodium sticks around. A Cooper can re-cooper a barrel, but this might cost more than a new barrel and should be a last resort 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/ Mentions in this chat Stories in Ciderville - send in fiction and nonfiction essays to read out loud on Cider Chat to ria@ciderchat.com Full Juice Magazine Spring Edition September 1-6, 20202 England Cider Tour  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  

"Ask Ryan" features Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Ryan expertise with oak barrel ferments and oak barrels in general inspired this 4 part series. The fact that he also makes mighty fine cider and perry is also a factor. [caption id="attachment_5059" align="aligncenter" width="300"] Ryan in the barrel room[/caption] Ryan has been featured in the following Cider Chat episodes: 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration 218: FieldBird Cider | Canada Covid Time Update In this segment Ryan answers the following questions from Cider Chat listener: Michael Is there a general aging graph for size and barrel Barrel Char to achieving a standard level of Tannins and oak flavor? I’m assuming that your answer will probably be no due to so many variables wood, level of char if any, temperatures, rankings etc. Ryan discusses the difference between French Oak vs American Oak French Oak barrels which provide more tannin and less aromatic vs American oak with more aromatic and flavor but less tannin The way a barrel is charred The more toasted - the less tannin vs less toasted more tannin The FieldBird Cider Barrel program manages the wide range of flavor profiles in oak by having a Large Barrel program that provides a mix of barrel types. What to look for in a barrel Size - look at surface area ratios How much of the cider is touching the barrel at any point. The more touching the more flavor you will get from the barrel 2 standard sizes of barrels Burgundian barrels - 228 liter / 60 gallons Bordeaux - skinny and longer hold 225 liters - just under 60 gallons. These barrels provide more cider in contact with wood. The higher the % of cider touching the barrel - the quicker you are going to extract. Oak Tannin is called - sacrificial tannin and it happens to bind with proteins, whereas the tannin in Apples are much slower to react. Recommend temperature for barrel aging? Ryan breaks it down into 3 stages to consider. 1 Primary Fermentation 2. Secondary or Malolactic Fermentation 3. Tertiary What to consider for each stage: Depends on what stage you are at during the cidermaking process and what you are trying to say with your cider Where will the barrel be stored A cooler ferment: 14-16 celsius - rich flora, pretty aromatic, but won’t have a lot of body At 20-23 celsius - 70-75 F - more body less aromatic Note: Yeast produces alcohol and it also produces heat. It is hard to cool down a barrel. Ferment at a cooler temperature until fermentation is over. MLF-   convert the acid in the apples into Lactic acid which provides a creamy bitterness - you need about 70 F. If cooler it will take a really long time. This long time leaves your cider at risk for bacteria. 3. Tertiary or aging from 3days to 3 years Store at 65 Farhenheit is ideal, but takes a long time to extract FieldBird uses a Submersible Aquarium heater Make sure it is a fully immersible heater. Have a couple different sizes. In the next episode 222: Ask Ryan - he will answer: 2. Do you see a large difference in profiles when stacking barrels on racks of the same batch of cider due to temperature changes from say a rack of barrels 3-4 high. And Barrel cleaning Mentions in this chat England Cider Tour September 1-6, 2020 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

This is a continuation of our conversation with Arnould Narzain of Paris. Listen to Part 1 in episode 218: Sorbs not Sulfites Arnould Narzain with a drop backdrop of Sorbs In this episode Arnould shares even more attributes of the Pomme Sorbus Domestica. George Washington brought a Sorb tree back from his visit to France and planted it at Mount Vernon Women long ago used it for wrinkles. Green Sorbs are said to help cure diarrhea What else can Sorbs do? That will be for the future to show. Ria's Ramblings: Accept Your Species After Arnould's chat, I pontificate a bit about my view on the current state of affairs with Covid, quarantine and helping each other through it all. To mark this episode I even created a new t-shirt design Titled "Accept Your Species". Mentions in this Cider Chat Spencer in Sonoma Instagram feed: https://www.instagram.com/species.plantarum/ 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

Bonus Cider Chat Live with the New York Cider Association's Scott Ramsey Scott Ramsey stepped into his role as Executive Director of the New York Cider Association on March 1, 2020. New York State was soon to become the hot spot for Covid-19. In short, Scott started his new job while a global pandemic was raging world wide and quickly spreading in the US. The Northeastern Cider Conference scheduled for later that same month in Albany, NY need to be addressed. Within days, the Association made the executive decision to postpone the 3 day conference. In this chat we find out a bit more about Scott’s background and what the Association is currently working on and what opportunities lie ahead for this active apple state. Contact the New York Cider Association Website: https://www.newyorkciderassociation.com/ 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  

Sorbus Domestica enthusiast Arnould Narazian of Paris France, shares his knowledge and passion for this King of all Pommes. This "Service Tree's wood was used for wooden screws used in wine presses and the fruit to help cure ailing cider and wine. This chat was recorded at Cidrexpo in February 2020 in Caen France. The main chat begins at 9:20 minutes Arnould Nazarian What are some of the cultural/traditional name for Sorbus Domestica? North of France it is called “Cormé” South of France it is referred to as “Sorb” Service Tree Spierling - German What inspired Arnould’s affection for Sorbus Domestica A dream and a visit to a train station in the north of Paris called Gare d'Achères–Grand-Cormier based to the North west of Paris in the town of Achères What are the special attributes of Sorbus Domestica? Sorb was used for making mechanical devices such as cog wheels for mills. This was very important for milling up corn and grains for food. These mechanisms came about in the Middle Ages of the 11-12th century The wood was also used for the main screw used to press both wine and olives for olive oil. And, early printing presses used Sorb wood too! Germinating Sorbus Domestica seeds Germinating Sorbus Domestica For the seeds to geminate they must be eaten by a bird or rabbit first. But Arnould has since found some other ways to germinate this King of Pommes. Source seeds in October/November - they must be immediately be placed into moist sand. Then placed in a refrigerator at 2degree Celsius or 35 degrees Fahrenheit. Then the seeds are put outdoors in March The odds of the seed germinating is 95%. Sorbs like Sandy soil Sun light Not a lot of water And the roots can be 6-8 meters down which translate to 26 feet! Sorb Fruit What does the Sorb fruit look like? The fruit of a Sorbus Domestica look like miniature apples and pears and have a range of colors from red, green, yellow and orange. The shape can be round or pear like. Are there different varieties of Sorbus Domestica? Arnould says yes, but those varieties are now lost. Sorbs though large have a special attribute that enables farmers to plant these trees in crop fields Arnould calls the leaves “Peanut Leaves” which means they are small and thus cast a very light shadow for the surrounding area The Day of the Cormé - a celebration of Sorb held in November Buy trees, marmalade, wood products, held in Normandy. Contact Arnould via Instagram: https://www.instagram.com/arnouldnz/?hl=en Mentions in this Chat TeePublic Cider Chat Swag Store - new designs Sorbus Domestica -t shirt at Cider Chat Teepublic Store 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 Help Support Cider Chat Please donate today. Help keep the chat thriving!

Ryan Monkman of FieldBird Cider based in Prince Edward County provides an overview of Canada's response to the Covid-19 crisis gripping the world in this episode. Ryan's chat begins at approximately 11:49 minutes into this episode. Ryan in the barrel room Ryan has worked as an international consultant to winemakers, worked as a winemaker and has been an avid cider fan for years. More recently, he and his wife Nicole started FieldBird Cider based in Prince Edward County, Ontario in Canada. His episode 168: Barrel Making Inspiration is one of the most popular episode on this podcast platform. Now you can "Ask Ryan" cidermaking questions. Send your question by April 20, 2020 for the first segment of "Ask Ryan" Send to ria@ciderchat.com We will be recording this episode in late April 2020, with it airing shorty after.   Contact FieldBird website: https://www.fieldbird.ca/ 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  

Let’s search for the fruit of the story from the Renaissance era to the often-bizarre works of the Mannerist painter of that time. We are exploring how history is repeating itself in our cups of cider in this edition of Pommes in Art. Take for instance, Michelangelo’s sculpture of David. Michelangelo’s sculpture of David Work began in 1501 and was finished 1504. David stands at 517 cm high × 199 wide cm, which is 17 ft high × 6.5 ft wide. Just imagine the size of that white marble before the task of sculpting began. They had to put up staging to work and one simple misstep -  and years of work could be gone. I didn’t realize at the time that David is an excellent example of art from the Renaissance era. I had no idea at the time what that meant. But now know, thanks to my research for Pommes in Art, that this period is all about of symmetry. The Renaissance depicted the idealized human and scene. If I knew then what I know now, maybe I would have lingered a bit longer before that marble statue before bolting for the door. Cider like art can overwhelm and turn off the would-be drinkers. Like art with its Early Renaissance, Renaissance and Late Renaissance, cider also has its periods of time. Early Cider PreProhibition Cider Post Prohibition Cider and the period that we are currently in which I call” Omnia”, which is Latin for Everything. In the Omnia Era of Cider everything is up for grabs from traditional cidermaking to modern. The consumers want variety and the makers are meeting their patron's demand. As a cider geek, I have some understanding of cider through the ages and enjoy delving into a glass and looking for the subtleties. For the rest of the drinking world I can only imagine how quickly they might get bored by cider, “Where are the bubbles?” Or “I can’t taste the apple?” When life is not relatable, we move on.  “I don’t get this painting.” can be flipped just as easily to “I don’t get this cider.”   What is relatable is a good story and both art and cider are gold medal winners in this arena. In this episode 217, I thought all I was going to talk about was one portrait of Rudolf II who was the Holy Roman Emperor from 1576–1612. The Italian painter Giuseppe Arcimboldo used fruits, meats, fish, vegetables and assorted objects to create the portrait. Using assorted edibles and objects was Arcimboldo’s trademark. He did a series of portraits depicting the four seasons, Winter, Spring, Summer and Autumn. And another series on the four elements, Earth, Air, Fire and Water. But his most famous of all is of Rudolf II. Giuseppe Arcimboldo's Vertumnus for Rudolf II ] Hans von Portrait of Emperor Rudolf II Knowing Rudolf II title, I was a little concern for Arcimboldo. Was the Holy Emperor of Rome amused or angered by this fruity depiction? Evidently, he was amused and was quite the connoisseur of the unusual. It wasn’t unusual for Rudolf II to be found gazing at his art collection. The guy could deal with out of the box. I bet he would have liked a cider made with habanero pepper from the Omnia Era of Cider. The portrait wasn’t just a typical portrait like one would see in the Renaissance period. Arcimboldo depicted the Holy Emperor of Rome as Vertumnus, the Roman god of metamorphoses. It was a brilliant move by Arcimboldo to portray his patron as a god. Like who wouldn’t want that? Right? Vertumnus is of particular interest to us student of all things Pomme because he was considered a shape shifter who at one time took the shape of an old woman, in his quest to win over the goddess Pomona. In case you do not know of Pomona she is the Roman goddess of fruit trees, gardens, and orchards has a unique status within mythology because unlike other Roman goddesses and gods, she does not have a Greek counterpart. Pomona comes the Latin word “pomum” meaning orchard fruit. The tale of Pomona and Vertumnus is told in the 14th book of Roman poet Ovid’s Metamorphoses. There is a total of 15 books telling the story of over 250 myths. Even by today’s standard, where we think the Harry Potter series of 7 books is something. Imagine Ovid doing so without a great pen to write with or a computer for that matter. Yow! Back to the story of Vertumnus. He had tried to seduce Pomona a number of times before using his super powers of shapeshifting. He tried being an apple picker, harvester, keeper of a vineyard, a fisherman and a soldier. Pomona didn’t want men in her orchards, because she didn’t want them to trample the gardens. So, each time she turned away the shape shifting god. It wasn’t until he transformed into an old woman that Pomona allowed him to enter. Once next to Pomona and still in disguise of an old women, he began to tell tales of unrequited love that ended miserably for the suitor. Pomona was not swayed, that is until Vertumnus finally took off his disguise and showed his true self. Pomona falls for the dude and they live happily ever after tending the gardens together. Vertumnus & Pomona by Adriaen Backer (Dutch, 1635–1684) Which just goes to show you that the moral of Ovid’s story of Vertumnus and Pomona is that deception will not prevail over one’s own true authentic self. This lesson is a true to today as it was then back in a.d. 8 when Ovid wrote his poem Metamorphoses! And in case you are wondering how long ago that is, well the computer calculations say over 2000 years ago. And in case you are wondering if cider was around back then, the answer would be yes. The folks on the western coast of Spain where writing about cider way back then too! I believe this Omnia Era of Cider is quite similar to the Mannerist period where anything goes. Like the Mannerist period we see today a bit of chaos, imbalance, and even shock and awe in ciders of during this Omnia era. Who will be the Arcimboldo of Cider that the future will salute in the years to come? How long will this Omnia Era of Cider last? As I figure now, this period of cidermaking is less than 20 years old which if we look to art as our guide is a relatively short time. Transformation is inevitable, and more often than not it is uncomfortable. This spring of 2020 is one of those moments of time worldwide when transformation is here whether we like it or not. 2020 will be told in stories and noted by generations to come. We are living the history of tomorrow. We are creating our narrative and we will transform.

In 2015, there was a windfall of apples in Russian. That moment helped to catapult "The Land of Antonovka" into the cider spotlight world wide. Episode 216 Featured guest is Alexander Ionov of Rebel Apple Cider of Moscow, Russia. This chat begins at 21:00 minutes into the episode. How did Alex get into cidermaking? In 2015, that windfall of apples at Alex's Dacha (summer home) outside of Moscow was a turning point. One can make only so many apple pies, so Alex began researching how to make Apple Wine,. That quest led him to cider. Since that time, he has traveled to the US to attend CiderCon and the United Kingdom. Tom Oliver of Hereford is one of the prominent makers who has really informed Alex's cidermaking styles. Now five years later, Alex is at the final stage of opening his cidery Rebel Apple in Moscow, in an old military base on the outskirts of the city. Alex originally built a rack and cloth press, but has since purchased a pneumatic press. Rebel Apple Cider - 2 current ciders Dickey Crest, 375cl Bride, 750ml - a base of Antonovka, cultured yeast. A wonderful aromatic cider, that is very fruit forward with a touch of tannin.  Alex Ionov Rebel Apple Cider Tasting Room Expect the tasting room to be open to the public once the coronavirus quarantine ends. As of this writing Alex was still waiting for permission from The Russian Ministry of Alcohol Beverage Department - I will post once this cidery officially opens. Contact for Rebel Cider Facebook page: https://www.facebook.com/rebelappleofficial/ Instagram: Alexander's page - https://www.instagram.com/pbvox/?hl=en Rebel Apple Instagram: https://www.instagram.com/rebel_apple/?hl=en Mentions in this Chat “The spirit of self-sacrifice creates trust in the power of love” - Morihei Ueshiba England Cider Tour September 1-6, 2020 A letter from Marcel Jenssen de Gerdenner | Netherlands Episode 98: Jérôme Dupont | Domaine Dupont, Pays d'Auge FR Link to apple study from Vermont's Walden Height's Nursery & Orchard Find this episode and all episodes at the page for Cider Chat's podcasts.Help Support Cider Chat Please donate today. Help keep the chat thriving! 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