Cider Chat

It’s time to make your Cider Notes for 2024 The list of cider notes can be quiet long, but in this episode we are going to make it doable and easy for you. In this Cider Chat on Cider Notes The Talking Pommes encourage Ria to slow down Sign up for the last cider tour heading out at CiderCon 2024 French Cider Tour reservations Wassails January 5th at the Botanist and Barrel, Cedar Grove North Carolina January 28th Berkshire Cider Project at the Tourist in North Adams Massachusetts Learn about Wassailing in Episode 393 Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  386:  Managing Cider’s Secondary Fermentation – DIY Tips Equipment needed for Cider’s Secondary Ferment Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com Extra Apple Juice to for topping off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn’t slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Mentions in this Cider Chat 363: Exploring Cider Using 33 Books Flavor Wheel Sean Connolly Cider Experience Subscribe to Cider Chat YouTube Channel

What does Wassail & Drink Hail mean? In this episode learn about meaning behind Wassail and Drink Hail from the Butler himself, Al Sax. A Wassail is a celebration of the orchards, most typically apple orchards to honor the natural world and pay tribute with hopes of an abundant fruiting season moving forward. A Wassail is also a cheer When you hear someone say “Wassail” it means -Be Healthy! The reply is “Drink hail” –  To your health! Al as the Butler at the Wassail When time of year to Wassail? Historically a Wassail would be held on the 6th of January or what is known as the Twelfth Night.  Or on the 17th of January which is called “Old Twelvey” Procession to the main Wassail fire In these modern times a Wassail can take place when it is most appropriate considering the weather and outside temperatures. There is no strict protocols, but rather traditions that when followed harken us all back to our ancestral roots and pagan ways. Where do Wassails take place? In the orchard surrounding a large fire, a fire circle and in some places 12 small rings of fire for the 12 apostles or for the twelve signs of the Zodiac. Indoor Wassails are also doable for those who can’t go outside during -6 degree temperatures. Thus, a Wassail can take place at a Senior Center or a Day Care with songs being sung around a plant or small tree. How to Make a Torch for Wassailing The end goal is all the same, to sing to the orchard, the apple tree(s), to ward off the apple foes and to harken in better times ahead. The Old Apple Tree of the Wassail How to Plan for your own Wassail Have a fire keeper who will make sure the wood is ready and lit to greet the parade of merry makers Set a meeting spot for everyone to gather and then walk to the oldest or largest apple tree. The fire is often very nearby. Have “Safe” Torches, flashlights to lead the crowd to the main fire Have some hot mulled cider, which is always good for a loud “Wassail and Drink Hail” reply Have a Master of the Ceremony or what is known as the “Butler” Select a King and Queen Have slices of Toasted bread Have Cider to drink and to pour a bit on the toast and onto the ground Hand out lyrics to the Wassail songs The King and Queen lead the group up to the Apple Tree Place the toast on the limbs Pour cider on the roots of the tree Make noise to ward off the evil spirts – this is your chance to call out “Wassail” and then reply “Drink Hail”! If Morris Dancers are available they would do a dance or two Have a taste of two of Wassail – pick an option that best suits your crowd. It can be a hot mulled cider, with or without spices or fortified with brandy, perhaps a wee bit of honey? A two handled cup or goblet is the classic Wassail cup that would be passed round, but these days any fine drinking cup would do sans the passing around. Wassail and Drink Hail around the world Willie Smiths Cider in Tasmania hosts an annual “Mid Winter Festival” in July Campaign for the Revival Of Wassailing (CROW) www.nationaltrust.org.uk/petworth-house-and-park/recipes/petworths-traditional-wassail Mentions in this Cider Chat 072: Lost Apple of the Quabbin |Massachusetts January 5, 2024 Wassail at Botanist and Barrel Cidery and Winery, 115 Persimmon Hill Ln, Cedar Grove, NC 27231-8807, United States Hear about the orchard samplers and cider made at Renaissance Orchards in Ferndale Washington in Episode 390

The Vodraska Brothers Chris & Matt of Bent Ladder In the midst of a rich farming legacy emerged Bent Ladder Cider and Wine, based in Doylestown Ohio. Chris and younger brother Matt Vodraska are following in their father Dale’s footsteps. Chris is the orchardist and viticulturist and Matt is the cidermaker. The farm is the story. Chris Vodraska Dating back to 1995 their father Dale was eyeing farmland that was by all accounts destine for development. In 2004, he “finally wore down the seller” as his sons put it and bought the 128 acre farm. Today there are 3-4 acres of vineyards and 30-40 acres of orchards. The site hosts both the Bent Ladder production area and stunning tasting room and Rittman Orchards & Farm Market. Matt Vodraska In the Cider Chat with Chris and Matt Sunset view from tasting room The Vodraska Family’s back story to present day The orchards, Size, terrain, soil typeNumber of apple varieties Orchard practices Kazakstan and Krygzstan scion wood graftings at Bent Ladder Is this Malus Sieversii? Up coming ciders with these apples Ciders at Bent Ladder At the Tasting Room find draft, flights and glasses of select ciders Heritage Ciders in 750ml Heriloom Farmstead Rose Gold – mostly Redfield in wine barrels Black Gold a single varietal Gold Rush  Russet EverCrisp Cider  Cidermaking practices The tasting room Contact Bent Ladder Website: https://bentladder.com/ Rittman Orchard & Farm Store: https://rittmanorchards.com/ Find the Apple Chart that Chris Vodraska has been compiling at this page: https://rittmanorchards.com/apple-chart/ Mentions in this Cider Chat Dawes Arboretum Dr. Diane Miller CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour!

Saint Lawrence Nurseries is a specialized tree nursery in New York state, renowned for its expertise in cold-hardy fruit and nut trees with a committment to sustainable and organic practices. The nursery, which was originally founded in the 1920s by Fred L. Ashworth of Heuvelton, NY, was initially more of a hobby and experimental station for Ashworth. Bill MacKentley met Fred in 1971 and they developed a strong, almost familial relationship. After Fred’s death in 1977, Bill and his wife Diana purchased the land in Potsdam, NY, where Fred had done much of his grafting and breeding. In 1981, they produced the first official St. Lawrence Nurseries catalog. For 34 years, the MacKentleys cultivated Saint Lawrence Nurseries into a unique and well-loved business, carrying on Fred Ashworth’s passion for growing and propagating fruits and nuts suitable for northern climates. The MacKentley, were planning their retirement and phasing out their business around 2015. Connor Hardiman who began working at Saint Lawrence Nurseries years earlier stepped in to take over rather than allowing the nursery to close. He and his wife Alyssa are the new stewards of Saint Lawrence Nurseries and are helping to herald in a new era for the Nurseries. Do note that many refer to Saint Lawrence Nurseries as SLN. The Ups and Downs of Climate and Test Winters Citing from a Cornell University study for 1981, that stated the the the previous 40 years had been the best years of agriculture (good weather patterns) in the world. Of particular note is that moving forward from 81 onward, one can now expect that the climate was returning to normal. Note that this was serval years before climate change was being discussed to the degree that it is today. Says Bill, “We have got to get our act together [in regards to climate change]. Who is Fred L. Ashworth Born in 1898, Ashworth studied the trees that survived the 1938 kill off of apples and studied them very closely. He began the nursery in the 1920s. He also worked with nut trees, potatoes and inspired Bill’s career at Saint Lawrence Nurseries. Role Models in Research Dr. Elaine Ingham – research on the soil and the food web – find out more at https://www.soilfoodweb.com/ Paul Stamets – https://paulstamets.com/ Dr. Christine Jones – soil ecologist https://soillearningcenter.com/expert/christine-jones/ Contact Saint Lawrence Nurseries Connor Hardiman is now the steward of the Nurseries. Find his contact below and reach out to Connor to contact Bill. Website: https://www.slngrow.com/ Address: 325 Rt 345, Potsdam, NY 13676 eMail: trees@slngrow.com Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20th, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour!

Meet Chris Rylands of Renaissance Orchards First there was Cider Supply and then Chris founded Renaissance Orchards with his wife Melinda. This move was a natural progression of a series of events that include resources needed for making a keeved cider and the thirst for a particular style of cider. The orchards and the Rylands are based in Ferndale a town just south of the Canadian border in Washington state. Chris Rylands In this Cider Chat with Chris of Renaissance What happened to Cider Supply? Why French style ciders? The orchards at Renaissance number of apple varieties and pear  Products cider scion Melinda Spotlight on Single Varietal Ciders Hear how Chris dug into 16 cider specific apples to understand the best blending practices for cidermaking. Each label shows: a picture of the specific apple charts that apple’s tannin aromatics acidity astringent sweetness phenolics The origin of the apple, including location How to use – best as a blender or as a single variety cider Contact for Renaissance Orchards Website: https://renaissanceorchards.com/ Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour!

Author Daniel J. Bussey's "The Illustrated History to Apples in the United States and Canada" The Illustrated History of Apples in the United States and Canada is a seven-volume set of books that documents the history of apples in North America written by Daniel J. Bussey. The book was edited by Kent Whealy and published in 2016 by JAK KAW Press LLC.  Daniel J. Bussey The set covers over 16,000 apple varieties, including nearly 10,000 synonyms and 1,400 watercolor paintings. Each volume is between 500 and 600 pages long and weighs 32 pounds (14.515 kg). In 2018 this compendium received the Literary Award by the Council of Botanical and Horticultural libraries. Dan was inspired by Fred Lape’s book Apples and Man. Another key literature source was John Ashton Warner’s American Pomology (1867). The bibliography with line drawings of apples resulted in developing links with a network of book dealers and a rather exhaustive delving into historic documents, that predated the internet, right across the USA in the archives of fruit and horticulture societies. In this Chat with Dan Bussey Dan’s journey to apples What propelled Bussey to write this book?  How he gathered the info for researching this topic  What readers can expect to find in the book  How to use the book Why the synonyms are important in this series. How many apples in the book – how many apples known today (worldwide)  Favorite stories from writing the book Favorite apples? Contact Daniel J. Bussey Go to the contact page for JAK KAW Press https://www.jakkawpress.com/order Mention in this Cider Chat New England Botanical Orchard at Tower Hill – Massachusetts CiderCon 2024 January 15-19th, 2024 Portland Oregon Artisans by Cider Summit| Portland, Oregon January 20, 2024 Oregon Cider Week January 13-20, 2024 Totally Cider Tours – France – listen to past episodes and get on the wait list for the 2024 tour! https://ciderchat.com/podcast/338french1/ https://ciderchat.com/podcast/339bustour2/

Discover the Apple Grand-mères/Grandmothers of North America Todd Little-Siebold (Ph.D.) spoke at New York Apple Camp (2023) on a presentation titled the "Three Grandmothers" or Grand-mères in French. The sub title is "We have to reframe how we think about the origins of American Apple". Todd is a professor of history and Latin American studies at the College of the Atlantic based in Bar Harbor Maine. As such this presentation is academic in nature and inspires both present day pomologist and apple fans of today and tomorrow to continue to trace the ancestral roots of the apple. Enjoy this exploration in to the continuing research behind the origins of apples. Todd Little-Siebold The “French” Grandmothers or Grand-mère Le grand- mère: Rienette Franche (Grise or Grauwe) Unknown 13 Reinette a longue (Queue or Reinette a la long Queue) Calville Rouge Understand (French) history to understand American Apples This research requires looking at genetics and early settlement of French explores long before any English explorers showed up on North America. Additional topics covered in this presentation: When and where, were the French (apple) ancestors brought to America? The early settlements on North America Bay of Funday the first orchard planted in 1604 4,000 French farmers in the Mississippi Valley in 1700s The Dutch impact of American apples What about the pilgrims? Didn’t they bring apples to America? Native American’s impact on apples in America Genetics provides some evidence, but still looking for missing links of why English apples aren’t showing up. Contact Todd Little-Seibold eMail: mailto:tlittle-siebold@coa.edu Website: https://www.coa.edu/live/profiles/1136-todd-little-siebold/templates/details/faculty.php Mentions in this Cider Chat CiderCon 2024 January 15-19th, 2024 Portland Oregon Portland, Oregon January 20, 2024 Artisan Cider Summit http://www.cidersummitnw.com/artisans

Catching up with Michelle McGrath CEO of the ACA CiderCon 2024 takes place in Portland, Oregon, making it the perfect time to chat with the American Cider Association's CEO Michelle McGrath. The Northwest Cider Association is also involved helping with the cider tours on Monday and Tuesday and Oregon Cider Week! Who is Michelle McGrath? Why did your job title change from Ex Dir to CEO? The latter, is a typical of a for-profit organization title. Was this new title part of signifying a greater change for the ACA moving forward? What are the key services that the American Cider Association is providing to its membership? Who can join the American Cider Association? CEO Michelle’s must attend (do not miss) recommendation for CiderCon 2024 CiderCon 2024 What is CiderCon? How do the host cities get chosen? This year it returns to Portland Oregon, for the first time since 2016. What can attendees expect with this site (physical overview) what is different from the downtown location in 2016. Planning Tips for getting the most out of CiderCon (or why should a business send themselves or their staff). Pre conference cider tours: Why arrive early and sign up for a cider tour? First Timers, Networking & Traveling alone to CiderCon – “how to stay in the loop” Learning Tracks at CiderCon Doing Business Better Making Amazing Cider Selling More Cider Growing bountiful Apples Exploring Cider’s Flavor & Terroir International Guest at CiderCon There are a number of speakers from Sweden and Norway attending CiderCon 2024. Is this in keeping with highlighting a specific country or region as in past? Will there be any specific tasting sessions from the Nordic countries? CiderCon has become the largest conference in the world for the cider industry and this year it appears to spotlight more international speakers than ever before, from both Scandinavia and the UK. How do you recommend members or attendees who are focused on their US market to interpret the state of cider in America, if the pool of speakers is dominated by international guests. Is there a final closing toast that attendees can participate in, the Friday before heading home? Contact info for American Cider Association and CEO Website: https://ciderassociation.org/ CiderCon 2024 January 16th-19th, 2024 in Portland, Oregon CiderCon 2024 cider tours! go to https://ciderassociation.org/cidercon2024/2024-tours/ Oregon Cider Week January 13-21, 2024

The Purpose of Secondary Fermentation when Making Cider Improve the overall quality and characteristics of the final product during secondary fermentation by; Clarification: During primary fermentation, yeast converts sugars into alcohol, creating a cloudy mixture with suspended yeast and particulate matter. Secondary fermentation allows these particles to settle over time, resulting in clearer cider. Stabilization: Secondary fermentation helps to stabilize the cider by allowing it to age in a less active state. This aging process can reduce the risk of off-flavors and other fermentation by-products that can negatively impact the cider. Reduction of Sediment in Bottles: By allowing most of the sediment to settle out in the fermentation vessel rather than in the final packaging, secondary fermentation ensures a cleaner, more professional-looking bottled cider. Risk Reduction: Transferring cider to a new vessel after primary fermentation reduces the risk of contamination from dead yeast cells that can autolyze (break down) and potentially create off-flavors. Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold. Past Cider Making Episodes 381 DIY Cider Making for Beginners 382 Beginner Tips for Squeaky Clean Cider Equipment 384 Beginner Cider Making Tips forPrimary Fermentation  Equipment needed for Cider’s Secondary Ferment Find a complete list with links to purchase at the Cider Making Equipment page at ciderchat.com Extra Apple Juice to for topping off Secondary Fermenter – glass carboy of equal size Airlock and Bung Racking Cane or Auto-Siphon Sanitizer Hydrometer or Refractometer Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn’t slip down into the lees and stir them up) Bottle Brush and Cleaning Equipment Determining when Secondary Fermentation Begins Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity. Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer. Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter. Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry. Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content. Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis. Specific Style Goals: Factor in the specific goals for the cider’s style, as some styles may benefit from a longer or shorter primary fermentation before secondary. Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready. Common Problems during Secondary Ferment Stalled Fermentation – Adjust fermentation temperature to optimal range. Excessive Oxidation – Minimize headspace and avoid splashing when transferring. Contamination – Practice stringent sanitation and possibly discard contaminated batch. Sulfite Burn – Allow time for dissipation or use activated carbon treatment. Insufficient Carbonation – Verify yeast viability and sugar availability; maintain proper bottle conditioning temperature. Sediment in Bottles – Allow full clearing in secondary, use fining agents, and bottle carefully. Unexpected Flavor Changes – Allow time for maturation or blend with another batch. Pressure Build-up in Containers – Use an airlock or periodically vent the container. Cider Becomes Too Dry – Monitor gravity to stop fermentation at desired sweetness or back-sweeten with non-fermentable sweeteners. Mentions in this Cider Chat Past Cider Making Episodes: CiderCon 2024 January 16th-19th, 2024 Portland, Oregon Ross Cider and Perry Company ciderGoingUp Campaign page

Searching for Cider’s Universal Life Force a.k.a: Ki Of course Cider has Ki , as it is related to the Japanese martial art Aikido. It all began when four words “Bravey, Wisdom, Love and Friendship” were spoken at New York Apple Camp in the summer of 2023. Apple Historian, author and well known apple detective John Bunker was the key note speaker at camp who also happened to be quoting from a book titled “The Art of Peace’.       The book was written by Morihei Ueshiba, the Founder of Aikido, and was translated into English by John Stevens who was a student of the Founder. And it was within that book that he found those four inspiring words “Bravey, Wisdom, Love and Friendship”. The Founder , or Ōsensei as he was lovingly spoken often of Ki and its power. In short it is a universal life force that is present in all of us and all living things, including apple trees, orchards and cider.  Mentions is This Cider Chat We first hear John Bunker discussing how “Bravery Wisdom, Love and Friendship” can be relatable to apples and attending camp. Then an audio ad promotion for CiderCon 2024 being held in Portland, Oregon on January 16th – 19th, 2024. Ria’s trip to pick up fresh press apple juice at Lull Farm Brew Free or Die Home Brew Club Brew Free or Die cider pick up at Lull Farm American Homebrewers Association’s (AHA) has a worldwide database of over 2,200 AHA-registered homebrew clubs.- search for home brew and fermenter clubs in your area Cider’s Ki Club cider/cyser at pick up