Wild, Clean & Free: Harnessing the Beauty of Wild-Fermenting, Without the Flaws Was presented at CiderCon2022 held in Richmond, Virginia in February. The seminar was moderated by Christine Walter of Bauman's Cider. Three makers shared a taste of their select ciders that are fermented with wild yeast or what is also referred to as ambient yeast. Another term for this type of fermentation is Natural Cider or a Spontaneous Ferment.

The three ciders presented during this workshop/tasting

Levi Danielson of RAW Cider presented Koosh Wild Ferment. RAW is based in McMinnville, Oregon.

Levi Danielson, RAW Cider

Leif Sundström of Sundström Cider presented Sponti 2020. His cidery is based in New York's Hudson Valley.

Leif Sundström

Soham Bahatt is co owner of the Artifact Cider Project. He presented a 2017 Roxbury Russet Pet Nat. There are two Massachusetts locations: Cambridge and Florence.

Soham Bahatt

In this Chat

(l to r) Christine Walter, Levi Danielson, Leif Sundström and Soham Bahatt

During this session participants were lead through a tasting of traditional and pet-nat ciders and the unique processes that they use while producing a cleanly fermented sparkling cider.

Mentions in this Chat

• Episode 296 with Christine Walter - Bauman's Cider | Oregon's Destination Farm Cidery
• Episode with Soham Bahatt - Artifact Cityscape | Building a Cidery Part 5
• Albemarle Ciderwork episodes 56 Chuck Shelton & 254 Blending Like Maker Like Chef
  • Chuck Shelton on the Right in a Suit receiving the coveted Virginia Governor Cup for Albemarle Ciderworks 2019 Hewes Crab.

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