Cider Chat

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

The process where fresh pressed apple juice is transformed into a delightful alcoholic beverage (cider) happens during primary fermentation. Before we get into the steps here is a list of Equipment and Ingredients you will need for this stage of cidermaking.

• Fresh apple juice or cider (unpreserved)
• Yeast (wine or cider yeast recommended)
• Fermentation vessel (carboy or food-grade bucket)
• Airlock
• Sanitizer
• Racking cane or siphon
• Note book for writing down recipes and more
• Optional: metabisulfite (or campden tablets), pH test strips or pH meter, Yeast nutrient, pectic enzyme

Some of the links on this page are affiliate links. Support Cider Chat at no extra cost to you! Simply click on this link to make your Amazon purchase, and Cider Chat will receive a small commission. Thank you for your support!

1. Sanitization: Cleanliness is key! Ensure all your equipment is thoroughly sanitized to prevent any unwanted bacteria from spoiling your batch. Listen to Episode 382: Beginner Tips for Squeaky Clean Cider Equipment
2. Got Juice? You can press you own apples or buy juice from a cider mill. Either way the the apple varieties you choose will significantly impact your cider's flavor. Listen to Episode 381: DIY Cider Making for Beginners

Steps for Primary Fermentation

Step 1: Start taking notes on your apple blend, make of list of the varieties, and all the steps below.

Step 2: Testing and Adjusting: Measure the specific gravity of your juice using a hydrometer. This step is crucial as it allows you to calculate the potential alcohol content.

A standard, fresh apple juice blend, without any additional sugars, usually has a specific gravity in the range of 1.045 to 1.055. This range can vary based on the apple varieties and ripeness, but for our example today, let's work with an Original Gravity (OG) of 1.050.

Calculating Potential Alcohol By Volume (ABV) Use this simple formula to estimate the potential ABV (Alcohol by Volume). The formula is:

Potential ABV=(OG−FG)×131.25

Where FG is the Final Gravity, which for a completely fermented cider, typically falls around 1.000 to 1.010. For our example, let's assume that all the sugars are fermented, giving us a FG of 1.000.

Potential ABV=(1.050−1.000)×131.25 = 6.56%

With an original specific gravity of 1.050 and complete fermentation, you can expect your cider to have an alcohol content of around 6.5%.

Remember, these numbers are estimates, and the actual ABV can vary based on several factors including the specific yeast strain used, fermentation temperature, and the specific blend of apples. Always use a hydrometer to get the most accurate readings throughout your cider making process

Step 3: Check the ph of your apple blend

Step 4: Add metabisulfite if using a cultured yeast. (Skip this step if your are fermenting with a wild yeast.)

Wait 24 hours after adding metabisulfite before moving to Step 5

Step 5: (optional)

• Add Pectic Enzyme: This can help break down pectin in the juice, resulting in clearer cider.
• Add Yeast Nutrient: This provides additional nutrients to help the yeast thrive.

Step 6: Pitch the Yeast

Step 7: Airlock. Add water to airlock, put into bung hole and let primary fermentation begin!

Duration of Primary Fermentation

When using a cultured yeast, the primary ferment begins within 24 hours and typically last 1-2 weeks.

When fermenting with wild yeast, the primary ferment may take longer and also last longer. The actual ferment may also appear less vigorous.

Mentions in this Chat

Mentions in this Chat

• Register now for CiderCon 2024 in Portland Oregon with pre-conference cider tours taking place on January 16, 2024. CiderCon kicks off officially on Wednesday January 17th. Tasting Seminars, Workshops and Keynote speakers for 3 straight days (January 17 -19, 2024)
• Follow Marcel at de Gerdeneer on Instagram @degerdeneer

Meet the Medlar Specialist

Jane Steward, is the world's premier Medlar Specialist. She is both a Grower and Producer of medlar preserves at Eastgate Larder, based in the UK, and the Author of the first ever book featuring Medlars called, "Medlars: Growing & Cooking

Jane Steward picking Medlars at Eastgate Larder

In this Medlar Chat

• What is a Medlar (pome, what do they look like) and why should we care about Medlars?
• What do they taste like?
• Where do Medlars grow and where did they come from?
• Growing Medlars
• Medlar cultivars
• When to pick the fruit?
• A bit about how Jane came to be a "Medlar Specialist"

The Book: Medlar, Growing and Cooking by Jane Steward (2023) published by Prospect Books

Cider Chat recommends supporting your local independent book stores. Jane's Medlar book is available on Amazon and by purchasing via this link Cider Chat does receive a kick back as an affiliate of Amazon at no further cost to you.

Eastgate Larder Products

• Medlar Jelly
• Medlar Chutney
• Medlar Gin Liqueur

Contact the Jane Steward, The Medlar Specialist

• Website: https://www.eastgatelarder.co.uk/

Mentions in this Chat

• Fermentis: SafCider™ Yeasts for your cider!
• Visit Idaho and taste the ciders! More info at https://nwcider.com/map
  • Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

Dive into cider making essentials. Learn the importance of pristine equipment and elevate your cider's quality. Ideal for beginners starting their journey.

Tip #1: Understanding the Importance of Sanitation

Sanitation is critical to cider making, because apple juice creates an environment where not just our chosen yeast can thrive, but also where harmful microbes can multiply. And these microbes? They can spoil your entire batch of cider.

"Spoiled" cider produces off-flavors when undesirable bacteria and wild yeast get a foothold. These undesirable flavors can range from a medicinal or band-aid taste, caused by phenolic compounds, to a buttery flavor from diacetyl, or even a vinegar-like sourness from acetobacter bacteria.

And it is not just about taste. Some strains of bacteria, like those producing mycotoxins, can potentially be harmful when consumed. While most off-flavors might just lead to a cider that's unpleasant to drink, certain microbial contaminants can lead to digestive issues or worse. That's why we can't stress enough: Sanitation isn't just for taste; it's for your health and safety too.

Tip #2: Cleaning vs. Sanitizing – Know the Difference

To keep those unwanted microbes at bay, you need to both clean and sanitize. And while they might sound similar, they serve distinct purposes. Cleaning removes visible dirt and residues, whereas sanitizing goes a step further, eliminating or reducing those unseen, harmful microbes that can jeopardize your cider.

Tip #3: Choosing the Right Sanitizer

As you venture into cider making, you'll hear about various sanitizers. Two of the most popular ones are Iodophor and Star San. Both are effective, but they cater to different preferences.

Personally, I lean towards Iodophor. It's an iodine-based sanitizer, and when used at the correct concentrations, it doesn't leave any taste or residue on your equipment. There are two big advantages especially for a beginner maker who is watching costs. Iodophor is less expensive than Star San. The amount need to clean a 5 gallon carboy is minimal, so a little bit goes a long way. However, be cautious about staining, as it can leave marks on plastics if left for too long.

Star San, on the other hand, is acid-based. It's known for its foaming action, which can be useful as the foam can reach nooks and crannies you might miss otherwise. Some fermenters swear by the phrase "Don't fear the foam," because even if some foam is left behind, it won't harm your brew.

Tip #4: Ensure you're using your sanitizers correctly.

Both Iodophor and Star San need to be diluted. With Iodophor, typically, a concentration of about 12.5 ppm, or roughly one teaspoon per 5 gallons of water, is recommended. It's crucial to let your equipment sit in the solution for at least 2 minutes to effectively sanitize.

If you are a beginner make sure to listen to the tips on this episode to hear swish the sanitizer around in a large glass carboy (5-6 gallons) without compromising your back.

With Star San, the usual dilution is 1 ounce to 5 gallons of water. The contact time is also roughly 2 minutes. Always refer to the manufacturer's instructions to get the best results, as improper dilution can either render the solution ineffective or potentially harm your cider.

Tip #5: Clean as You Go - true for Beginner and Seasoned Makers!

Clean as you go, might sound trivial, but it's a game changer. Whether you're transferring juice, checking specific gravity, or bottling your finished cider, always clean and sanitize the equipment immediately after use. This practice will not only make the cleanup process less daunting but also reduce the risk of contamination in your next brewing session

Equipment List for Cleaning Cider Equipment

• • Solutions

• • Brush for bottle

• • Drying rack

Mentions in this Chat

• Fermentis: SafCider™ Yeasts for your cider!
• Visit Idaho and taste the ciders! More info at https://nwcider.com/map
  • Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

Cider Making at home is a Perfect DIY

Cider Making is fun! If you are a cider fan who would like to try to make cider at home without breaking the bank, this episode is the perfect DIY project to start your journey.

New to Cider Making? Start Here!

In this episode:

• Simple steps to DIY cider at home
• Basics of how fermentation works
• Where to get your juice and what kind of apple juice should you use?
• Equipment needed to make a gallon of cider
• The process for both a "controlled" ferment and a wild ferment.

What you will need – to turn a gallon of apple juice into cider Apple Juice

By buying your equipment via the links provided, you provide a monetary kick back to Cider Chat at no extra cost to YOU. Win/Win

• Fresh pressed apple juice
  • Try to find a cider mill that has on hand fresh pressed juice! No cider mill close by? You can now buy apple juice via Amazon! This bottle below is 64 ounces so you will need 2 jugs to make one gallon.

A vessel for fermenting

• If you can buy a gallon of fresh pressed apple juice at the cider mill do so and use the jug that it can in to ferment. You will still need a drilled stopper and airlock. These two links will provide options for different size jugs. drilled stopper and airlock.
• You will still need a drilled stopper and airlock. These two links will provide options for different size jugs. drilled stopper and airlock.
• If you buy apple juice at a grocery store or online and you have to buy a few to make one gallon, you will need a single 1-gallon jug.
• Make sure to clean this jug before using. The final rinse should be hot, hot water. Leave enough room for the primary fermentation so that it doesn't bubble over. Always be careful with glass

The above jug is linked to Amazon (click on the 1-gallon jug link) and comes with all you need to start primary fermentation. It includes:

• Size #6.5 Drilled Stopper

• Airlock – The airlock helps release carbon dioxide (CO2) and keep out Oxygen!

Books on Cider Making

The Big Book of Cidermaking

Listen to episode 231: The Big Book of Cidermaking, with the Shockey

The New Cider Makers Handbook, Claude Jolicoeur

N/A Mentions in this chat

• Fermentis: SafCider™ Yeasts for your cider!
• Visit Idaho and taste the ciders! More info at https://nwcider.com/map
• Heritage Orchard Conference https://www.uidaho.edu/cals/sandpoint-organic-agriculture-center/conference

The Architectural and Horticultural Endeavors of the Downing Brothers

In the realm of landscape design and horticulture, few names are as revered as those of Andrew Jackson Downing and his brother, Charles Downing. Through their combined efforts, they have left a lasting imprint on the field, shaping not only the aesthetics but also the principles that govern landscape design and horticulture.

Andrew Jackson Downing, born in 1815, was an iconic figure in 19th-century America, regarded as one of the founding fathers of landscape architecture. His visionary work combined aesthetics, functionality, and harmony with nature, aiming to create landscapes that were both beautiful and beneficial to the soul. He was an ardent advocate for the integration of parks and public green spaces in urban areas, emphasizing the profound impact such spaces could have on the well-being of the residents.

Downing's contribution to landscape design and architecture is noteworthy. He was the author of seminal works like "A Treatise on the Theory and Practice of Landscape Gardening," which became a cornerstone for American landscape architecture. This book illustrated his innovative and holistic approach to design, which involved harmonizing architectural elements with the natural environment.

Kick off tour to New York Apple Camp and the Downings

In this episode, audio snap shots from the Milton and Newburgh New York as part of the Downing tour, pre Apple Camp.

Tour Itinerary:

• Assemble at Milton Historical Train Station 41 Dock Rd., Milton, NY 12547
• Caravan to Crawford House
• Walk neighborhood and visit site of Andrew Jackson Downing former nursery

• Visit Downing Park Construction started in 1894 and the park was opened in 1897.
  • 181-141 Carpenter Ave, Newburgh, NY 12550
• Visit to Cedar Hill Cemetery
  • 5468 Route 9W North, Newburgh NY 12550

Andrew J. Downing (left) and and Charles Downing gravesite tall headstone to right at Cedar Hill Cemetery, Newburgh New York

• Lunch
• Visit Klyne Esopus Museum with historian Louis Tiemperio 764 Route 9W, Ulster Park, NY 12487

Charles Downing: The Pomological Pioneer

Charles Downing, the elder brother of Andrew, was an eminent pomologist, dedicating his life to the study of fruits, with a particular focus on apples. His extensive research and writings on pomology have contributed immensely to the understanding and classification of various fruit varieties, including a myriad of apple species. Charles worked meticulously to catalog different apple varieties, contributing significantly to the field's growing body of knowledge.

Charles' work in pomology complemented Andrew's landscape designs, merging form with function, aesthetics with agriculture. The duo often collaborated, creating designs that were not only visually appealing but also agriculturally productive, embodying a holistic approach to landscape architecture.

Legacy

Tragically, Andrew Jackson Downing's life was cut short in 1852 when he died in a steamboat accident on the Hudson River. Despite his untimely death at the age of 36, his ideas continued to shape American landscape architecture, influencing the design of renowned public spaces, including New York's Central Park.

Charles Downing continued his work in pomology after his brother's passing, solidifying his reputation as a leading authority on fruit and helping to propagate a diverse array of fruit varieties across America. The intertwining legacies of the Downing brothers live on, their principles echoing in the gardens, parks, and orchards of today.

Mentions in this chat

• Fermentis: SafCider™ Yeasts for your cider!
• Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Delve deep into the realm of cider co-ferments

Enjoy this special talk with a tasting of select co-ferments from New York Apple Camp 2023. Hear the discussion on techniques, flavors, and challenges. This talk was hosted by:

• Dan Pucci, author of "American Cider: A Modern Guide to a Historic Beverage" (2021)
• Matt Sanford, head cider and wine maker at Rose Hill Farm, New York

Matt Sanford and Dan Pucci

Co-ferments in this tasting

All co-ferments where made in New York.

• Blackduck Cidery Aronius: A unique co-ferment consisting of 92% apples and 8% Aronia berries, which lend a tannic profile to the glass.
• Rose Hill Cider Pomme Cerise 2020 & 2021 blend | 20% sweet and sour cherries and 80% apples, this blend showcases the layering of flavors over time.

• Mentioned - Rose Hill Cider Pearly Dewdrops' traditional fermented drink made of plums. Cuvée with carbonically macerated Shiro, Early Golden, Oblinaya and Satsuma plums, cherries and nectarines that are blended with apple cider. Dark, resinous fruit flavor buoyed by an invigorating sparkle, this is the stonefruit equivalent to a dry, rustic Lambrusco. Wild years fermentation, no filtering or fining, finished in bottle without additives.
• Metalhouse Cider Tazza: A co-ferment of cabernet Franc skins that resembles wine in smell and taste but lacks the body of wine. It exudes a piquette-like vibe, combining Macoun and Macintosh apple juice with the robustness of Cab Franc.
• Rose Hill Cider Chiffonner 9% ABV: Comprising 25% Roxybury Russet, 25% Ashmead's Kernel, and 50% Riesling. This unique blend sits in stainless for six months and another year in neutral oak. If it's not solely made of apples, Rose Hill labels it as wine.

When should a ferment be labeled cider vs. wine? Matt Sanford shares Rose Hill's approach.

- The debate continues: Are co-ferments undermining cider?

- Ultimately, co-ferments could serve as a gateway to the world of cider for many and with Matt making and other makers show casing what can be done, the future is bright for this category.

For a comprehensive dive into co-ferments and to expand your cider palate, tune in to Cider Chat's Episode 379.

Info on the speakers:

• Matt Sanford of Rose Hill Farm | New York
• Website: https://www.rosehillferments.com/
• Dan Pucci - Co-author of American Cider: A Modern Guide to a Historic Beverage (2021)

Mentions in this chat

• Fermentis: SafCider™ Yeasts for your cider!
• Visit Idaho and taste the ciders! More info at https://nwcider.com/map

Nothing Sharp about the "Ice Cider Queen"

Eleanor Léger is affectionately dubbed the Ice Cider Queen by many followers, most notably this podcast. She founded Eden Specialty Cider in 2007, the year of the first harvest of apples for producing Ice Cider at Eden.

The act of freezing apple juice outdoors during the coldest days and nights of the winter to extract the water and then ferment the pure juice into what is known as Ice Cider is not new to Canadian makers just over the border from Eden's Newport Vermont headquarters. What is unique however is how Eden marketed and refined the technique to showcase to this delectable aperitif/digestif to a wider audience.

Eleanor Léger

Many awards later, a White House serving, and a reputation for some of the best Ice Cider in the world is now par for the course for the Queen and her growing realm. In 2023 Eden is celebrating its fifteenth anniversary and has broadening the business, based in the northeast kingdom of Vermont, to include to two additional brands, Shelburne Vineyard and Iapetus (a natural wine brand).

In addition to her role as President and CEO of Eden Specialty Ciders, Eleanor is the Board President for the American Cider Association (ACA). This will be her last year in this role, when a new President is elected in 2024. In total she will have served 3 years in this position and discusses her goal during that time of making the Association accessible to makers who produce less than 25,000 gallons per year .

In this Cider Chat:

• Focusing on Ice Cider as a niche within the niche of cider making
• From farmhouse to tasting room - the early days of Eden Specialty Ciders
• A perfect fit of cider, wine and brand expansion
• Educating people about dry cider
• Secret confessions from the Queen
• Work life balance

Contact for Eden Specialty Cider, Shelburne Vineyard and Iapetus Wine

• Website: https://www.edenciders.com/

Mentions in this Chat

• Fermentis: SafCider™ Yeasts for your cider!
• Visit Idaho and taste the ciders! More info at https://nwcider.com/map