Cider Chat

Cider's back story behind the American Revolution

In the 1700s ceramic teapots were the political bumper stickers of the day! In this episode we hear about the Cyder Act teapot that the Museum of the American Revolution located in Philadelphia, Pennsylvania has just acquired. The museum's Curator of Collections, Mark Turdo, tells us how the British based uprisings against the over reaching Cyder Act played a pivotal role in the American Revolution – in that they help to teach American how to protest! Placing your dissent on teapots was an obvious protest and that is exactly what the Cyder Pot helped to teach!

In these modern time uprising against tyranny happens on a daily basis, but colonist in the New World were dedicated to the crown and it was unheard of to revolt…That is until they began seeing English cidermakers revolt against taxation when the Cyder Act was introduced.

These ceramic Cyder Act Pots were made in England and displayed in homes, but their symbolism was far reaching. Taxation's heavy hand was being push back and that alone was monumental forward thinking!

right side of Liberty Teapot The Stamp Act in America Gets Repealed

Great Britain was on the hunt for more revenue and the Stamp Act was their ticket in the New World. It was set up to stamp a duty (tax) on newspapers and legal and commercial documents. Thanks to the models of resistance displayed by the British cidermakers and their Cyder Act Teapots, Americans saw that they too could revolt against taxation!

The Stamp Act never gained footing and was repealed a year after it was introduced. This is all to say that the path to freedom and independence from tyranny is not always a straight forward path. The Cyder Act Pot is a perfect example of a monumental sidebar lesson that helped fuel the American Revolution!

Take a deep dive into this story in English Cider Fermented the American Revolution via Mark Turdo's blog Pommel Cyder

Mark A. Turdo

Mark also recommends Chapter 4 "The Cider Tax, Popular Symbolism and Opposition in Mid-Hanoverian England," in Markets, Market Culture and Popular Protest in Eighteenth-Century Britain and Ireland, edited by Adrian Randall and Andrew Charlesworth.

UK Maker Julian Temperly's on the Cyder Act Clock

Hear English cidermaker Julian Temperly of Somerset Brandy and Burrow Hill Cider share his tale and take on the historical Cyder Act Clock

Go to the following Facebook link to watch a 7-minute video on this topic: https://www.facebook.com/share/v/14qV3aEZaf/

Contact for the Museum of the American Revolution

• website: https://www.amrevmuseum.org/

Mentions in this Chat

• French Cider Tour | Normandy and Brittany September 18th-24th, 2022

• InciderJapan – Japan's first and only bilingual magazine dedicated to all things cider

Alex Peckham New Zealand's Premier Cidermaker With wit and charm and dashing good looks Alex Peckham charmed all who had the pleasure of meeting him. The fact that he produced exemplary ciders was merely a side bonus.

I met Alex for the first and only time in Baltimore Maryland in 2018. We were both attending that American Cider Association's annual trade conference CiderCon. I posted that episode in Season 3 of Cider Chat on episode 139. Since that time, Peckhams has continued to expand its cider offerings in both bottles and cans. It is a must have brand from this beautiful region of the world.

Alex Peckham CiderCon 2018

Alex Peckham passed away due to a malignant brain tumor in April of 2022. He was 59 years old. The tumor had been diagnosed 3 months earlier. He had a a lot of life yet to live and is deeply missed by so many in cider world.

In this Chat with Alex

It is my hope dear listeners of Cider Chat that this episode may encourage you to visit the Southern Hemisphere whose growing season is much different than what we find in the North. I hope it will help you plan a trip to New Zealand and taste the cuisine, meet the people and drink their fine cider. Peckham's was never opened to the public, but that shouldn't deter you to seek out its cider now.

And interesting coincidence

I have reworked a bit of the news in this episode to update from the original airing in 2018. Interestingly at that time I was offering a cider tour to France. Caroline Peckham, Alex's beloved wife, wrote to me at the time of episode 139's airing,

"Wow! We listened to your podcast last night and it was awesome - thank you so much! We loved how you went through the cidermaking year in the Southern Hemisphere - really helps people get a handle on the process and brings it to life. Only downside was that we are now both so envious of your trip to Normandy! My mother is French and I spent some time in Brittany when younger, eating galettes and drinking cider, so I know what a treat you are in for." In this episode 316, I am once again offering a tour to both Normandy and Brittany. After two years of pandemic shut downs, it is time to return. Reservations go live next week at the https://ciderchat.com/totallyciderfrance/ We have come full circle. The highlights in this episode with Alex

• When is New Zealand's Apple Blossom season?
• How long is New Zealand's growing season?
• When do they make cider?

Alex also shares tips on how he makes cider working with both cultured and wild yeast.

Alex is full of cider knowledge and an absolutely delightful man with wit and insight that helps make this chat a must listen. Who knew that hares could be such a problem in the orchard? Alex and Caroline Peckham

New Zealand's Cidermaking Seasons

January - Summer time in New Zealand

• Thinning, cleaning and clearing of the orchard as the trees are fully laden with apple

February - Picking Cider Apples:

• Knotted Cornell
• Muscadet de Dieppe

March

• Kingston Black
• Kingston Brown

April into June

• Apple harvest continues

June

• Apple pressing begins

July

• Wassail
• Pruning of apple trees

August - September

• Pruning continues

September - October

• The south island of New Zealand experiences a long blossom time that runs through these two months

November

• Baby apples are growing on the trees

December

• The heat is back on as this region of the world is heading full steam into summer

Peckham's Ciders

• Classic range - which have cider with fruit
  • Good fruit, moderate sweetness with balanced acid, tiny bit of bitterness and astringency
• Special Release Ciders - one a month special blends
  • High component of wild fermentation

Contact Peckham's Cider

• Website: https://www.peckhams.co.nz/
• eMail: [email protected]
• No Tasting Room at this site

Mentions in this Chat

• French Cider Tour | Normandy and Brittany September 18th-24th, 2022
  • 2018 Totally Cider Tour at Domaine Dupont

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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
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Climate Change insights for Orchardists

Elizabeth Garofalo of the University of Massachusetts is an Extension Educator and part of the Fruit Team. This workshop presented how regional climates are shifting and the impact that climate has and will have on disease management and the pathogens seen in the orchard. The case study was on bitter rot and powdery mildew and how it is increasing in Massachusetts.

View the entire slide show synced with the audio at the Cider Chat YouTube Channel

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Download the pdf of the slide show as presented during this climate workshop via this link: https://apples.extension.org/wp-content/uploads/2022/02/2022_E_Garofalo_CiderCon.pdf

Contact info for Elizabeth Garofalo

• Extension Fruit Educator
• UMass Extension Fruit Program
  • Center for Agriculture, Food and the Environment
• eMail: [email protected]

Mentions in this Chat

• New England Tree Fruit Guide

• RIMpro

• French Cider Tour | Normandy and Brittany September 18th-24th, 2022
  • 2018 Totally Cider Tour at Domaine Dupont

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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

Northern Michigan a.k.a. Top of the Mitten

A cider tasting with Left Foot Charley, Tandem Cider and Presque Isle Farm Cider as presented at CiderCon20222. Nicole LeGrand Leibon of LaNose Knows consulting moderated this panel discussion and tasting. (LtoR) Nicole LeGrand Leibon, Dan Stepanski, Dan Young

Order of cider from the Mitten Makers The flight as poured during this tasting

1. Earnest - Tandem Cider | Suttons Bay, MI

• Tandem used cote du blanc yeast and a centrifuge to filter and stop fermentation.

2. Porters Perfection - Left Foot Charley | Traverse City, MI

• This cidery uses both barrels and stainless steel

3. Crabster - Tandem

4. Antrium county - left foot Charley

5. Farmhouse cider - Presque Isle Farm | Posen, MI

• This cidery ferments their ciders with the wild yeast and only pitch yeast if fermentation doesn't begin

6. Single Varietal Kingston Black, Presque Isle Farm

Presque Isle Farm - Kingston Black

Brian Ulbrich of Left Foot Charley was not able to attend this workshop.

Contact for these Makers

• Nicole LeGrand Leibon - https://www.linkedin.com/in/nicole-legrand-leibon-91238315a/
• Dan Young - Tandem Cider
• Dion Stepanski - Presque Isle Farm Cider
• Brian Ulbrich - Left Foot Charley

Mentions in this Chat

• French Cider Tour | Normandy and Brittany September 18th-24th, 2022
  • 2018 Totally Cider Tour at Domaine Dupont
• GLINTCAP
• Michigan Cider Chat episodes

  • 074: Nicole and Rafe Ward | Forgotten Ciders, Michigan

    079: Dan Young | Tandem Ciders, Michigan

    118: Cider Dinner w/Gitche Gumee Ciderworks| MI

    125: Prez. Vander Heide | USACM & Vander Mill

    127: West Michigan's Ridge Cider

    145: 1 Guy & 6 Girls | Sietsema Cider, MI

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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
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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.

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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

Tribute to Author and Orchardists Michael Phillips

I spoke with his long time friend Alan Surprenant of Brook Farm Orchard in Ashfield, Massachusetts on a cool March day a little over two week's after the unexpected passing of Michael Phillips. The two men met originally at a New England Organic Farmers Association (NOFA) conference that was being held at Hampshire College and they soon became fast friends. It was Alan who first contacted me with the news of Michael's unexpected passing and I knew he'd be perfect to speak about the life of one of America's premier apple writers and teachers.

Michael's book placed in tribute to his passing a few days earlier at the 2022 Berkshire Roundtable

Michael died in his orchard in the Lost Nation area of New Hampshire on February 27, 2022. He was in the process of writing his fourth book and building out a Speakeasy where friends could gather to sip cider on his land that he shared with his wife Nancy and where they raised their daughter Grace.

I expected to talk a bit more about Michael with Alan, but we kept rolling back to talking about orchard care, a topic that was close to Michael's heart and certainly his life's work. It was fitting because both men held in common the work of helping homeowners and budding orchardist learn the basics of orchard care. For Michael it was his full time work writing books, consulting and presenting on the topic. He was the anchor of the Berkshire Roundtable, which is a yearly meetup of apple growers and more recently cider makers.

Alan Surprenant

Pay tribute to Michael Phillips by Planting a Tree

Michael Phillip's Books

• The Apple Grower A Guide for the Organic Orchardist (2005 revised edition)
• The Holistic Orchard Growing Tree Fruits and Berries the Biological Way (2012)
• Mycorrhizal Planet How Symbiotic Fungi Work with Roots to Support Plant Health and Build Soil Fertility (2017)

Contact Info for Michael Phillips Books and Network

• Website: http://lostnationorchard.com/index.php
• Link to In Memorian to Michael Phillips http://lostnationorchard.com/memoriam.php

Contact for Alan Surprenant

• Facebook: https://www.facebook.com/Brook-Farm-Orchard-1616011222000571
• Instagram: @brookfarmorchard
• Mentions in this Chat

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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, 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
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• Cider Chat YouTube

Farmstead Wyoming's First Commercial Cidery

Ian McGregor who cofounded Farmstead Cider with Orion Bellorado holds the title of being both the first commercial cidery in the state of Wyoming and as of this episode published in 2022 remain the sole cidery in the state. These enterprising makers source their apples from residential homes in the area which have an abundance of crab apples that were planted for homeowners. They are currently planting an orchard, but most of the apples today are sourced from homeowners.

Ian McGregor enjoying a cider post harvest

Saving Nuisance Bears by Making Cider

A grant helped to fund their task of removing apples from as many local properties, as possible. The homeowners were happily to have the apples harvested which helped to reduce the number of bear/human conflicts in the area. Farmstead Cider ferments these high-altitude crab apples in a lovely assortment of cider, which by the way are fermented with the wild/ambient yeast.

Farmstead Apples

The apples are tart, tannic, sweet, and delicious, and they help our ciders stand out. We can credit the bears for their individuality. We now pick apples all over Jackson Hole, assisting in the conservation of animals and apple trees while producing small-batch hard ciders that represent our unique surroundings!

Bear 399

Local Bear 399 is a favored grizzly who most recently had 4 cubs and is one of the key bears who specifically encouraged the community to work with Farmstead Cider. What bear loving person wouldn't want to save Bear 399!

Grizzly "Bear 399" & her cubs pulling off the choice crab apples[/caption]

Wild Ferments with no Sulfites

Farmstead ferments all the ciders with only the wild yeast. They found that even with the temps go way down the cider continues to bubble along.

• Expect low acidity and high brix
• Made with primarily bittersweet crabs
• The tannins are pronounced and well balanced

Unique Apples Names and Terroir

Because most of the apple trees are unidentified the trees and their fruit are given unique names such as Highschool Purple, Rafter Jay or Red Canyon Nan. Since the trees are named after a specific tree in a specific area everyone knows where the harvest will be that day and it designates a specific terroir for that site.

Contact for Farmstead Cider

Website: https://farmsteadwyo.com/

Order online: https://farmsteadwyo.com/bottle-shop

Address: 4125 Pub Place Suite #4 Jackson, WY 83001

Mentions in this Chat

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist
• Listen via Spotify app the Future of Agriculture podcast with Cider Chat patron Tim Hammerich

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
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The DOPE Brand

Hannah Ferguson is giving us all a reason to visit Youngstown, Ohio. Her DOPE brand is helping to introduce the city to cider like never before. The bio says that the DOPE brand is about a "Winemaker, Marketing, Event planning, other business services" but this only stays in step wit how she is keeping the door wide open for opportunity. This Winter and Spring she is busy getting her new cidery up and rolling. It is located next to Penguin Brewing Company. The two business are both revving up the neighborhood where the wildly popular Youngstown Flea [market] is located too. Expect the brewery and DOPE cidery next tood to all be open this year 2022.

Hannah Ferguson

The message behind DOPE

DOPE stands for Dwell on Positive Energy and Hannah radiates this vibe! Hear her story on how she got there and how she is able to stay there in this episode.

Per the DOPE website:

"DOPE isn't only a cider and wine manufacturer, but a lifestyle brand that takes pride in creating connections and experiences uniquely through cider and wine. DOPE brands LLC was established in 2017. Most importantly D.O.P.E. is about empowering underrepresented minorities in the industry as well as enthusiasts."

Contact for DOPE Cider House & Winery

Website: http://www.dopethebrand.com/

Facebook: https://www.facebook.com/theDOPEbrand

Instagram: @dopethebrand

Mentions in this Chat

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist
• Ciderganza April 15th-18th Ross on Wye Cider and Perry Co.

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
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Blue Bee Cider Founder Courtney Mailey

Courtney Mailey, always knew she wanted to be a farmer of sorts. In the high school she took part in an aptitude test with the result showing that she was to be a farmer. By the way, she was the only kids in her whole class with that goal.

Her journey to cider became more obvious after a stint in working in DC, a trip to Ireland (where she met her husband) and an apprenticeship at Albemarle Ciderworks. She was on the path and took the leap, in 2016 when she bought the current site of Blue Bee Cider in the Scott's Addition area of Richmond, Virginia.

Courtney Mailey

Topics discussed in this chat

• Courtney's cider journey
• Being Richmond's first urban cidery
• Hewes crab ferments
• Climate change
• Richmond's foodie, art an culture

Mentions in this Chat

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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
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Flynt could have grown pot, but it was apples that really caught her eye Flynt casually joked during this interview that perhaps she could have chosen to become a pot (cannabis) grower as a career before becoming an apple farmer. I think I can speak for the whole of Ciderville in saying, "we are sure glad she went for the apple"

Diane Flynt

For Virginia and the rest of the cider industry we all gained when she went full into apple growing in 1997 and became the first licensed cidery in the south. Foggy Ridge Cider began selling cider in 2004 and became a top national brand model for astute drinkers who were looking for a true representation of what a blend of apples could do in a bottle of cider.

In 2018, she made and sold her last cider called "Final Call". Having been nominated for the James Beard Award in 2015 and 2016, and becoming a finalist for this award in 2017 and 2018, as Flynt puts it, "It was the right choice to stop selling cider and focus on the orchard."

Today Foggy Ridge Cider continues on as a premier supplier of apples to regional cidermakers.

Topics in this Chat

• Diane Flynt's early mentors and the role models of today
• Flynt's long view on cider and the cider market
• What she would do differently if she knew back then what she knows now
  • plant different apples varieties that she has learned will grow better
• Flynt's advice for new growers
• Flynt's take on working around climate change and choosing apple varieties accordingly
• Her favorite eating apples
• Her future plans for the orchards at Foggy Ridge

What the future holds for Diane Flynt

• Working on a book called Windfall
  • on the back story of Diane Flynt and southern apples

Contact Foggy Ridge

Website: https://foggyridgecider.com/

Mentions in this Chat

• Terry Maloney - West County Cider
• Tim Wright - Wise Bird, Kentucky
• Blue Bee Cider, Virginia - upcoming episode 310 with Courtney Mailey
• Steve Wood- Farnum Hill Cider
• Autumn Stoscheck - Eve's Cider
• Nick Gunn
• James Creek CiderHouse
• Greg Peck PhD Cornell

Support these Sponsors of Cider Chat so they can continue to support this podcast and help you make great cider!

• Fermentis - Yeast and Fermentation Solutions for Cidermakers
• Sraml - Food Processing and Cidermaking equipment specialist

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