Cider Chat

This archival episode of Cider Chat brings together five experienced cider makers answering real-world questions from beginners at CiderCon 2019.

Originally released as Episodes 174 and 175, this combined feature presents a comprehensive Q&A covering everything from fermentation and stabilization to business strategy, equipment, and scaling a cidery.

The discussion bridges the gap between hobby cider making and commercial production, offering practical insights grounded in real experience.

Panelists

• Marcus Robert – Tieton Cider Works, Washington
• Tim Godfrey – Golden State Cider, California
• Eleanor Leger – Eden Specialty Cider, Vermont
• Brent Myles – Sly Clyde Cider, Virginia
• Ben Calvi – Vermont Cider Co, Vermont

Moderated by Cider Chat MC Ria Windcaller

00:00 Cider Choices Matter

01:27 Episode Setup

03:02 Ciderville Event News

05:41 Support The Podcast

06:31 Patron Shoutouts

10:34 Panel Introductions

14:34 Defining Cider

15:32 Lessons Learned

18:55 Residual Sugar Safety

23:51 Contract Vs Taproom

27:13 Ice Cider Deep Dive

33:11 Settling Juice Tips

34:40 Solids and Enzymes

35:06 Plastic Fermenters Tips

36:41 Profitability and Distribution

40:54 Learn on Someone Else

41:27 Core Ciders Strategy

45:43 Tasting Room Location

49:43 Funding and Crowdfunding

52:07 Essential Lab Gear

53:54 Filtration and Hopbacks

58:05 Fermentation Temperature Control

01:01:03 Wrap Up and Sign Off

Find the full show notes for Episode 497 at CiderChat.com

Direct Link at:https://ciderchat.com/podcast/497-beginner-cider-makers-qa/

Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 Enjoy cider? Help keep #ciderGoingUP - by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

Liberty Ciderworks in Spokane, Washington is an urban cidery focused on traditional methods. While located in the city, their cider reflects deep agricultural roots.

Cider maker and founder Rick Hastings ferments with wild yeast, ages cider for 3 to 12 months, and source fruit from nearby orchards. This approach creates cider with structure, balance, and regional identity.

This interview is with Jamie, who is a certified pommelier, and her husband Ben Pratt who both partnered with Rick in 2019. This interview was recorded at CiderCon in 2026.

00:00 Cider Eyes Open

00:40 Meet Liberty Cider

01:58 Ciderville News Kanga

04:46 Western Mass Cider Stop

07:51 Tour Prep And Pacing

12:53 Spokane Urban Cidery

15:09 Orchards And Sourcing

17:20 How They Joined Liberty

21:54 Tasting Room Third Place

23:29 Cider Series And Flights

29:33 Educating New Drinkers

31:07 American Apples Lineup

32:01 On The Table Golden Russet

32:22 Golden Russet Terroir

33:22 Tasting Notes Compared

35:31 Wild Yeast Unfiltered

38:43 Reserve Versus Core

39:19 Cider Club Shipping

41:59 Future Growth Strategy

44:14 Visit Spokane Taproom

46:38 Events Puzzle Festival

49:21 Barrel Program 55 Chain

52:39 Wrap Up Ciderchat

54:13 Closing Orchard Song

Find the full show notes for Episode 496 at CiderChat.com

Direct Link at: https://ciderchat.com/podcast/496-liberty-ciderworks/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 Enjoy cider? Help keep #ciderGoingUP and support this podcast Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

In this archive episode of Cider Chat, we go in a barrel cellar in Prince Edward County, Ontario, with Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery.

Listening to Fermentation

What Is Bâtonnage in Cider?

Find Key Takeaways for Home Cider Makers

Barrel Room Glossary

SO₂ Calculator

00:00 Barrels as Dance Partners

00:29 Episode 495 Replay Setup

01:40 Ryan Monkman Spotlight

04:06 Ciderville News and Cider Salons

06:21 UK Blossom Time Tour Plans

08:18 Entering the Barrel Cave

10:38 Cellar Terroir and Humidity

13:33 Malolactic Fermentation Explained

15:32 Listening to Fermentation

17:51 Comparing Barrels With and Without Malo

21:50 Yeast Trials and Complexity

23:48 Lees Contact and Benefits

26:24 Bâtonnage Tools and Routine

30:47 Bâtonnage Demo in Action

33:49 Hands On Stirring and Smelling

34:17 Stirring The Lees

35:26 Blending For Complexity

36:47 Aging Timeline And Autolysis

38:47 Barrel Faults And Oxygen

41:58 Managing Flor And SO2

44:09 Measuring pH And Sulfur

49:56 Cleaning And Storing Barrels

53:03 Citric Sulfur Storage Method

57:04 Closing Notes And Farewell

Find the full show notes for Episode 495 at CiderChat.com

Direct Link at: https://ciderchat.com/podcast/495-barrel-aged-cider-tips/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 Enjoy cider? Help keep #ciderGoingUP - by supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

In this episode of Cider Chat, we hear from Tom Hart of Humboldt Cider Company, located in Eureka, California along the rugged Pacific coastline behind what locals call the Redwood Curtain. We also discusses preserving the original Albert Etter orchard in Humboldt County and continuing the legacy of these historic cider apples.

00:00 Welcome to Cider Chat

00:38 Wickson Crab and Albert Etter

03:06 News Cider Salons Ahead

05:08 Hungary Salon and Champagne Cellars

09:08 Blossom Time and UK Tour

10:59 Support and Show Notes

12:04 Meet Tom Hart

12:30 Humboldt Cider Origin Story

14:36 Taproom and Local Crowd

16:17 Emerald Triangle Economy Shift

22:08 Apples Supply and Production

25:02 Brand Name and Partnership

26:35 Growth Plans and Cider Board Work

30:44 Juice Tankers and Redwood Roads

33:12 Humboldt Outdoors and Fishing

34:47 Where to Stay in Humboldt

35:02 Farmers Market in Arcata

35:59 Cider Batch Sizes and Varietals

37:02 Meet Albert Etter and Ettersburg

38:44 Etter Apple Legacy Varieties

42:12 Stewarding the Historic Orchard

44:47 Orchard Layout and Perry Pear

46:48 Rare Trees and Homestead Grafting

48:32 DNA Testing and Replanting Plan

58:08 Wildlife Challenges and Wrap-Up

59:54 Show Notes and Support the Podcast

Find the full show notes for this episode at CiderChat.com Episode 494: https://ciderchat.com/podcast/494-humboldt-cider-albert-etter/

Listen to Episode 494 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

What is Asturian cider?

Asturian cider (sidra natural) is a traditionally fermented apple cider from Asturias, Spain, served through a high pour (escanciado) and shared socially in small servings called culines.

This episode is part of the Cider Chat archive documenting global cider traditions and producers since 2015.

In this epic replay from Season 2 of Cider Chat, Ria Windcaller traveled to Asturias, Spain, and sat down with Anzu Fernández, international delegate for La Sidra magazine and a lifelong ambassador of traditional Asturian cider culture.

Find the full show notes for this episode at CiderChat.com Episode 493: https://ciderchat.com/podcast/493-cider-as-a-sport-sidra-in-asturias/

Listen to Episode 493 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

00:00 Cider Is Sport Intro

00:37 Asturias Sidra Legacy

01:34 Rollup To Episode 500

02:49 Season Two World Tour

05:07 Ciderville News And Tours

07:15 Hungarian Cider Salon

09:13 Setting The Asturias Scene

11:12 Meet Anzu And La Sidra

14:05 Doctor By Day Cider By Night

16:24 Home Cider And Espicha

20:04 Tasting Notes And Apples

22:59 Basque Vs Asturian Styles

24:52 Associations And Big Market

26:28 Cider Pouring Competitions

28:46 How To Drink A Culín

29:48 Sharing One Glass

30:15 Cider Pourer Etiquette

31:55 Low ABV Session Drinking

32:24 Wild Fermentation Basics

33:20 Blending Igualación

34:58 Modern Cider Innovations

36:25 Cider Tourism Grows

38:22 Where To Drink Sidra

40:40 Unlabeled Bottles Explained

41:52 Vintage And Market Shifts

43:45 Defining Cider Origins

47:12 Climate And Apple Country

48:49 Tasting The Long Pour

49:56 Tech Talk And Standards

52:54 Closing Reflections

This episode of Cider Chat explores the growing Maine cider scene through Absolem Cider Company in Winthrop, a farm-based cidery helping shape New England's evolving cider identity.

Located on a 60-acre farm in Winthrop, Maine, Absolem Cider Company is a cidery that expresses place, heritage apples, and hospitality.

In this episode, Ria sits down with cider maker Zach Kaiser to explore how Absolem blends traditional inspiration with modern experimentation. From wild-foraged apples and native fermentations to wine-inspired co-ferments and Basque-style pours, Zach shares how Maine's apple history is shaping a new generation of New England cider.

00:00 Intro Cask Cider

00:06 Meet the Guest

01:27 How Cask Service Works

03:08 Why Absolem Uses It

04:07 Episode Roadmap

04:48 Ciderville News MOFGA Workshops

07:19 Listener Shoutout Chalkys Cider

08:29 Featured Chat Begins

09:23 Absolem Farm and Tasting Room

10:31 Where Winthrop Fits in Maine

12:42 Zachs Cider Origin Story

14:24 Founding Absolem Through COVID

16:34 Coferments and Wine Blends

18:13 Wend Wild Apple Cider

22:32 Fermentation Yeast and Malo

24:57 Beer Hybrids and Collabs

25:39 Flagship Ciders to Try

27:18 Sidra Style Foeder Program

28:40 Taproom Vibe and Winter Maine

29:21 Year Round Tasting Room

29:31 Local Bar Vibe

30:41 Lake Town Tourism

31:41 Cider As Experience

32:22 Ice Cider And Mistelle

32:47 Brandy Barrel Aging

34:36 Lodging And Visits

35:14 Signature Events Calendar

35:30 Bembel Fest Details

37:57 Anniversary And Collabs

39:30 Pressing And Production

41:36 Heating And Expansion

42:58 Five Year Vision

44:30 New England Cider Association

50:12 Wrap Up And Links

Find the full show notes for this episode at CiderChat.com Episode 492: https://ciderchat.com/podcast/492-absolem-cider-company/

Listen to Episode 492 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

An early conversation that explored possibilities cider was only beginning to consider.

As Cider Chat moves toward its 500th episode, we revisit conversations from the earliest seasons, taking a long view of the moments that quietly shaped where cider and this podcast would go.

This episode, originally recorded in Season One, features legendary winemaker Randall Grahm, founder of Bonny Doon Vineyard and a James Beard Award winner. At the time, inviting a winemaker onto a cider podcast felt like stepping outside the expected boundaries of the category. Looking back now, it marked a turning point.

Long before many of these topics became common discussion in cider, this conversation explores:

• indigenous and wild yeast fermentation
• the use of pied de cuve to build healthy native fermentations
• beginning fermentations de novo each vintage
• blending philosophy borrowed from wine
• quince used as structure and aroma rather than juice
• perry through a winemaker's lens
• antique fruits like medlars
• cider as an expression of curiosity and place

Randall Grahm

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Find the full show notes for this episode at CiderChat.com Episode 491: https://ciderchat.com/podcast/491-randall-grahm-cider-history/

Listen to Episode 491 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

An editorial on leadership, scarcity, and why cider no longer needs to borrow authority from beer or wine.

In Let Cider Lead, host Ria Windcaller steps back from interviews to offer a clear-eyed reflection on the state of the cider industry, drawing on more than three decades in cider and nearly eleven years documenting the modern cider movement through Cider Chat.

00:00 Introduction and Episode Overview 01:02 Upcoming Cider Events 03:10 Totally Cider Tours 06:37 Cider Chat Schedule Update 08:00 Reflections on Cider Industry Leadership 10:53 Cider Industry Norms and Challenges 18:44 Call to Action: Let Cider Lead 19:50 Conclusion and Sign Off 20:25 Outro Song: Strange Apples

Find the full show notes for this episode at CiderChat.com Episode 490: https://ciderchat.com/podcast/490-let-cider-lead/

Listen to Episode 490 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

Natural cider is often misunderstood as funky, volatile, or flawed. Recorded live at CiderCon 2025, this seminar reframes natural cider as a philosophy of low intervention, balance, and intentional care, not a free pass for faults.

Moderator Haritz is joined by Richard of Brooklyn Cider House and Jasper Smith of Son of Man (Oregon) to explore how Basque cider traditions influence modern natural cider production in the U.S. The panel dives into fermentation choices, malolactic fermentation, volatile acidity, sensory evaluation, and why great natural cider is defined by quality, not dogma.

This conversation also examines how natural cider is judged in Spain, what tasting panels consider true faults, and why these ciders are designed first and foremost to be enjoyed with food.

Ciders featured: Zapiain (Basque Country), Son of Man (Oregon), and Solstice (Brooklyn Cider House)

Episode 489 Timestamps

00:00 Introduction to Basque Cider

00:25 Meet the Host: Ria Windcaller

00:42 The Magic of Sidra Natural

01:41 Exploring Natural Cider Production

02:32 Cider FOMO and CiderCon

03:34 Cider Chat Milestones and YouTube Channel

05:21 Thanking the Cider Chat Patrons

08:44 Featured Presentation: Natural Cider Panel

09:23 Defining Natural Cider

11:32 Production Techniques and Philosophies

27:05 Harvest Strategies and Apple Varieties

36:21 Exploring the Price Range of Ciders

37:01 The Science Behind Well-Integrated Volatile Acidity

38:31 The Role of Malolactic Fermentation in Cider

39:55 Tasting Panels and Quality Control in Basque Cider

42:44 Cider Pairing with Food: A Gastronomic Experience

44:31 The Cultural Significance of Cider in Spain

51:31 The Importance of Apple Varieties in Cider Making

55:43 Challenges and Rewards of Natural Cider Production

01:01:48 Final Thoughts and Future of Cider

01:06:55 Conclusion and Farewell

Find the full show notes for this episode at CiderChat.com Episode 489: https://ciderchat.com/podcast/489-natural-cider-production/

Listen to Episode 489 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat. Your support helps keep the podcast on the air and makes it possible to share more conversations like this one.

A pending lawsuit spearheaded by Ron Extract of Garden Path Fermentation could change how cider makers label harvest year and "vintage" on cider over 7% ABV. Ron explains why the current TTB rules block truthful harvest-year labeling, how this impacts both producers and consumers, and what success would look like for the cider community.

00:00 Introduction and Podcast Overview

00:43 Cider Labeling Controversy

02:46 News and Events in the Cider World

04:56 Upcoming Cider Tours

09:16 Featured Presentation: Ron Extract on Cider Labeling Lawsuit

42:21 Conclusion and Final Thoughts

Find the full show notes to this episode at CiderChat.com Episode 488 https://ciderchat.com/podcast/488-vintage-cider-label-lawsuit/

Listen to Episode 488 of Cider Chat® wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.

📺 Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture.

💛 If you love what you're hearing, please consider supporting Cider Chat

Your support helps keep the podcast on the air and makes it possible to share more interviews and deep-dive conversations like this one.