006: Paul Zocco | Cidermaker of the Year

006: Paul Zocco | Cidermaker of the Year

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist November 25, 2015 Duration: 49:08

Paul Zocco, of Zok’s Homebrewing and Winemaking, is a 12 time winner of the title “New England Cidermaker of the Year” and he is discussing  cider recipes and trends in this episode.

Paul Zocco, New England Cidermaker of the Year with Ria
Paul Zocco, New England Cidermaker of the Year with Ria

Paul has been running Zok’s Homebrewing and Winemaking Shop for the past 16 years. Over that time he has seen a growth of the homebrew shift from beer to cider grow exponentially.

In this episode, Paul chats...

Pasteurized versus not pasteurized apple juice

How to choose sweet cider from a cider mill

...Go to the cider mill and buy a pint of the fress pressed juice. Go out to the parking lot and try it. If it is good, go back and make a deal to buy 5 gallons. It is simple as that.

What does Paul uses to chop up his apples?

Answer: A machete

Paul chats about Angry Orchard, Woodchuck and their sweet ciders…and the benefit for new drinkers of cider.

Listen to Paul describe how to make classic New England Cider:

Key additives: Brown Sugar and Raisins

Links or Cidermaker's mentioned:

Zok’s Homebrew shop online :

Zok’s on Facebook

Contact him about his overseas and US beer tours or where to find a good sake bar in New York City.

 Sparkolloid Clarifier – clarifies the cider

Paul’s favorite cider yeast: Wyeast 4766 on Amazon

Another popular option: Sweet mead cider yeast: White Labs WLP720

Urban Farm Fermentory: A Maine Cidermaker

Farnum Hill Cider

Listen to this episode

 

 

 

 

 

 

 

 

 

 

 

 


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

Cider Chat
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