175: Beginner Cider Making  Q & A| Part 2 - CiderCon 2019

175: Beginner Cider Making Q & A| Part 2 - CiderCon 2019

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist April 10, 2019 Duration: 42:44

Part 2 of a two part series with a Question and Answer (Q & A) on Beginner Cider Making

with 5 panelists in the cider industry

Listen to Part 1 of this Q & A recorded at CiderCon2019 in episode 174

Beginner Cider Maker Panel Q & A (ltor), Marcus Robert, Tim Godfrey, Eleanor Leger, Brent Myles, Ben Calvi.

Topics covered in Part 2:

  • Plastic vs Stainless for fermenting or storing cider
  • Can you make money being a commercial maker?
  • What is the best cider style to offer - 3 to 4 core ciders or 8?
  • Where to locate a cidery
  • Take out a loan or go full into cidermaking?
    • - use Kickstarter
  • What is the most crucial piece of lab equipment to have starting out.
    • Hydrometer and Thermometer
    • Sending samples to a lab
    • PH meter
    • Titration kit
  • Filtration
  • Fermentation temperatures

Find the full show notes for Episode 175 at CiderChat.com

Direct Link at: https://ciderchat.com/podcast/175-beginner-cider-making-pt-2/
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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.
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