"Everything about cider started for me in this old orchard, up the road." Says Eric.
That abandoned orchard which first inspired Eric isn't there anymore, but he recalls the wild seedling trees that were growing in the hedgerow around the forgotten orchard. It was there that he found "the mother tree" which he took scion from and began grafting and eventually naming the future trees and their apples: Gnarled Chapman.
Gnarled Chapman - a special variety found by Eric Shatt
Eric Shatt and wife Deva Maas began planting apples tree in 2003. In 2013, they began selling their Redbyrd Orchard Cider brand commercially.
Deva Maas
Eric has a solid fermenting background having worked in the wine industry. He is also the Research Farm Manager at Cornell University, which is right down the road from where their Biodynamic Certified Farm is located.
We begin this chat in the Pressing Room at their Burnett location. He uses a rack and cloth press, with an apple elevator that carries up to two boxes of apples to the scratcher that is situated above the press. It is a classic press that can be found in many New England mill houses.
The Press at Redbyrd
From the Pressing Room, we head up the hill to his original 1 acre orchard.
Graft line at Redbyrd
Says Eric, "The cider revival is going to hopefully bring back the orchards."
Topics discussed in the Orchard
- M7 root stock for his particular orchard is a winning combination.
- Ashmeal Kernel's is a great apple for the Finger Lakes site.
- Apple tree tips for root stock and variety -
- Pick the right root stock for this site.
- What he has learned working at Cornell that helps him now?
- "…delving into the reality of growing apples. What does it mean to be a commercial apple grower. The day to day and what to watch out for."
- Two different kinds of mindset and two orchards - high density and free form-free standing
- Gnarled Chapman - Eric found this apple and named it "Gnarled Chapman"
- He then grafted the scion onto a tree in 2008 and grafted onto Bud9
- This apple is a late October ripening variety
- Slight russet and pink blush
- Sweet and tannins, not sharp and a nice size
- Disease resistant
- Both Fedco in Maine and Indian Creek Farm in New York, sell scion of the Gnarled Chapman as does Eric.
Cider Dinner at Hazelnut Kitchen
Contact Redbyrd Orchard Cider
Mentions in this Chat
- New Designs at the Cider Chat Swag Store
- Diemand Egg Farm
- Cider Chat Patron Matts recommends the following cider yeasts for a fast ferment "Voss" and "Opshaug Kveik" strains from Norway. Matt writes that "these yeast go high and fast, yet no off flavors and the aromatics don't get stripped away. The fermentation temperature ranges between 85F and 100F! Says Matt, "It ages really nicely and quite quick, changing day to day."
Thank you to the following producers for helping to sponsor Cider Chat's tour of the Finger Lakes CiderWeek!
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