204: Steve Selin |South Hill Cider, NY

204: Steve Selin |South Hill Cider, NY

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist December 11, 2019 Duration: 1:00:34

Every Tuesday, when Steve was growing up, his Dad would be out that evening drinking cider with friends at the Cider Cellar, at the farm outside of Buffalo. That memory is his first on cider. Years later this professional musician and self taught cidermaker merged his love of the Finger Lakes and quality craftsmanship into South Hill Cider. In 2019, the brand new Tasting Room and Production facility for South Hill was opened. This new site provides a lovely setting to taste the large selection of South Hill Ciders and for Steve to manage his orchard that is just outside the door of the Tasting Room.

Cider episode 204 Steve Selin, South Hill

In this Cider Chat with South Hill Cider

  • Cider Books that informed Steve –
    • Andrew Lea
    • Randall Grahm's Been Doon So Long
  • Starch test for checking an apple's stage of ripening
  • Refractometer for checking sugar in an apple
  • Repairing a leaky oak barrel
  • Using oak barrels
  • Visiting and hiking from the cidery to the Lick Brook Gorge
  • What cider's are in Steve's fridge?
Cider Chat Ep 204 South Hill Cider (Ltor) Karen, Kendal, Steve and Quince
Karen, Kendal, Steve and a box of beautiful Quince

Contact Info for South Hill Cider

Mentions in this Cider Chat


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

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