224: Ask Ryan | Quarantine Quad Series, Part 4

224: Ask Ryan | Quarantine Quad Series, Part 4

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist May 20, 2020 Duration: 51:25

What is Flor aka Film Yeast and can the cider be saved? It's all in Part 4 of the Quarantine Quad Series called "Ask Ryan" with Ryan Monkman of FieldBird Cider, Ontario Canada answering questions from Cider Chat listeners. Plus, Why are FieldBird Ciders so wine like and "How did Ryan get into cider?"

Ask Ryan pt 4 feature photo episode 224 Cider Chat

Ryan Monkman

Listen Part 1,  Part 2 , Part 3 of the Quarantine Quad Series.

Ryan's chat begins at 7:35 minutes

Flor Tips

  • First indicator of film yeast is seeing what looks like an oil slick on top of the cider.
  • Film yeast will chew up oxygen.
  • If it goes on for more than a couple of weeks you will lose aromatics.
  • Acetobacter will form film yeast that is more bubbly and it will eventually form vinegar.

How FieldBird manages "Flor"

1. Over top the barrel, because film yeast will float.

  • Plunge into the barrel and allow the film yeast to overflow out of the barrel
  • That barrel will get capped and topped off every week.

FieldBird Barrels stacked outside episode 224 Cider Chat

2. Bottom rack.

  • Go right to the bottom of the barrel and take everything and leave the top couple of inches behind.
    • There is a substantial difference in the flavor depending upon where you are pulling the cider out of the barrel.

Respond quickly - because of acetobacter growth and loss of aromatics.

Luckily, 9 out of 10 times the cider isn't impacted.

Contact for Ryan Monkman at FieldBird Cider

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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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