231: The Big Book of Cidermaking

231: The Big Book of Cidermaking

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist July 22, 2020 Duration: 43:02

The Big Book of Cidermaking authors Christopher Shockey and Kristen K. Shockey are this episode's featured guest! The book will be released on September 1, 2020. Go to http://ferment.works/ to pre-order you copy today!

Moved to Applegate, Oregon in 1998 and found apple trees on their property and began fermenting cider. They also began fermenting vegetables. Soon they were writing about the skill of fermenting and writing books!

Fermented Vegetables

Fiery Ferments

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

In 2020, their newest book, The Big Book of Cidermaking was published

.BigBookCidermakingCover

In this chat we discuss,

  • What the Shockey's home smell like with so many ferments.
  • How a married couple co-write a book
  • Choosing your adventure in cidermaking
  • Making Cider
  • Equipment needed from the basic set up to advance cidermaking
  • Wild Cider
  • Cultivated Ciders

The Shockey's wrote this book to encourage makers to find their adventure in cidermaking.

Christopher and Kristen Shockey Christopher and Kristen Shockey

Get on Cider Chat!

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    • Apples and pommes must be integrated into the story line
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Mentioned on this Chat

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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.
Author: Language: English Episodes: 501

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