259: Artifact Cityscape | Building a Cidery - Part 5

259: Artifact Cityscape | Building a Cidery - Part 5

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist February 10, 2021 Duration: 47:46

Artifact Cider Project

Soham Bahatt and Jake Mazar co-founded Artifact Cider Project in 2014. The cidery was originally located in the city of Springfield, Massachusetts, then moved out towards Boston and eventually back to western Massachusetts. Today, Artifact has two locations, a Tasting Room and production facility in Florence and one in Cambridge. 

Ep 259 Cider Chat - Artifact w/Soham Bahatt Soham Bahatt at Artifact Tasting Room and cidery in Florence, Massachusetts

1. What kind of scale are we looking at [for the size of a cidery]?

2. What are our goals?

Artifact's Plan to Become a 100 year old Company

Soham looks at the question of  "What does it take to grow a 100 year company?"

  • Make sure the cider is good
  • Make sure we are listening to our customers
  • Don't out grow our suppliers

Artifact Equipment Tips 

Baseline equipment and strategy tips for a small scale cidery start up

  • Focus on sourcing your raw material, which for a cidery is apples
  • Equipment
    • IBC tanks are used widely in the industry for start ups and ongoing ferments
    • Tri clamps - don't cheap out on quality
    • Decent pump - all makers in this series stress the need to have a quality pump
    • Bottle by hand. Canning can come in later as it takes a bit of capital to get this jump started
    • Don't worry about a filter - use the luxury of time and let the cider settle to gain clarity

Equipment that Soham doesn't like?

  • Filter - plate and frame is a pain in the butt
  • Artifact used a lenticular filter for a while and now has a Cross Flow Filter

Contact Artifact Cider Project

Website: https://www.artifactcider.com/ciders

2 Locations

  • The Cellar in Florence
    • 34 N. Maple Street, Suite 15, Florence, Massachusetts 01062
    • (617) 544-3494
  • The Station x Central Square
    • 438 Massachusetts Avenue, Cambridge, Massachusetts 02139
    • (617) 714-4076

Mentions in this Chat

  • Fermentis by Lesaffre -This week's Q&A with Kevin Lane from Fermentis:
    • Q: Can I use a "beer yeast" or "wine yeast" in my cider?
  • Ria's CiderCon2021 Notes from the Virtual Conference2021CiderCon | Day 1 notes 2021CiderCon | Day 12021CiderCon Day 2 Notes 2021CiderCon Day 2 Notes2021CiderCon Day 3 2021CiderCon Day 3

Help Support Cider Chat Please donate today. Help keep the chat thriving!

Find this episode and all episodes at the page for Cider Chat's podcasts.


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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