313: Wild Yeast Fermentations | CiderCon 2022

313: Wild Yeast Fermentations | CiderCon 2022

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist March 30, 2022 Duration: 1:03:04

Wild, Clean & Free: Harnessing the Beauty of Wild-Fermenting, Without the Flaws

Was presented at CiderCon2022 held in Richmond, Virginia in February. The seminar was moderated by Christine Walter of Bauman's Cider. Three makers shared a taste of their select ciders that are fermented with wild yeast or what is also referred to as ambient yeast. Another term for this type of fermentation is Natural Cider or a Spontaneous Ferment.

313 Wild Clean and Free - ciders in tasting The three ciders presented during this workshop/tasting

 

Levi Danielson of RAW Cider presented Koosh Wild Ferment. RAW is based in McMinnville, Oregon.

313 Levi Danielson 300x200 Levi Danielson, RAW Cider

Leif Sundström of Sundström Cider presented Sponti 2020. His cidery is based in New York's Hudson Valley.

313 Leif Sundstrom Leif Sundström

Soham Bahatt is co owner of the Artifact Cider Project. He presented a 2017 Roxbury Russet Pet Nat. There are two Massachusetts locations: Cambridge and Florence.

313 Soham Bahatt 200x300 Soham Bahatt

In this Chat

Ep 313 the makers of Wild Clean and Free (l to r) Christine Walter, Levi Danielson, Leif Sundström and Soham Bahatt

 

During this session  participants were lead through a tasting of traditional and pet-nat ciders and the unique processes that they use while producing a cleanly fermented sparkling cider.

Mentions in 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.
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