New Cidermaker’s Workshop with the Cider Institute of North America (CINA)

Date & Time: Wednesday, January 17, 8:30 AM – 12:30 PM

Cost: $75

Speakers: Chris Gerling, Steven Trussler, Amanda Stewart, Brighid O’Keane

Kick off CiderCon with a half-day workshop for new cidermakers, facilitated by the Cider Institute of North America (CINA). Join educators and industry experts for an overview of the cidermaking process, a deep-dive into some of the key topics and considerations for new producers, and a facilitated activity to develop a cider or perry product. This workshop will offer a foundation to help support your cidermaking endeavor, build connections, and make the most out of CiderCon®.

Topics include:

  • What is cider and how is it made
  • Sensory analysis (with tastings)
  • Components of your juice
  • Yeast fermentation management
  • Use and abuse of SO2
  • How to get the style you’re looking for

A Can Do Attitude: Making Stable Cider Without Sulfur Dioxide

Date & Time: Friday, January 19, 1:45-3:00 PM

Speakers: Dr. Nichola Hall

Sulfur dioxide (SO2) is used in the production and stabilization of cider due to its antioxidant and antimicrobial properties. However, SO2 is known to cause off-aroma in cans and therefore SO2 use must be limited throughout the production of canned ciders. Join us as we discuss the current role that SO2 plays during the production process and discover viable alternatives that can be used from milling to canning and learn what options are available for today’s cidermakers.

Nordic Approaches to Cidermaking

Date & Time: Thursday, January 18, 3:45-5:00 PM

Cost: $16

Moderator: Gabe Cook

Speaker: Åge Eitungjerde, Olav Bleie, Mikael Nypelius, Karl Sjöström, Andreas Sundgren, Magnus Nilsson

This year, we’re excited to welcome a delegation of Nordic cidermakers to CiderCon®. Join this session for a unique opportunity to try ciders from Norway and Sweden and learn about different production styles and techniques used in the region.

Breaking Boundaries: Cider Hybrids with Beer and Grape Wine

Date & Time: Thursday, January 18, 10:30-11:45 AM

Cost: $12

Moderator: Christine Hardie

Speakers: Ryan Burk, Johan Sjöstedt, Tom Oliver, Kathline Chery, Tariq Ahmed

An increasing number of cidermakers, winemakers, and brewers are experimenting with hybrids that break down what is typically expected from stand-alone beverages. By crossing boundaries between categories, the outcomes of these blends and co-fermentations offer exciting new flavors. Join this session to hear from producers about different approaches to hybrid products and considerations when unifying cider, wine and beer. Attendees will taste cider/grape wine hybrids from North America and grafs from the U.K. and Sweden, where beer/cider hybrids have been a key to bringing new consumers into the fold of cider.

Using Amphora and Terracotta Vessels in Cider Production

Date & Time: Friday, January 19, 3:30-4:45 PM

Cost: $12

Moderator: Christine Walter

Speakers: Dan Rinke, Andrew Beckham, Deborah Heath, Katie Selbee

Clay vessels have been used to ferment, store, and transport beverages since 6000 B.C. and a new wave of producers are rediscovering amphora and terracotta as a breathable, sustainable, and durable option for making cider. Andrew Beckham, the first commercial producer of terra cotta Amphorae for winemaking, cidermaking, and brewing in North America, will walk through the process of making his Novum fermenters and how to use them and care for them. Producers will discuss how they craft their ciders using terracotta, and what considerations to have when fermenting in amphora. This will also include a tasting of their ciders.

The Pasteurization Primer: Starting Out and Scaling Up

Date & Time: Friday, January 19, 3:30-4:45 PM

Cost: $12

Speakers: Aaron Homoya & Joseph Kilbourn

Anyone can pasteurize cider at any size! Learn the science, data tracking, and practical methods to start with test batches and scale up to a hundred cases per day and beyond. We will start with a brief overview of stability concerns, needs, and common methods for cider, then hone in on pasteurization theory, best practices, equipment options, and solutions for small to medium sized cideries. Topics include temperature monitoring, DIY small-scale bath pasteurization, batch pasteurizers, small tunnel pasteurizers, and brief discussion of many interrelated stability and packaging parameters. There will be a sensory tasting of pasteurized cider at different levels. Attendees will learn what a PU is, how to determine target min/max PUs, deciding what equipment options are right for you, and tips for how to scale.

The Ancestral Method: Between Science & Art

Date & Time: Friday, January 19, 10:00-11:15 AM

Cost: $12 SOLD OUT!

Moderator: Nicole LeGrand Leibon

Speakers: Yann Gilles, Levi Danielson, Kimberly Kae

This very traditional method in France makes it possible to produce sparkling ciders, fermented in bottles, while preserving some residual sugars of the apple without adding anti-yeasts or using pasteurization. Willamette Valley is home to some renowned winemakers using this technique, and more and more cidermakers are experimenting with the Ancestral Method. Hear from experts about production considerations, ways to identify the critical points, and keys to success of this demanding method, between science and art. Attendees will walk away having understood the particularities, advantages and disadvantages of the ancestral method compared to other carbonation methods. They will be able to identify the critical points and keys to success of this demanding method, between science and art.

Comparing the Effect of Yeast Inoculation Rate on Fermentation Kinetics, Chemical and Aroma Compounds in Cider Fermentations

Date & Time: Thursday, January 18, 2:00-3:15 PM

Cost: $12 SOLD OUT!

Speakers: Jocelyn Kuzelka & Andy Hannas

Yeast produce different types and concentrations of aroma compounds as a function of yeast strain type, fermentation conditions, raw ingredients, and juice treatments. The sensory profile of cider is significantly associated with yeast selection and the quality of cider is dependent upon predictable fermentation outcomes. During yeast metabolism subtle changes in yeast cell inoculum level, determine rate of cell division, nitrogen demand, and availability of aroma precursors. It is generally accepted in the wine world, that 106 yeast cells/mL should allow the fermentation to proceed predictably and completely with little to no residual sugar remaining; while under inoculating leads to sluggish and stuck fermentations. However, recent research in wine and beer has suggested that yeast inoculation rate can be used to drive aroma production toward an increase in positive aromas. Speakers in this advanced level sensory session will explore the effect of yeast inoculum size on the production of aroma compounds both positive and negative in a cider fermentation, by decreasing cell count to accommodate the limited carbohydrate and nitrogen present in apple juice destined for fermentation. Attendees will learn more about yeast metabolism and how yeast inoculation rates can be used to drive cider style and quality.

An Introduction to Low-ABV & Non-Alcoholic Cider Production

Date & Time: Thursday, January 18, 10:30-11:45 AM

Cost: $12

Moderator: Dave Takush

Speakers: Ellen Cavalli, Christine Walter, John Berardino, Scott Katsma

This session will provide a basic overview of the various methods that can be used to produce low-ABV and non-alcoholic (NA) ciders, including a brief introduction to the technologies and regulations that may be associated with NA cider production. We will not be covering sparkling juice production, Participants will taste a range of products and should walk away with insight into various methods that might be employed to produce low-ABV and NA products, and the knowledge that there are different regulatory hurdles associated with NA production. Attendees will learn about different methods of low-ABV production, different methods of non-alcoholic production, technologies associated with NA production, and regulatory matters associated with NA production.

What To Do When Things Go Wrong: Cidermakers’ Tools to Fix, Remove, Hide, or Work with Unplanned Flavors

Date & Time: Thursday, January 18, 3:45 – 5:00 PM

Moderator: Steven Trussler

Speakers: Nick Gunn, Kira Bassingthwaighte, Megan Faschoway

Despite best intentions and even best practices, fermentations don’t always produce ciders that match a cidermaker’s expectations or standards. Whether due to apple or juice quality, lapses in hygiene, experiments with new ingredients or processes, equipment failures, or other unforeseen challenges, cidermakers will occasionally find themselves with a funky, stinky, or just plain weird cider. In this session, we’ll explore the cidermakers’ tools for removing, hiding, or working with specific flaws, from highly technical cutting-edge solutions to low-tech practical solutions available to anyone, up to and including when to cut your losses and distill or dump it. Attendees will hear a range of industry and academic perspectives covering practical to highly technical solutions on how to remedy common cider flaws.