Is SO2 Necessary?
Speakers: Tim Godfrey, Tegan Biun, Tom Oliver, Dave Takush
Date & Time: Thursday, February 2, 3:30-4:45pm
SO2 has an ubiquitous role in fermented beverage production as a preservative, but have you ever wondered what’s going on under the hood? Do you ever wonder why SO2 is used so often and in such great quantities? Are you curious about reducing or eliminating SO2 use at your cidery? This session will take a deep dive into the complex role SO2 plays in cider stability, how to use it effectively to make your SO2 additions go further, and how to reduce its use and find alternatives. Our panelists bring commercial experience making cider with and without SO2, including those who started using SO2, and have since reduced or eliminated its use. Speakers will discuss how and when to use SO2 pre-fermentation, post-fermentation, while aging, and during packaging; practices to make SO2 additions go further and/or to reduce overall use; and alternative tools and products. We will explore consumer perception and how to meet demands for lower or no SO2 cider.
Traditional Perries with Claude Jolicoeur
Ticketed Session: $10 SOLD OUT!
Speaker: Claude Jolicoeur, Darlene Hayes
Date & Time: Friday, February 3, 10:00-11:15am
Renowned cider advocate and author Claude Jolicoeur will discuss the traditional perry-making regions in the UK, France and Austria. He will delve into their unique features and respective perry styles, highlighting the special challenges of perrymaking compared to cidermaking, and consider how perrymakers in each region tackle these challenges. There will be perries from the three traditional regions for tasting.
Pet Nat’s for the People: Lessons from Winemakers
Ticketed Session: $10 SOLD OUT!
Speaker: Christine Walter, Brent Braun, Luke Wylde
Date & Time: Friday, February 3, 3:45-5:00pm
More and more cider producers are exploring pét-nat carbonation, but what is it really? This advanced session will lean on lessons from the wine industry and discuss how this bottle conditioning technique differs from other methods and how pét-nat derives its fizz. What are your production goals for exploring this technique, and how can you market this low-tech, artisanal style of cider to an increasingly curious and knowledgeable consumer base? Speakers will address all of these topics, as well as TTB regulations and tax considerations for your product. Participants are encouraged to attend the “Guide to Carbonation Methods” session as a primer to this deep-dive into pétillant naturel.
Tackling Microbial Spoilage During Aging: Comparing the Effects of Chitosan and Hideki Tannin
Ticketed Session: $10 SOLD OUT!
Speaker: Jocelyn Kuzelka, Andy Hannas
Date & Time: Thursday, February 2, 1:45-3:00pm
The sensory profile of cider is significantly associated with microbial activities and the quality of cider is dependent upon predictable fermentation outcomes and product monitoring during bulk aging to mitigate or eliminate possible spoilage contamination. This advanced-level sensory session will explore the efficacy of two tools cider makers have to eliminate or mitigate costly intervention of microbial problems before they are needed during bulk aging. A triangle test will be presented to participants and will be used to determine the sensory findings of the experiment. Speakers will discuss the goal and results of this commercial scale experiment, the economic impacts of unaddressed microbial growth and the quantity of aromatic and flavor compounds they produce, plus the time savings and efficiency improvements of adapting SOP’s based on the observed chemistry and sensory profiles from a previous chitosan experiment. Come help us answer the question: “What makes good cider?” and decide for yourself with this interactive tasting session.
Fostering the Aromatic Expression of Your Ciders
Ticketed Session: $10 SOLD OUT!
Speaker: Yann Gilles
Date & Time: Thursday, February 2, 1:45-3:00pm
This session will outline a variety of ways to enhance the aroma of your cider, from the quality of the fruits to a number of processing options with a particular focus on the alcoholic fermentation management.
To Blend or Not to Blend? A Tasting to Explore Varietal Characteristics and Blending Techniques
Ticketed Session: $10 SOLD OUT!
Speakers: Nicole Leibon, Christine Walter, Ryan Burk
Date & Time: Friday, February 3, 2:00-3:15pm
Single varietal ciders are popular and allow for producers and consumers to understand the characteristics of specific apples. Much of the art of cider making, however, is in blending. This session is a sensory exploration of the unique attributes of blends and single varietal ciders. Speakers will discuss when and how to blend, blending for acidity, alcohol, tannins, and balance, and what qualities to look for in the base juice. We will also address the pros and cons of single varietals and the consumer education and marketing of those ciders.
The Science Behind Spontaneous Fermentation
Ticketed Session: $10 SOLD OUT!
Speakers: Hugues Guichard
Date & Time: Thursday, February 2, 10:30-11:45am
Spontaneous fermentation is a series of microbial and chemical processes in succession. This session will explore what is actually happening during spontaneous fermentation and what leads to a successful fermentation through each transition. Speakers will discuss the presence and considerations of yeasts at different phases of the cider making process, microbiological reactions not related to yeast (temperature, pH, etc), the role of oxygen throughout fermentation, and apple characteristics as a precursor of success.
Equipment Decisions When Scaling Up Production
Speakers: Joe Gaynor, Nick Gunn, Hannah Ferguson, Dan Young
Date & Time: Friday, February 3, 3:45-5:00pm
Scaling up your commercial production is a big step to make, and it’s important to make the proper investments in tools and systems when transitioning to larger production. This session will provide tips for equipment to purchase when shifting from hobby to professional production, designing and building out your space, setting up an in-house lab, and scaling up efficiently.
A Guide to Cider Carbonation Methods
Ticketed Session: $10 SOLD OUT!
Speakers: Chris Gerling, Soham Bhatt, Steve DiFrancesco
Date & Time: Thursday, February 2, 3:30-4:45pm
There are several carbonation methods available for cider makers to employ, and choosing between these methods means considering consumer expectations, sensory impact, production cost, taxes and more. This session will address how to carbonate your produce consistently and successfully through forced carbonation, traditional method, and bottle conditioning. We will discuss how to measure CO2 and how it impacts taxes and labeling rules. Finally, we will explore the sensory impact of carbonation with tips on how to select techniques and levels appropriate for your style goals, with a tasting to illustrate those differences.
Funk, Fault, or Phenolic Compound?
Ticketed Session: $7 SOLD OUT!
Speaker: Steven Trussler, Gabe Cook, Molly Browning
Date & Time: Friday, February 3, 10:00-11:15am
Volatile phenolics, either from apples or created during the fermentation process, can produce the distinctive cidery, funky flavours that many people enjoy in cider. On the other hand, other phenolic and non-phenolic aromas produced by spoilage organisms can go beyond ‘funk’ and cause a fault or consumer rejection. In this session, we’ll explore five different aromatic compounds found in funky, faulted, or phenolic ciders and you can decide for yourself which you like and which you don’t. If you decide you don’t, we’ll cover how to avoid them in your cider.