Ticketed Session: $10
Speakers: Chris Gerling, Brighid O’Keane
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.