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.