Cider Chat

Cider and Spontaneous Fermentation The wild "ambient" yeast found on apples, in the air, on cider presses can all contribute to a spontaneous fermentation within the cider must, which is the juice that has been freshly pressed from a fruit such as apples or grapes and is fermenting. In this episode we hear from Hugues Guichard, who works at the Institut Français des Productions Cidricoles a research institute focusing on cider based in Normandy, France. Hugues presented this lecture at CiderCon 2023, which is hosted by the American Cider Association. Hugues Guichard at CiderCon 2023 Allowing a cider to go through a full spontaneous fermentation successfully is a growing trend within the industry as consumer continue to seek "natural" ciders. Hugues provides a complete overview of the French cider industry and the science behind spontaneous ferments. Subscribe to the Cider Chat YouTube Channel to be notified when the  audio of this lecture synced with the power point slide show goes live to the public. Becom