Cider Chat

Blend Cider is Like Building an Orchestra Ryan Monkman of FieldBird Cider in Ontario has helped Ria sort through the process of getting cider that has been conditon for over two years into the bottle! Now that we have learned how to make sure the cider is completely fermented, know the exact amount of sugar remaining in the cider and have done the math to determine how much sugar and what kind of yeast to add at the time of bottling to produce sparkling cider it is time to blend or not? Ryan and Nicole Monkman - FieldBird Cider Ryan describes this stage as building an orchestra. Knowing what musicians go well with others is key to making the perfect tune. For cider it means: Pulling samples from all your batches of cider and know that Tannins and acid work well together tannin though can mute aromatics when pushing aromatic - acid helps as does high alcohol Blending Taste Tips When tasting a lot of either sweet, or acid forward ciders the more your palate will become accustom to either profile. Tann