Tin Hat cidermaker Teddy Weber is stewarding a 25 year old orchard in Waitsfield Vermont. This musician by trade got his taste for cider in the UK during his music gigs while there. He teamed up with Sue and Gib Geiger who own the orchard that Teddy has been stewarding and where this chat takes place.
In this chat, Teddy and I walkabout in the orchard in Waitsfield and discuss the beginnings of Tin Hat, apple varieties, working with culinary apples for cider and culinary pears, cultured yeast vs wild yeast. His enthusiasm for apples is contagious.
Apples in this Chat
Cidermaking techniques used
Tin Hat Ciders (currently)
Traditional still cider, unfiltered, wild fermented, dry. 0% Residual Sugar. Aged in old neutral french oak barrels. Spontaneous malolactic fermentation in summer 2016.
Effervescent, dry heritage cider from old heirloom apples. bottle conditioned. wild and cultured yeasts, blended from barrel and tank. Partial pétulant natural.
Effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast.
Contact for Tin Hat
Cidermaker: Teddy Weber
PO Box 103
Roxbury, Vermont 05669
Mentions in this Chat
Win a pair of Tickets to Cider Circus August 25th & 26th
Episode 028: John Bunker | Apple Identification
Eden Specialty Ciders in Vermont makers of fine ice cider
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