The Williams household has been farming apples and stone fruit on Colorado’s Western slope for over 100 years, and at this time their Snow Capped Cider is among the winningest American cideries, notching massive honors at GLINTCAP, the world’s premier cider competitors, whereas cleansing up once more on the annual Cidercraft awards. The key, says proprietor, inventive pressure, and cider maker Kari Williams, is the standard of their fruit.
Rising apples for cider on their very own property isn’t novel, however doing so at an elevation over 6000’ definitely is, and the intense rising situations produce apples with extra vivid contours in addition to extra sugar, which gives Williams a saturated palette to color with.
On this episode, Williams discusses:
- the multigenerational household method to farming and now cider making
- the advantages and challenges of rising apples at excessive elevation
- sustaining tight farming management for excellent apples, whereas benefitting from the posh of time
- an apple-driven inventive course of impressed by flavors in that 12 months’s crop
- terroir and taste expression in apples, and the impression of various farming areas
- in depth trialing with 200 fermentation exams in any given 12 months
- constructing a notion of sweetness in dry ciders
- getting older sure apple varieties earlier than juicing
- balancing acidity, astringency, and sweetness in high quality ciders
And extra.
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