Technical Skills Share Series 2025

The Cider Institute offers a monthly Technical Skills Share series, where producers, consultants, and researchers come together online to explore specific cider production topics in detail.

The series will occur on the second Thursday of each month from 2-3pm ET, starting March 13. You can buy a ticket for a single session or purchase a subscription for access to all sessions at a 30% discount.

December 11 @ 2PM ET

Topic: Pre- and Post-Harvest Factors that Affect Cider Apple Fruit Quality
Speaker: Dr. Gregory Peck, Cornell University

This session is co-presented with the New York Cider Association

Dr. Greg Peck will share research-driven insights into how pre- and post-harvest factors influence cider apple fruit quality, along with observations from the 2024 and 2025 New York harvests. While regional harvest conditions vary, participants are invited to contribute their own experiences to help build a broader industry picture.

Join this session to learn and discuss:

• A high-level look at recent harvest trends, primarily from New York
• Key challenges growers are navigating now and in the near future
• Discussion of resilient apple varieties
• How shifting disease pressures, climate conditions, and market factors influence grower strategies

PAST TOPICS:

• Pressing tips (Christine Walter, Bauman's Cider OR)
• Blending deep dive (Nick Gunn, Benchgraft Consulting OR)
• Understanding free vs. total SO2 (Chris Gerling, Cornell University NY)
• Exploring flavor trends (Ryan Burk, Feel Goods Company NY)
• Using a product library and in-house sensory panel to better understand your products (Kira Bassingthwaighte, Western Cider MT)
• Working with single varietal ciders (Soham Bhatt, Artifact Cider Project MA)
• Understanding sugars and acids (Dave Takush, 2 Towns Ciderhouse OR)
• Operating an urban cidery (Brian Wing, Green Bench Cider FL)
• Facility design for new cideries (Cortni Stahl, Star Cider NY)
• Grafing & selecting rootstock (Maria Kretschmann, After the Fall Cider PA)
• Hopped Cider Production (Josh Sejat, Blake's Hard Cider Co MI)
• Disgorging & Packaging Traditional Method Ciders (Levi Danielson, RAW Cider Co OR)
• Barrel Maintenance & Aging Techniques (Matt Holley, Virtue Cider MI)
• Wild Fermentation: Evolving Approaches in Changing Conditions (Dion Stepanski, Presque Isle Farm Cider MI)
• Is Co-Packing the Right Fit for Your Cider Business? (Yann Fay, Beak & Skiff Apple Orchards NY)
• The Art & Science of Bottle Conditioning (Martha Lowry, Woodfolk Cider ON)
• Optimizing Stone Fruit Fermentation in Cider Production (Patrick Chavanelle, Allagash Brewing Company ME)
• Is Crossflow Right for You? Filtration & Stabilization Strategies for Your Cider (Joe Gaynor, Angry Orchard Cider House NY)
• Practical Approaches to Pome Fruit Processing (Dave Klawer, Alma Cider WA)
• Blending in Practice: What Works—and What Doesn’t (Nick Gunn, BenchGraft Consulting OR)
• Launching a Family Apple Orchard into Cider Production (Jeff Rogers, Owner, Long View Ciderhouse CT)