The Cider Institute’s Technical Skills Share Series continues this Thursday, June 12, with an in-depth session on Bottle Conditioning, led by Martha Lowry, Co-Owner and Cidermaker at Woodfolk Cider in Ontario.
Bottle conditioning is a traditional method of carbonation, where a small amount of sugar and yeast is added before bottling, allowing for natural carbonation to develop during secondary fermentation. This technique can enhance flavor complexity and deliver a refined, effervescent mouthfeel in finished cider.
In this session, Lowry will provide expert guidance to help cidermakers of all levels confidently incorporate bottle conditioning into their production. Attendees will:
- Learn key production steps for successful bottle conditioning
- Explore methods to maximize cider clarity and flavor
- Understand yeast selection and behavior
- Gain critical tips for stabilizing cider to ensure safety and quality
This virtual session is part of the Cider Institute’s commitment to advancing technical education across the cider industry.
Looking ahead: On July 10, the series will spotlight Optimizing Stone Fruit Fermentation in Cider Production with Patrick Chavanelle, Research & Development Manager at Allagash Brewing Company in Portland, Maine.
Cidermakers can register for individual sessions or sign up for the full 2025 series. All sessions are recorded and accessible for on-demand viewing.
Register here.
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