Origins: A Speaker Series: The Episode with Keepwell Vinegar In It

Origins: A Speaker Series is an awesome show taped for the Heritage Radio Network at Artifact Coffee in Baltimore.  The show has covered Pennsylvania Dutch food ethnography with William Woys Weaver (first lesson, 'Penn Dutch' is not a strict synonym with 'Amish'), growing healthy grains and baking with freshly milled flour (here they had the farmer and the baker representing - both personal heroes of ours), and a bunch of other topics anybody who likes to think about what they eat will enjoy.

And they had us on!  Listen to the episode we appeared in here alongside some much more well-spoken people.  We got some really interesting question before we had to wrap up, although there's one that I answered poorly - someone asked which apples we favor for our single varietal apple cider vinegars.  We always get better at this one, but I've added an emphatic favorite since the taping: the York Imperial, an apple that first sprang from York, grows well there, and was once the most widely grown apple in the area surrounding for its qualities as a cider and sauce apple.  The flavor is sweet enough, sharp enough, but also really pleasantly woody and tannic.  Making hard cider to drink is almost never done with a single varietal, there's just too much balancing to be done.  I'll bet if one apple could do it though, it'd be the York Imperial.

Of course, we have hundreds of gallons of that going thanks to the efforts of Ben Wenk, who's bent over backwards to press varietals at their peak for us using apples from his family's farm, Three Springs Fruit Farm.  Indicentally, he spoke at the most recent Origins taping, all about orcharding.  Look out for audio release soon!

York Imperial Cider reading 1.063 Specific Gravity- a Potential Alcohol of 8%- or Brix of about 15.5%...nice and sweet!

York Imperial Cider reading 1.063 Specific Gravity- a Potential Alcohol of 8%- or Brix of about 15.5%...nice and sweet!