Craft Cider, Fermentation Fails & Wild Yeast Wins — with Juicing Systems

Raw, UV, or Thermal? Juice Pasteurization Explained for Cider & Juice Producers

In this episode of Fresh Pressed Live, Alex and Nathan break down everything juice and cider producers need to know about pasteurization — whether you’re selling raw, using UV light, or producing with thermal (heat) pasteurization. We explain the science behind the “5-log reduction,” the real risks with raw juice, the differences between UV and thermal processing, and even the cost and limitations of High Pressure Processing (HPP). If you’re an orchard, cidery, agritainment farm, or growing juice brand, this episode will give you the clarity you need to choose the right method for your business model. In this episode you’ll learn: • The 3 legal ways to sell juice in the U.S. (raw, thermal, UV) • What a 5-log pathogen reduction actually means • Why raw juice carries safety risks • How UV pasteurization works and when it’s the best fit • How thermal pasteurization works, including HTST and hot-fill • A practical breakdown of HPP and why it’s costly • Which method fits which kind of producer (on-farm, cider, juice shops, etc.) • How to choose heat sources (steam, electric, propane, gas) • The difference between kettles, plate heat exchangers, and tube-in-tube systems • Cleaning, CIP, maintenance and everyday operations • Real story of a producer who scaled using bag-in-box shelf-stable cider Questions about pasteurization or equipment? Send them to us at https://juicingsystems.com or message us on social — we answer listener questions in future episodes.

Industry Challenges Every Juice & Cider Producer Is Facing Right Now — Our First Livestream Breakdown

👉 Learn more at www.JuicingSystems.com Welcome to the first-ever Juicing Systems livestream recap — now converted into a podcast episode for our Spotify listeners. 🎙️ We’ve launched a brand-new format where twice a month we go live to talk about what’s happening in the juice, cider, and beverage-processing world. This episode is the edited, audio-friendly version of that livestream. In this conversation, Alex and Nathan dive into: 🍎 What’s really happening in the apple and cider industry right now ⚙️ The biggest bottlenecks producers faced these past two weeks 🥤 Pasteurization slowdowns, bottling limitations & equipment strain 👷‍♂️ Labor shortages and processes that should be automated 🔧 How producers are preparing their operations for next season 📉 Why fall pressure exposes equipment weaknesses 💡 What conversations we’re having daily with processors across North America This episode gives you a behind-the-scenes look into the real problems juice and cider producers deal with during peak season, based on direct calls, support inquiries, and field experience. Why this new format? Because the best way to help producers grow is to share what we’re seeing on the ground — the trends, challenges, solutions, and insights we gather every single day. 👉 Join us twice a month for live sessions where we cover: 1. One deep-dive topic, and 2. A “Last Two Weeks” segment on current industry challenges Our next livestream will be hosted on Remo, and we’ll announce the date very soon. Follow the podcast so you don’t miss upcoming episodes. If you’re a juice, cider, or beverage producer and want to get ahead of bottlenecks before next season, you’ll love this episode.

Cider’s Future with Monica Cohen | American Cider Association CEO

🍏 It’s cider time! Alex sits down with Monica Cohen, CEO of the American Cider Association and former executive at Dairy Farmers of America, to explore how cider can grow in 2025. Monica shares insights on: * Cider industry growth opportunities in 2025 * Lessons from DFA for building stronger associations * Data, advocacy, and education for cider makers * Why joining the ACA matters for small & large cideries * What’s coming at CiderCon 2026 This episode is part of The Fresh Pressed Podcast by Juicing Systems, the show helping cider makers press, package, and profit. 🔔 Follow The Fresh Pressed Podcast for weekly insights on cider, juicing, and the craft beverage industry. 👉 Learn more about the American Cider Association: https://ciderassociation.org/ [https://ciderassociation.org/] 👉 Explore Juicing Systems: https://www.juicingsystems.com/ [https://www.juicingsystems.com/] 00:59 – Monica’s journey: DFA to ACA 03:06 – Cider’s biggest growth opportunities 06:24 – Advocacy & supporting all cideries 14:20 – Flavor innovation & consumer insights 31:02 – CiderCon 2026 preview

La Sidra Única de Patagonia con Carlos Flores de Punta de Fierro | Fresh Pressed Podcast

En este episodio de Fresh Pressed Podcast, Alex conversa con Carlos Flores, cofundador de Punta de Fierro, una sidrería sostenible en el corazón de la Patagonia. Carlos nos comparte el fascinante proceso de crear una sidra única, elaborada con manzanas que tienen más de 150 años, profundamente conectadas con la cultura y el patrimonio de la región. Descubre los retos y satisfacciones de dirigir un negocio pequeño y eco-consciente que valora tanto el medio ambiente como la comunidad. Desde huertas ancestrales hasta prácticas sostenibles de vanguardia, este episodio explora la fusión entre tradición e innovación en la producción de sidra. Lo que aprenderás en este episodio: * La historia detrás de las huertas de manzanas centenarias de Patagonia * Cómo Punta de Fierro utiliza prácticas sostenibles para crear sidra artesanal * Los desafíos de construir un negocio basado en la tradición y la comunidad * Por qué la sidra de Patagonia es única y qué la diferencia de las variedades europeas y americanas Acompáñanos en esta conversación sobre sostenibilidad, negocios y el arte atemporal de la producción de sidra en una de las regiones más únicas del mundo. Suscríbete a Fresh Pressed Podcast para más historias sobre innovación, sostenibilidad y las personas detrás de ellas. www.juicingsystems.com

Craft Cider, Fermentation Fails & Wild Yeast Wins — with Juicing Systems

What does it really take to make an unforgettable cider? In this episode of The Fresh Pressed, host Alexander Wolf sits down with fermentation expert and content creator Shanleigh Thompson of Shan Ferments to unpack the secrets behind cider-making success—and the happy accidents that make it special. Shanleigh shares: * What cider makers can learn from beer brewers * Why “mistakes” in fermentation might be your best discoveries * The importance of ingredient quality and yeast strain selection * How small producers can embrace inconsistency as a strength * Insights into cider trends, wild fermentation, and future tech * Her journey from scientist to storyteller in the craft beverage space Whether you're a homebrewer, orchard owner, fermentation nerd, or just love a good cider, this episode will open your mind (and maybe your palate). 🎧 New episodes every month— Subscribe and stay fresh.