Ever want to make cider at home? Tune in to this week's episode of Fuhmentaboudit!, as hosts Chris Cuzme and Mary Izett are joined by two cider homebrewers, Chris Prout and Ben Carr. Find out how to make hard cider from apples, and what the pressing process entails. From bushel to bottle - get the inside scoop on how you can turn delicious apples into even more delicious cider. Learn why what you get out of the fermentation process changes based on the season, and how brewers deal with the time sensitive nature of cider. Discover why brown spots aren't always bad and how back sweetening can help with acidity issues. This program was sponsored byThe Brooklyn Kitchen.

"You have to make a party of it. If you only have two people to get through 8 bushels of apples - it's not gonna happen!" 10:00

--Chris Prout on Fuhmentaboutit!

Erin Fairbanks is investigating cider as an agricultural product on this week's episode of The Farm Report! Tune in to hear Erin talk with Eleanor Leger of Eden Ice Cider. Eleanor produces ice cider- a higher ABV beverage that is made through cold-concentration processes. Learn more about the processes involved with making ice cider, and why Eleanor and her husband decided to pour their life savings into this business. For farmers and artisans, cider is important to the New England agricultural economy. Later, Erin and Eleanor talk about the slowing local juice industry, and the prevalence of imported juices from concentrate in the grocery aisle. Later Jeanne Hodesh from the GrowNYC Greenmarket calls in to talk about the apples, potatoes, and bay scallops entering NYC's markets! This program has been sponsored by Whole Foods.

"We're very excited to encourage other orchards in Vermont and New England to start producing ice cider. We really believe it's a product that represents our terroir well, and you cannot make it in a lot of places." [14:23]

"All of the fresh juice market has disappeared in the U.S. Virtually every bottle or can of fresh juice in the supermarket today comes from concentrate from outside of the U.S." [22:33]

-- Eleanor Leger on The Farm Report

The topic of the day: English cider and perry! This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Tom Oliver of Oliver's Perry & Cider House. Learn about Tom's family history in the cider, perry, and winemaking business, as well as some common misconceptions about cider and perry in the United States. BR Royla and Joel Shelton of Shelton Brothers Importing are in the studio to explain why they import Tom's product, and how they hope that cider gains a wider audience in this country. Tony Forder of Ale Street News plays the flute and talks about his upcoming European beer tour, while Clint Carter of Men's Health Magazine talks about the nutritional benefits of a good brew. Listen in to learn more about some awesome, rare Belgian beers, as well as signature characteristics of wild yeast! Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today's musical selections.

"At this time, I see cider with the brightest future it's ever had because it's not just the die-hard cider drinkers who are enthusiastic, but the younger drinkers are showing interest." [3:30]

"Wild yeast are so interesting, and I admire every beer-maker who dabbles in that world." [27:30]

-- Tom Oliver on Beer Sessions Radio