How I Got Here
I discovered cider at university in England, but CiderDays in Western Massachusetts showed me what it could be—connected to place, people, and heritage.
I started making cider at home, experimenting for years before leaving tech work to get back to making something meaningful with my hands.
Seasonal pressing work led me into the local cider community and eventually to full-time cidermaking at Stormalong.
I'm here because I love the craft, the product, and the stories that connect apples to the places they grow.
What I’m Learning
Right now, it's process at scale—the fundamentals are the same, but there's a big difference between five-gallon batches and 2,500 gallons.
I'm learning how every choice impacts the final product: fruit selection, yeast, fermentation temperature, nitrogen, additives. How can these tools be used deliberately to create something distinct?
At home, I'm experimenting with wild yeast and spiced ciders, learning it's okay to fail if I can identify why. I'm working toward Level 2 Pommelier certification, building confidence in drawing out specific flavors.
As I get comfortable with baseline ciders at work, I'm excited to keep experimenting at home.
