Fermaid C Webinar Launch

Join us to hear what the benefits and uses are for Fermaid C™ in your cider making process.


3rd June 2021 - Recording Now Available

World Cider Day Logo

Join us as we launch Fermaid C™ with a little international fanfare. On World Cider Day, we’ve decided to celebrate what we know best, how to help your yeast do the best they can to produce fantastic cider, every time. Come back-stage with us to hear how our current research on cider is guiding us to find innovative solutions for apples.

Guest Speaker Lineup


Picture of Gabe Cook

Gabe Cook

The Ciderologist and Lallemand Ambassador.

Over 10 years of working in the cider industry, from traditional farms to world’s largest producer, he has worked across a wide range of roles encompassing cider making, new product development, customer liaison, media relations, public affairs and community engagement.

Webinar comments …

“There is a cider revolution occurring in cider. Expressing a sense of time and place. No better time for a consumer to explore the wonderful world of cider!

UK is the largest cider category and yet has no cider research facility.”.


Picture of Sigrid Gertsen-Schibbye

Sigrid Gertsen-Schibbye

Area Manager- Scandinavia and UK Lallemand Oenology

Originally from Canada, Sigrid has completed a B.Sc (Agriculture) from McGill University, and worked with Lallemand since 2001 in Canada, USA and now in Northern Europe.


Picture of Céline Raynal

Céline Raynal

From Lallemand Oenology R&D, Toulouse France

Graduated from IFRIA in France (Master degree of Development Manager in Agro Industry) in 2003 and joined Lallemand Oenology. Since 2008, she has taken the leadership of the R&D projects dealing with wine yeast, nutrients and quality control in the R&D lab .

Webinar comments …

“It is important to avoid imbalances between vitamins, micro-nutrients and nitrogen. This can lead yeast mortality and stuck fermentations in cider.

Listen to hear some of the key elements which contribute to fermentation efficiency compared to other common nutrient additions”.


Picture of Lorenza Conterno

Lorenza Conterno

From Laimburg Institute, Italy

Lorenza has a PhD from the University of Torino, and was a research associate at Cornell University. She is currently a researcher at the Laimburg Research Institute working on several projects within the realm of fermented beverages.

Webinar comments …

“An addition of a complete nutrient can help to shape the flavour in your product, and achieve the aroma profile desired.”.


Picture of Dr Eveline Bartowsky

Dr Eveline Bartowsky

Applied Microbiologist, Lallemand Australia

Webinar comments …

“The results showed that the addition DAP alone does not mean the fermentations are more optimal.

Balanced nutrition allows for more efficient sugar utilization as well as effective fermentations and ethanol production.”.


Picture of Kieron Atkinson

Kieron Atkinson

Murphy and Son Wine consultant, Nottingham, England

Kieron is an award-winning wine and cider maker and founder of the English Wine Project. Over the past decade he has developed the historic Renishaw Hall Vineyard in north Derbyshire into a flourishing tourist and wine production destination. As a vineyard consultant he has advised existing wine businesses how to improve their operational capabilities, and regularly champions the UK wine industry across a wide variety of media outlets. He is the wine production specialist and consultant for Murphy and Son.

Webinar comments …

“How do we help the industry maintain its vibrancy, and still remain true to each apple varietal.”.

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