In our new episode we finally sit down and get properly technical (ish) thanks to Laurence Cocking, former winemaker now cidermaker extraordinaire at @littlepomona.

In other news, we get an earth-shattering four emails from listeners – and it turns out we’ve had one of them since February. Justin and Adam refuse to skip the banal bit. Laurence brings traditional method know how, ably supported by Justin’s advice on ‘blasting the dead yeast cells out’. And Albert wants to know just how damn big champagne bubbles are.

In an epic instance of poor co-ordination Justin and Adam both taste ciders from @bluebarrelcider, with Laurence and Albert staying on brand.

Albert methods traditionally @rosscider Adam bubbles over @adamhwells and @cider_review Justin ferments in bottle @justinwells1346