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.

👉 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.

🍏 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/
👉 Explore Juicing Systems: 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

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

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.

In this episode of The Fresh Pressed Podcast, host Alex Wolf is joined by award-winning cider expert Adam Wells, founder of Cider Review. Dive into an engaging conversation about the craft cider industry—exploring what makes premium cider unique, addressing common myths, and revealing the latest trends that cider enthusiasts and makers must know.

Topics covered in this episode include:

• Why cider is experiencing unprecedented popularity today

• Debunking common cider misconceptions, especially in the UK market

• Crucial advice for new cider producers aiming for success

• How to taste, review, and fully appreciate cider like a professional

Whether you're a cider enthusiast, an aspiring cider maker, or simply curious about the beverage industry, Adam Wells shares invaluable insights from his extensive experience.

Discover more cider-making resources: https://www.juicingsystems.com/

🎧 Subscribe to the Fresh Pressed Podcast for weekly insights on cider, juice, and beverage innovation.

#CraftCider #AdamWells #FreshPressedPodcast #CiderTrends #CiderIndustry #CiderReview

Are you wasting CO2, losing carbonation consistency, or spending late nights manually adjusting pressure? You’re not alone. In this episode of Fresh Pressed, we sit down with Guy Tipton to talk about how Fizz Wizz is revolutionizing carbonation for breweries and beverage makers.

We cover:

✔️ Why traditional carbonation is inefficient and leads to wasted product

✔️ How automation saves time, money, and stress for brewers

✔️ The science of CO2 loss & how to keep flavors intact

✔️ How breweries are using Fizz Wizz to increase efficiency overnight

If you want consistent carbonation, reduced CO2 costs, and a stress-free brewing process, this episode is for you.

Buy the Fizz Wizz here: https://shop.juicing.systems/collections/fizzwizz-bubbles-anywhere

Resources & Links:🌐 Visit [Juicing Systems] https://www.juicingsystems.com/ for all your commercial juicing equipment needs and expert consultations.📞 Need help? Contact our team: 877-373-8388 or 778-943-2249💼 Explore our machinery: [Single Belt Press](https://www.juicingsystems.com/single-belt-presses)📲 Stay connected for more tips and insights! - Facebook: [Juicing Systems](https://www.facebook.com/JuicingSystems) - Instagram: [@juicingsystems](https://www.instagram.com/juicingsystems) - LinkedIn: [Juicing Systems](http://www.linkedin.com/company/juicing-systems)

🍎 How does a small farm scale to meet massive demand in agri-tourism?

In this episode of the Fresh Pressed Podcast, we sit down with Scott Dvorak, Press and Maintenance Manager at Vala's Pumpkin Patch & Apple Orchard. Scott shares how Juicing Systems’ KEB 750 cider belt press revolutionized their operations, enabling:

• A 300% boost in cider output in a single day.

• A 50% reduction in labor costs, freeing up time and resources.

• Sustainable growth of 20-30% year over year in the agri-tourism space.

🎧 Whether you’re a farm owner, tech enthusiast, or just curious about the future of agriculture, this episode is packed with insights about scaling operations, managing seasonal peaks, and leveraging innovative juicing technology for business success.

Listen now to discover how Vala's Pumpkin Patch & Apple Orchard is blending tradition with cutting-edge technology!