Scaling up cider production without losing quality is a balancing act – one that requires equal parts precision, experience and innovation. For Dominic Rivard, founder of Red Core Cider Solutions in Canning, N.S., mastering this craft has been a 30-year journey.
As a globally-recognized, award-winning commercial winemaker, distributor, consultant and the owner of Nova Scotia-based PayDay Cider – and now Red Core Cider Solutions – Rivard isn’t just on a mission to produce bulk cider; he wants to redefine how large-scale cider-making can preserve the character and complexity of artisanal methods.
Launched in 2024, Red Core provides high-quality bulk cider to wineries, distilleries, cideries and breweries across North America, specializing in Nova Scotia apples to deliver unique regional flavours. Offering customizable blends suited to client preferences, Red Core works closely with businesses to develop signature cider profiles. With efficient bulk packaging options including IBC totes, Flexitanks and bulk transport trucking, the company accommodates one-time specialty batches or a regular supply.
With consumers developing a more discernible palate than ever before and unique preferences on the rise, Rivard knew that consistency and delivering a high-quality product were non-negotiables for Red Core Cider, especially at scale. The company achieves this through a combination of technology and rigorous process oversight.
“We generate detailed data logs for every production run, which we analyze to ensure each batch meets our strict standards for taste, alcohol content and clarity,” said Rivard. “We also employ a dedicated quality assurance team that conducts sensory evaluations and lab testing at multiple stages: post-pressing, mid-fermentation and pre-packaging.”
To meet these standards, Red Core’s facility is HACCP certified, maintaining a high level of traceability. The company has also adopted advanced filtration techniques, including crossflow filtration, which removes impurities without stripping the cider’s natural characteristics. The result? Every single bottle, can or keg that leaves Red Core’s facility tastes exactly as intended, whether it’s part of a 1,000-litre or a 50,000-litre run.
It’s this dedication to a streamlined operational process that really sets bulk production apart from traditional cider-making methods. According to Rivard, while the ambient fermentation and simple blending techniques used in traditional cider-making yield nuanced and natural results, these techniques lack the precision needed to create at scale.
“We’ve modernized fermentation by using specific yeast strains sourced from proven sources, created to enhance the apple varieties we work with,” he said. “Unlike traditional methods that might let fermentation run its course naturally, we control the process with temperature regulation and timed interventions to potentially halt fermentation at the desired level that a particular apple variety would demand to ensure the best varietal characteristic and acid balance.”
Going beyond the old-school “mix and taste” approach, Red Core employs a digital blending system to create exact flavour profiles that can be replicated across batches. This results in bold, yet balanced ciders that appeal to both traditional and modern palates alike.
To operate on a large scale, Red Core’s equipment must be as reliable as it is delicate – both a workhorse and a preserver of nuance. A cornerstone of its operation is its state-of-the-art apple belt press system, which gently extracts juice at a controlled pressure, maintaining flavours and aromas that harsher methods might strip away. The company has also invested heavily in temperature- controlled stainless steel fermentation tanks equipped with automated cooling jackets, fine-tuning the fermentation environment for optimal yeast performance. For blending, Red Core’s high-precision system incorporates flow meters and digital controls, ensuring uniformity across large batches.
Innovation and sustainability go hand-in-hand at Red Core. To complement its apple supplier’s commitment to regenerative farming – practices such as cover cropping and reduced pesticide use – Red Core repurposes apple pomace into compost or biofuel feedstock. The company also reduces its environmental impact through insulated tanks that minimize energy consumption, a closed-loop water system for equipment cleaning, lightweight aluminum cans and bulk kegs with a lower carbon footprint than glass bottles.
“These efforts not only reduce our environmental impact, but also resonate with consumers who value eco-conscious brands,” said Rivard.
Going beyond the old-school “mix and taste” approach, Red Core employs a digital blending system to create exact flavour profiles that can be replicated across batches. This results in bold, yet balanced ciders that appeal to both traditional and modern palates alike.
Rather than relying on a rigid production line, Red Core has adopted a modular production design, allowing flexibility and scalability without sacrificing creativity. “We’ve developed a flexible setup that can scale up or down depending on demand, allowing us to produce large volumes efficiently while still experimenting with smaller, specialty batches,” said Rivard.
This customization capability means Red Core can adjust tank sizes and production lines quickly so it can personalize batches to client specifications without disrupting its core output. “For example, if a distributor wants a drier cider with a specific ABV for a regional market, we can isolate a portion of the production run, tweak the fermentation timeline and deliver exactly what they need,” said Rivard.
Quick adaptability comes in handy for Red Core because staying ahead of emerging trends means listening to the market and acting fast. “We keep a close eye on consumer trends, like the growing demand for low-alcohol or fruit-infused ciders, and use our flexible production model to pivot quickly,” said Rivard. For instance, when Red Core saw hard seltzers gaining traction, they experimented with a cider-seltzer hybrid that blends its apple base with a crisp, bubbly finish, and it’s been a hit with younger drinkers.
Red Core is on a mission to produce that handmade, artisanal quality that cider drinkers expect, but make it for the modern-day era. One of the key innovations the company has started to implement is an automated batch monitoring system that allows it to oversee each stage of production, from pressing to fermentation, in real-time.
“This system uses sensors to track sugar levels, acidity, fermentation progress and temperatures, enabling us to make precise adjustments on the fly,” said Rivard.
The company is also experimenting with smart fermentation technology that uses AI to predict and optimize flavour outcomes based on apple variety and yeast performance. “It’s still in the early stages, but the potential to refine our process even further has me buzzing with anticipation,” said Rivard. He believes that technology in bulk cider production will continue moving toward greater automation and data-driven decision-making.
“We’re already seeing this with [Internet of Things]-enabled equipment that can communicate across the production chain, reducing human error and boosting efficiency,” said Rivard, noting that more AI integration can be expected, not just for fermentation, but for predicting consumer demand and optimizing supply chains. Red Core aims to lead by pioneering these smart systems while keeping the craft spirit alive.
Even though Red Core leans on automation and data-driven decision-making, Rivard insists that technology is only part of the equation. His partnership with Lightfoot and Wolfville Vineyards – a respected winery and apple supplier in Nova Scotia’s Annapolis Valley – remains a driving force behind Red Core’s innovation.
“Our apple supplier provides us with a steady stream of high-quality, sustainably grown fruit and has collaborated with us on innovations like our custom maceration process, which enhances the tannins and mouthfeel of our ciders,” he said.
Yet, beyond scientific advancements, it’s the partnership itself that fuels Red Core’s growth. Spanning eight generations, the Lightfoot family turned to small-scale cider production during the Second World War, fermenting surplus apples to save their farm. Rivard credits that same spirit of resilience and ingenuity as a major motivator behind Red Core’s approach to innovation.
“Lightfoot and Wolfville’s expertise in fermentation science, honed through their wine production, has directly influenced our processes,” said Rivard. “They introduced us to the specific yeast strains we now use, which are tailored to bring out the best in our apple varieties, and shared their knowledge of wild fermentation and bottle-conditioned carbonation; techniques they’ve preserved from their cider-making days.”
Together, the two companies are experimenting with barrel aging – some barrels once held red wine – to develop ciders with unparalleled depth. The vineyard’s sustainability initiatives have also inspired Red Core to integrate eco-friendly technologies into its operations, reinforcing the company’s commitment to both tradition and the future. As Rivard looks ahead, his goal is clear: to lead the industry in both scale and quality, proving that high-volume cider-making can still feel handcrafted.
“We want to be the company that proves you can produce cider at scale with cutting-edge tech and still deliver a product that feels handmade and authentic,” he said.
