Styles

I acquire pasteurized cider from a local orchard and immediately start the fermenation process.


 

Traditional:
A straightforward hard cider made with as few ingredients as possible.

Cherry Infused:
By infusing dried cherries and pure cherry juice in the secondary fermentation, I was able to lightly imbue a cherry flavor into the traditional cider bringing a balanced flavor without overpowering the natual apple flavor.

 



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