![]() 3oz samples are available in the "tasting room" and Quart and half gallon sized growlers are ready for purchase and fills. Before serving, the cider is force carbonated and back sweetened if necessary. The ABV of our cider ranges from 5% to 7-ish% and sweetness levels can be found across the entire spectrum. We seek combinations that offer maximum sugar and balanced acidity for a light and refreshing beverage. Our blends are mostly combinations of “dessert” apple varieties. Any of our blends with post ferment adds of any preservative will be labeled as such. The early dosage also gives time for their "Off Flavors" to dissipate before the cider reaches the tasting room glass.ĭespite our best efforts to limit their use post fermentation, sulfite additions at that time are sometimes necessary. This step cleans up any wild yeast and bacteria in the juice and allows for a cleaner fermentation. If all goes as planned, our juice is treated once before fermentation with a dose of sulfite. Cultured yeasts give predictable results and the fresh apple flavors are preserved by not filtering and using minimal if any post fermentation preservatives (sulfites and sorbates). ![]() We use simple methods with attention to detail. However, some of our best ciders have aged longer, for up to 9 months. At minimum, it takes 10 weeks from pressing the apples until a batch is finished and ready to serve. We hand-craft on site in 200 gallon batches. This bone dry cider is reminiscent of what we think cider would have been like in the days of the early New England Homesteader.Ī LITTLE BIT MORE ABOUT OUR METHODS, APPLES, TECHNIQUES, AND THE USE OF PRESERVATIVES IN OUR HARD CIDER. Oak aged with hints of rum and tropical fruits and no added preservatives. Sugar added to balance.ĥ.9% abv fills: quart - $11.25 half gal - $22Ī soft tannic structure and a mild acidic back bone come together nicely from the mixed in Bitter sweet and Bitter Sharp apples. Easy drinking with a bump from residual fruit sugar and a little structure from the bitter varieties Dabinette and Wickson. Wobbly Farmer 2.0- Clean, refreshing and not too sweet. A small amount of sugar added to balance. Smooth barrel aged character, lite notes of whiskey and vanilla. Vanilla Jack - Aged in Jack Daniels barrels. Easy drinking with sugar added to balance. Right down the middle with a mild tannic backbone. The Back 40 (oaked) - One of the original flagship blends. Brown sugar added to balance and sulfites for freshness. Your Tropical vacation starts right here. A bit of sugar to balance.īay Street - Rum barrel aged LSB with and infusion of coconut, pineapple, and spices. Just basic questions is all before I start fermenting.Peachy Keene- Our LSB blend with caffeinated black tea and peach. ![]() Next concern would be how much headspace should I look to leave in a 1gal glass carboy and any special treatment for the berries past freezing and thawing/mashing? Id assume they'd be fine without tablets. Anyone have any experience using Nott in mead? I just wasn't too sure what to expect(if anything). Given I'd only worked recently once with mead I didn't know what to expect if I went with the Nottingham, or if it might be better going with Champagne. My local home brew is under remodel and I'm trying to work with what I have on hand which would be Nottingham ale yeast and Red Star Champagne yeast. My questin is mostly concerning the yeast. I was thinking of going up on the berries a bit more as it was reading 8oz to give more of a hint of blackberry. I tend to like things a bit sweeter but not sickeningly sweet. Inch and a quarter ( 1 1/4 ) long section of a vanilla bean. The recipe I came across (was looking for a fairly simply blackberry mead) was this.ġ package of Red Star "Premier Cuvee" yeast So my Botchet mead is coming along nicely as it sits aging along side my hard apple cider, I wanted to run another batch of mead to keep things going.
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