This season we were more careful about keeping notes on the apples that went into the different batches of juice; and we experimented with a couple of commercial yeasts as well as natural fermentation. That resulted in 5 distinctly different ciders for us to taste and blend.
It’s really interesting how the same juice can turn out quite differently depending on the fermentation process; even more striking are the differences due to the apple varieties; and then you can start blending – the possibilities are endless.
Not all of these ciders were awesome. But we were pretty pleased that we were able to create one excellent unblended and two decent blended ciders. Onwards to bottle conditioning…
thirteenvegetables 