• Find and Write Reviews on UNTAPPD

    All ciders are fermented, blended and bottled in ridiculously small batches. Batch numbers are hand written on the labels. These are natural products with little or no added sulfites and typically evolve with age. Please store in a cool, dark location, or enjoy now.

  • Currently Available in 2018

    Fermentation and aging typically takes 1-2 years.

    2016 & 2017 ciders will be released in summer/fall of 2018

    Ole Pome

    Batch: 2015

    Style: Still, unfiltered, wild fermented, dry. 0% Residual Sugar. Aged in neutral french oak barrels. Spontaneous malolactic fermentation in summer 2016. 7.1% ABV

    Apples: late Red Astrachan, Kerr Crab, Cortland, Red Mac, Liberty, Golden Russet, Connel Red and dozens of wild varieties from old trees. Over 40% wild apples in this blend.

    Fipenny Bit

    Batch: 2015

    Style: effervescent, dry heritage cider from old heirloom apples. bottle conditioned. wild and cultured yeasts, blended from barrel and tank. Partial pétulant natural. 7%ABV

    Apples: 45% Red Astrachan, 55% blend of Dolgo Crab, Yellow Transparent, Lodi, Tetousky, Melba, Atlas, Duchess of Oldenburg, wild apples and true wild crabs.

     

    Farmhouse

    Batch: 2015

    Style: effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV

    Apples: Over a dozen cultivated varieties, including Liberty, Connel Red, Russets, old Cortland, Atlas and Dudley. Small percentage of wild apples. Entire batch was aged in french oak Chardonnay barrels for about 6 months.

     

     

    Batch: 2014B (SOLD OUT)

    Style: effervescent dry cider. bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV

    Apples: Equal parts Golden Russet, Liberty and wild blend.

    Farmhouse Sparkling (Sold Out)

    Batch: 2014A

    Style: sparkling cider, bottle conditioned. Wild and cultured yeasts, secondary fermentation in bottle on champagne yeast. 7.8% ABV

    Apples: 17% wild, 20% Golden Russet, 27% Liberty, 36% orchard blend. Some apples from nearby Chapin Orchard and Douglas Orchard.

    Notes: read reviews on untappd.com

  • Cider Vinegar

    fermented in glass demijohns and oak barrels, aged in French and American oak

    Raw & Unfiltered

    Made from wild and unsprayed apples

    Notes: Strong, well aged, fruity and woody aromas. Contains bits of mother. This is a living food. Excellent for all the things raw vinegars are prized for. My process takes about 2 years from apple to aged vinegar in bottle.