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Blend: 1819 (2018 with a small amount of 2019 blended in)

Style: perlant, may become effervescent over time, fermented on native yeast in stainless steel and glass. no sulfite. Aged on lees.

Apples: over 50% wild apples, orchard blend of heirloom apples

Blend: 1718

Style: bottle conditioned, dry, slight effervescence, wild and cultured yeasts

Apples: Approx 50% Red Astrachan, 25% Dolgo crab, 25% mix of wild

Farmhouse

Batch: 2018

Style: pet nat/bottle conditioned, dry, effervescent, wild fermented, cultured yeast in bottle

Apples: 25% Kerr, 20% Liberty, 15% wild bittersweet, 10% Dolgo, 10% Red Astrachan, 10% Liberty, 10% Connel Red,

Naturally Sparkling Cider

Batch: 16 (2016 harvest)

Style: méthode champenoise, extra dry, cultured yeast, riddled, disgorged

Apples: Cortland, Sharon, Fireside

Some of you may remember, 2016 was a very dry year here in the northeast. It made for a challenging growing season for some of us, but some varieties came out surprisingly well, with very high brix and very concentrated flavors. The three varieties that made up this vintage were a very unusual blend for me. It is well aged at the time of release (June 2019), very low sulfite and I doubt it will improve with further aging, so if you are sitting on a bottle, enjoy.

Batch: 17 (2017 harvest)

Style: Same as above, much brighter in acidity though

Apples: ​ About 50% wild apples that were wild fermented in neutral oak barrels. The other 50% was a late season blend: Liberty, Connel Red, Fireside, Golden Russet, Scott Winter and Spartan.

Fippenny Bit

Batch: 2015 (2018 Silver Medal, Heritage Ciders Category - GLINTCAP)

Style: bottle conditioned, fully dry, acid forward (generally tart), 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.

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.

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.