Farmhouse

Batch: 2020

Style: bottle conditioned, dry, effervescent, wild and cultured yeasts. Aged in bottle for 8 months prior to release (May 2022)

This 2020 blend of Farmhouse cider is a light, zesty, clean and very quaffable dry cider fermented in stainless steel with a secondary fermentation in bottle.

Apples: dozens of varieties and select wild apples. Most common: Spartan, Connel Red, Sharon, Esopus Spitzenburg, Redwell, Liberty

Mycorrhiza

Batch: 2020

Style: wild fermented, bottle conditioned. Aged on lees for 10 months, aged in bottle for 8 months prior to release (May 2022).

no added sulfite.

Apples: Wild, culinary and cider apples, including Connel Red, Sharon and Honey Gold

Blend: 20 Bittersweet

more details on the Woodshed page here

Blend: 0031. (2018 harvest) single barrel cider, aged in barrel for 2+ years

Style: bottle conditioned, tart, funky, evolving, slight acetic. Excellent now and should age well in bottle and may be at its prime in 2022.

Apples: wild sharps and bitter sharps, Dolgo, Delantal Blanco

Blend: 19 (2019)

Style: sparkling pear apple wine, fermented on native yeast in stainless steel and glass. no added sulfites. contains lees and some solids. dry but fruity. Notes of grapefruit, raspberry and lime rind.

Fruit: Staceyville Pear, Dolgo Crab, wild pear and early season wild apples.

Batch: 2017 Wild & Orchard blend

Blend: 20 (2020)

Style: sparkling pear apple wine, fermented on native yeast in stainless steel and glass. no added sulfites. contains lees. Well rounded, ample perry notes with a well integrated subtle tannic finish. Very approachable.

Fruit: Staceyville Pear, Dolgo Crabapple, Lucious pear and early season wild apples . More wild pear than Dolgo bringing the tannic structure in this one.

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

Style: still/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: 2019

Style: bottle conditioned, dry, effervescent, wild and cultured yeasts, moderate acidity,

Apples: Dudley, Liberty, Kerr Crab, Dolgo Crab and 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.

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.