60% Honey Gold
20% Golden Delicious
20% Connel Red
3 cases (500ml)
perlant (only slightly effervescence)
I know, you're probably thinking, 'what's so special about these cultivars'. Well, the real Golden Delicious (older stock, very different from what you get in the supermarket from large scale monoculture operations) is actually not a bad cider apple. I have access to one backyard tree, unsprayed, large rootstock, maybe 25-30 years old. Honey Gold, with its trendy sounding name clearly chosen for marketability in the desert fruit market is also an excellent cider apple- even worthy of a single variety some years. It has moderate acidity, low tannins, but excellent flavor and seems to carry a nice mouthfeel when fermented to dryness. It does have a little scab problem, but tolerable for me. Connel Red joined this party simply because sometimes a cider maker just needs to top up a vessel. But, Connel Red usually brings on good aroma, and I believe that some of those fruity aromas in this cider are, in part, from a small amount of CR.
The other factor in this cider is a long slow wild fermentation, and a noted drop in acidity during the summer of 2017, so I believe there was a small spontaneous malolactic fermentation (MLF). Keen tasters might detect some of those wild MLF notes: I get a little medicinal even old leather coming through. No sulfite added.