WILD ALCHEMY CIDER CLUB

Pressed 9/17/16, 14 gallons, 12 Brix, pH 3.2

Apples:

Golden Delicious, Fuji from Barnes Rd.(60%)

Red Delicious/ Macintosh from Thatcher Rd. (20%)

Idared, Macintosh (10%)

Bartlett Pears from Rt. 38 (10%)

Fermented with native yeast, minimal sulfites used post-ferment to protect from oxidation and spoilage.

ABV 6.9%

*batch B had 16 oz. of crab cider blended in before bottling

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Please share your tasting notes with us!

11 gallons blended post-ferment

ABV approximately 6.5%

50% 1b Liberty, Enterprise (70%), Golden Delicious (30%), small quantity feral pears from Aurora. wild yeast ferment, no sulfites, pressed 9/10

25% 3c Supreme, Gala, (both from Michigan)

Fuji, Liberty, Granny Smith, several unknown foraged varieties, pears from Aurora, wild yeast, pressed 9/17

25% 6a Idared, Golden Delicious (from Wisconsin), Belgian Ale yeast, pressed 10/29

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Tasting notes: Lime zest, vanilla, tropical fruit, apricot, chlorine, soft texture, subtle funk, dry tannin in finish.

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A blend of 5 orphaned gallons from all pressings and fermentations. After working with blends of larger batches we had a nice mix of various 1 gallon jugs from throughout the season. As it turns out, it is a favorite with good balance, and interesting flavors.

ABV approximately 7.0%

Tasting notes: bright, fruity, orange, mimosa, grapefruit, wood, bitter orange, crisp, dry.

Pressed late season in 2015, using traditional dessert apples, Mactintosh, Gala, Jonathon, Golden Delicious, etc.

Strengthened with brown sugar and raisins, and aged with oak, carbonated.

This cider is usually made in an apple wine style and is most often uncarbonated. It has acid, booze, and dried fruit character.

10% ABV