Our blueberry cider is made by adding unfermented Fraser Valley blueberry juice to a light fruity apple cider. Get it while it lasts as we didn't make very much.
This batch was made from a blend of dessert apples—mainly Jonagold, Gala, Ambrosia and Braeburns. Right before bottling we added unfiltered Lapin Cherry juice, which we had concentrated by freezing and then pumping off the first 25% of juice to melt. We finished off the cider will a small amount of pure vanilla extract.
This cider is made by co-fermenting dessert apples with BC cranberries to give the cider a tart fruitiness. We then aged the cider with American Oak staves to add some body the finished cider.
Our mulled cider is made by infusing our cider with a blend of mulling spices and unfermented apple juice. Meant to be served hot, our mulled cider is the perfect way to bring some cheer to the cold winter ahead.
This traditional style of cider has a long history in America. Our version has been made by adding black tea and raisins for tannin, giving added body to the cider. We also added brown sugar at the start of fermentation which resulted in an higher alcohol content.
This batch was made from a blend of dessert apples-mainly Gala, Ambrosia and Fuji. Right before bottling we added unfiltered peach juice and steeped hibiscus rosehip tea.
