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.
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.
