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.
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.
This is the very first single varietal cider that we have produced. Kerr is a small deep red crab apple which we grown on our home orchard. It produces as a tart juice which we have fermented into a dry refreshing acid forward cider.
