cider

After tasting the last batch of cider as it was ferminting we decided to pick up another 5 gallons of cider from one of our local farms.

Due to one of the gallon jugs starting to wild ferment, I decided to lean into it.

Sadly this batch was dumped out as there were some unwanted spoilage bacteria/yeast that developed a not particularly pleasant off-flavor.

As it is apple season in the Willamette Valley, we went and picked up 5 gallons of fresh pressed cider from a local apple farm.

This is a simple perry made from local juice and local yeast.

This was a spontaneously fermented cider from local juice and microbes.

I decided to make a traditional cyser using local fresh-pressed apple cider and honey from my own hives.