Very dry 7.2% alcohol 1,394 bottles and 4 kegs made
Proving you can be serious without being the least bit snobby, we made this fine blend using traditional English and French cider apple varieties along with others.
Very dry, Serious Cider is memorable for its body and apple character. But it sure ain’t pretentious.
You’ll notice that this cider is deeper coloured than some of our other ciders and it’s the one with the highest alcohol level. There’s even a little bit of astringency to it, contributed by the bitter cider apples included in the blend. We hope you’ll appreciate its character and body.
Harvest and pressing: Serious Cider is made using a blend of our traditional cider varieties and heritage European and North American varieties. We crushed and pressed the cider varieties between October 10 and 19.
Fermentation: For our cider variety base, we used a Portuguese white wine yeast known for promoting the aromatic characteristics of ciders to complete the long, slow, cool fermentation.
Aging: We filtered and racked our cider variety base into its aging vessel on November 27, where it aged until early May.
Blending and carbonating: We blended our cider variety base along with European and North American heritage bases into our bright tank and added a small amount of apple juice (from organic fruit grown on our property). We carbonated it and bottled in mid-May, followed by pasteurization and labelling.