Reverend Nat's Sacrilege Sour Cherry
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Cider · 6.5% ABV
Starting with a tart blend of heritage dessert apples, I press out their juice, then add a couple hundred pounds of tart pie cherries.
The generally agreed-upon cidermaking process says to add white wine yeast to apple juice, wait a couple months, then enjoy. I broke the rules with this cider. I’m not finished there, so I add lactobacillus, a notorious sour yeast culture usually avoided at all costs in beer and cidermaking. Some brewers use a little lacto and a lot of ale yeast, but I go whole hog and let the lacto take over. When the dust settles, I add more flavor with some tart cherry juice to make it a bit off-dry. This cider is truly sacrilegious.
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45.3 miles away
Menu Updated: 10/17/2017
72.3 miles away
Menu Updated: 10/18/2017