After juicing Dolgo crabapples, we rehydrated the dry pomace with a blend of juice and let it co-ferment for two months. The resulting cider was then barrel-aged for a further three months, giving rise to a structured, well-rounded cider.
After juicing Dolgo crabapples, we rehydrated the dry pomace with a blend of juice and let it co-ferment for two months. The resulting cider was then barrel-aged for a further three months, giving rise to a structured, well-rounded cider.