From Apple to Cider

We made cider. Bottle-fermented. Ourselves and without really knowing what we were doing. A travelogue from apple to cider.

We made cider. Bottle-fermented. Ourselves and without really knowing what we were doing. A travelogue from apple to cider.

We are drinking from Schnitz und Butzen a Cuvée of quince and Spätburgunder from 2023 and an apple plus pear Cuvée Ochsenäcker from 2021.

This week there is a bottle of Poiré Sommerberg 2023 and a bottle of Cidre Eulenbaum 2023 from Der Kleine Cidre.Betrieb

We continue through the world of fermented orchard fruit. We drink from the Böhm Ciderwerkstatt a bottle of Ochsental Cider 2023 and an Upper Austrian Weinbirne from 2022.

We're drinking fruit fizz again. We're starting with Urs Renninger Naturcidre and a bottle of Palmischbirne Poiré sec 2022 and a Cuvée Réserve extra-brut 2020.

This week we are drinking two bottles of fermented orchard fruit from Trinkender Zobel (Drinking Sable) from Saale-Unstrut: an Apple Sparkling Wine Brut Nature 2023 and a Whoosh PetNat, also 2023.

We're drinking two bottles of fermented apple from 1785 Cider: Forêt Noire 2022 and Currant 2023, which includes blackcurrants in addition to apples.

There will be a bit more fermented orchard fruit. From Cyprien Lireux in Normandy, we're drinking a bottle of Parcimonie and a bottle of Premices, both from the 2023 vintage.