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Maybe the special wild yeasts that created the funky, earthy notes in this dry, unfiltered cider were brought in with the sacks of hedgerow apples gathered close to the Lewis Pass. If this cider were a cheese, it would be runny, barnyardy, tangy and delicious.
Serve: Cellar temp. (10 - 13°C)
Residual Sweetness: 1.9g/l
Apples: Yarlington Mill, Chisel Jersey, Major, Tremlett’s Bitter, Northwood, Brown’s, Stoke Red, Hedgerow apples
Yeasts: Wild Yeasts