Remember the fresh pressed apple cider Aaron brought down from Scranton I posted awhile back? Well here is the result… Dry, crisp, and a fresh earthy apple finish. Fabulous. This is a premature test to check the carbonation. In a couple more weeks it will build more pressure as the secondary fermentation in the bottle develops and more complexity as it sits in the cellar. I employed the method traditional so there is sediment, and the sediment will impart more flavor as it rests in perfect conditions.

Pinot approved