Making a “dry” non-alcoholic beverage is a tricky business. Typically “dry” hard ciders can be achieved by some sugar being eaten up in the fermentation process. Since we are always NON-ALCOHOLIC, we have to make it with great care. It requires both blending it with the right apples and those apples being picked at the right time.
This blend requires many different cider apple varieties, and it can only be produced in early harvest time before too many sugars are in the apples. Too much sugar content and it becomes our Classic Sweet blend. This is where our apple growing experience really shines. We have to know just the right apples that if picked even days later would result in a totally different cider. Because of its “dry” components, it isn’t too heavy and pairs perfectly with any meal.