All of our ciders are simply Autumn fermented, Winter aged, and bottled just prior to Spring dryness. Our ciders are dry, naturally carbonated (if carbonated at all), unfiltered, and un-sulfited, with no additions like sugar, flavors, tannin, etc. A natural approach to cider making must start long before the apples are picked. All Homestead Apple
fruit is grown without the use of agricultural sprays.
We are offering the sole remaining locational cider, Homestead Apple, Mamakating Hollow from the 4 pressed in 2017, bottled in 2018. Bottled according to the USGS of Sullivan County, NY.
See: http://www.aaronburrcider.com/2016/07/13/2015-ciders/ for individual tasting notes.