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Alcohol
Tasting notes: poached pear ~ vanilla ~ wool
This cider has become a mainstay in recent years. Essentially, everytime a cider gets racked (moved from one tank to another), the lees (the yeasty portion that gets left behind) are added to a “lees tank”. By allowing the collected cider to sit for a very long time, the yeast will settle out a bit more, leaving one last portion to rack. The resulting cider has the following characteristics:
-It's a blend of every tank we made in that season and often includes both apple and pear and both farm-grown fruit and wild-foraged fruit,
-The cider develops character from contact with the lees.
-There's always a little bit of funk.
We liked the way the lees cider tasted so much we decided to bottle it. The 2022 version of Orchards and Pastures is about 30% wild foraged pear and 70% apples grown on our farm. Fermented in stainless steel with wild and commercial yeast. Secondary fermentation in-bottle followed by disgorging.
Eve’s is an orchard-based cidery producing Traditional Method ciders at the intersection of the Southern Finger Lakes and the Northern Appalachian Plateau. Our best days are spent outside in the sun and rain growing apples on steep hillsides and rolling them down to the cidery.
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