2017 cidre

Cider

We are always keeping things fresh at Camp David and this year is no exception. After years of fermenting a mostly neutral cider with champagne yeast we decided to experiment with with a yeast from Portugal and the addition of new oak.

We made about 45 gallons. That’s 1,703 deciliters.

Yeast

In addition to our usual Red Star and Lavin champagne yeasts we introduced BA11 wine yeast to about 14 gallons of cider this year. BA11 is a Portuguese white wine yeast and is sure to contribute something special to the cider. Updates to come during summer 2018. (yeast nutrient was used along with BA11)

All the yeasts were pitched at around 45f and were fermented at 60f.

Oak

Five gallons of cider fermented with champagne yeast received 1oz of medium+ French oak cubes. Not sure how this will turn out but updates to come during summer 2018.