In the Basque Country, natural cider allows only the use of apples. No water, no concentrate, no sugar (except for the second fermentation of sparkling natural ciders). Therefore, talking about ciders with only 35% of apple juice and often from concentrate sounds so weird for me.
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When I first heard about Hawkes I found this London based cider house really interesting. I haven’t tasted their ciders yet (I will soon) but I loved they urban orchard and apple crowdfunding philosophy.
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Today we’ve been testing our weirdest blend so far, and deciding the proportions to mix. Very happy with the result. Coming soon.
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The last days have been, as every year, a combination of work and celebration. A fragile balance.
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This are some samples of the apple seeds I’ve picked up and classified this year. I’m thinking about germinating and planting some of the varieties. Seeds for the new year.
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