Harvest: October 9. 1.19 ton, 20.4 brix, 9.1 g/l TA, 3.04 pH
Treatment: Crushed, pressed, inoculated with yeast, 23 day fermentation at 58-60 degrees. Heat and cold stabilized.
Current stats: 9.8 g/l TA, 3.09 pH, 2.25% residual sugar, 11.8% alcohol. Approximately 56 cases to be bottled early summer.
Tasting notes: Pale straw/green color. Crazy combination of aroma and flavor complexity: crabapple, brine/sea-foam, fennel, olive, lemon oil, and a suggestion of peppermint. Light and zippy, crisp, and clean. Don’t worry about the residual sugar, you’ll never notice it! Drink upon release.