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Fermentations, Ruminations & Meditations

May Fermentation Ruminations

May 20, 2015

The way to start a day-- Billy Idol on the stereo and doughnuts courtesy of Willy. There is good tension in the air as we test our systems and prepare for a busy summer of cider. 

On the 14th a couple of us went into an annual Sour Fest event at Brouwer’s Café in Seattle, with an unbelievable number of sour beers on tap and bottles running the full gambit of the term SOUR. Finnriver showed well with Berry Barrel Sour from our Crew Selections bottle line and the support I received has inspired a focused intent to keep the souring alive. I have a small batch ready for refinement and blending now, so if this sparks your interest, the Berry Barrel is gone but the next course is on the way sometime midsummer. 


When the apple harvest comes in I think about stuffing my sleeves with little jewels, small batches of special ferments, something wild, and something new.  Three days ago we put this year’s Perry into bottles. Having made the choice to bottle-condition this little batch of specialty pears there is still a two month wait until we see the diamond in the rough. Apologies for the metaphor, but remembering the torrid astringency and bitter twang of the pears it seems slightly miraculous that this smooth, shining, lightly pink Perry made it through. Last of the jewels stuffed up my sleeve from last year. 

A toast! To rocking through the summer, and finding all the little jewels this years harvest will bring. 

This weekend is the first Pizza Sunday of the year here at the Farm.  If you haven’t come out yet, I implore you. This place is inspiring, the food is a delight, and the cider is plentiful. Come see us this summer!  

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