Float Away (2023’)
This traditional dry cider is fermented with antique, heirloom, and classic cider apples. The blend focuses on expressing the bright lively fruit notes from some of our favorite apples. One part is fermented and aged in stainless for eight months. The other part is fermented in stainless and then aged in American oak barrels for eight months. Native yeasts found on the skins and pomace of these pressed apples fermented the blend. An extended multiple day pomace-contact for a portion of the blend helped to invigorate the fermentation. The final blend was cold-conditioned for an additional two weeks prior to bottling. Every year the apple varieties may change with each cuvée, but the core ideals, process approach, and rustic flavors of this cider stay the same. This is our take on a classic New-England cider.
How do we define the styles of “New England” and “Traditional” cider?
Float Away is inspired by a long history of New England cider-making. These traditions consisted of barrel-aging, native yeast fermentations, and using apples grown on local farmsteads. It’s a past that shares a lot of overlapping similarities to traditional cidre made in Normandy, France for the last several hundreds of years. When we make cider to this “traditional” style we lean into the heritage of those techniques.
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fermented with native yeasts after multi-day pomace contact.
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aged in a blend stainless and oak barrels for eight months
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native yeasts, no added sulfites, no filtration
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cold-conditioned for one week
sparkling in 500ml bottles -
Newtown Pippin (25%)
Rhode Island Greening (20%)
Esopus Spitzenburg (15%)
Ashmead’s Kernel (15%)
Dabinett (10%)
Harry’s Masters Jersey (10%)
Porter’s Perfection (5%) -
Maine, New Hampshire, New York, and Vermont apples
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7.8% alcohol by volume, dry
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blends #4 & #5
1,356 bottles produced
