Now that most of the apples have been harvested, we’re focusing on making new ciders. First of all, Bone Dry and Au Naturel will be back. Look for those to be on tap in the new year. Second, we’re working with an additional orchard this year – Tree-Mendus Fruit Farm in Eureka, Michigan. They have an exceptional variety of cider and heritage apples as well as pears. We’re working on a perry that we milled and pressed at the cidery a few weeks ago. Look for that to be available in January. We’re also fermenting a blend of cider apples including the famous Wickson crab. We also have yeast working on a single varietal cider which uses Arkansas Black apples. Now we just have to find space on tap!