A spontaneously fermented wild cider made with 100% Rhode Island Greening apples from Boal’s Orchards in Kewadin, Mi and Altonen’s Orchards in Williamsburg, MI. After the initial fermentation chamomile and dried heather were steeped in the cider for an additional two weeks, creating a wonderful floral bouquet and flavor. Tart apple flavors blend together with the floral chamomile and lightly-herbal heather. This cider is unfiltered so it has a slight haze. Erraticus 23 finishes crisp and very dry.