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 dried lemon verbena was steeped in the cider for an additional two weeks before the grapefruit was added. The addition of grapefruit and lemon verbena add a punch of tropical citrus to the tart apple base. Flavors of bright grapefruit blend with lemon, lime and tart apple. It has a slight haze due to the cider not being filtered. It finishes crisp and dry with a fruity punch making Erraticus 24 very refreshing.
TA: 5 g/L