Here we go into round two, the second year of Salt Spring Wild. The first year was amazing and we’d like to thank everyone that supported us, both locally and throughout B.C. Most of last fall’s apples have been fermented into cider and we’ve been working on the blends for both our Dry and Semi-Dry cider this week. This is a time consuming practice as both ciders have more than 10 varieties of apples in them and for the most part we single variety ferment. Blending it all together takes a bit of time.
We’ll likely start bottling the Dry Cider by the end of next week and the Semi-Dry Cider will be ready the week after that. After that we’ll be in full swing, production-wise, so we shouldn’t run out until all you kind people drink all of our stash. This year we’ll be bringing back more of the same: Dry, Semi-Dry, Hopped Apricot, Pear, and Wild Berry (which won’t be ready until wild berries are out and ripe). We know many of you liked the limited run of Plum Cider we made in December and we’ll work on making some more in August, after our plums are ready. We’re working on a few new ideas as well. Good recipes take time to develop, as we’ve found out, and we’ll keep you updated as to when we have new product on our shelves.
Also, we’ll be at Salt Spring in the City from March 4-6 which takes place at Heritage Hall at 15th & Main in Vancouver.
See you soon!!
Gerda & Mike