By RMRayner

Back in the Cider Lab 122/365

It took a bit longer to ferment the Ashcombe Cider this year, but today was blending day.  The varieties of old english apples are so old and obsure that we don't really know what they are... so tasting and blending are the only way.  The 2016 vintage it turns out is going to be a cracker.

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