This is trial batch of a tart cherry cider that we made only 1 gallon of. 

We started with juce made from Newtown pippin, Black twig and Royal gala apples. The juice was fermented with a sweet meed yeast for 3 weeks. When the primary fermentation was complete we transferred the cider to a new glass container. In the new container we added in juice made from organic tart cherries for a secondary fermentation. After another 3 months we bottled it as a still cider.