Understory

The batch of cider was fermented from organic apples and in the final stages, 200 pounds of salal berries were added to the top of the tank, where they created a flotilla and began their own wild fermentation. When all of the sugar had been fermented out, staves of cedar were added—for one month of aging. The cidermaker, Andrew Byers, worked with a downed tree on his property on the Olympic Peninsula and chopped a hunk of red cedar into staves. He then toasted those staves in our woodfired oven at the farm in preparation for adding to the cider.
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