Description
The journey began with a ciderkin – a lesser-known technique of rehydrating apple scrattings from my 2022 cider. After natural fermentation, the ciderkin rested on the lees for a year.
In 2023, I acquired an IBC’s worth of Bacchus skins from Hamstreet Vineyard, a biodynamic winery based in Kent. I added my 2022 cider to the skins, letting it macerate for a month before transferring it to a tank to continue aging. Following the first maceration, I placed the ciderkin on the grape skins for two months. The resulting drink was intriguing but lacked brightness, so I introduced a small amount of local elderflower to enliven the flavor profile and add subtle floral notes.
Under the strict supervision of brewery cat Emrys, I bottled the ciderkin in June, conditioning it with fresh harvest juice. This elaborate process culminated in a drink I’ve named BOWERKIN.
Special thanks to the Hamstreet team for the grape skins.
Tasting Notes: Light apple and grapey florality with a touch of funk.
2.8% / 75cl
