A cider to spark a revolution and also the title of our book, a DIY guide to making cider at home (so far only in Swedish and Danish). The Cox apples have been macerated like red wine with its skins for about two weeks. The “free”-run juice of this fermentation forms “Cider revolution” and the more tannic re-pressed juice goes into “Pulp 2018”. The pears have been fermented out dry and left with flor like fino sherry for a couple of months to give the cider its salty intensity.
70% Cox Orange Apples 30% Lukas Pears.