Description
We let the fresh juicy berries macerate whole in freshly pressed apple juice until they were “done.” We filled demijon by demijon, tasting each and deciding when the berries had unleashed enough of themselves to be gently drained away and fed to our local pig herd. We aged the resulting pink blackberry apple wine in glass for much longer than expected, letting the fermentation go low and slow, watching the fruitiness mellow and waiting for the secondary flavors of earth and mineral to arise. Only 130 bottles produced!
