Well, we have two batches we are keeping our eye’s on now. One, is our standard base batch, that use we use to blend up our Dry, Sem-Dry, Semi-Sweet, and Red Headed Stranger. Sometimes, we also blend up a few kegs of other things like The Nihilist, and Ceyser from this batch. For a bit, we also had From the Tank on tap, which was, literally, right from the tank with no additional blending.
The other batch is one I am really excited, and nervous about. I decided to ferment in a Gin barrel that we got from Ransom Spirits, by way of Yetta at Hop & Vine. Now, we have aged cider in a Gin barrel before, but I have never personally conducted a full ferment in one. I am hoping for a more intense, full flavor by doing this. We also blended two different yeast strains for this one, the Wyeast Cider, and London Ale ones. I almost never use a pure cider/champagne yeast, I often use Ale yeasts for our batches. The ferment is going well, I just need to make sure to take it out when it’s done, and get it into something which I can control the temperature in. In a perfect world, I’d have a cool basement full of barrels like Blue Mountain has. But, I don’t, so when I pull it, I will keg it, and keep the kegs in our cooler until they are ready to tap, and bottle.