Seasonal batches
We brew in small batches from local fruit: cherry and apple in summer, quince and cranberry in autumn, dried fruit uzvar in winter. Each batch is logged with sugar level, time and temperature so the good ones can be repeated.
This month
- Sour cherry kompot, 6% sugar, chilled 48 h
- Apple and rosehip, unsweetened
- Bread kvass, rye crust, 3-day ferment
Recipes are free to use. Questions and recipe swaps welcome.