Left Bank Cider

We forage apples in our eco region of the Catskill Mountains and buy apples from local orchards. We keep the foraged ciders separate from the Orchard ciders. We use native yeasts in our foraged ciders and minimal interventions, we are low tech by choice and budget. We ferment everything in our cellar, a true subterranean stone cellar with great temp controls, we don't have to do any temp management for ferments or storage, No Glycol here. We could go on and on but basically we make cider from apples in our area and serve it to the people of our area using the lowest energy we can.