Smaranda Costea
May 12, 2025
3 replies
I spent an entire afternoon with spreadsheets and apple samples from autumn. I noted which batches fermented more slowly, which fruit combinations gave the best natural effervescence, and how we can adjust the pressing schedule for the next season. The article explains why we chose to reduce the amount of blackcurrants in the dry cider and how storage temperature influences the final profile of the drink. It's an honest look behind the scenes of a small craft factory, without big promises, just data and practical observations.
Izabela Lungu
April 28, 2025
5 replies
I opened the first bottle from the new batch of blackberry and sage cider and tested it over seven days, noting the evolution of taste, acidity, and effervescence. I discovered that after the third day, the bouquet becomes rounder, and the sage note fades slightly, giving way to the fruit. I also noted what serving temperature best maintains the balance. The material is aimed at those who want to understand how a craft cider behaves under real consumption conditions, not just on the technical data sheet.
Dumitru Grigore
April 15, 2025
2 replies
After the first three months of production, I re-evaluated the cold-pressed apple and ginger juice recipe. I reduced the amount of ginger by 15% and added a splash of lime to balance the acidity. I tested three packaging options and chose the brown bottle to protect the juice from light. The page details the criteria behind the decisions: customer feedback, stability test results, and observations during pressing. It's a separate analysis that does not repeat information from previous posts.