This cider of Gold Rush, Northern Spy, and Stayman apples was fermented using the French technique of keeving. This is wild fermented with yeasts found on the apples and fermented at 38F for six months with multiple rackings to slow the yeasts' progress. The slow fermentation retains the original apple's aroma and flavor, with slight funk from the yeats and a natural sweetness remaining from the fermentation eventually calling it quits at 4.2% residual sugar.