- 'Primitive'—not treated in any way, but simply allowed to ferment away with whatever yeasts (et cetera) it brung with it. I think I'll call this one 'Rabid Raccoon.'
- Raspberry—sulfited, pitched with Pasteur champagne yeast, and with a pound of raspberry puree (thank you, Prince...) added. A beautiful rose color at the moment, which seems to change subtly day-by-day.
- Standard—Sulfited, pitched with Pasteur champagne yeast.
- Modified standard—Sulfited, pitched with Nottingham ale yeast
- Cider-Perry blend—Approximately 60% mixed summer apples, 40% Asian-type pears from our tree. Sulfited, pitched with champagne yeast. Splitting the difference between the apple s.g. of 1.050 and the pear s.g. of 1.040. Six gallons.
Stay tuned. We'll see what happens...