2023 Deacon John
Deacon John is a tribute to John Weeks (1757-1821), who lived in our farmhouse and was a deacon in the Greenland church. Its process reflects how American colonialists made cider. This third release of Deacon John is made from foraged and cultivated New Hampshire apples fermented in barrels with native yeasts then aged on its lees for twelve months. Bottle conditioned with natural bubbles and sediment. Forty-five cases made.
Sweetness: Dry ABV: 6.1%
Bronze Medal - 2025 Great Lakes International Cider and Perry competition
Deacon John is a tribute to John Weeks (1757-1821), who lived in our farmhouse and was a deacon in the Greenland church. Its process reflects how American colonialists made cider. This third release of Deacon John is made from foraged and cultivated New Hampshire apples fermented in barrels with native yeasts then aged on its lees for twelve months. Bottle conditioned with natural bubbles and sediment. Forty-five cases made.
Sweetness: Dry ABV: 6.1%
Bronze Medal - 2025 Great Lakes International Cider and Perry competition
Deacon John is a tribute to John Weeks (1757-1821), who lived in our farmhouse and was a deacon in the Greenland church. Its process reflects how American colonialists made cider. This third release of Deacon John is made from foraged and cultivated New Hampshire apples fermented in barrels with native yeasts then aged on its lees for twelve months. Bottle conditioned with natural bubbles and sediment. Forty-five cases made.
Sweetness: Dry ABV: 6.1%
Bronze Medal - 2025 Great Lakes International Cider and Perry competition