We make gluten-free cider and cyser* in artisanally crafted small batches by fermenting them with wild yeasts that grow on our apple trees, in our orchards and Appalachian biome.  We do not add sulfites, with few and small exceptions, or any preservatives to our products.  Our estate grown apples are organically raised, as are our honey bees.**  

          Most apple varieties we use can’t be found in grocery stores or at farm stands because most varieties there, especially modern ones, were developed for different qualities and purposes than those we want and need.  As with table and wine grapes, many cider apples advisedly are not interchangeable with non-cider varieties, with some exceptions.  Appearance and industrial cold storage ability often are more important in commercial varieties than the flavor profiles and complexities we need and require, including proportions of acid (tartness), tannins, and sugars.  

           Please don’t hesitate to contact us through our website or email address (harrison@weberscrossing.com) should you have any questions about our adventures in the wild yeast terroirs of montane Maryland.

* Cyser is a type of mead made with apple juice.

**Organic honey is a problematic term since it depends on knowing where a honey bee forages for nectar and food and she may forage several miles from her home.  But it is true that honey bees are very efficient feeders and will always gather food closer to their colonies than further away, as long as there is good food near their homes.  We do our best to make sure, throughout our woodlands, orchards and elsewhere, that there is.