We make gluten-free, still and sparkling apple wines and cysers,*  in carefully crafted small batches.  They are fermented through maturation with dozens of wild yeasts specific to our trees, orchards, and throughout our biome at 2500 feet in the Appalachian Mountains.  The yeasts and apples that grow in our organically tended habitat provide the unique, full and complex flavors in our wines and cysers.  Apples evolved in a montane climate in present day Kazakhstan and the Tien Mountains of northwestern China.  Our location is ideal for growing them.  We do not add sulfites, with few and small exceptions, or preservatives to our products.  Along with our estate grown apples, our honey bees also are organically raised.**  

          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 distinct flavor profiles and complexities we need and require.   

           Please don’t hesitate to contact us (through our website or email address, harrison@weberscrossing.com), should you have any questions about our work among the wild yeast terroirs of Appalachian 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 fields, that there is.