Dave Carr of Raging Cider and Mead is the featured guest in this week’s podcast.
Dave makes cider using wild yeast and oak barrels (primarily). Raging Cider and Mead is based in San Marcos, California, which is about 15 minutes in land from Oceanside and based in San Diego County, California.
Raging is an urban cidery with an orchard based twist, which means Dave is bringing apples from the mountain region to the east and pressing it on site at the San Marcos location.
What can you expect from apples that are dry farmed? Read: no irrigation, hot weather, dry climate.
- Expect a very high brixs, which relates to a dense amount of sugar lending a potential for a quite high alcohol by volume with the cider made.
Raging Cider in short
- 100% wild ferment
- Dave does not rack the cider off its lees.
- He leaves what would be called the gross lees in the barrel. Using the technique called Bâtonnage he will then work with the lees stirring it in through out the ferment and while it is conditioning and some of the barrels he leaves the cider to ferment in place on top of the lees.
What to expect at the Tasting Room
- You will see a wall with around 24 barrels of cider
- It opens on Thursday through Sunday.
Contact Raging Cider and Mead
Website: www.ragingcidermead.com/
Telephone: 760-801-8711
Address: 177 Newport Dr suite b, San Marcos, CA 92069
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