Fermentations Run without Fear at Wildcraft
Sean Kelly founded Wildcraft Cider Works in 2014. His journey to cider making began in 2008. It follows his botanicals passion, quest for tree resources & conservation, in concert with travels to Latin America where he learned how to ferment. He honors the preservation and the medicinal value of the plants and does a mighty fine job of capturing the essence of a wide variety of pomes, grapes and botanicals in the glass.
Cider Making at Wildcraft
- Only Native Yeast
- No sulfites
- Co-ferment
- botanical
- grapes
- pome fruits – pear, quince, medlars
- Barrel aging
Cider’s Tasted in this Cider Chat
- Pisgah Heriloom
- Restoration Perry – wild rootstock pears
- Medlar
Wildcraft Products
- Ciders
- Perry
- Brandies – POM-MISTELLE – a set of 3 brandies, apple, quince and pear
- Fire Cider
- Hot Sauce – Peppers gleaned from Camas Swale Farms. Fermented and aged in house brandy barrels
Annual Events at Wildcraft
- March 2nd Tap Takeover – an array of ferments on tap
- Fiddlehead Festival – Last weekend of April
- Harvest Party – fall
Mentioned in this Cider Chat
- Freeman Rowe
- French Cider Tour – September 22-28, 2024 Reservations are now open
